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Hungry Celeste

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Hungry Celeste
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  • My dealer delivered & assembled on-site, which was perfect, as I don't own a vehicle large enough to transport the damn thing.  It's also pretty heavy--two people came out for the delivery/assembly.  So be sure to have an assistant when you put …
  • Just speaking for myself, but I'm going away from all of this for a while....too many switcheroos leave me annoyed, and I don't visit this forum to be annoyed.  Which one is "real"?  Which one will last?  Count me tired of it all....maybe by Septemb…
  • Before you bother with the HOA fight, make sure that the prohibition on charcoal grills is simply the HOA's rule, and not just an explicit re-statement of a local jurisdiction's fire code.  Also know that it may be required by the building's hazard …
  • An unwashed knife is just the tip of the iceberg....people like to re-use plastic grocery sacks, not bothering to throw out the ones used to tote home meat/poultry.  Put tomorrow's lunch in it, stick it in the fridge overnight, and bingo--lick your …
  • Errr, the tiny little sans-serif font is awful on the eyes. Highly unreadable, and I'm still south of 40. Bet the old farts really really hate it!
  • Feel free to talk about your recipe...and you can insert a link to the WaPo's recipes so we can all see them in their entirety.
  • Here's a link to a short summary on US copyright as it applies to recipes. http://www.copyright.gov/fls/fl122.pdf
  • I reproduce recipes fairly often on my blog: such paraphrasing falls under "fair use", in the same way I might quote a paragraph from a novel and/or paraphrase if writing a book review. As long as proper attribution is provided, I see the practice…
  • The hard reality of US copyright as applied to recipes: a list of ingredients and amounts do not merit protection. The text of a recipe in its entirety, complete with instructions, can be copyrighted. In practice, this means that a re-written rec…
  • I have 58 lbs of grass-fed beef in my chest freezer right now...a 1/4 calf raised by a friend. It's all vaccuum sealed & labeled (the butcher packaged it). It's as good as fresh, once defrosted.
  • I had heat exhaustion while out riding my bike on a lovely spring day...it wasn't more than 90 degrees, with a nice breeze. But I don't sweat much, which means that heat builds up pretty quickly. So I learned the hard way to pay attention to my sk…
  • Do the rubs contain sugar? If so, don't go with the fridge--the freezer is a better choice. But room temp is fine, as long as you have 1)airtight containers 2)a cool, dry, dark place (like a pantry).
  • Since my most frequent cook is a spatchcocked chicken, I'm with you: 375, raised, direct. Though for other direct things like burgers, it's closer to 400-450.
  • Got the catalog, too. Would love to try a sample of it. I got a bottle of the previous "new" salt-free blend, Arizona Dreaming, and I like it quite a bit. Didn't think I would, but it has enough smoke and a hit of citric acid in it. It plays wel…
  • How much hardwood lump fits into a chimney starter? Perhaps you don't have enough lump in the Egg. Fill it up to the top of the firebox.
  • This is DEFINITELY not what I have experienced. I clean out my Mini after every other cook, or it simply won't light (or stay lit, I should say) due to ash buildup. (Yes, I'm using good Royal Oak lump). My large needs a good cleaning less frequen…
  • I'm curious about the whole chimney starter thing. Why would you use a chimney starter? The egg's airflow is more than ample to get a good fire going in less than 15 minutes. So why bother with loading a chimney starter? I'm not being snarky, I …
  • After a few recent false starts with a single point of ignition, I've amended my ways. I now use the paper towel & oil method, but I tear the PT in half and light in two spots, generally at around 3 and 9.
  • Olive oil in the dough tenderizes it, adds a bit of flavor, and helps with browning. Your burned bottom and underdone top are NOT due to the inclusion of oil in the dough, but rather cooking the pizza too low in the dome--raising the stone higher i…
  • Find your nearest locally owned hardware store and ask them to stock it, and tell them that W-M won't carry it. Sounds like something they could advertise...."hey, get your RO Lump here"
  • Even easier than a toddy: buy some CoolBrew, a kick-ass coffee concentrate brewed in New Orleans. Available in coffee & chicory, plain, and flavored versions in a "dispenser" plastic bottle. It is used by a number of coffeehouses to make iced…
  • Hey G&C, your ribeyes looked great. Have experienced WAY high temps on my mini, so I know where you're coming from. Hot n fast is the way to go for steak. Don't cook much ribeye myself, but a hanger steak (my favorite) would have needed 3-4 m…
  • Glad you liked it. Try it on boneless (skin on) thighs some time. Hack into strips, and eat over rice or put into lettuce wraps w/thai basil, cucumbers, carrots, etc.
  • I do cook with the dome open from time to time, but not when grilling chicken skewers. (It's hard to stir fry in a wok w/a closed dome.Lol) When I do hanger steak, I put a cast iron skillet on the grid until screaming hot, then I open the dome and…
  • Count me as a Large & Mini owner. Love love love my Mini; I light it at least 4X more often than my Large. I have a two-person household, so the Mini rocks for a quick, weeknight grill. The Mini will hold two steaks (not huge ones, but an app…
  • Read it & it made me happy to live in a 'hood where you know all your neighbors. (am always looking for reasons to feel better about my 20-mi commute) Wouldn't it be easier to bake a pie, knock on their front door, hand 'em a pie and ask sweet…
  • Baked beans do nicely on the Egg and are a traditional BBQ side dish that even carnivores will eat. An array of vegan bruschetta might be nice--you can grill oil-rubbed bread slices on the egg, then top with a variety of grilled veg (eggplant, red …
  • Looks like a bunch of accessories are included for that price...plate setter, raised grids, etc.
  • Me too...have the cube and will definitely use it as a transport container in the near future.
  • Spent 3 weeks and $500 getting rid of a mama and four babies from my attic last spring. Best bait was JetPuffed marshmallows...raccoons love 'em and cats won't eat 'em. Smearing a little marshmallow fluff (the kind in the jar) onto the trap's rele…
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