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Jai-Bo

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Jai-Bo
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  • 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!!!
  • Should have taken a pic of the inside of the egg....it'll never be that clean again, especially after being hooked and the ole lady won't have to cook too much as you longggggg to cook on your egg many times a week!  Great looking cook, I'm sure eve…
  • You forgot the melted butter!!!  Ahhhhh but it looks delicious!  Great cook!
  • Good thing I done ate!!!  I love me some chicken though and may have to try this!
  • Not enough lump, small lump closing the air holes, also like CarolinaQ said I'd cook pizza around 450-500.  Personally I don't do 6+ unless I am cooking steaks.
  • Look good and moist....did ribs today too!!!  Only sauce I used on mine was some homemade BBQ sauce....
  • My best brisket was 18 hours at 225.  Around 180 internal, I'll pull and foil.  Then depending on if you want it to fall apart or cut pull at 195 and fall apart at 205.  I've only done a handful though....
  • That would have been worth a few hours drive fer anyone....Been on to many wrong ends where you see a good deal and get out there and there are hidden issues!!!  Drove 10 hours one way to pick up a boat one time and came back empty handed!!!
  • annjamaican said: @Jai-Bo, I acquired some steelhead today. Not tropical by any measure but high among my faves so I'm definitely not complaining. Not much that swims out there, that I don't eat!  Oysters are the only thing that I don't do!
  • Bought a MM a month ago....Went camping last week but the weather sucked so I didn't take my MM...  Waiting to do it, but I have used it a few times at the house.
  • Ann, ifin it's custom fer you to fry fish...you mentioned snapper.  Have you ever or can you ever get Amberjack?  That is my favorite fish!  I prefer cutting it into steaks and blacken the stew outta it on the egg!  I also like cutting it into finge…
  • Legume said: Is that table top an insert that drops in?  Did you check the other side of it for any clues? Yeah, it pops up and that picture of the sticker was what was underneath.  I did a google picture search and nothing.  I went to a websi…
  • NPHuskerFL said: Maybe a composite? I almost took a small hand sander to it but would hate to screw anything up on it!  I figured someone on here may be a little more knowledgeable about this then me....
  • Pumpkin carver?????
  • I don't do alot of lamb (I'm the only one who eats it in the house).  I did a couple small but thick lamb chops tonight while I was cooking a stuffed butt.  I kept the temp at 225 and actually cooked it more then I wanted but they both turned out te…
  • Thanks guys, on the couch almost in MEAT COMA!!!  Just won't be able to keep my dry age meat outta my mind!!!  I need a time machine!!!
  • 490 + tax fer me.....
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