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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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BrewnChew

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BrewnChew
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  • Sorry no good way other than pulling it out. My gasser is next to my egg so that was my landing zone when I used a plate setter and grid. Now I have an AR with oval stone and I can just drop chunks down the side without pulling anything.
  • Actually the chef is right on this one.  The center of the product, the butt in this instance, will stay in the bacteria growing range long enough to make nasties.  I had to take servsafe classes in Michigan back in my teens.  Gravy was crazy, a fiv…
  • NJL,I agree with the Milk Man, it isn't like a steak where you let it come up to room temperature.  I actually prefer cooking brisket's.  I think I started because everyone said they were so difficult.  Also we do a lot of cul-de-sac parties and the…
  • I am also been following Cooks Illustrated for years.  I started with a Weber and that did kick off my addiction.  ATK always takes price as a huge factor, if they can get it done at a lower cost they rate those products higher.  Also, and they are …
  • I have both.  I turn out my skins onto the wooden peel.  A couple tricks to help with sticking are a light dusting of flour and shake the peel now and then to keep the skin moving.  The other thing that works very well is to lift up the edge of the …
  • I have the ET-73 as well.  It hasn't died yet so I haven't upgraded.  I have only heard good about the ET 732.  I love mine and wouldn't cook without it.  OK, "I could" but there is just that extra peace of mind that an OCD'er like me can enjoy. 
  • My bear paws have stayed together very well.  They make very quick work out of pulling.  On average my butt's rest about 1.5 - 2 hours wrapped in foil, towels and in a cooler.  I haven't seen any melting, even the tips are still sharp.  They get a w…
  • For me it is about knowing my egg and what I need to set the top and bottom opening sizes to get me 225 at the grate.  When I smoke overnight I usually start lighting the egg at 9pm.  I use the starter cubes and lay one on top of the chunk with a co…
  • No, I haven't seen any good deals lately. I picked up 15lb's at the Sam's on Clairmont last weekend for almost $1.50/lb. I wanted to smoke them, I was there and they looked really good. Everywhere else that I have looked (I live downtown) has bee…
  • No, I haven't seen any good deals lately. I picked up 15lb's at the Sam's on Clairmont last weekend for almost $1.50/lb. I wanted to smoke them, I was there and they looked really good. Everywhere else that I have looked (I live downtown) has bee…