Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
You guys know that Royal Oak makes the lump for BGE? Check out the info on this at nakedwhiz.com
I'm not trying to start trouble. Just sayin'.
Also, I'm certain that the problem is with …
I know. I agree it's weird.
Funny thing is I was wondering if mesquite charcoal might be a good course for me. hehe. funny, huh?
I think I'm gonna try a couple different brands. I had some Wicked Good once and liked that.
GREAT replies, everyone.
Thank you very much.
Chef, I'll do as you said.
SmokeyPitt, I've never done the reverse sere. That is a good option for me too. I could try that and see how I like it sometime.
2Fategghead, I think I'd like to …
I'm a relative noob, but this forum has helped me get up to speed fast on the egg. I'm glad to hear you're enjoying your egg. There are so many cool things to try and play with. Truly amazing.
When you can, take a long look …
Guys, THANK YOU a ton!
I appreciate your advice. Unfortunately, I shitcanned it already. I read a lot of web posts that said toss it while waiting for replies here.
Next time I'll try the salt water treatment before final decision.
I'm sorry for your loss. We had 2 Rhodesian Ridgebacks. The first one to go was Scarlett. This is Brick. Her loss hammered him really really hard. My wife bought Cassie, our longhair chihuahua. Brick died within a year of gett…
Excellent post! Excellent photos!
Thank you for taking the time to show us what you did. I have not yet cured meats, but I have bookmarked this thread.
You have inspired me to try it sometime.
with so much italian dressing in there, I'd be reluctant to make much of anything except maybe a marinade out of the stuff.
Thing is, I just totally lack experience in "stretching" things out to new uses.
Maybe I should have done a ton of pota…
I have no experience with these, but here's what I found:
Instapaper and Read It Later have very high reviews on the App Store feedback.
Mixed reviews for the following but I *think* they let you drill down a level (?):
I went into the App Store to see what people said about this and the iphone/ipad (I have both).
I appreciate your feedback. What you say reinforces what others say about the sync. So that's kinda sucky.
The main thing, though…
Thanks for your replies, everyone.
I'm a Mac guy and I think MacGourmet is going to be the way to go for me.
boston_stoker, that link looks like a gold mine. I may have to get the program and run it under windows in my mac. Sadly, their file…
Welcome Aboard, IrishFan34!
I'm fairly new here too. Got my Large BGE a few months ago.
I'd go with what the others say: simple first. Burgers are a great idea.
You'll be happy to know the egg is very forgiving and easy to work with but,…
Cory, and Thirdeye,
THANK YOU for this recipe. It turned out great and was a big hit here.
I just had some leftover for lunch. Really good. Not spicy at all, just very very flavorful.
Note, I have already taken all the 'broth' away and f…
Thank you Gary.
I'll add the wok to my Christmas list (combo rig is on it already). I'll also get one or both of those books.
The idea of more flavorful NUTRITIONAL cooking really appeals to me. Especially since everything, to me, is better …
That looks great.
I know virtually nothing about woks. But I'd like to get one for the egg and learn. I was thinking seriously about getting the spider rig and the wok from ceramicgrillstore.
Would you mind explaining why the wok wa…
This caught me by surprise, because I like to rinse and pat dry all poultry:
The USDA says not to rinse/wash meat/pork/poultry (they don't mention fish in this…
This is a form of "sous vide" cooking. If you google "sous vide" you will get a better idea of what is at play here. This technique of cooking has become widespread in the restaurant industry and is now making inroads into the ho…
Ah, now, see?? Flattery will get you everywhere. lol. Thanks, bud.
Canugghead wrote: Nothing noob with your photos, to me they are beautiful with the perfect perspective and composition. Thanks for sharing.