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Carolina Q


Carolina Q
Last Active


  • Joetisserie aside, many people have been doing all kinds of cooks, including lo n slo, for years with no gasket at all. It's not a big deal. It's not even a little deal.
  • Well, I hope it works out for you. Pretty sure that's the gadget I read about that was considered unsafe at any speed... the culinary Corvair, As you said, they are no longer made (because they are hazardous??) and that means parts (gaskets, for exa…
  • I haven't used my stone ever since my first try with the steel. In my oven, not the egg. I much prefer the steel. And the oven, LOL. Years ago, pre-egg, I tried a few pizzas on my weber grid (no stone)... coals all around the perimeter, naked dough…
  • Philly35 said: I pressure fry chicken at home all the time. All you need is a chicken basket! I found mine for dirt cheep at a good will. Beats chicken on the egg even! Hmm, exactly how do you do that? Make and model of pressure cooker? …
  • SemolinaPilchard said: HeavyG said: SemolinaPilchard said: Buy a thermapen. Many that claim to be instant read take twice as long or longer than a thermapen.  And some that cost half the price read just as fast as a The…
  • Yeah, I tried to buy direct from ETI a few years ago. Wrote to them and asked about it. They forwarded my email to Thermoworks and the reply I got came from them. ETI would not sell to me.
  • Are you in the UK? If so, I believe you can buy them there at a somewhat lower price. US customers cannot buy direct, but perhaps UK folks can. Not sure.
  • The gold standard is the Thermapen.
  • northGAcock said: Good thing they didn't give up there recipe for their coleslaw. Go here. Dead ringer for the real deal! And if you don't have buttermilk, just double the regular milk. You're welcome.
  • Bricks (fire or otherwise) are fired at much higher temps that you will find in your egg. Any will do. However, I've never been a fan of using bricks because of the possibility of  dropping one or knocking it over and cracking your firebox or other …
  • saluki2007 said: Biggreenpharmacist said: I'll take chick fil a over KFC all day long.  I'll take taco bell over either.  Seriously? You must be joking.
  • HeavyG said: Carolina Q said: As always, great response time from Kenji! At 3:48PM ET I emailed this... Hi Kenji. Quick question for you.  I’m interested in pasteurizing my own eggs at home (after I saw your new mayo video the other d…
  • NDG said: Made this last night too! used leftover chicken (S.V. bone-in skin-on breasts) shredded & tossed w/ onion/green chile.  Oven bake, but it was very nice meal.  Followed entire recipe close, except did 50% ancho chili powder in sauce, a…
  • As always, great response time from Kenji! At 3:48PM ET I emailed this... Hi Kenji. Quick question for you.  I’m interested in pasteurizing my own eggs at home (after I saw your new mayo video the other day), but I’m seeing a zillion different ways…
  • kwdickert said: @Carolina Q The shorter answer is "I wanted it." This is America. I buy what I want.  umm, okay.
  • J-dubya said: Carolina Q said: I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back. I do 125 for like an hour then into the ice bath, at 130 there will be sone colo…
  • They are ALL "viewable from afar". Just get rid of the worthless clip inside and turn it so the target temp is at 12 o'clock. From "afar" you can tell if you're on target or not.
  • Love the look of that pizza, amorphous is a shape. I remember those days. Except we just did English muffin mini pizzas. Been a while though... now, my boys are your age! My youngest just bought a Breville Pizza Oven so he's still into it.  
  • I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back.
  • I used to like KFC original recipe, back when Harland Sanders was around. I haven't had any in years though because it's just not the same any more. I don't know if the recipe/method really has changed (as rumored) or if it's my taste buds, but it j…
  • @NDG, I got that from Kenji and it worked for me. Here's what he says... TROUBLESHOOTING: WHAT IF MY MAYO DOESN'T WORK? UPDATE: So I called this "foolproof," but really, it ought to be called "fool-resistant," because even the most bulletproof tec…
  • NDG said: I tried earlier this year (making big batch of chicken salad) and it never blended together. Fail. That video makes it look so easy . . gotta try again. @NDG, make sure the container is just slightly larger than the head of you…
  • haha, I was gonna do that too, until I realized I was out of L and T. Plenty of Dukes though. and Hellmann's. and homemade. All good.
  • Here's some of the stuff I found. There are a bunch of sources that claim pasteurization in just a few minutes, using nothing more than a saucepan, a stovetop and an instant read thermo. No SV. Heat to desired temp, remove from heat, let sit for 3…
  • blind99 said: second 'cook' was pasteurizing eggs.  I've got a little one who's favorite part of a fried egg is the "oke." I haven't given her salmonella yet but now that I have the machine I thought I'd give pasteurized eggs a try. @bl…
  • Never was a big fan of stuffed peppers, but I could sure be persuaded to eat one of those! 
  • gdenby said: Generally, seeds and the placenta are removed from the flesh as they are way hot. Wear gloves. Don't touch eyes, lips, etc. Have lots of ventilation. Especially the etc.
  • Thanks, guys. Appreciate the comments.
  • Focker said: Tonight's batch for upcoming BLTs OO, farm eggs, lemon juice, dijon, kosher, white pepp, roasted garlic, and minced calabrians with some of the sunflower/EVOO oil from the jar.  Would easily put this up against the southern boys' …
  • Well done video, but I have to take exception to the rolling pin. Rolling pins are for pie crusts or homemade pasta. Nothing else. Not that I can think of anyway. Definitely not for pizza dough! Hand shaping and stretching only. If you're gonna use …
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