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Griffin

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  • Nicely done!! I like that device you got for cooking it on.
    in Al Pastor Comment by Griffin March 12
  • Hey Man, welcome back. Not very active here anymore, but I chime in from time to time. Mostly just read what people are doing. Good to see you back.
  • Ozzie_Isaac said: g8golfer said: pgprescott said: g8golfer said: Did he really steal there pictures?  Steal is a harsh term. Used or borrowed is the preferred messaging.  When was his and what magazine?…
  • Another supporter Tom. Got stuff from you for both my large and my mini. Wouldn't hesitate to buy from you again if I needed anything and always recommend your products to new ceramic owners.
  • BYS1981 said: I am a drinker but not maker. It seems fun tho It's fun. It can be as simple or as difficult as you want to make it. Definitely can challenge your intellect depending on how far you take it. Chemistry if you get into water…
  • Dyal_SC said: Ok thx a lot guys!  Good to know. Happy Friday. Geez @Dying, you are such a newbie. ;(
  • alaskanassasin said:   My fellow home brewers may already know this but I just found out.......  Inbev bought Northern brewer, Midwest brewing supplies.  For some reason this is appalling to me, I can just imagine 20 years ago these fat cats sa…
  • The_Stache said: Griffin said: Those are pretty cool. If I ever move from bottling to kegs, I'd probably order some. FYI - all grain BIAB, do 2.5 gallon batches and usually brew 2 in one day every 3 weeks or so. Just did a stout and …
  • Those are pretty cool. If I ever move from bottling to kegs, I'd probably order some. FYI - all grain BIAB, do 2.5 gallon batches and usually brew 2 in one day every 3 weeks or so. Just did a stout and an ESB so we can have black and tans ready fo…
  • fishlessman said: Griffin said: That a lot of people are going to be disappointed in the whole thing. The game and the commercials and are going to be surprisingly shocked by it. Almost like they don't remember how much of a let down i…
  • That a lot of people are going to be disappointed in the whole thing. The game and the commercials and are going to be surprisingly shocked by it. Almost like they don't remember how much of a let down it was last year. Or the year before. Or the on…
  • Looks great. I had totally forgotten about those. People used to call them stuffed fritos back in the day. Used the search button and looks like the last time I made those was back in 2011. Thanks for reminding me about them.
    in Fritacos Comment by Griffin January 31
  • Carolina Q said: @Griffin, I was just jerkin' yer chain. Figured you may not even have known who to credit. If he's around here these days, I haven't figured out his latest handle. But you're right, lot of newbs on here who have no clue who he…
  • Carolina Q said: Griffin said: A picture is worth a thousand words. And then I'll generally toss one chunk right on top after lighting and wait for the heavy smoke to dissipate a bit before adding the meat hahaha! You should…
  • A picture is worth a thousand words. And then I'll generally toss one chunk right on top after lighting and wait for the heavy smoke to dissipate a bit before adding the meat
  • My advice would be to not try it for the first time for Super Bowl Sunday with guests. Brisket is a hard cook to learn and will probably stress you out enough without worrying about it being an event. You don't want people saying "remember that time…
  • Mmmm...love me some wings and those look great
  • HeavyG said: DMW said: HeavyG said: I've got a bunch of Raichlens books and have enjoyed most everything I tried from them. Never really understood the Raichlen hate but cest la vie. One (or several) of his marketing …
  • Chubbs said: Agree with the others. My 10" works well but its thick. The plus side of that is it holds up to a lot of toppings. I also like throwing the cheese all the way to the iron as the cheese "gasket" as I believe @Griffin called it is so…
  • Looks like a fun day. Nice haul. Glad you liked the pie. I haven't made that in ages. Need to make it again soon.
  • We've had good results setting the Egg up to smoke at 300-350 and warming it up to about 145. A 9 or 10 lb ham will take 2.5 to 3 hours. If you finish early, wrap it in foil and drop it in a cooler just like you would a brisket or a butt.
  • The Cen-Tex Smoker said: nolaegghead said: The Cen-Tex Smoker said The best BGE Facebook page ever was Tweev's fake page. I have never laughed so hard at the internet in my life. He set it up as the corporate BGE page and just…
  • Congratulations. Hope you knocked out all your chores and home projects and got lots of sleep before hand. Lots of great memories coming your way.
  • zman51 said: 3 different kegs of my homebrew . Kegs of homebrew? When are where should I show up?
  • I honestly cannot believe you've never cooked a brisket before now. Shocked. Utterly shocked. BTW...think of you every time we pass through Salado. Gonna pass by your way next Tuesday. Glad that stretch of the highway is finished at last.
  • Jeremiah said: Another rookie question: in going all grain, (and not buying a grainfather) would y'all recommend buying a cooler setup or all stainless? Or you could look into BIAB (Brew in a bag). One kettle to buy, only one kettle to …
    in OT: BEER Comment by Griffin October 2017
  • We keep our house pretty clean, but finally hired a maid that comes every other week for $75 a pop. Vacuums, mops, scrubs down both bathrooms and the kitchen, dusts and I don't know what else. We were busy cleaning up every Saturday or Sunday and de…
  • yogi84 said: @Griffin ... I live in Longmont,CO.. Lefthand HQ anyway did you get the Nitro or the standard Milk stout ? I prefer the standard but most like the Nitro  I believe it was just the regular. Funny thing, the grocery store w…
  • Just bottled a stout and an imperial stout the other week so that they will be ready for when the colder weather hits Texas. Gotta plan ahead when you brew your own so they are ready in time. Finally found a place that has Lefthand Milk Stout. Migh…
  • Another homebrewer here. batch #33 and 34 fermenting away. Two biggest things are sanitation and fermentation temperature. You need some way to keep it cool while the yeast does its thing making alcohol. I've done extract and all grain with the th…
    in OT: BEER Comment by Griffin October 2017
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