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CBBQ

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  • I'll second Richard's suggestion of Georgetown in DC. Small restaurants from all over the world catering to the people at the embassy's and students. All within walking distance of ech other.
  • There's good food everywhere out there. But our favorite is Carnevino Italian Steakhouse in the Palazzo. It's a Mario Batali place that has an aged ribeye for 2 that they slice and serve to you. Best steak I've ever eaten. The competition out there …
  • BullyC, I use Fire King which is very dense like Wicked Good. You can get it at different locations in St Louis. The cheapest place is the Farmers Co-op in old town St Peters. It's around $22 for a 40lb bag. They have 20lb bags too but I never buy …
  • I agree. A lot of recipes are just about identicle. Almost every time I try a new recipe I end up with the thought "I know what this needs". After that, it's mine. LOL.
  • I think one breach would be posting a recipe of another forum member as your own. We had a huge stink around here a few yrs back when someone posted a well known recipe of another member as their own. And if it was emailed to you and not posted I th…
  • The way I do bacon wrapped filets is to use meat twine or mostly skewers and put them together like a roast. If you use skewers use at least 2 and put them in near the outer edges. I usually have my BGE at around 400 degrees and put the meat on. I r…
  • How about taking them to a home for the elderly, disabled or veterans to do some cleaning. All of those places have had to make cuts. Then afterwards make them sit and have conversations with those less fortunate. It'd be good for them and you might…
  • I get mine from a farmer's co-op near me which is cheaper than Restaurant Depot or Wal-Mart.
  • I saw that today, and yesterday. I thought it was interesting Bobby mentioned Weber but not BGE which is what he used for the brisket,
  • You can bring him to the Sunshine State Eggfest as soon as he's old enough to buy(or provide ) beer.
  • I don't follow the thought of fat side up to baste your brisket or butt. I'm in agreement with Rusty Rooster in that anything that is on top and running down will wash the rub off. The other thing is that a brisket is a very lean piece of meat so I …
  • A key thing to remember is the importance of a stable temp before putting the butts on as crimsongator advised. The larger mass of cold meat means it will take longer to come back up to temp. People sometimes tend to start adjusting the vents trying…
  • If there is a concert that you might like at Red Rocks in Morrison don't pass up the chance. It is the neatest place I've ever seen a concert and the accoustics are incredible. You also might want to visit Savory Spice Shop in Denver. They had a ser…
    in Denver Eggfest Comment by CBBQ June 2011
  • I do it fat side down only because what ends up stuck to the grid or rack is fat not meat.
  • Growing up we were allowed one item that we didn't have to eat when served. My brother chose spinach which he now eats. I on the other hand cannot even be in the kitchen when sweet potatoes are cooked.
  • Sweet potatos!!!! The smell makes me nauseous and the texture is even worse. To me.
  • As NibbleMeThis said, know your judges. I use cherry wood in my business because it's sweeter. If the judges tend to like sweets or dislike too much spice that's the route I'd go. When cooking for my wife and her friends I always use apple or cherry…
  • Call your dealer. The metal adjustable vent cover on the bottom is standard on BGE's not an option. If they don't take of it then call BGE direct.
  • Thank you sir.
    in Beli - Marlin Comment by CBBQ June 2011
  • We were in New Orleans a couple of months ago. And with the help forum members we were given a lot of great recommendations although we stayed away from bbq. On the recommendation of Mike in Abita the one thing that stood out above everything else w…
  • Same here.
  • I'll disagree. If you are cooking ribs for yourself and/or a few friends I take the membrane off. If you are cooking to immediately eat then take the membrane off. But if I am cooking ahead of time or for a large group I leave the membrane on for th…
  • I own a XL, L and Medium and to me they all have different cooking characteristics. In my experience with the XL I agree with XLentEGG. Being wider with more oxygen inside it seems a little more temperamental and can take off on you at times. But th…
  • It will not make any difference if 2 packs are frozen together. They will pull away from each other. The only thing that will be different is you won't have a good solid bark in the area where they were touching. Any questions call me @636-578-9010.
    in Big Problem!!! Comment by CBBQ June 2011
  • Molly, It's not a problem. I cook between 50-200 butts a month and many of them are frozen. I buy in cases and many times the ones on the outside of the box will be thawed and the inside ones frozen. It takes no more than an hour longer to cook and…
    in Big Problem!!! Comment by CBBQ June 2011
  • In all fairness this problem has been going on a lot longer than the new regime has been in control. What I never understood was why they'd send you a different brand of gasket(nomax) after you had a problem. It just seemed that for $700+ they'd giv…
  • I use a Nathan's 5x1 skinless all beef wrapped in bacon and grilled with a little cherry wood. It doesn't get much better than that. I have Pearl's but my taste buds prefer Nathan's.
  • I get mine from a farmer's co-op.
    in Lump charcoal Comment by CBBQ June 2011
  • Almost my entire back yard is deck. As in there is some rock on the sides but no grass back there. Before the screens came along I used a simple carpeted floor matt that we soaked. When we have a party and are using all 3 eggs that we're in and out …
  • Bad grammer doesn't bother me as long as I know what they meant. On the other hand I get a little PO'd at groups of very slow walking people walking side by side by side by side blocking anybody else from getting by. I also would include people tha…
    in Pet Peeve\'s Comment by CBBQ May 2011
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