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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Capt Frank ·

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Capt Frank
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  • From the pic it looks like the platesetter is choking off the air supply when set that low, let us know how it works out :)
  • Nicely Done! :cheer: :cheer:
  • Seems to me that LC prepares a lot of Duck, give her a "Ping." I am sure some others too, but none comes to mind. ClayQ maybe. :)
  • Sure, that sounds fine with me, just let me know where. :) :)
  • There is a definite learning curve, not sure about ever getting out of it but that is part of the fun. That and sharing what we have picked up along the way. Nice!! Not me, I'm the guy that told a newbie to shut up!! :laugh: :laugh: :laugh:
  • Nice Ron, you and I are alike, always gotta be messin' around with stuff, looking for a better way!! :)
  • A. Do not soak chips. No need to do this in an egg since the limited oxygen supply prevents the chips from bursting into flame. B. Just because you can't see the smoke does not mean it is not there. The heavy smoke you see at first does not impa…
  • The above is one awesome cook! I use the Adjustable rig from www.ceramicgrillstore.com as do many others. I have the oval grid setup with stone and slide guide. I can do four full racks without them ever touching or me having to do anything after…
  • What GG said, in the husk is the only way to go. I usually soak corn that I buy in the supermarket since I know some time has passed since it was picked. Right now we can get corn from local farmer's markets that was picked within a day or so. No…
  • We could use that here in Southern Ohio! :lol:
  • I'm all for it, thanks :cheer: :)
  • Faith, Richard came up with a great idea that I copied. He bought a small metal funnel and forced it up on the torch nozzel backwards to form a heat shield/spark arrestor, works great. I think I paid .99ct for my funnel at the local hardware store…
  • For my part I want to apologize for letting my emotions take over and jumping into the fray last night. I just could not stand another minute of those guys jumping all over Kent. I'm afraid I only made things worse. Faith and I are friends and I …
  • Darian, I'm with you, I have a lot of Tom's stuff and it does look almost to cool to cook with. Now, I am not a "clean freak" by any means, but I have found that when my good stuff gets looking really crummy, I lean it against a tree and spray it w…
  • Richard, those look super! :cheer: :cheer:
  • Spacers can be made from balls of Alum foil, large nuts, copper plumbing els [1/2"], or a set of green feet if you have them. The idea is to get a little air space between the platesetter and the stone so the stone dosen't reach nuclear temps. BTW…
  • They are trying to emphasize how easy it is to cook on the egg. The last thing they want to do is make you think you have to go out and buy a bunch of gadgets in order to cook well on their product B) Me, I like gadgets :laugh: :laugh:
    in ? Comment by Capt Frank July 2011
  • Personally, I like this format, I hope they don't change it :) :)
    in Removed. Comment by Capt Frank July 2011
  • Looks good Chris, how have you guys been??
  • Woo3 is a great product, I use mine all the time, it is the best way to go raised direct. It will not work w/ a platesetter, you need the 13" stone for that and the 13" drip pan is a good idea also. You can do without these pieces and use the woo …
  • You will find this link very helpful :) http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=685521&catid=1#
  • It is certainly true of drinking beer! :P :silly: :laugh: :blush: :laugh: