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Black_Badger
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BigBadger

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  • That's a really cool setup and I quite like the style. If I upload some nice wood pieces to you, could I download the finished handles later today?!?
  • That's a great collection of Knives Richard! I really liked the knives I used while working in my restaurant and other restaurants before that. They were light, well balanced, easily sharpened and felt right. I left that industry and was given a …
    in OT Knives Comment by BigBadger June 2011
  • I have 3 paring knives of differing shape and styles and use them all fairly frequently (daily). I may not say that YOU need them, but I sure like them.
    in OT Knives Comment by BigBadger June 2011
  • Naked Whiz site is great! Don't forget about the EggheadForums Table pages though! Lots of good info in both sites.
    in Egg Table Comment by BigBadger June 2011
  • I think your temp issue is one of two possible situations. It looks like you could use more lump in there, or your fire grate is plugged with small bits. I have had issues with both of those factors. Otherwise, your pizza looks terrific. Keep on try…
  • Every once in a so often as I look through the posts on this site I see a post such as this one that makes my mouth water and my mind race. What a beautiful effort sir! My hat's off to you. Thank you for sharing these photos!
  • Hideous little things aren't they! But the taste... ooohhh yummm. We have no elms here so when we go for morels we look for old burnt areas that are coming back to life. They seem to do well in the charcoal.....
    in Shroom\'en Comment by BigBadger May 2011
  • Yeah. My local dealer was of no use at all that's why I bought mine in Warshington State when I was there on holidays. It was a good $350 cheaper and that was when our dollar was about $1.03US. I don't get ANY warranty in Canada though and I needed …
  • I bought the same magazine and thought the sandwich in the article was a great idea. Your sandwich looks so much better! Thanks for sharing.
  • Jerzee wrote: Tony - Much of my inspiration came from NakedWhiz's site. I'll have to send him some pics. Rod - What a gorgeous cart! The stain you used is beautiful. Do you cover the whole cart overnight? I couldn't seem to find a premade cove…
  • Great minds think alike! I love my SS top, so easy to keep clean. Similar pull bar and SS under the Firebrick too! I made up a SS box for my plate setter and pizza stone which sure helps with storage issues I was having. Very nice job!
  • If it was dimpled like the BGE I would think it's a Kamado Joe as Whiz said. They're sold here in Victoria too, for considerably more than I paid for a LBGE in Warshington State. Not even close to the same quality as an Egg as far as I bothered to l…
  • Point taken. Sometimes my posts can be more blunt than I intend. Have a great Easter Weekend! Upon closer look at the pix several of us think the metal and welds looks more to be aluminum than SS. We wouldn't mind knowing more about this and see…
  • There is no question as to the sexiness of this mount. It's probably the one of the nicest BGE holders I have ever seen. As an analogy I once mentioned to a friend how gorgeous a specific Lamborghini was. His opinion was that it was a Dumb car. H…
  • I can see the recipe without logging in or registering.
  • Beautifully made but I really don't think I'd want that on my boat. Thinking of the charcoal dust and spitting embers. That WHITE area would be nicely blackened in no time. Heck, I don't even want to see people wearing black soled shoes on my boat. …
  • Kortneys wrote: Have either of your tried the spicy steak one? ..... Which Steak rub? Raising the Steaks is really good as is Cow Lick Steak rub. If you mean Jamaican firewalk which is a Jerk style spice or Swamp Venom which is a Cajun styl…
  • Looks like a good hearty meal!! ... all except that Unibroue Beer from Quebec. .. I tried that at a local Beerfest and gagged... I'm sure it was double fermented and wicked strong!! Nearly 8% if I recall.. :woohoo: :woohoo: .. I like the lights…
  • I'm not much of a fan of poultry Shears in this camp. Too slow and too many parts (yes, 2 parts is 1 too many ). With one sharp knife and I can part a bird in a few minutes not to mention deboning them as well. My first years in the restaurant i…
  • Fidel wrote: Just curious, why do you pre-bake the crust? My question as well.. I make pizza a lot and have never precooked a crust.... also 20 minutes seemed like a long time until I saw it was only 375°-400° I tend to bake my pizza at 550…
  • Man... This sucks. That's dirt cheap!! I went shopping for lump yesterday because I'm down to my last 10# bag of RO blue and the local Walmart doesn't have it any more. Home depot doesn't carry lump and the RONA only has Kingsford lump at $1.50/l…
  • It is a nice little addition. I use Lea & Perrins Worcestershire or a decent quality Balsamic Vinegar (stopped buying the cheap stuff) and cook them not too fast, until carmelized. It's nice to share!
  • One more vote for Crab... Dungeness crab, that is. On occasion we've had lobster and I think G might just like it more. Either way it's all pretty yummy and that one looks like a good accompaniment for Warm garlic butter..
  • I use Grape Seed Oil a lot for frying and cooking as it has a nice high burn/smoke temp. I rarely oil my steaks for grilling though. I just buy the plain large Grape Seed Oil from Costco as it is less than 1/4 the price of specialty products.
  • Am I reading it wrong? I see 260°C and 500°F
  • The gasket (sorry no pic) was felt and similar to the Kamado Joe gasket which looks the same but is thicker and softer than the Egg gasket. One different feature this one had is a cushioning pin like a shock absorber on the front that softens the…
  • It drives me buggy when I listen to uneducated folk about things they THINK they know about... knowing full well that they usually know little about that which they speak. THIS is the real deal. Some nice features but a far cry from what he "emph…
  • I got the phone call this a.m. from G's uncle who stated all this. I'm going later today to see if in fact it is exactly as shown.
  • Never seen a Sams before but I do buy most of my meat from Costco. They have the thickest cuts and the cheapest prices of anywhere I've seen plus the beef is all Alberta Beef here which is fantastic. Their Lamb is mostly Aussie which is okay but not…
  • We have to regularly remove the lint buildup from the dryer vent opening as it will slow the air flow down very quickly if we don't. Don't know why the birds don't take more of it for nests.......
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