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RedBag

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  • I’ve seen multiple beautiful granite tops posted on this sight over the years. What I have also seen posted, though not as often is follow pictures of those tops after they have cracked do to the temperature changes. I’d be curious to know how many …
  • We got a quote from a 2nd company. They charged us $800 to come out and change the rear baffle Tee. This involved them coming out digging up the tank again, pumping the tank again(it has to be empty to do this) and changing the baffle. This was half…
  • No need to be sorry. That is exactly why I was asking. They were ready to do the work when they were pumping the tank but I decided to wait becuase I wanted to check the price and I questioned all the services they wanted to provide. Thank you for t…
  • Do you happen to know about what the cost was that people were paying to replace the rear baffle? I’m in Georgia so it’s a totally different market but it would be nice to have a comparison. As far as the tank being full I think that is a result of…
  • Yea I don’t even understand how the system was working if it was filled to the top with solids. I did not see it my wife was there. She said he pulled the top off and stuck a shovel in it and it was just like someone had filled the thing up with a b…
  • How did you heat up the steak and still keep it rare? When I reheat steak to go with eggs it always ends up well done once reheated. That really looks good.
  • Bamboo is hard on a knife? I figured basically just being really hard grass it would be fine. Now that you mention it had it about a year now.
  • I think you are probably right about my technique. Just wanted to check what others were using for and angle
  • Thanks. I read that when someone posted on a previous knife discussion. Good stuff for sure.
  • Thanks. Read it before I bought the Edge Pro.
  • I steel on every use. When I bought the knifes 10 years ago they went 6 years before I ever had to sharpen them. After then I had the sharpened about once a year so maybe 4 times. Each time they had to be done a little quicker. Do knifes wear out?
  • Same old boards...one bamboo and one plastic...no glass
  • You can basically do anything on a small that you can do on a large and for me at least that means I need to be able to set them both up the same way. There are many times where I have them both going at the same time. The small is very helpful when…
  • I like to sear at those temps too. Always impressive especially if you have guests. My family is not big on char so what I normally do is get it roaring the way you have it but I don’t put the grid on until about 1 minute before I add the steaks. Sa…
  • Thanks. I thought the recipe that came with the pot was strange. No brown sugar for one thing. I’ll give this a try.
  • I just got a pot from the pot shop after seeing many of your posts through the years. I used the recipe that came with the pot, used navy beans. They were not very good. Any tips?
  • Actually it’s root for your ‘old’ team and keep an eye on the home team. Born and raised in NH. Lived and died for the Sox. It was tuff back then…Pats were even worse. For 21 years now live in the Atlanta burbs. I like the Braves and Falcons and …
  • Were they that charred after the sear? Or did that occur while you were finishing the cook? I sear 90 sec a side and have almost no char. If it occurred during the sear than it’s the rubs. As the others have said don’t apply until after the sear. If…
  • I sear for 90 seconds a side with there basically being 6 sides if you count the ends. This gives a nice crust but no char. It doesn't really effect the internal temp because after a 2 hour rest the heat is no longer chasing in. The finishing sear i…
  • I always time my prime rib to be done 2 hours before diner on purpose. I do it low and slow at around 235 degrees. When it gets to an internal of 128 I pull it. I foil it and put it in a pre warmed cooler. I generally get an 8 degree rise so it will…
  • HaHaHa…Same story here. You would think it would be related to physical activity. I have spent days on the back side of a chainsaw with no problem. Then one day wake up in the middle of the week without having done much physical for days and bam..ca…
  • My wife bought my Egg for me as well. She also purchased a cover the goes over the Egg and Table. I have never used it in over 5 years. For one thing I use my Egg at least 4 times s week so it never cools down long enough to put it on.
  • I have a large, small, and mini. The large is the best cooker in the bunch. If you’re not going to be traveling with them 2 larges is the way to go. Other then traveling I can only think of two reasons to get something smaller than a large. Space co…
  • We always bought the loins and cut them into loin chops. My wife used to say if I never cooked anything on the Egg but those chops it was worth it because they came out so good. We stopped buying them over a year ago because no matter what I did the…
  • T3 ot T7. Do you have/need any accessories?
  • Gaskets and gaps tend to be newbee issues. I’ll bet I’ve got a solid quarter inch gap at the back of my Egg that’s been there for years. You could pull a weeks’ pay through that gap. :laugh: It causes me no problems what so ever. I can maintain 235 …
  • Thanks for posting the picture. That looks great. I don't care for the way the roof ones look but yours fits right in. Nice job.
  • Got any pictures? I'd love to see it.
  • I have a large, small, and mini. I started with the large and had it for years before I got the small. I got the small to take camping and I use it at home when the large is occupied with another cook. The small is a great unit. It will do everythin…
  • Sorry about that
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