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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

willrev ·

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  • I read the entire Mad Max method and nothing looks complicated to me. I am a cook from way back. The gravy is traditional Southern USA style that my grandma used to make minus the Big Green Egg. Picked up the pecan wood and apple wood. Plan to use a…
  • Just got done printing off the MM method. Does not look like he uses the inverted rib rack. Does this method leave the turkey in the pan with drippings?
  • Thanks. That's good info. I have so much to learn!
  • I am getting ready to do the same on my large egg. I talked with the local dealer who said using a wood stove gasket will work, but it has cancer causing silicone compounds not safe around food. It was about $15. I went ahead and ordered the BGE Hig…
  • Pizza turned out great regardless. cripy bottom and tasty.
  • Tell me about the tru tell and where to order.
  • Got the turbo fan and blew it into the bottom vent. Got it up to 400 but not much over that. It has been snowing here for several days and just melted off today. You may be very right about moisture in the lump. Caught the parchment paper under t…
  • I had some lump that I cooked a chicken over two days ago and topped it off up to the bottom of the top ring. The daisy wheel has been all the way off for at least 30 mins and the bottom vent open just as long. Still scratching my head. The therm…
  • Yep, I have cleaned out the ash and stired the lump and added new lump. Ran a coat hanger through all the air holes in the box. After this pizza I will take it all apart tomorrow and make sure it is clean as far as air flow.
  • Nah, just three bags, but they did have it inside the entrance and inside the checkout area, so it may go quicker than usual.
  • I have never used photobucket. But I will try after I play with my daughter in the snow. One hour to go before wrapping the ribs up. Seems like the temp finally stabilized. It took longer than normal to get up to temp today. I took all the old…
  • Thanks Naked Whiz. Nice to meet the famous charcoal man. Hey, I picked up some Royal Oak lump at wal mart. Seems ok. That lump from Fresh Market in Raleigh was junk. Thanks for teaching me so much about lump charcoal. Just wish I could find some Wic…
  • Just did some research and no I was not using the flat skewers. I need some. I hate the new Wal Mart. The kitchen isle is 1/8 of what it used to be. They only had a pack of bamboo skewers. New Wal Mart design stinks! I am going to try to find an …
  • Love it. Glad to know I don't even have to replace. Did some grilled asperagus tonight with some greek seasoning at $350. My old gas grill used to dry it to a crisp. It was the most beautiful color and perfectly done in the egg on the grid over an i…
  • You used packaged dough. Hydration of dough was too low. Never used a pre-mix dough. I just did my first pizzas and they were awesome. I used Peter Reinhart recipe from the Bread Baker's Apprentice book. Use King Arthur All Purpose or K.A. Bread Fl…
  • No parchment paper used. I give the pizza peel a good dusting of SEMOLINA flour I order from King Arthur flour website. It works better than cornmeal and does not burn. Worked great. Best crust I have ever had at home. I used a Peter Reinhart …
  • It was still warm inside the egg 24 hours later. Warm to the touch. I put the ceramic cap on and the vent inside and closed her down tight last night after smoking a brisket. It was definitely warm in there.
  • Looks like 500 degrees is best for pizza?
  • Now that's cool. Why didn't I think of that! I have got to use more of my brain power to make some extra $
    in New Toy Comment by willrev January 2010
  • Well, everybody, the 1.5 pound brisket was great. I cooked on the large egg at 240 deg. for an hour and a half after an overnight marinade from an egghead recipe. Did it in the V rack with hickory smoke chips. I am getting better at regulating the t…
  • The post surgery pain is improving. I am doing much better. The first day after was really tough. Sitting for so long is difficult when you are used to being active. I just hope I didn't get the hernia by hoisting the egg up three steps into the ho…
  • Well, I can't pick up the baby or anything over 10 pounds. She did go out and open the lid for me and stick in the electric starter. She did calm down once she ate a burger from the Egg. I think she was worried I might hurt myself. I just had to…
  • Luckily they did not use stitches. Just the steri-tape. I think tape expands, right?
  • Well, in the old days, people had a pit for the coals and sandwiched the chicken between two pieces of diamond plate grid and cooked them a few inches from the coals and flipped them every 5 mins. and basted them with an NC Vinegar style sauce of 1 …
  • Played with narrowing the bottom vent after seeing the pics and leaving the top about half open and it hit the 240-245 degrees perfectly and maintained. I am guessing one rack of baby back ribs will be about 3 hours till done. I have a digital t…