Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
EggTurner
About
- Username
- EggTurner
- Joined
- -
- Visits
- 0
- Last Active
- Roles
- Member
- Posts
- 108
Reactions
Comments
-
One of my goals this year is to figure out how to post a picture. After reading this I am not sure i will be successful - it only I had a grandchild to help me!
-
Hear! Hear! Very well stated.
-
We usually think of cooking on the Egg in terms of the moisture retention or in terms of the flavor imparted by the charcoal or woods chips/chunks and so I understand your question. In this case (as with some baking such as pizza) it is the high te…
-
And the cook tastes better on the Egg!!
-
I've had a Polder for a number of years and now am using it with the Egg. Recently for Christmas I received an ET-73 and am working out the bugs about transmission. When I get it worked out i am sure it will save me many trips down to check on th…
-
No way you will regret buyng a Large.
-
DUH! Freeze it first. Why didn't I think of that. The first time I had even a little liquid in the bag it got sucked into the channel and gummed up the gasket. Fortunately, Food Saver sent me a new gasket (gratis) but I have stayed way from any …
-
I have a large umbrella that I can set up for the rain - but a roof is in the planning stages. JUST PLAIN NUTS!
-
Ditto (except the count is 65 years)!
-
And Happy New Year to you. Thanks for all your help to all of us who are new to Egging and to the Forum.
-
I bought the book last spring and made many delicious loaves in the kitchen. Since obtaining an Egg I have not tried Ain5 in the Egg but will do so soon now that I am ready to make bread again. Keep us posted about your attempts.
-
Enjoy the brisket. I really like the paper towel method - and a good way to utilize used oil.
-
Welcome and enjoy. Not much to add to the good answers you have already received. I put my cool ashes on the compost pile and am saving up for a Thermapen instant read. I can use the money I have saved by having a BGE (not a BRE) and doing more h…
-
If you live near a dealer, great. Otherwise I second the web order suggestion - their service is great. In my next order I will try PH.
-
That looks awesome. I will bookmark that site and get back to it when I finally get the courage to try a "Prime." Thanks for sharing.
-
As a relatively new egger (since last June) I can assure you that the Forum is an amazing source of information. Everyone is helpful with nice touches of self-deprecating humor. Welcome.
-
I used a number of twists of electrical (bell) wire on each hinge - worked fine.
-
Thank you. That is one I want to try real soon.
-
I am looking forward to trying those; they look delicious.
-
I also learned the hard way. My first attempt at overnight low and slow was proceeded by a high temp dinner. I then could not get the temp down for the pork butt! I had to shut the egg down and move the butt to the inside stove for the overnight.…
-
Thoughtful reflection. Life is full of contradictions.
-
Also, about 10 threads down see that bitslammer is working on a quick pull.
-
ClayQ is developing a recipe using pork tenderloin that is around 5 hrs.
-
I really like this method. It works well and is inexpensive and it recycles used frying oil. Remember, you do not need to use much oil on each piece of towel
-
Thanks for the replies. I used my Christmas gift today at noon and it was good with just the chamber probe. I did run into some problems but as with the Egg there is probably a learning curve.
-
Thanks. I could not get it to load but will try later. I would like an idea of how many other EggHeads are here on Cape Cod.
-
For Christmas I just received a cookbook by Matt Pelton titled The Cast Iron Chef. It is really about DO cooking and seems to be easily adaptable to the Egg. Along with the great DO recipes on the Forum (I have to try that Cioppino) this inexpensi…
-
This way works very well for me. Tenderloin (as with almost anything) is great on the egg. We like to use DP's Shakin the Tree rub; Pull at the temps recommended by Dan in StL and Hoss and let it rest and it will end at a great and tasty temp. En…
-
What's a Frapper Map?
-
I recently ordered rubs from Dizzy Pig. They are great people to work with.