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XLentEGG

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XLentEGG
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  • This whole smash burger thing is going to be my reason to get that 17 inch Lodge that I have my eye on ! NICE BURGERS :-)
  • I lay the bag on the egg mate and pull lump into the egg with the ash tool. I dump my fines and dust into various low spots in my yard...dog dig....armadillo hole under the fence or deck ...ect :-)
  • Very respectable pie ! I use the machine for dough too . :-)
  • Will this recipe fit in my 6qt pc , or do I need to cut the recipe in half ?
  • Looks GREAT !! How much meat did you use ( LB )
  • XLentEGG said: Damn that looks delicious !! I think I will order my new PC gasket this week !! couldn't wait...Just ordered my gasket and will be making this next weekend ! Thanks :-) ....Love me some Limas !
  • Damn that looks delicious !! I think I will order my new PC gasket this week !!
  • Just my two cents.....My XL also has the hairline crack from under the draft door , down and almost to the back , fire box is cracked on one side , dome is chipped , gasket is gone.   For all of that , I will say this much .... BGE warranty is secon…
  • Restaurant Depot requires a business license , or a KCBS membership card.
  • Thanks @RRP Will do :-) old one works...just full of condensate.
  • Hooters go good with everything ! OH , you said SAUCE . MY bad :-)
  • At 160 internal, are the onions still crunchy ? I've hesitated with raw onions and peppers ,because I like them soft in the meatloaf. BUT that meatloaf of yours looks GREAT !
  • Not that you will find a prime brisket there...... But I have heard that the " Rock and Brews " located in the colony ( just north of you ) is a pretty cool place for a beer and a bite to eat. Founded by the members of KISS..... Since you are on vac…
  • shtgunal3 said: Now go buy you a nice chuck roast, par freeze it, cut it up in 1" chunks, run it through that grinder one time, and make the best burgers you've ever had. I'm sure that won't be too far off :-) quick question...... When I…
  • I ran the the meat through the grinder this morning... NOW it looks like some real nice 80/ 20 ! The yellow spots are from the potato bread I used to push the last bit to the front.  The top pic is through the bag , but you can still see how course …
  • They do look good :-) I take the membrane off before cooking and go 5 to seven hours.
    in Beef ribs. Comment by XLentEGG July 23
  • I have an XL also. I use my 24" pizza stone with platesetter legs down , and my stone sits on top of three of those green " feet " that come with some eggs. whatever temp i'm cooking pizza at , I let the stone " soak " for an hour before I put on th…
  • Well.... since I now have ten pounds of the stuff , i went to that freight place by the harbor and got me a nice little grinder. At least now I have a choice when I get a pack out of the deep freezer :-)
  • annjamaican said: MaC122 said: had that happen once and I never used the daisy wheel again on any cooks over 300 degrees What do you use instead? Not to hijack this thread...... If you keep track of the temp on the up st…
  • Sounds like there might be a meat grinder in my future :-)  Brisket Burger sounds mighty tasty ! Thanks !
  • Burning my last bag of CDS this week ...Cant wait to see what the next twelve bags of RO have for me ! ;-)
  • Welcome !! Most say try a spatchcock chicken to start... use the search bar for starters and tips.....Post pics of food !! :-)
    in Newbie!!! Comment by XLentEGG July 12
  • split the weight difference and go by temp over time :-)   WELCOME to the forum !! Enjoy the ride , and post plenty of pics !!
  • Your acorn lasted three years ? LOL! Welcome !! Pork looks great !!
  • Those look Great !! Best I can do around here is $1.99 at my local ALDI, and that is for whole wings....
    in SMOKED WINGS Comment by XLentEGG July 11
  • I wrap bone in and cut meat in plastic wrap and then vacuum pac it. For ground meat, I weigh it into a plastic bowl and freeze it , then vac pac it. make sure your bowl portion will fit into the vac bag when you pop it out. I puncture the plastic wr…
    in Freezing meat Comment by XLentEGG July 9
  • I notice that it is sauceless. I have been having a problem with " wet " pizza , but i've been using sauce and whole mozzarella . I have been hoping for one like yours . I guess I need to try a harder cheese and skip the sauce :-)
    in BLT Pizza Comment by XLentEGG July 9
  • Looks great ! what type of cheese?
    in BLT Pizza Comment by XLentEGG July 9
  • I guess i will find out tomorrow morning . I'm going to put them on while I am rendering the fat out of some sweet Italian sausage ,that i'm going to use for pizza :-)
  • Thanks for posting !! Looks Great !
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