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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Have about a 9# brisket on since 10pm last night...should be done in a couple hours...
  • Awesome, you're gonna love it! I ordered mine a couple months ago and had to wait about 2 weeks to get mine as they were waiting for a shipment of controllers. They let me know when I ordered, so it wasn't a big deal. Get some pork butts ready …
  • I use this one: http://www.newegg.com/Product/Product.aspx?Item=N82E16833156258 picked it up for $29.99 a month back on sale. One thing I had to do was update my stoker firmware to allow me to setup the proper gateway so I could use port fo…
  • I have a separate garage fridge that is mainly storage for future cooks! Where in Holly Springs are you? I used to live off Bass Lake Rd. across from Devils Ridge.
  • Thanks Andrew! I always stock up on 5-6 butts when Harris Teeter has these on sale (about once ever 2 months).
  • Looks great! Make sure those pics make it into the wedding album!
  • I'm seeing a 25" LCD monitor on "woot" today...Todd's Dirt is pretty nice rub, and I think you can order more than 1 with the fixed shipping.
  • They are the most annoying folks on Food Network! There food is always sloppy and doesn't look appealing. Not to mention their "lust" for each other on the air...
  • Going to try my first pastrami this weekend. Have the soaked/rinsed corned beef all seasoned and resting overnight in the fridge...will fire the egg up around 6am in hopes of having it ready for lunch!
  • The wings look great! Do they get crispy at 300F indirect? How long did they take?
  • Thanks, got one! Be sure to select "Budget" shipping or they will charge you $7.30 for "standard shipping".
  • Steak looks great, eggcellent job! Looks like a Nomex gasket on there, are they finally shipping these with Nomex gaskets now?
  • Yes, that's the way they are being made now. Must be a pretty new firebox, as I think these have been phased in over the past few months. I bought my new large BGE about 6 weeks ago and it looks the same. Here's a link to some discussion on the…
  • Carolina BBQ in Statesville (about 15 mins from Mooresville) has some great BBQ. http://www.carolinabar-b-q.com/ Also, here's a great site about the NC BBQ Trail if you have a chance to tour the state at all. http://ncbbqsociety.com/trail_p…
  • yarddawg308 wrote: nc Where in NC are you? I'm outside of Raleigh. Lots of dealers around here with Large/XL's to look at.
    in egg size Comment by BBQbadge May 2010
  • WhackMaster719 wrote: You have to send in the original receipt? I didn't do that and don't recall seeing where it asked for it... Wonder if I'm not covered now... :ohmy: Same here, the book (I think) said to mail in the warranty card, but to …
  • Good deal, I missed out on these a couple weeks ago. In for 2 packs today, will be great for spiedies! Thanks for posting!
  • Great looking ribeyes!
    in Recent cook Comment by BBQbadge May 2010
  • DaVinci's is pretty good, it's "Rogers Rd" off of 1-A in Wake Forest. Also, near Cary there is "The Meat House" in the Saltbox Village off Kildaire Farm Rd. which is a "chain" now of butchers starting to pop up around the country. (http://themeath…
  • Great looking duck! Add me into the BGE koozie "raffle", thanks!
  • Stay safe and best of luck! Lots of prayers for OK and KS tonight!
  • $1.39?! I'm jealous! But I'm in the mood so I'm on my way to the store now to spend probably $1.99. Don't care - need a fresh butt!! I put so much rub on mine, I can't even tell which side has the fat cap! Seriously! But then, some guys don't …
  • $6.37 for a 10# bag of Royal Oak lump at Walmart. This is the best price/quality I have found and always grab a bag or 2 a week...
  • AZRP wrote: Blues Hog for ribs and chicken, for pulled pork I use this western Carolina recipe. -RP 1 qt cider vinegar 6 oz yellow mustard ¼ lb butter ¾ T salt ½ T black pepper ½ T cayenne Juice of ½ lemon ½ t sugar 32 oz catsup …
  • Bone Suckin' Sauce (Thicker Style) for ribs For pulled pork, I use either a homemade Eastern NC style or sometimes a Western NC based sauce
  • Seems like a decent thermometer and comes with a "bonus" high heat probe: [ul]52” Silicone probe wire is soft, flexible with temperature rating of up to 450F[/ul] [ul]Also includes an additional high heat bbq probe in a stainless steel wire shea…
  • I was hoping to go, but saw last week that the registration was closed. :( I'm a new "egger" and thought it would be a good way to meet some of the NC eggheads and get some tips....Guess I'll have to wait til next year.
    in NC Fest Comment by BBQbadge May 2010
  • Look great! What temp did you cook these at, and did they get crispy? That's the one problem I've have had with my wings unless I do them direct around 375.
  • I HATE when work gets in the way of a good cook!
  • Damn, that looks awesome! Making my mouth water right now....doing a Spatchcock chicken tonight myself