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smokeybreeze

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  • Search eBay and Craigslist for a KitchenAid KSM5 ProLine 325W 5Qt mixer made in St. Joseph Michigan. You can frequently find them for $200 or less with lots of accessories. I recently bought this same model (used, on eBay) for my 25 yo son who has …
    in mixer Comment by smokeybreeze January 5
  • Buy a copy of J. Kenzi Lopez Alt's "The Food Lab" book and read it to learn the science of why @nolaegghead is absolutely correct. Cooking is about orchestrating flavors and profiles, Baking is about hydration percentages, scaling recipes, and r…
  • You just burned up your lump by the looks of what's left in your pictures. When I do low and slow (205-250*F) I light my charcoal in 3-5 spots and with a full firebox in my Large BGE, I've run 25+ hours, so I'd say your charcoal didn't have the stay…
  • At the range and anytime I'm plinking or shooting lots of rounds (think prairie dog carnage), I use the foam inserts in addition to a relatively inexpensive (under $50) pair of electronic over-the-ear muffs. When hunting, I never hear the shot anyw…
  • If you want the ultimate eye-candy coffee table glossy book(s), get the "Modernist Cuisine" reference publication
  • I would like to suggest some foundational "cook" books - I own all of these, and while they do have some recipes in them, their value is teaching you the concepts and techniques as to what makes good food regardless of your venue or your tastes, BUT…
  • Years ago Fairbanks could see a nearly 160*F difference in temperatures in a single year. With global warming they aren't getting as cold as they used to when I lived there. Fred Meyer, the "Super Target" of the north had duplex outlets in their…
  • I have an 8Qt Calphalon dutch oven and I have CI and Le Crueset. The Calphalon was given to me nearly 30 years ago and it doesn't get as much use as the CI or LC French Ovens, but it also hasn't taken on a mothering that the CI has - this may be bec…
  • GregW said: I have this model: http://www.amazon.com/Weston-65-0201-Pro-2300-Vacuum-Sealer/dp/B001GP81R2 It has served me well. It's a bit more expensive than the Food Saver models, however it is built well. If money is not a concern I would r…
  • We (5 of us) had many plates yesterday - we did an 8+ hour 7 course classic French feast. Lots of conversation and laughter and wine. I baked a few loaves of baguettes from dough that I let ferment overnight. Then I made 4 dozen Gougeres while I se…
  • the first decade or two that I made bread by hand, it was by measure. Since then, I've created my own recipes and revisited old recipes and I always get reproduceable results using a kitchen scale. IMNSHO, baking requires measuring with a scale if …
  • We are so non-traditionalists, we do anything but Turkey and each year we search the globe to find our next expression of freedom. This year I'm doing a Classic 7 course French Dinner. I'm pairing courses and wines keeping the per-bottle wine cost …
  • I love it. Keep keeping him involved in cooking activities and making stuff for himself and the family. When my son was that old I just had an abused Weber Kettle that I acquired, used, for next to nothing, but I still had my son 'help' me all the …
  • Google Maps says it's about 17 Hrs and 6 Min from here, on a good day. I've done longer road trips for Eggfests... This just might have to happen.
  • Meh, severely overrated just like so many so called "classic" legends...
  • Action_Hank said: Eggcelsior said: I use my LC on my egg with impunity. Just rub some dish soap on the outside before cooking and the creosote rinses right off. This doesn't impart a soapy taste on the food if the lids off the…
  • Terrebandit said: I smoked two 10 lb butts last night and the volume of grease was immense in my pan. I can't imagine letting that drip all over the ceramics below the grate without creating a mess somewhere down the road, not to mention a pote…
  • http://www.teltru.com/search.aspx?searchterm=LT225R   model: LT225R range: 150-750 stem: 5"
  • WeberWho said: I usually keep a roll of tin foil near the egg. I'll thrown down a sheet across the plate setter. Sometimes I'm just lazy and go without. My platesetter is full of crud more times than not.   I'm with WeberWho, don't put t…
  • Duck is one of those cooks that you do with the BGE lid open in a cast iron skillet using direct heat to cook the breast through whilst crisping the skin with the rendered fat. You may need to flip the breast once or twice to achieve your goal. I'v…
  • My lovely bride of 28+ years has for years (since we bought the BGE) declared that we shall not go to any restaurant and order anything that I can make at home, since we eat so much better quality food and so much less expensive at home. We don't …
  • Bobandbeans said: looking for a cast iron pan for when I cook sides like sliced potatoes, pepper and onions and such. I have a lodge skillet like pictured below but would like to find something that size without the the long Handle. What do you…
  • IMNSHO, lots of the recommendations include lots of nice-to-haves, not the essentials. I have been a BGE owner for over six years now and have cooked literally well over a ton of food on it from high heat cooks to low and slows up to 25 hours long. …
  • My low and slows are in the 215-235 range. I do not do turbo shoulder, brisket, ribs, or anything else. In fact, if I'm using the plate setter, the only non low and slow cooks I do is my pizza setup - plate setter (legs down) plus the ceramic feet …
  • That's correct, pork shoulder/butt and trimmed brisket without using anything to catch the drippings. These drippings land on the plate setter and do not directly drip onto the coals. If any of the drippings actually drip onto the coals, I do not kn…
  • I don't use drip pans and I don't cover my plate setter with anything. I'm with the "use these implements with abandon and stop worrying" camp. I'll scrape my plate setter with my ash removal tool as needed and the occasional high temp cook or clea…
  • I use a 10 quart Lodge DO on my LBGE and it makes stews, gumbos, jambalayas, chilis, and so much more. Sometimes even this large of a pot is too small...
  • All this talk about pizzas had an impact on me this past weekend too. My son and his girlfriend came over on Sunday for a pizza party. They wanted left-overs to take home to eat for lunches this week, so I did a double batch of my dough. We ended u…
  • Wow, a better outcome than spatchcock? Really? I'm not yet convinced. Invite me over for dinner and I'll be the judge
  • Way to go Satch Q! I like free range organic grocery shopping with a gun but haven't pulled the trigger on a buffalo yet. Mouth watering for sure.
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