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

GoonSlapper ·

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GoonSlapper
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  • That's awesome. How did you cook the chicken? Welcome to the forum, and continue posting and post pics of your cook!!! What size BGE do you have? Also, as Grandpa Grub stated, cook to temperature not time. The thermapen is invaluable when c…
  • Dave, That looks like a beautiful table. I need to get off my butt and build one soon :unsure:
  • Gary That looks amazing. I'll have to try that...or a variation It's unbelievable, I think we are doing similar things. I'm cooking a pizza tonight as well, but not as elaborate...just a pepperoni pizza. Except, I looked at your website and…
  • Thanks for the explanation of the yellow mustard. I like mustard, but I was kinda hesitant of using it to apply the rub...not knowing if the mustard taste would stay w/ the rub. Thanks for the clarification of the 'stard taste going away.
  • I don't have a mac, I have a PC. But, I'll be more than happy to share my set-up with yours. I'll e-mail you when I receive mine.
  • Gary, That's the same with me. I ordered mine a few weeks ago, and was told that parts were on back order. I'm so excited to receive mine soon. I can't wait to start using it. I have no problems with any parts taking a while to get in. It …
  • looks good. i love tortilla soup. i'll try that soon
  • Steve, Do you stick the Thermapen through the hole of the dome? My small didn't come with a thermometer and I've been thinking of ordering one, but if a termapen works, I'll use that instead.
  • Congratulations on the 2nd large. I am extremely jealous ;)
  • Thanks everyone for your input. I was planning on cooking the maple glazed salmon tonight, but I wasn't able to get any salmon. I went to Costco and they were out, and I didn't feel like going to the grocery store. I'll definitely cook on of th…
  • I'm going to try that Maple Glazed Salmon tonight. It sounds delicious.
  • Boilermaker Ben, thanks for the link!!! I'll try that out tomorrow.
  • After a month of deciding on a table design, I'm still deciding what I want to do. I want to make sure it's funcational, as well as practical. I'm going back and forth between a moveable table (one with casters), or a non-moveable table (built out…
  • I'm in the same boat Gary. Mine is on order, and I cant wait for it to come in. I've also been reading the food saver thread, and may have to invest in one of those in preparation of doing a lot of low-n-slows.
  • I bought a small a few weeks ago to accompany my large. I like it, but I think I would prefer a second large. It would be nice to do a low and slow on one large and a pizza. Oh well, I might have to get a second large in a year or two ;)
  • I'll look for the wines and vinegar at the hong kong market near me, once I get the book. Thanks Gary.
  • That looks amazing Village Idiot. I went to B&N this morning to look for that book, but they didn't carry it. I'll order it through Amazon. Also, I just bought the Spider from Ceramic Grill Store to do more stir fry's on my BGE. I using …
  • I lived in Corpus for over a year, and left at the end of last year. I had a great time there and met a lot of great people, including my current girlfriend who still lives there. I never tried the Yardarm, but I heard its open seasonally. I th…
  • I do what fishlessman does. I un-stick the daisy wheel at the beginning of each cook. I wait until my BGE gets up to temperature, close the dome, and let the daisy wheel heat up. I then use the tool to remove the grid to open the daisy wheel.
  • Thanks Spring Chicken. I'll definitely ponder roasts on my thinking chair.
  • Thanks GG and SkySaw. I'll just play around with it once I get it. Maybe I'll try to hook the bridge up before I get the stoker. I'll connect it to my xbox360 and see if I can get a wireless signal (I'll unplug the wireless device that's connec…
  • i've only used tongs and my gloves to turn steaks and roasts. I have a spatula, but I haven't cooked burgers yet. I prefer manual tongs, as opposed to the spring loaded tongs. They aren't as long, but I feel more comfortable using them.
  • hmm, I'm curious about these issues too. My stoker is on order and I have my bridge sitting the box that it came in. I was planning on keeping my stoker and bridge unplugged while not in use. Does this cause a problem?? I'm just asking because …
  • Congrats on your new BGE, and I think you made the right choice by keeping it, and using the money to buy the eggcessaries. I'm sure you'll want another one to accompany your medium soon, so its not so lonely ;) I live by myself and started off…
  • That looks really good. I'm going to try that tonight, but with a different rub, since I don't have any Dizzy Pig rub. But, I just ordered several rubs, so I'll be using Dizzy Pig rubs in about a week. Can't Wait!!!!
  • I use the weed burner method. I light the used lump first, which is sitting at the bottom of the fire box. After I get the old lump burning, I add the new lump and then light it, so all the lump is burning. This is the the weed burner I bought…
  • Haha. Yeah, I definitely got bit by my new knife. I was able to use my chef's knife twice today. Once to cook fried rice with left over filet mignon, and second to cut up the brisket I cooked up for my mom and sister. These knives are awesom…
  • Congratulations on your new family member. She's beautiful.
  • Thanks matttrap. I actually already have a bandaid on my pinkie from my chef's knife :laugh: I brushed my pinkie against the blade, while taking the picture. Fortunatly, it was like a paper cut. I'll be extremely careful while handling them.
  • Well, I got 3 knives today. I bought a Shun Bob Kramer 10" Chef's knife, a Shun Bob Kramer Utility knife, and a Shun Ken Onion Paring Knife. Here's a photo of the 3 new additions: Thank you everyone who commented on this thread. I'll def…