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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Deckhand ·

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  • Have been using the High-Q grate over a year.  All the comments are correct... No clogs, higher heat, faster warm up... One thing NOT mentioned... It's more important to keep the screen closed because pea sized bits of glowing lump can (and will) es…
  • Retired Employment Counselor for state of MO.  
  • Make sure you turn the end of the bag inside out (like the cuff of a long sleeved dress shirt) before you put the meat in.  This will keep grease off the sealing surfaces.  Won't seal well if greasy.  Watch out for wrinkles too.
  • Have one.  Like it.  Handy for tough cuts of meat like tri-tip or chuck roast that you can finish on the Egg.  Sous Vide allows you to cook a piece until tender yet have it remain med-rare if you like it that way.  Steaks and tri tip will need a qui…
  • I got the AR with 3 oval racks, the slide guide, the oval fram to make a drip pan from foil... and the oval stone.  The oval stone shields slabs perfectly but if I need to have meat on 3 racks at once, I use the spider and the pizza stone.  Love the…
  • It's accurate, sturdy, easy to use and makes you a  cooler person.   B-)
  • Throw one briquette in with the lump... the binder material helps with nitrate formation... or so I've read... Won't change flavor, though.  
  • I'd sear at the end... MUCH easier to the Egg than to cool it!
  • Everyone struggles... Often have to use a knift to get things started.  Once you see that it's "unzipping" take advantage of the situation... Open the bag with a dramatic sweep of the arm... Good deck theater.  
  • When doing whole chickens, try rubbing a couple of teaspoons of Plowboys "Yardbird" under the skin. ( It takes a bit of practice to get past the membrane that holds the skin on.)  The skin will help keep the meat moist and the rub will mix with the …
  • The AR with the extender on top is my go-to set up for chicken thighs.  High enough that there are no problems with flare ups and the direct heat gives a nice skin.  Hold the sauce untile the very end or it will burn.  
  • Adjustable Rig, Spider and Pizza Stone for indirect piece, Thermapen!
  • I use the spider/stone combo with the AR ...except when I'm smoking ribs... Then I use the oval stone on the lowest level of the AR.  A long slab will extend beyond the area shielded by the stone and the ends may overcook.  I got 2 extra sets of cro…
    in Drip pan? Comment by Deckhand May 2013
  • I've used a pair of all leather welding gloves for years... I can move a hot pizza stone, platesetter or cast iron grid... but I shake them off as soon as I can... The leather gets HOT and will burn you after you've set down the hot piece.  
  • http://www.casa.com/p/lifetime-60012-extra-large-deck-box-319660?site=CA&utm_source=Google&utm_medium=cpc_C&utm_term=ZQB-24157&utm_campaign=GoogleAW&CAWELAID=1910251382&utm_content=pla&adtype=pla&cagpspn=pla Lowes and…
  • The forge temps. possible with the High Que can lead to embarrassing  fantasies... "Under a spreading chestnut tree, the village smithy stands... The muscles of his brawny arms are strong as iron bands"  ... "Coming, Dear... "  
  • Love my AR, spider/stone combo.  Easy to lift everything out for lighting.
  • If I've been on the deck tending the Egg (and drinking Boulevard Wheat), I try to shower and change so that I can enjoy the smoke flavor.  Even then, everything tastes much smokier the next day... and my microwave smells like smoke.  
  • I have a Chef's Choice... Use it only when a steel no longer gives a sharp edge.  Works well.
  • It's the smoke... The "BBQ Brethren" forum is full of it too.  And check out the names of BBQ competition teams.  A new restaurant just opened in Smithville, MO "Smokin' Butts & Juicy Thighs" To me, it's just fun.    
  • I use the Adjustable Rig along with the spider/pizza stone/ small CI grid.  Can go from inches above the lump (with the spider/CI grid) to WAY up in the dome with the AR and extender.  For chicken, I like to use the standard grid on the AR (without …
  • May be hard to get Wicked Good from ACE... No longer on their website.  Only Cowboy lump, Kingsford and Grillmarks briquettes. Two people on the BBQ brethren forum said it could still be special ordered by the store ... SKU # 8322786.  Hope so... I …
  • Watch the Franklin video.  It's informative, entertaining and he IS the acknowledged master of the brisket.  (He wraps in butcher paper instead of foil to preserve the bark).
  • What size is your Egg?  Many small egg owners have reported the same problem (while others have not).  It seems to be a problem with airflow (The lower vent is the same size as the one on the mini).  If you do have a small egg, the Hi Que http://www…
  • I got one of those vent caps, too.  It works well even in a pouring rain but I seldom use it because the umbrella (borrowed from the picnic table) does a good job of sheltering the egg AND the cook except in driving rain.  (The cook gets wet, then.)
  • The Rutland cement dries very hard and is extremely difficult to remove if you should need to do so.  The Permatex will stand up to any heat you are likely to generate and is much more forgiving.
  • Use both but prefer Wicked Good.  After all, I didn't get a cheap kamado.
  • If you get the spider/stone (comes with Customer Combo from CGS) you will never need the platesetter.  My platesetter became a huge paperweight the day I got the combo.  
  • R2Egg2Q said: I use a Victorinox 12" graton edge slicer #40645 and just keep it really sharp. I'm happy with how it slices: I have an electric knife but haven't tried it on brisket yet. x 2