Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

CJATE

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CJATE
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  • i cooked the whole thing, just already served the flat. I use my local store brand of lump, I don't know who makes it, but I've use all that I can get locally, and this is the best (high end store; "central market" Now, I do use briquettes in …
  • I skin it, then run my knife down the side of the eye, length wise, then rotate and repeat. End up with 5 or 6 pieces that are roughly 1”x1”x5” (length of pineapple) Rub with rib rub and grill… the salt and chili powder really set off the sweet …
  • Flashback Bob wrote: I'm not sure what you're doing, but I've never heard of hanging an egg from the countertop. If you have a stone top in contact with the Egg all the way around, the stone will break at some point from the heat. Guess I mi…
  • well, this is going to be on a trailer, and as I understood it, the egg should hang from the counter top? that will support it better in motion then the stand holding it up from the bottom.
  • egg rests 100% on the cut edge of the SS table? or do you have supports and tie downs?