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Jai-Bo

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Jai-Bo
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  • Decent sized chicken, small butt or brisket, I even smoked 4 good size trout in mine last camping trip...I actually bought another thermometer fer the camper since I forgot mine over the 4th of July weekend. Will be doing some camping over Labor Day…
  • This was my 1st table, http://eggheadforum.com/discussion/910180/from-tree-to-table#latest and this is my next venture....http://eggheadforum.com/discussion/1193358/deer-fish-bge-table#latest
  • Heck that'll be enough fer all your cooking needs...I have a L and a MM and they are sufficient fer some decently big cooks...
  • That's an awesome table that will last fer years!!!  My 1st table was made out of cedar but I am upgrading to a SS table due to the size and increased table top to put my Mini Max on top not to mention it has tons of pot holders over head fer all ki…
  • KiterTodd said: That is the craziest thing I've seen in a while and it looks awesome. Okay...so, serving it hot off the grill makes sense (do you coat all sides in the rub?) Can you put it back in the fridge and serve later as you mentioned? …
  • HoustonEgger said: Are you using any additional wood chunks for flavor? or just straight lump? I used some Jack Daniel chips (dry) yesterday and my ole lady recognized a difference between plain lump.  So try it different ways and figure…
  • texaswig said: That looks awesome. Does it kinda dry it out a little kinda firming it up some?  I actually like it right off the egg and its really gooshy....my son likes it after refrigerating and it's firmed back up...don't really noti…
  • I haven't had an issue w/ my MM yet but usually use 2 folks to carry it anyways.  Could it be when you carry it by yourself the weight is not distributed evenly on the handles (usually hold it against your body making the MM be angled)?  Not sure ju…
  • fishlessman said: dldawes1 said: evie1370...I considered the less lump benefit....but I'm not convinced that a smaller egg uses less lump.....just my train of thought. To reach a certain heat source temp (for direct cooking ) I'm not…
  • fishlessman said: Jai-Bo said: fishlessman said: im seeing one in my future with a drizzle of honey and some crumbled pig candy on it While we were camping, one of the ladies there got some spicy pepper infused honey a…
  • fishlessman said: Jai-Bo said: fishlessman said: im seeing one in my future with a drizzle of honey and some crumbled pig candy on it While we were camping, one of the ladies there got some spicy pepper infused honey a…
  • Just found this fer those who don't have a vacuum sealer....awesome deal--- https://www.amazon.com/FoodSaver-Automatic-Vacuum-Sealing-Starter/dp/B003U738ZE/ref=sr_1_30?s=prime-day-secondary&psr=PD16&ie=UTF8&qid=1468332700&sr=1-30&keywords=fishing
  • fishlessman said: im seeing one in my future with a drizzle of honey and some crumbled pig candy on it While we were camping, one of the ladies there got some spicy pepper infused honey and drizzled it on plain cream cheese and it was g…
  • FaceDance said: Wow... cool.  How much smoke can it take?   I put a block on as soon as I took my starter out last night.  I cooked some dawgs so I got it up to 300 indirect and only left it on fer about an hour (not at 300).  Momma coul…
  • Most butcher shops may cut down a chunk of meat fer ya so it's not too expensive.  My 1st attempt was hard to bite since I dropped some big change on a prime rib roast that was almost 20lbs.  I dry aged it in some UMAI bags. Darby_Crenshaw knows the…
  • SunDeviledEgg said: doesn't it just turn into a liquefied mess at those temps? That shocked me when a buddy turned me onto it...I thought it would but it doesn't....
  • quoted wrong post!
  • I'll do it on the next try!  Thanks folks!
  • Took about 1.5 minutes on each side at 650 and fer the 1st dry aged steak, it was very tender.  I did miss the blood of c6a med rare steak.  I usually marinate my steaks but tried to be different w/ the salt/pepper/garlic.  Good but I'd give it an 8…
  • Darby_Crenshaw said: Ladeback69 said: OK, I understand that dry aged is good, but isn't all you cut off kind of a waste? historically, no one ever trimmed.  seems to be the power of the web though.,  everyone trims now.  i don't…
  • Ladeback69 said: OK, I understand that dry aged is good, but isn't all you cut off kind of a waste? Believe me, I don't like the idea of "waste" but I'll hold off my complete opinion until I see how good the steaks are tonight....
  • bgebrent said: Looks about amazing!  Sounds a bit aggressive on the trim. What is momma gonna use the trimmings for? Beef stock, plus you can hydrate it by boiling it and use it in stews but there was a good bit of fat that was cut off the edg…
  • I can never get these dern pics in the right order!!!!  Geeezzzz  oh well, you get the extent of it!
  • That's what's the temp canopy's would be good fer....Mine are under the porch so come rain snow sleet, my eggs will be used!!! hahaha
  • Looks purty tasty...good job!
  • I have a 19.7 lb boneless prime rib that's been sleeping in its Umai sleeping bag about 20 days so far...I plan to do 35 but will post pics and weights after I'm done!  My 1st attempt and it was hard to fork out the change on a big chunk of meat lik…
  • That's a deal on the mini!!!  You did good! That joker won't stay looking new fer long!
  • Good looking cooks!  I'm sure your pup would enjoy the treats smoked on the egg too!  Glad your pops taught you well!  My daughter and her boyfriend bought a place and are in the process of fixing it up....When she finishes nursing school and moves …
  • Yessir...looks awesome!  Love some prime rib!  Got a 20'lbr dry age'n in the fridge now!!!
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