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Kenny 13

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Kenny 13
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  • Homebrewing is something I've been wanting to try for several years now, but just finding the time to try anything new has been a real task for me. Someday I'll get a chance.
  • Those do look great! Something to try in the future.
  • schmeetex wrote: The Sam's Club Frontier is made in Mexico while the Ace is made in America. I will never buy the Sam's Frontier again. Bag is made up mostly of small chunks with about 10 huge chunks (bigger than a softball). I also found quite…
  • Really good looking wings there! Is that rub a spicy one, or more of a BBQ style rub?
  • You really do have to be careful. I've had a few times recently where I was trying to get high temps and started getting flames out of the top around 350° as the temperature really started to climb.
  • Not too long ago I stuffed some wings with a cream cheese mixture, then wrapped with bacon. There's a thread around here somewhere with pictures. I just cut the corner out of a ziploc bag and used it to pipe the mixture under the skin, similar to …
  • jabinns wrote: I only pull the trigger when friends are over and I want to scare them. I guess that's ok as long as you don't aim it at them when you pull that trigger :laugh:
  • jball wrote: Looks like and priced like the one that Academy Sports is selling which is green, not black. I agree it is cheaper looking, especially the gasket which is piecemeal and appears to have been installed by a blind Chinaman using too much…
  • I've had people on other forums tell me that they have had neighbors complain about the smoke. I recall one guy talking about a neighbor who was a vegetetarian and constantly complained.
  • Great looking meal! I love wokking on the egg too. I've got some leftover crawfish in the freezer and I plan on adding some when I cook my next batch of fried rice. Hopefully I'll have the time & good weather this weekend, as I haven't been a…
  • To my knowledge they cannot be calibrated, but you can check it with boiling water and/or ice water to see how close it is to being accurate. I don't think a few degrees off one way or the other is that big of a deal, especially if you know about i…
  • I'm sure I'll just cook at home on the egg.
  • Also, as far as the embedded fats & oils in the plate setter catching fire - it's common practice to wrap the plate setter with foil or set a drip pan on top of it to prevent that occurrance. I use a baking stone rather than a plate setter as a…
  • There's definitely a learning curve involved when it comes to getting used to using the egg. If you've only used yours about a dozen times in 2 years you definitely haven't given yourself an adequate opportunity to learn it. I've only had mine a f…
  • Unfortunately crawfish are starting to get a little hard. Monday night it took me 1 1/2 hours to peel what amounted to about 2 cups of tail meat. I still have plenty left to peel but just don't have the time to fool with them. Anyway, I have a …
  • Very nice looking cook! I recently got my wok and have done 2 cooks with it in the past week. I'm really loving the results that I'm getting with it so far. Hope to cook more with it this week (baseball is taking up a ton of my time right now) in…
  • My egg is still pretty new anyway, but 2 of my last 3 cooks have been high temp with the wok where I allowed it to preheat to 600°+ for about 15 minutes before cooking. All that carbon buildup inside the dome has burned off to a nice gray, almost s…
  • That's one great looking meatloaf Frank.
  • Like John, I go under the skin and on the skin with my rub and use no oil. The only spatchcocked chickens I have cooked so far have been at 400° direct with the grate on the fire ring. Now that I have my adjustable rig, I will do future cooks th…
  • I've never cooked prime rib, so I can't chime in on whether low & slow or a little hotter cook would be better. However, I do agree on using just salt & pepper for your seasoning. If you have a good quality piece of beef like that, the S &…
  • Thanks everyone! Like I said, I was really thrilled with the results. Couldn't believe how quickly the wok got hot enough to stir fry. It was literally just seconds before it was ready to go. Nice to hear that constant sizzle from the wok as it'…
  • I also trim mine St. Louis style and I'll just cook up the trimmings another time. Sometimes I even smoke them and cube them to make chili. Good stuff there!
  • This really was a great idea As you can tell by the handle, my name's Kenny and I live in Belle Chasse, LA which is about 10 miles south of New Orleans. I'm divorced and have actually enjoyed being single for the past 8 years. My 15 year old …
  • Nothing like eating them straight out of the water!
  • Oh, I agree - if something is OT, it should be posted in the OT forum or labeled "OT" at a minimum. And I'm not suggesting to create more work for mods. I was just wondering if you were the only one, which would explain difficulty trying to keep s…
  • WPB, question here - are you the only moderator here, or are there others as well? Reason I'm asking is because if you are the only one, I can see how it would be so difficult for you to police things and move things to the OT forum where necessary…
  • Welcome aboard! One piece of advice as a somewhat newbie myself is to be patient. You will have some learning curve to temperature control, and you may even have some frustrating moments while learning your egg but it is all worth it. I absolut…
  • Thanks Jon. Now I just wish I had some time to actually cook on it. Hopefully I'll be able to do some stir fry on Friday.
  • Tom, the adjustable rig really came in handy for seasoning the wok. With the technique I used, you're supposed to wipe a thin coat of oil on the inside and bake inverted for 20 minutes at 450°, and you do this several times. I used the second high…
  • WhackMaster719 wrote: They Wok Shop as in the one in San Fran? Is that their OUR 16" hand hammered model? Looks really nice! I'll have to look into that book. That's the wok. That is a great book for anyone interested in cooking with …
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