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Abe Froman ·

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Abe Froman
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  • For my large, I use a 22.5 Weber kettle "premium" cover. It costs 20 dollars, it is very strong, fits well and is incognito.
  • Frank, outstanding job equals a very informative thread. When I was researching gaskets on here a while back, a post mentioned hearing about someone doing this. Without more info, I chickened out, not having a pioneering spirit. Awesome to see it…
  • Sorry about my harsh post, it was made in frustration. This is a great forum that has allowed me to meet very nice and generous people. That is for certain. I apologize to whomever I offended. However, please understand that it can be frustrat…
  • I didn't have anything specific in mind, but I was just looking for something a little more exotic. Yes, I see the regular species in local stores, just thought I'd try something different. I remember reading in one of dr bbqs books a list of site…
  • Good for you. Next time, try replying when you can add a helpful answer instead of trying to add to your post count.
  • I should have asked at the time, I am by no means trying to spread misinformation. I do know that it is very common to see prices differ regionally/seasonally. I am not versed on walmarts pricing model, so I took it for face value. Around here, …
  • Agreed. 13 years ago, when I was living on a wing and a prayer in college, I bought some bars dogs to suppliment my pork and bean diet. I threw them out and stuck with just the beans. Now, once again on a shoestring budget thanks to this econom…
  • I didn't buy any at that price. I still have 6 bags in my garage I bought last year, but, I figure I need at least that to hold me to next spring. Dirty B, how many bags in a pallet? How many people would be interested? Get me some cost figu…
  • I didn't buy any at that price. I still have 6 bags in my garage I bought last year, but, I figure I need at least that to hold me to next spring. Dirty B, how many bags in a pallet? How many people would be interested? Get me some cost figu…
  • Thanks for the suggestions. I guess my pan is relativly thin. Next try, ill use the plate setter legs up, then the grate, then the pan on the bge feet on top of the grate. forget the pizza stone. Also, all watch the temp 450-475.
  • Large marge, what is you set up? Do you use a plate setter and pizza stone. I see you cooked that pie at 475 for 26 minutes. When I cook your 2008 recipie, I have to be careful or the crust burns and the cheese is hardly melted. I use a plate set…
  • I wish there was a way I could filter out every single thread, so I couldn't even see it, that tweev gets involved in. It seems to me that every thread I have seen him post in goes downhill fast. He alone, makes checking this forum a blood press…
  • I clicked on the ceramic2 link you provided. That took my directly to your home page. Navigating on the page causes the problem.
  • Thanks for the reply. I am still experiencing the same problem. Oh well, progress usually passes me by. Ill just check it when I can on a desktop.
  • I should also add that babies aren't into the simpsons, married with children or bbq university. You also lose your tv to kid shows that are borderline sacreligeous, to us who watched gi joe, tom and jerry, etc..... now when I cook out, I have t…
  • That is funny, now you can be like me. That adjustable rig will soon have rust on it from not using it and you can kiss your free time and friends good bye. I'm lucky to cook out once, maybe twice a week. Although, in months 7 and 8, when she is…
  • I'd like to add to my previous post that with this recipie, you'll end up with a authentic chicago resturant quality pizza. A lot of pizzas I see don't even look like a pizza to me. No offense intended to anyone.
  • As a chicagoan who eats pizza regularly, I highly reccomend using large marges instructions. I scoffed at the idea I would be using my egg to make pizza, but one day, I decided to try it because I was sick of eating bbq meat. Now, about 40 percent…
  • Hey lm, thanks for the malnatis deep dish recipie and also the beef sandwich recipies. They are great!
  • Forget bbq in chicago. Go to local grease pits and gorge yourself on gyro plates, hotdogs and beef sandwiches. When that gets old, hit some pizza places. Chicago is know for deep dish, but most chicagoans usually get thin crust. As far as certai…
  • Forget bbq in chicago. Go to local grease pits and gorge yourself on gyro plates, hotdogs and beef sandwiches. When that gets old, hit some pizza places. Chicago is know for deep dish, but most chicagoans usually get thin crust. As far as certai…
  • My friends must be pigs, 2 butts would be demolished by the time the 10th person hit the line. I'd consider 2 more butts, unless 30 of those 40 people are women.
  • Dude. You have the best forum handle I could possibly imagine on a bbq forum.
  • I'm sure I'm in the minority, but I feel the increaased surface area of the ci inhibits flavor. almost one step away from cooking it in a pan.
  • I plan on it. Did a couple deep dish pizza again, for the inlaws. Now, I'm about 10 beers deep!
  • That is the funniest post I think I have ever seen on this forum! Can't do it tommarrow, but next weekend may be a possibilty. I have to check w/my calender(wife) who will yell at me for doing it wrong. Lol!
  • That is good info, thanks. But yes, no worries. Especially if I can reuse the gasket
  • Its impossible. I always thought I was too slick for it to happen to me. Like everyone was screwing up or something. A flare up from a couple burgers humbled me.
  • I think you misread the original post. I used rutland gasket and furnace cement. I would use the permatex if the rutland stuff failed.
  • Tim, I can't make it that day. Probably for the best, since I would end up wanting to buy stuff.