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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

DMurf ·

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DMurf
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  • When I have deboned chicken's, with the assistance of Jaques Pépin, I have stuffed and tied the bird. For the timing of the cook it will cook faster without the bones. You should be able to roast it without stuffing or tying just apply your rub all …
    in Spatchcock? Comment by DMurf April 13
  • Foil pouch your veggies! Rough chop toss with a little oil or add some pats of butter simple S & P or your favorite rub. Place in a pouch of HDAF and toss on the grill. I have done this to roast potatoes they take about 40 minutes at 400, zucchi…
  • @MrCookingNurse good to see you posting, I don't post often but I have always enjoyed your contributions.
  • Apple computers are an investment, like Cazzy said I have spent a crap load of money on my computers. My wife's old MBP got passed to my daughter after 4 years of use, then passed onto a friends daughter after another two years of service and my dau…
    in OT: AppleCare Comment by DMurf March 12
  • What was the temp you were trying to cook at? I know that on my EGG the lowest I can get it to settle at is 250. this is fine with me but at that temp with a butt it will take 12 to 16 hours. I have only done a couple of briskets so far, again at 25…
  • I have also broken my platesetter across the main body. As mentioned earlier I purchased a second grate at Lowes, actually charcoal grate for a kettle grill, and set the two halves of my platesetter on that then the BGE Grate on top. Works great! I …
  • I love it when my daughter comes home, which is about once a month school is only 90 minutes away and they have a bus, B.O.B., that makes runs throughout the day M-F. She is home this weekend, not a morning person, so I made a Chicago style deep dis…
  • Awesome! There is a lot of really great advice on this forum toss out your questions and remember no photos = it didn't happen.
  • Welcome, the first step to recovery and really good BBQ is to take an active part in the discussion. How long have you been Eggin'?
  • I have not yet used a controller just the vent at the bottom and the daisy wheel at the top. Have two butts that have been on since 10p last night and the EGG just keeps chugging along.
    in Egg Control Comment by DMurf February 15
  • I also add the lime zest to the mix as well as juice, I really like how it brightens the flavor. And yes add it after the rice is cooked.
  • If you don't leave them whole toss them in a bag with the chicken back bones you have removed, all those of us who spatchcock, and you have the start of a great chicken stock!
  • Ready to give this a try but gonna use some ground buffalo. Love chili this way and have been wanting to try to make it myself.
  • Weber Grill in downtown is very good, all the food is prepared on Weber grills and these are some BIG grills. For a classic Chicago steakhouse Morton's or Gibson's.
  • Neighbors only think that until they get a whiff of what is on the EGG then they become 'long lost friends'.
  • I got a Foodsaver 4400 from my mom, looking forward to using it to send fresh food to my daughter at college and keeping my BBQ for another helping.
  • A Merry Christmas to you and to all those on the forum.
  • Welcome to the party! This is the best cooking reference on the net...
  • Welcome to the party! This is the best cooking reference on the net...
  • I have really gotten into roasted cauliflower, keep it very simple just olive oil, salt, & pepper roast at 400 for 20 min. Delicious!
  • Hap thanks for the reminder I have not checked the calibration on my dome thermo in awhile and really don't need any issues on Turkey Day.
  • I you can do it in the oven you can use your egg! Pepper Stout Beef is a great crowd pleaser, chili, roasts, chicken baked goods, etc. Do not limit yourself and you will amaze your guests as you are pulling items off the egg.
  • You might try to use the remaining dough for pizza.
  • The mantra of the EGG "Cook to temp not to the clock"
  • Looking very nice.
  • Had to sample a bit, great flavor not as tender as the last but still very-very tasty.
  • Thank you Hapster, you were the inspiration the first time I tried this.
  • Love making wings on the EGG, I go 400 indirect and just let them hang out for about an hour. I toss on whatever rub is handy, this week was a Fin and Feather rub. Mine take a spin with buffalo sauce and SWMBO get Teriyaki. Never have had crispy but…
  • Getting into the final turn! The roast coming out of the pan, all shredded up, and back in the pool. The shredded beef will hang out until the liquid is reduced by 1/2.
  • Sound like your cook is coming along nicely!