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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Goody ·

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  • The best drip pan gravy I have made/had is from following the Mad Max Turkey Method. See link below. Don't know if you are doing your turkey this way but sure you could adapt the gravy method to whatever you are cooking. http://www.nakedwhiz.com/mad…
  • Great way of doing Thanksgiving Turkey. I highly recommend as others above have stated. The gravy is awesome as Max notes in the recipe. My only suggestion as a first timer is as you start the gravy process, get a willing helper. It really is simple…
  • Wal-Mart Stocks the 8.8lb bags of Royal Oak. They run $6 and change per bag. I will go in and buy 6 bags at a time and that lasts me 5-6 months. Its seasonal for Wal-Mart so you have to buy it this time of year to stock up for winter. Actually just …
  • This is a great method for turkey. Important to find the right pan. I have recently settled on a 14" dutch oven. The gravy has a learning curve, but it all tastes great in the end. http://www.nakedwhiz.com/madmaxturkey.htm
  • As an iMac user I agree 100%. By taking a Mac and putting windows on it you negate a number of operational advantages to having a Mac. Virus and spam protection. Processor slow down as a result of tons of items running unseen in the back ground. Doe…
  • If you just bought the MacBook why are they trying to charge you $100? File transfer from your old computer for free is supposed is supposed to be part of their deal when you buy a Mac. Or at least it was when I bought my iMac a few years ago. Did y…
  • Page 307.
  • Ok, here is the Million Dollar Bean Recipe. Million Dollar Bean 1/4 lb bacon, chopped 2 onions, chopped 1/2 cup brown sugar 1/2 cup vinegar 1/2 tsp dry mustard 1 can each of lima, great northern, and red kidney beans drained 1 (28 oz) ca…
  • I agree whole heartedly. At the end of the day a 2nd large is just as economical, if not more, because you will not re-buy all your eggcessories. It is not a cost you think of when buying the 2nd egg, but those things ad up to $$$ quick! Just som…
  • I don't know why it happens, but yes if you add a cork to the BGE stock dome thermometer you experience this, even if your thermometer is calibrated. 1st time I experienced this I thought I was off calibration so I pulled the thermometer and checked…
  • Yes, that is a vivid memory of mine doing scouts growing up. Once father was proficient in DO cooking and did a cake recipe like this and it was the food highlight of the weekend. The memory of that is what made me want to get into DO cooking when I…
  • I will try to get the bean recipe from my buddy's wife. My wife may actually have it but I don't recall. It is really good. They are better than any baked beans I have ever had.
  • I guess I realized I should clarify after reading the question and Carolina Q's answer. The picture I took and you see here is just the coals lit and getting ready. The DO in that picture is empty at that point. Once the coals were hot and ready to …
  • Just got it for Christmas and this was the 1st time I broke it out. Plan to use it a lot though.
  • That bucket system is a great idea! Thanks for sharing!
  • The recipe is on DP's webpage. Here is the link. http://www.dizzypigbbq.com/recipesSalmon.html
  • I have done this setup 2 ways, at the end of the day both settle the egg around 500 - 550. 1) You can let your egg go full force and get up to 600 - 650 like you would a steak and then put the plate setter, grate and stone in to heat up. 2) start wi…
  • That is exactly how I have done pizzas on the egg.
  • I was in your boat last year, XL or large. After weighing through numerous posts and opinions from the wise people on this forum, I chose the Large. I did that with the intent of getting another Large at a later date. Now if money is really no objec…
  • I think Sam's is fine. I get butts, briskets, and steaks there all the time. Typically save you several bucks a lb. They also sell package racks of lamb in there as well. I actually have a package in the fridge now that I am going to do tonight. I d…
  • Sorry for the typo. That is the Bog Green Egg Cookbook page 76.
  • The Big Green Egg has a great looking recipe on page &% that I have been wanting to try. Here it is. Slow Roasted Leg of Lamb Ingredients 1 5-6 lb Leg o Lamb (they show it bone-in in the picture) 5 cloves garlic, thinly sliced 20 (1 i…
  • It was pretty good. Had good flavor. While it was not dry, it was not as moist and buttery as I like corn bread. Some of my favorite corn breads in that regard are Cracker Barrel and, as crazy as it seems, Boston Market. I would hate to use more bu…
  • Sounds like some good suggestions. I will have to try some of those.
  • Honestly, now that you mention it I can't remember. It has ben a month since his cook. I thought it was a whole as I bought it at Sam's. However now that I look back at the pictures it looks more like a flat. Maybe it is a whole since that is mostly…
  • Yes, I think it is something with the video ad as well. When I stopped it today after stalling after 1 picture of several, Mac OS gave me an error message that there was an issue with the ad. Not really sure I understand why and do not think it is M…
  • Wow! All I can say is Wow!
  • Yeah after the fact that is what I thought I should have done, but I was trying to stick to the recipe. You are probably right and that is what I will do next time if I don't like the looks of the drippings. Thanks.
  • Thanks. No plated pics as I was too frustrated over the aweful attempt at doing justice to the gravy! :laugh: