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Da Kine Green BBQ

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  • Actually, Royal Oak is a mix of woods. Thanks for the correction! I **assumed** it was Oak. (However, I have seen some cool-looking Moon rocks in the sack lately.)  
  • Fishlessman - Thanks for the grate images on this - I will try a setup like you did for ribs without the platesetter !
  • My favorite way for beef ribs is Adam Perry Lang's method.  I did a slight adaptation of it here: http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html You want to make sure you know what kind of beef ribs you are getting.  I pref…
  • Smokin Dog - Here is a good reference on caring for cast iron stuff. http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp   I have one of their dutch ovens and the Sportsman's Grill. Cheers.  
  • LongArm - Welcome to the BGE group! The platesetter will not affect temperature - as you and BMFD said - lack of air might be one cause. However, I find that when temps are too low and you cannot seem to get the temp to go higher - most often it…
  • Hi Fishless - Can you describe how you cook without the platesetter? Do you pictures of your setup? I've been to firend's places to show them how to use their BGE's - but if they do not have a platesetter, and they wanted me to show them how to …
  • Nice hangar thing! But I also store my platesetter inside my egg. You may be inviting critters to come over and lick that tasty-smelling platesetter clean! cheid1977 - Yes, you can store the platesetter outside in the ice and snow. But - the …
  • Here's a thought - check to see if the sack of lump says what wood it is made of - that may be a better indicator of how your smoke or cooked food will taste like. For example, Royal Oak is made of - duh - oak. Oak has a mellower smoke and light…
  • Excellent suggest, will save it for the next lamb cook - thanks!Da Kine Green BBQ See if you can find some olive wood, just perfect for lamb. Steven Raichlen has it.
  • I agree with howmeisterg - my ET-732 from last Xmas is awesome. Batteries are still good. No problems what-so-ever. Be careful, the ET-73 - the older one - has some issues with the probes. Still - some got replacements under warrantee - or bought ne…
  • Happens mostly with greasy / fatty foods like chicken thighs. Also happens if you use any oil in a baste/mop sauce. Best to burp-open the lid very slowly carefully when cooking. It did make a cool but scary noise, right? That "WHoooomph" sound. …
  • What Little Steven said. ShedFarm has a good question. Could be your fire starters. I don't use those, it is easier to just use the old "paper towel and oil" trick. Can you describe what funky tastes like? I am thinking something like old sweat …
  • Most popular accessories, IMHO are: 1) Platesetter - I think this item is so important, BGE should consider including this with the unit (yeah, sure) 2) Rib rack - it takes the same time to make one rack of ribs as like 6 - so - max out your cap…
  • cowman - OK, that sounds right. It's in the fridge. raise sheep -sounds like you have a nice place to stoke/cook on your BBQ machine! Happy holidays. wayne
  • Hi Stike - Yeah - I thought so. I will be looking at the temperature carefully. Kinda expensive chunk of meat, and I don't want to ruin it, ya know. Although - so far, even my misteaks have been tasty! -wayne
  • Cool. Very eggcellent condition, too.  Check out this classic from the 1970s: http://eggheadforum.com/discussion/989884/restoration-project-ancient-egg#Item_5 Wayne
  • Try SimpleGreen. It's pretty safe. And has that good sassafras smell.
  • I bought 3, recommended 2 for my foodie friends. Maybe we need to start a new POLL on this??
  • Or "Howdy" depending on where y'all are from. Cheers mate!
  • Here is something to consider - when you cook chicken at low temps - the skin can get rubbery. I like to cook chicken in-direct - but at about 300 to 325 at dome temperature. Ribs - not so hot, at 250 degrees. But the other, more **practical** …
  • Wait a second. If you got that many ears, why do you need to shuck the husks off? Just soak them in a bucket - er - probably more than one - for like an hour or 2, trim the ends - or leave them as-is, then pop them on the grill. I don't have too m…
  • Very nice ! I love Okra also, but that slimy feeling is weird....
  • Yeah - them steaks made my mouth water. How did you fasten the bacon around the filets? Every time I do this, the bacon falls off. Sounds like a dumb thing. I use butcher's string to tie around the circumference. Would toothpicks be better????
  • Nice idea! How about a place to set the Platesetter? That is something I really really really need. I just plunk it on the ground/concrete when I need to move it off, and I am scared it will break one of these days. It should have a nice wide …
  • Nah - I would leave it be. The chip gives your BGE some **uniqueness and character** like mine - when it was less than a week old and - I moved it and dropped it. I used some ceramic filler from Home Depot - but that stuff is more like a surface fi…
  • Botch - EXACTLY --- I had customers in Chicago years ago. Went down there and ate real Haute Dawgs...... The secret is the celery salt! And steaming them in beer. Ahhh - I gotta try that on the BGE - steaming in beer with some smoking chips and…
  • Make a Matambre!!! Recipes are on the Web, or variations from the Steven Raichlen series... How to Grill book. It is very impressive! Here's a picture to get you going:
  • Funny you should say that. Similar to Stike's reply - I have not cooked burgers and dogs for a long time, I tell people what I really cook.... but most people don't wanna hear. Maybe we just need a better bunch of FOODIE friends. It's like - I …
  • DANG - I missed that event - - - I went to another thing called the Maker Faire in San Mateo. Kinda geeky, but still very cool - it was neat to meet one of the guys from Myth Busters (Grant Imahara) in person! And - another tech celebrity - "Circui…
  • How far are you moving?? If within driving distance, I sure would put that sucker in my own vehicle and get it to the new place. If you hire pro's - dont they have a guarantee or something? I have not moved a long distance for a long while, and do…
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