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

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Carolina Q ·

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Carolina Q
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  • I don't recall how much Ron charges, but it's 79 cents a foot at my local hardware store (non Ace). $12 seems high especially when you will toss the adhesive and buy permatex.
  • I think I've done it a couple of times in my 5+ years of egging. Once with the original non-TelTru and then it's TT replacement. Both were pretty close. Haven't checked in a long time.
  • I have a Cuisinart pre 1985 (made in Japan) DLC-10E (7 cup). Works great, but I rarely use it. Not worth the clean up hassle. I don't know if it would still be working if had actually used it all these years. Post-1985 units, I believe, were/are mad…
  • The problem with Salado is, there are a bunch of old guys prancing around in skirts. =))
  • If money isn't an issue, go for it. If it is, buy a few things and see how it goes. If you like pizza, you need a stone and a peel. I do my pizza in my oven (just as good and much easier), but I still need the peel and stone. Guru, I have one, wish …
  • One big raw patty, about 1/2" thick. Italian sausage. Some add fennel. Dough, then sliced mozz, sausage, sauce. See this thread... Some good links there. http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two…
  • CarolinaCrazy said: Wish I was there for the fellowship.  I'd be with @TarheelMatt and @Carolina Q and the other porkers starting "The Other White Meat Camp"! Lol.. Excellent. :)
  • Personally, i like KFC slaw on a pork bbq sammich as well as any. Check out the KFC slaw recipe at TopSecret recipes. http://www.topsecretrecipes.com/KFC-Cole-Copycat-Slaw.html Great stuff!!!
  • Brisket camp? Don't know what that is. I don't even LIKE brisket.
  • Appetizers? For pizza? I'm with Hap...
  • Phatchris said: ^ I just need some proportions No you don't. Just slop some on. Really.
  • Chris, for a good vinegar sauce recipe, google elder ward. His "traditional" sauce is similar to what I use and typical of eastern nc. Here's another recipe that I like. More western nc. Neither requires cooking, just mix and slop it on. …
  • Why would anyone care? At all?
  • "Finishing sauce" sounds awfully pretentious when talking about pork barbecue. LOL I use pretty much what you described. I call it... vinegar sauce. :D
  • Write to Bruce.bohannon@bge.com. Link this thread. It might be @biggreenegg instead of @bge, can't remember. And get a refund from your dealer. Then find a new dealer. Tell the old one why.
  • I have a mini and could have brought it with me. Frankly, I'm not a big fan. In fact, I don't think I've used it since March... 2013! Really. Next trip, I'm thinking of strapping the large in the back seat! Wish I had known about the Kingsford …
  • I have a mini and could have brought it with me. Frankly, I'm not a big fan. In fact, I don't think I've used it since March... 2013! Really. Next trip, I'm thinking of strapping the large in the back seat! Wish I had known about the Kingsford …
  • My OEM felt gasket on my large lasted all of 2 months. All cooks at 350 or less. BGE sent me a nomex at no charge. Never installed it. Went to my local hardware store and bought 7' of Rutland from their bulk roll for 79 cents per foot... $5.53.. The…
  • I just buy RO at walmart. Its fine. May have to try plan b this time though. Down to one bag and as you may know, grilling season ended on Labor Day. :) Wally may be out til spring around these parts.
  • Well, got home late Tuesday nite. Both eggs and both Webers on my patio right where I left them. The inside of the Weber looked normal. The egg, not so much... Threw a small load of lump in and let burn out. Only got to about 600, but that got …
  • Phatchris said: I really only cover in the winter, snow and freezing temps freeze the lid shut otherwise. I live in CT. It snows and gets cold here. It's not International Falls, but it's COLD!! I never cover my egg and in the 5 yea…
  • What do I win? :) if you like Chicago DD, you won't go wrong with that one. Quick, easy and delicious. My son lives in NYC and refuses to eat DD. His loss.
  • Mitch, what kind of pizza? If Chicago deep dish, here's one that's mixed by hand. http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1
  • That's why I haven't used my cover in about 5 years. Well, one reason anyway. Besides that, it's a pain and it's unnecessary.
  • I wouldn't stand in line for two hours for Aaron franklins brisket, much less a donut!!! Anyone's donut. They opened a KK in CT some years ago. Lines were like that. No, I didn't though i used to love Kk. They closed the place after about a year. No…
  • I used to buy Margherita stick pepperoni. Sometimes BH. Once i tried stick, i never went back to presliced. No contest. Love the cupping, the pools of oil and especially the charred edges! Wish I could still eat salty fatty greasy crap like that.
  • Skiddymarker said: Carolina Q said: I rather like that! I can usually be found with a flashlight under my arm. :blush: And I thought you were going to say between your legs.... :)) BTW doesn't @cazzy have a couple of lights? …
  • A $1000 large for a couple of burgers or dogs?! A $150 Weber One-Touch is perfect for that. Or even a Smokey Joe for 30 bucks!
  • Was in Wegman's today and saw hatch chillies for the first time. They had samples of fire roasted chillies so I tried some. Ok, but no big deal. Unroasted, they were only $1.99/lb. I didn't buy any. They also had 7-9 lb pork shoulders for $1.4…