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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 3 people
Nuke1855
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Carolina Q ·

About

Username
Carolina Q
Joined
-
Visits
2,074
Last Active
Roles
Member
Points
887
Posts
7,388

Comments

  • I need to type faster. :)
  • I've been to Cincinnati many times, though it has been years. Never tried chili there. Hard to imagine this...
  • Thanks again, Hotch. I'm not sure what beef I'll use. I've never seen or even heard of chuck tenders. Pics make it look fairly lean though. I do have a HUGE (almost 6 lb) eye round defrosting at the moment. Was trying to decide what to do with it. A…
  • Man, I REALLY need to do some wings one of these days. I never have.
  • Hotch said: @Carolina_Q Here is the original 2 Years in row award winning recipe.Go light on the salt, and salt to taste at the final simmer.If you can't stand the heat only use one serrano From the CASI web page:https://www.chili.org/cindy.h…
  • Hotch said: @Mickey I have cooked her recipe from scratch, the original award winning version, a few times. It takes about 4-5 hours but it is some of the best Texas Red I have ever made. This year I won our HOA Chili Cook Off. Can you s…
  • Do? When they get small enough to fall through the fire grate, I scrape 'em out with the ashes. Until then, I just dump more lump on top when I need to. Never sort or filter. Lump is enough of a PITA without making it worse.
  • Here's how one guy does it. Nothin' but a little flour on a marble counter and a wooden peel. Then 60 seconds at 900°. Sure wish I knew about Mangieri when he was in NYC. I would have gotten to try one. Now he's in San Francisco. Oh well.
  • TheShaytoon said: @mickey Don't let them get to ya...Texans know that if you put beans in Chili, you've made STEW.  Texans think they know lots of things.  :))
  • Wait. You don't put beans in chili!? What do you call this dish?
  • 1) You have a medium egg which doesn't hold a lot of lump. 2) you're burning a fairly hot (350*) fire 3) you're burning RO-made lump (both brands you mentioned) which burns fairly fast 4) 350 is 350 and will burn the same amount of lump whether you …
  • SmokeyPitt said: Honestly that makes a total of 2 people I know who don't like reheated pulled pork.  You and the guy from skylight Inn :).  Suit yourself. I'll make it easy for you. I believe you can still buy pork "barbecue" in a can …
  • THEBuckeye said: @carolinaQ  Disagree. Warmed butt makes GREAT sandwiches for days. I'm just trying to help take away some stress for cooking for that many when it is not  their day job.  :) Guess it depends on your standards. Reheated b…
  • Scruffee81, I just go to the video, copy the URL and paste it into my post. Always works for me. Mac with Safari, but I don't think that matters.
  • Lots of folks use parchment just so they can pre-build a bunch of pies and drop em on the stone.  Put the pie on, wait a minute or two to let the crust firm up a bit, then pull the paper out from under the pie and let it finish baking. Then remove w…
  • Same thing that happened to Hannah Storm, except hers was just a grill. "All" she got was fire.
  • I'm not a fan of parchment at all. Flour will work, cornmeal is better, but semolina is the best, like tiny ball bearings. Just a pinch on my wooden peel and then place the shaped dough on that to build the pie. And I never use a rolling pin, always…
  • Butts will NOT be just as good if cooked and pulled early and then reheated. They just won't. I would time the butts to finish within 3-5 hrs of serving time, FTC them until you get to the office and pull there. Still fresh, hot, juicy and delicious…
  • Jeepster47 said: theyolksonyou said: If you're new like me, go back and read all the biggreendave posts from beginning to end. Comedy gold. Good suggestion ... I started to last night, but got distracted.  Can one of the "old tim…
  • Don't know about the custom ones.  One alternative would be 3/8" diameter SS rods. Here are two options. Both expensive. Don't know what size egg you have so maybe these won't fit. For me, when my CI grid dies, I'll just get a stock grid or similar.…
  • Google Romertopf whole chicken. The Romertopf is a clay cooker with lid. I've had one for years, since long before the egg, but mostly use if for pot roasts. There are a number of recipes for whole chickens though and I imagine they would be equally…
  • Beauty is in the eye (or mouth), I guess. I have been to just one fest. With few exceptions, the food there was horrible! The pretzels would have been a welcome treat. I was so hungry by the time I left, I had to stop at Burger King on my way out of…
  • Shaytoon, it was just a question. What do you do with a cooler that justifies such an expenditure? And a statement. My cheap cooler does the job for me.  If, as you imply, it's just a case of conspicuous consumption, then fine. At least that's an an…
  • I just don't understand what you guys DO with a cooler to need one that costs $2-3-400. Especially the $250 lunch pail!! I'm sure they are great coolers, but... I have a 1980something Igloo 48? qt that likely cost $20 or less. Similar models are sti…
  • Mickey, where ya been man? LS doesn't even defrost em before he cooks. Takes a little longer, that's all. I have one in my freezer now. Next butt is gonna start out as a solid block. If the rub won't stick, 'll throw on the egg for a bit and then ru…
  • Gotcha. I was just looking for a low sodium "pancake". Regular pancakes that are low in sodium don't exist, you know. They all have a leavening agent (baking soda, baking powder or both) in them. Lots of sodium. Except these. They aren't particularl…
  • Like this?  A steel plate works well, but CI should do nicely too. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html
  • jcaspary said: @"Carolina Q"‌ thanks man. Appreciate it. The link I posted was from a steel yard that happens to sell cut offs. You could also try a regular scrap metal dealer. Some just buy scrap, but other places sell it too. I used…
  • Interesting. Looks nothing like the one (and only one) I did. Mine came out like a bowl, which is what the recipe I followed said it should look like. It was delicious, not sure I'd want it smokey though. I did it in the oven. Recipe I followed... h…
  • Eggcelsior said: When I checked locally, they wanted $250 out the door. That made Andris' steel a steal. $250?!! Does that include an egg?! :) You live around DC don't you? That might explain it.