Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

CaptDave

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  • I like it! Hum, you could be the king of the stacked stone castle! Welcome aboard. How about re-building it and taking pics each step of the way. Need a location??? I offer my back yard since I'm such a nice guy!!! Again, very nice!
  • LOL, you're right I guess! I looked at the ingredients and first listed is canola oil, then egg yolks, then citrus juices (lime and lemon) and spices, etc.. any thoughts?
  • Oh, forgot to mention, this is a commercially bottled product. The price seems kinda high, so wondered if anyone has used it before I buy.
  • Looks very good, I worked Memorial Day so no cook out for me, but then that was my choice provided by all those who gave so much so we (Americans) have a choice to make each and every day! God Bless our troops!
  • I like that you used 4x4 for the legs. To me, looks very secure! Welcome aboard!
  • Wow, looks like a new table!!!!
  • They are heavy! Be sure and take some pics of the pot lifter in action so those of us that have never used or seen one can get fully informed. Good luck with your egg.
  • Hum, looks great!
  • Hum, looks great!
  • Hum, looks great!
  • I agree, it's got to be air flow. That is the only thing that controls temp. It looks like you have plenty of lump. BTW, pizza looks good! We love the pizzas off the egg!
  • Thanks Ted, love this egg thing and the website!
  • Hey Stacie, Thanks, I'm really enjoying it! You know, I really put alot of thought into which side of the table to mount the egg. It really came down to putting where it would be on the outside edge of my cook shed and the area where food and th…
  • Scare ME!!!!!!!!!!!!!! :ohmy:
  • Hi Temp Epoxy, that is what I have read in tips and FAQ's here on the site. Then, if you are not happy with your repair, order the replacement.
    in Uh oh... Comment by CaptDave May 2011
  • Nice Plating.... Chef!!!!
    in Great day! Comment by CaptDave May 2011
  • Those look awesome, very nice indeed!!!!
  • Very nice, everyone is making me hungry with these great looking meals!!! Like your chart of cook time/temp... tell us about that.
  • Very nice, just like I like them!!!!
  • Wow, like your life and your mini, and the food that you prepare on it looks AWESOME! Happy Mother's Day on May 10!!!
  • Happy Mothers Day... Nice.
  • I want to eat with you!!!!! NICE... Surf and Turf!!!! You have one lucky wife! :cheer:
  • Yes, when I set up my egg, I went through the process of checking my dome thermometer, and it is calibrated correctly. You know, its not just temperature nor just time that equal doneness, it is the combination of time and temp that goes into consi…
    in Boston Butt Comment by CaptDave May 2011
  • I love this site. Everyone is so helpful and willing to share their experience and knowledge. Tips like yours and resullivan give everyone opportunity to expand their skills. Thank you so much for your posts. I think perhaps the long cook time …
    in Boston Butt Comment by CaptDave May 2011
  • It will pull out, but with resistance, the same resistance all around. I adjusted mine until it was almost the same all around and it has no leaks that I can tell. There is a video online, I think its on the BBQ Guys Website where they show the do…
  • Interesting, on my meter, it indicates 170 for pork as well done. The only thing I don't know is how high that temp got during the night before the Egg cooled down that next morning, however, I'll check the calibration with ice water and then boili…
    in Boston Butt Comment by CaptDave May 2011
  • No, I had to go to work at 2:30pm, so I had just enough time to pull it after taking it up. The bark was nice and easy to separate from the fat and the meat pulled apart without any effort. This one did not seem to need any sitting time, however, …
    in Boston Butt Comment by CaptDave May 2011
  • Hey, you are going to post end result pics?? Right? I can't wait to see them. Ribs are hard for me to cook for some reason, I just have not yet hit on the method that works. Tell more about this class you took....
  • Overnight, the temp dipped down to around 185 F, the next morning, around 830am I, opened the egg, stirred the coals, and opened the vents a little to bring the temp back up. Slowly raising the temp back to 230-240 and watched the internal reading r…
    in Boston Butt Comment by CaptDave May 2011
  • Now on our pampered chef stone, we oiled it with olive oil and did some kind of cure bake, but its been so long ago I can't remember any details other than it made alot of smoke in the house even with the vent going. Should be interesting, but watc…