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dscheyd

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  • I still have my bottle with black and gold wax from when the Saints womw the Superbowl. It gonna taste that much better when they do it again
  • went from 220 (too much for being short) to 195...and then back to 205.I keep planning to go joggin in the am, but its been raining for 2 weeks down here. Guess now that the weather has passed I have no excuses. If I don't get back on track Mard…
  • All about the Dollar store. Buy about 20 at a time for next to nothing.
  • handle looks great!  Where you at in NO?  I'm on the n shore.
  • I get a good skin cooking direct with a raised grid at 250 for about two hours. I sometimes do the first 20 minutes skin side down, flip once and leave it alone the rest of the cook. I've read about the raised grid on the blog and purchased the gr…
  • Mac n cheese, wrapped in bologna, wrappen in bacon, served with a side of fried bologne and bologne stuffed jalapeno's.  I'm afraid to ask what kind of beverage you enjoyed with this. forgot to add, the mac n cheese looks great.  Just have to ke…
  • Mac n cheese, wrapped in bologna, wrappen in bacon, served with a side of fried bologne and bologne stuffed jalapeno's.  I'm afraid to ask what kind of beverage you enjoyed with this.
  • The competition to  grocery store rotisserie, and better, is the butterfly whole "brick on top" chicken.  I don't think I got the recipe here, I will try to type it in.    No need for any other tools besides bricks in tin foil or a cast iron skillet…
  • just ordered a bunch of the Simply Marvelous.  Looking forward to it, but had to have it delivered to the office.My beautiful wife doesn't understand why we need 20+ different rubs.  Poor thing just doesn't understand
  • Very impressive, and while I'm interested in what and how you cooked in the pictures, your use of the old Weber kettle is appreciated (pic #2).
  • P.S.  You seem to WANT to buy a rotisserie, and apparently there are ones which will fit in the Egg.  And you are free to spend your money how you please.  However, I will say w/ 100% confidence that you can get the chicken to be JUST as juicy on …
  • but the family still prefers the competition, the grocery store rotisserie.   What exactly do they like better about the grocery store version? Is it the skin, moisture, seasoning? You can adjust all of those with the tips given above. If you w…
  • but the family still prefers the competition, the grocery store rotisserie.   What exactly do they like better about the grocery store version? Is it the skin, moisture, seasoning? You can adjust all of those with the tips given above. If you w…
  • Try it spatchcocked with a raised grid direct.What kind of rub are you using? I've used the Simon and Garfunkle recipe twice, first time great, second ok, and the beer can twice. Don't remember the first rub (that should tell you somethin…
  • I'm in New Orleans and we get sacks of oysters all the time, and grill about half of them.  All you need is a long handled brush a good fire resistant glove, and maybe some tongs.  Like the pan but I think the oyster shells might be protected by the…
  • some of the Rouse's grocery chains in Louisiana have dry aging available.  You can purchase what you need that day or buy the whole ribeye (or whatever whole cut you want) and have the age it for as long as want at no extra charge.
  • Not a lot of BBQ down here but there is some. If you're staying down town "the joint" is close. While Hillbilly BBQ is good its a good distance from the quarter. VooDoo is ok, but if you're looking for something thats great but isn't quite the st…
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