Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Serial Griller

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  • Didn't they tell you there is no 12 step program for the addiction you are about to experience. )Have fun! And congrats on your new egg. 
  • http://allrecipes.com/recipe/baked-salmon-fillets-dijon/detail.aspxThis works well with a cedar plank or cooked indirect on a foiled pan.I found it's a refreshing break from recipes that use oils and rubs.Very easy & quick to prepare too.   
  • Mine rests on flagstone under our wood burning stove.
  • Take a look at the gallery of tables at:www.nakedwhiz.com
  • Take a look at www.castercity.com. They have great customer service too!My table has a large and small egg. I have had the 5"casters on for about 5 years.The wheels don't have any flat spots. Two of the wheels have brakes.Just don't get the really h…
  • I do this recipe using my adjustable rig.Cook five minutes skin side down over direct fire. put in a pizza pan and finish indirect. If no adj. rig use plate setter legs up with egg grate until done.This is my favorite spatchcock recipe.http://www.ea…
  • Those look so good!I have a friend who gets us  Iowa beef. It  makes the best burgers
  • Very Nice.I love the color and the finish! You'll like the extra work space..or a space for a future egg
  • That looks incredible. I've got my eyes ( and stomach)   on those satays.I would like to try them using pork shoulder too.I found your previously posted recipe. Thanks for sharing  
  • Thanks for sharing!The latest issue of Food & Wine ( the ultimate guide to grilling0 has one of Nancy's easy ( tomato oregano ) snack pizzas featured.
  • Everyone has their own way.Ask 10 people you'll get ten answers.I use starter cubes and leave the dome open until the fire gets going then  I close the lid..maybe 10-15 minutes.When doing pizza at 400-500.I close the dome until it gets to desired te…
  • LIke Buzd says. Let your egg temp stabilize. Make sure there is no smoke coming out of the dome. If not you will get a nasty charcoal taste. The exhaust coming out of the dome should be almost clear before starting to cook.Don't use Kingsford brique…
  • It's called Auto-basting MMMM Good
  • Thanks Ron for sharing.If those pics don't inspire you to cook on the egg.I don't know what will. It certainly answers a newbies question....What can you cook on the egg? 
  • This pan was written up in the Wagner Griswold Society member news letter.This thing is almost bullet proof. It's heavy at about 7 lbs. It can be put under a broiler, grill direct.I've had mine over 500.Makes incredible grill marks too!  http://www.…
  • which burger stuffer do you have???
  • also a neat tip..when you are firing up your egg ,rotate the thermometer so your desired dome temp (Say (350") is at the 12 0'clock position.Then you can tell from a distance if you are cooking at the right temp.The needle will be straight up and do…
  • I like the small for saving charcoal when cooking small cooks like a couple of burgers or chicken breasts.I'm not at all happy with the airflow even with a high que grate. Even when doing a 500' cook ( if I can get that high) the fire box or fire ri…
  • PLease resize your photos before posting to 640x780 pixels
  • Mine is about 5/16 over bite no problem as long as it seals.
  • We have had a  dyson for years. I told the wife it was the wrong size and doesn't fit my hand ...but it works great for her  )
  • Another choice .There are many proven, popular recipes on his site.   
  • I have a 3/8" over lap.No Problem.When smoking no smoke comes out of the joint where the bottom and top meet.
  • Sounds like you did good! The fat cap usually turns to gelatin and can be removed before slicing.
  • Yours look great.Here is a couple other popular ways to make pastrami from corned beef.I like Thirdeye's wet pressure cooker finish. it's close to any N.Y.Deli I've found. But you don't need a pressure cooker for great pastrami.http://playingwithfir…
  • I did a 4#boneless shoulder last weekend using the Franklin method.It turned out great.I think it took about 5 hours @275.I brushed with BBQ sauce and apple cider vinegar before wrapping in two layers of foil.I agree with letting it rest for 30 minu…
  • Don't worry..What goes around ..comes around..it's KarmaShe'll drop it and break it or she'll set her house on fire. It may not happen tomorrow or next month but......I'd report it as stolen to the police..give her a little grief!
  • Until you get a wok you could use a cast iron griddle or skillet
  • You have to keep the lid open as wok cooking is fast. You are stirring constantly. Make sure you have all your ingredients lined up near the egg .I use a cheat sheet sometimes to help me remember what to put in when and for how long. This is the fas…
  • If you are going to use your wok on a large get a 14" carbon wok with round bottom and metal handles.A hand hammered one is nice..a piece of art! www.wokshop.com also get a spider from the ceramic grill store and use it legs down. Others have their …