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eggsrgreat
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- eggsrgreat
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I ended up cooking it slow to rare 140, then sliced paper thin with my slicer. It turned out great
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This new forum thing sucks. Haven't been on for awhile. I hate this.
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The first one I did was small. Maybe that had something to do with it. I'm going to read the article cookn biker sent. Thanks.
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That reminds me of the lump I bought at Sams clup. Didn't realize until I got home, but 100% mesquite, and it tasted like a freshly tarred road. Had throw the food away
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The original OV glove is the answer. I do it all the time with these. I use them for my wood stove, BGE, oven, anything hot. They give you quite a while before they start getting your fingers hot. There about $15 each, but well worth it. I have used…
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Yep, I like the idea. I'll be trying that soon. I love onions, and bake them whole occassionaly.
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When I got mine I checked it, and it was off 30 or so. I bought mine slightly used, so maybe they do get off by there selves. You reminded me to check mine again today. It's been over a year.
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I think I would consider contacting them. Probably wouldn't do a lot of good, but maybe they will look for the cause for the future.
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I'm assuming if you season it well, and use it as often as I do, rust isn't a problem.
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That shouldn't happen. It sounds like something is wrong with the hinge allowing the lid to tilt to far backwards. I'd take a close look at that.
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You might also want to consider the size of the egg you purchase if the weight of the lid is a problem. Maybe a small or medium would be right for you.
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At least once during the day, give a nod to the folks who's eggs set idle while they fight for us to cook today. :cheer:
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I did one yesterday and took it to 195. It took forever after it hit 175 to get to 195. I bet your right on schedule, especially if you just barely crack the vents.
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I've got a small brisket on right now. 5 hours and it's 174 right now. The butt looks good.
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Yep, those tenderloins are the bomb. That pizza looked great. :cheer:
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Trade your wife for another rack of ribs LOL :laugh:
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If it were me, I'd be stopping the show and getting the coals out, and starting again with the grate in place, Shouldn't be that hard to do. If you have a metal container and a metal shovel, like for cleaning a fireplace or wood stove...
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I'm with you. Not sure what their selling, all I see's the girl :cheer:
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I never had that happen with the lid shut, however I forgot to burp the lid last night cooking steaks, and now I don't have to go to the barber anytime soon, and my wife thinks I'm an idiot. The steaks were great though. :ohmy:
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Eggsactly. They should have just replaced the nest. I hate terrible customer service. I'd be calling the main plant.
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I do it quite often with breakfast. I just cook between 350 to 400 and works great. Best bacon you'll ever eat.
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Yeah, I wanted to batter them and fry them. I put some oak chips in the fire for extra flavor. I do the same thing with bacon and eggs. Delish
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Ahhhh. I see. Thanks
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Looks really good. Bet they'll taste even better
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Yep, 240 to 250's the spot. Like they said, easier to keep the fire going.
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I've done them. They way I do it is wrap them in HD foil with some ice cubes and cook them until they are hot. You can open them up towards the end to get some smoke flavoring. I don't eat anything that lives in the water, but my wife loves them.
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I'm thinking a small would be more practical. Those mini's are just like they suggest...mini.
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I think the larges are great, but I agree with skihorn. Use it a little while and decide if it's going to work for you. Those sell used like hot cakes, so you won't have any trouble selling it if you want to go with the large.
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Looks great. I do these quite often. I heat the egg to about 600 and cook on each side for two or 3 minutes. Then I take it off and cool down to about 400, and leave all vents off and put it back on. I take it off at 125 and wrap in HD foil until 14…
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I agree with Bulldog Mom. I've had these for years. 'm on my second one we also got at Kohls. Get the ones that the bag fits in the machine with the cutter. And also get one with the marinating cannisters like she says. You will love it.