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davehemp

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  • "Mothers" for breakfast, "Liuzza's By The Track" for lunch(on N.Lopez - not connected to the other Liuzza's);the best Seafood Gumbo and best BBQ Shrimp Po-Boy in the world...( a real local's "joint") I like "Acme Oyster House" also, great for …
  • I guess it all depends on how close you can put the control unit to your Egg, but I have the 8 ft. and need every inch of it...I feed the probe wires through the daisy wheel and you'd be surprised how much "slack" you'll need if you do it this way..…
  • I didn't load past the fire ring, but I was using a DigiQ at 205 degrees steady, so I figure I was getting very efficient use from the lump - I even had some left after the cook...I wouldn't think it would hurt to load a little past or right up to t…
  • I would start it MUCH earlier myself...believe it or not, by 2:00 in the afternoon...I cooked the same size Costco pork a while back - 205 degrees, a bit lower than what you plan, but it was 23 hours til it hit 195 in the center of the pork......I t…
  • I'd like to have that recipe also, if it's not too much trouble...I like cooking raised direct - kind of gives a "spit roasted" flavor I love...
  • It doesn't go all the way to the bottom. the 2 l-shaped pieces on the bottom hold it raised up in the hole at the bottom of the fire box.
  • It's usually split pretty even when this comes up...I have one and use it - I think it IS overpriced, but I will say I feel it helps airflow...I also feel you can accomplish this through other means(different sorts of things used for grates whose or…
  • There are so many ways to cook pork...I have brined before, but not for awhile now. When I do brine I use salt, sugar and a little rub - the salt is the most important thing because that is the main thing the meat takes in - I don't think much of th…
  • You didn't say how high of fire you had...it sounds like you had the bottom vent wide open and daisy wheel the same...I did ABT's tonight direct, 2" raised grid, at 325-350 dome - lots of dripping bacon grease but no flames, and I've done them with …
  • I second the preference for Hebrew National...I'd love to try Pearl's, but none in this area I can find... :(
  • Your comments are most appreciated...I will start using my Thermapen on my steak cooks from now on... I have another ribeye and a strip aging in the fridge now, need 10 more days til they hit 45 days when I will start cutting steaks a couple at a ti…
  • Outstanding! Looks fantastic...I love those little birds on the Egg... Why not roast the veg on the Egg also?
  • "Cooking a steak by searing alone, if thick to any degree, will give you maybe too much sear and an underdone interior" You should list this as 4.) in "Tough steak can only be" reasons...I think this is mainly what has been plaguing me... Than…
  • "When searing, dome temp really only tells you how much lump you have going, not how hot the lump is" That adds a bit to my perception - nice... Do you think that too much lump in itself means potentially greater odds for a tough steak if in the…
  • I've had good luck with the Publix lump... would like to try Wicked Good if I could find it south of town down here in Fayetteville...the Ace here has Cowboy which is okay and I use it sometimes, but the Publix has bigger lumps and sparks less and b…
  • You may have pushed me over the edge to try hot-tubbing... How do places like Ruth's Chris and, I think Mortons, that cook steaks in nuclear hot ovens manage to turn out a great steak, when I cannot, do you think? I think R.C. uses 800 degrees...
  • RRP, I'm in a similar situation just feeding myself and my wife. I also like to cut a 4 inch rib roast and cut in two for us. That picture looks far better than the one I tried last week...and that is perfect doneness for us also...what temp did you…
  • Good advice from every single comment - and every one very much appreciated... There seems to be consensus for several things: Lower temp for normal cook - maybe 400-500? Get over my fear of using the themapen on steaks. Consider trying Hot-t…
  • I also recommend reading anything by Michael Pollan...My favorite is "The Omnivore's Dilemma".
  • Nice post, MP! I'm interested in the Kalbi marinade...
  • "There are plenty of videos on Griddle Q's site" I can't seem to find their site, Google even just has other sites that sell them - but no round one...Amazon has 2 rectangular models, but no round...where did you get it?
  • Well, for Pete's sake, it's too late to make me google this...What the hell are y'all talkin' about? Is there some sort of explosive laxative in this fish, or something else unique to this bugger? It sure looks good... :huh:
  • Contact Ron(RRP), he's a great guy and will help...I'm happy with my Rutland and Copper Silicone...(sloppy install and all )
  • REPLENISH Often!!! :laugh:
  • The Oracle of Aging has spoken - and I always listen...Don't get too big-headed, Stike, but you're the source of the most helpful info on this subject on the forum imo...plus you have the best avatar - that Giada...I have lots of adult type comments…
  • I love Star and have had their wonderful dry aged beef - But -it's around $40 a pound as I recall(it's been more than a year)... They have several things that are hard to find in Atl. like Foie Gras, and artisnal sausages and cheese...but you pay de…
  • I just got a dedicated fridge for my meat aging... I started out looking at compacts - not big enough... Then went looking at used models - they wanted too much for nice ones, and less expensive ones tended to be too worn for my taste... I ended up …
  • Thanks for the tip - sounds like a great place...wish it were closer... :(
  • Brother, you can bet that unless it grows fuzzy white wings and flies away on it's own, it's ending up in my Egg....ummm...some steaks and a roast...
  • Unfortunately, it's not from a butcher - I'd give anything to find a good butcher to deal with, but like you have not yet been able to do so...what I found was Costco. I had never even considered joining a warehouse club til I discovered they carrie…
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