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Bobby-Q ·

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Bobby-Q
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  • Heck I stole it from a pizza making web site. Lol. Whatever it is and whoever put it out there, you and the misses know how to take it to the next level and spread the love everywhere.
  • Hi Richard. He said Eastern Carolina. Heck that's even too sweet to be Western Carolina. EWille you are definitely right on track with what you have in your jars chillin'. You gonna crisp up some craklin' too?
  • I wouldn't a clean out burn unless you notice some funky smells from grease build up. I would recommend taking your EGG apart twice a year and cleaning behind the firebox based on the amount of cooking you do.
  • Did you check the shipping charges? It used to be about 1.95 for 12 cans delivered 3 day.
  • That's what I'm talking about! Hit it with some vinegar sauce or some vinegar sauce with ketchup in, not knowing which half of the state you are from.
  • I have no idea where it goes actually. I just have never used it and have consistently had good bark, unless I had in a moist situation. My thought on the mustard was if you can't taste it and you can get great bark without, why use it?
  • I have a recipe and a bunch of tips somewhere, I just can't find them. Heck I can't even remember my name sometimes unless I look at my handle that someone made for my Big Green Egg®! Have a nice day.
    in Peking Duck Comment by Bobby-Q June 2011
  • You don't need yellow mustard to form bark. Bark comes form the meat releasing moisture and that mixes with the rub and the then the smoke helps to darken it and the heat crisps it. The problem with his butt is it sitting in liquid which is keepi…
  • If you'll hit my web site and go to the recipe tab I have a pretty popular recipe for doing steaks. Put the rub on heavy and let it sit for a couple of hours before cooking. http://chefcresap.com
  • The one on the right has more fat, I'd use that one for grinding. Of course the fat throughout the meat really adds the flavor to the finished pulled pork. Ok trim the excess fat off of the one on the right and cook it on the EGG, add the fat you…
  • Hiya Lois, As you'll see on the 4th my EGGs are outside and upfront and have endured at least 3 hail storms since May 15th. One of them had almost baseball size hail and I sat there and watched them shatter against the EGG, not even a scratch.
  • Those look great Tom. I'll have to check on the Mexican Market. lol
  • You could also set up a g-mail e-mail or a yahoo e-mail and use either of them. G-mail is super simple to set up and you don't have to give them any real information if you wish. The traditional log in is coming though.
  • I agree completely. The gentleman that created and runs the forum platform likes the login system because it is clean and easy. I talked to him at the beginning about creating a regular log in and we agreed to try it for a couple of weeks. After the…
  • Sorry for the confusion. I wasn't implying that this was the new way of webbing for everyone, it is just the way the internet has gone now. The way the internet works is, a change is made by the largest group of developers to a better or easier way …
  • Hi Mickey, Not trying to "pull" anyone off of this forum. My forum is set up for the people that will want to use it and granted, a lot of them, do hang out here on occasion. I posted the details there because that is where they belong. I posted …
  • First thing is get rid of the apple juice filled pan. That is old school metal grill stuff to try and keep moisture in your food...those days are over for you now. Cook 'em at 275° for 4 to 5 hours until the internal temp is 195° to 205°. Use the…
  • Can you do me a favor and click on the help link from the forum. A Gentleman name Mike Wilt will help you out. He supports my forum.
  • Were you on the forum page from the link I posted or on my main site?
  • You have to use Gmail, yahoo, Facebook, or twitter to log into the forum. We're working on a more traditional registration but this is the new way of webbing.
  • Lois Lane?
  • I know for years I wanted to eat at Arthur Bryant's. All of my friends that had been to the Royal all ate there as part of their trip. When Charlie and I were out there in 2008 we made our pilgrimage to Arthur Bryant's. We waited in line for about 1…
  • No. You can register on the site without using FB.
    in Finally Comment by Bobby-Q June 2011
  • There was a slight issue with Facebook but I believe he has worked it out now, if not he will get to it as soon as he can. (He being the guy that I pay for the forum)
    in Finally Comment by Bobby-Q June 2011
  • That classes menu is a ghost image that comes from the links on the forum page. It was just a test page. I'm getting it fixed. Sorry about the confusion.
    in Finally Comment by Bobby-Q June 2011
  • Hi Molly, It is not a good practice to leave that meat out for 18 hours sitting in water.Give them 2 to 3 hours in moving water and then put them in the fridge until you are ready to rub and cook them. They will be thawed enough to apply the rub …
  • I'm guessing it will be in the next month or so, not a drop dead time.
  • Same URL just a different set up I imagine. No clue about the content and the archives. This is proprietary software and if that glimpse we got is the new forum, then it is canned software and porting everything will be an adventure in moving to …
  • Only the powers that be at BGE know when it will happen. As I explained in the e-mail I sent you it is just going to change and it will be up to the individuals to decide if they like it or not. If you had joined a month from now I imagine you would…
  • The problem is this forum used to be fun, lively, entertaining, and educational without all of the alleged BS. Folks would come on here and share in their experiences cooking on the EGG and enjoy themselves in the process. This was long before th…