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TNT54

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TNT54
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  • Once the fire has gotten "established," whether at a higher temp or a lower temp, the fire shouldn't be going out with the bottom and top vents both open 1/4". The logical possibilities seem to be: 1) the air flow from the bottom vent to the charco…
    in BGE goes out Comment by TNT54 July 2011
  • Those look good. I'm guessing from your comment (that they'd be good braised) that they're not the most tender cut, but it looks like they turned out fine. T.
    in Lamb Ribs Comment by TNT54 July 2011
  • Tabouleh is a middle-eastern salad that is traditionally made from finely-chopped parsley, bulgur, tomato, cucumber, green onion, olive oil and lemon juice. Sometime there's mint in it. You can use quinoa instead of bulgur. I think it's nice and …
  • It looks perfect to me. Don't know why you'd want to change this technique. Cheers, T.
  • I didn't know CWM, but he surely lives on through this board, thirdeye's site, and the many friends he left behind. T.
  • Maybe, but I thought aluminum was a good thermal conductor. Not as good as copper, but good enough for All-Clad to use as the core material in most of their pots and pans. Probably better to just bite the bullet and put a new gasket on. I got o…
  • You're right that the primary time I'm using a remote temp probe is for low and slow, but there are certainly time (chicken, etc.) when I'm running at 350-375 or hotter. I guess I never use a temp probe when I'm searing steaks, etc., so I probably …
  • Now that you mention it, I think I've read that before. Sounds like a good idea, but I bet the first time I try it I'll open the lid and the thermometer will go flying. Thanks, T.
  • Thanks for the heads-up. I needed to stop by for more lump anyway, and I never would have known to look for these if not for your post. Got 6 of the 9 on the shelf, leaving a few for the next guy. T.
  • I love beef rare, but had just never heard of doing that with brisket. Maybe that's why I've never been a big fan of brisket. Unless its made into pastrami. Pastrami is brisket gone to heaven. T.
  • Are you sure those are really spare ribs? They look more like "country ribs" to me, but maybe it's just the photo. T.
  • Tricolor - I'm new to Egging myself, so hopefully some more experienced hands will chime in, but my experience has been that the Egg is very forgiving. Still, good cooking normally requires some attention to detail, and my guess is that you dodged …
  • Mickey - Thanks for the comment. I don't have a good way to raise my grate on direct cooks yet, but the main reason I did the indirect cook was to see if there was a difference from the wings I've always cooked on standard charcoal grills. I must …
  • It's a FrogMat. Makes handling small pieces like shrimp and wings so much easier. The 18" round size is perfect for a LBGE, and I got this one from yardandpool.com for about $25, delivered. I hope I'm not violating a forum rule by posting that.
  • Thanks for the advice; I'll try a dry drip pan next time. My thinking was that the pan of water would put an insulator between the radiant heat from the plate setter, which is being heated by the fire below, so that the heat from the bottom wouldn'…
  • 225 was my grid temp. That's about 260-270 on my dome. I put a drip pan of water on the plate setter below the cooking grate, and that acts as a heat sink to keep the cooking grate a bit cooler. I've never done the foil thing, but I'll try that…
  • I made 2 racks of St. Louis cut spares as an appetizer for our 5-person wine group a few weeks ago and they were all gone. So if the ribs are the main course for 8 people I'd sure do 4 racks, but if there's a lot of other food and only 5 people, tw…
  • Tim, This is a bit away from your main point, which was appreciated, but your comment that "from a trademark perspective, BGE Corp owns all the content" is incorrect. First, it's a copyright issue, not a trademark issue. Second, ownership of …
  • I wonder if the timing of when you should close the lid depends on how you light your lump. For me, if I light the lump in a "chimney" starter I can close the lid as soon as I dump the lump out of the chimney. But if I use a fire starter, I let it…
  • We use the bread knife primarily for bread, but that's pretty common in our house. Beyond that, tomatoes, melons, etc. Some people say to use plain edges for "push" cuts (like dicing vegetables) and to use a serrated edge for "pull" cuts (like sli…
    in OT Knives Comment by TNT54 June 2011
  • I've been thinking about this same issue over the past month or so since I got my egg. I would never leave any previous grill unattended, particularly overnight, but the egg seems extremely safe. (We're talking about when the lid is closed. I wou…
  • I get the Royal Oak Steakhouse in the green bag at Menards for $4 per 8.8 lb bag when it's on sale. The normal price ($6) is still pretty good. The pieces aren't quite as big as the BGE brand, but it works fine.
    in Lump charcoal Comment by TNT54 June 2011
  • For Wusthof, Henckels, etc., I think you just have to keep your eyes open for good deals, which can pop up any place. For Japanese knives, I’ve been happy with: Korin (http://korin.com/Brands), Japanese Chef Knives (http://www.japanesechefsknif…
    in OT Knives Comment by TNT54 June 2011
  • The BGE is certainly easy to use and is better than a Weber for many things. But if you "mess up most meats" on your Weber, I'd be focusing more on technique than equipment. Most of the problems that lead to poor results with a Weber will not self…
  • Points taken, thanks. Next time I'll add a temp probe at the grate to find out how the dome temp correlates to the grill temp. T.
  • Probably good advice. It's hard to imagine a risk with the fire being as small as it is with a low and slow cook. I'm guessing the people who've burned tables were running much hotter, but it is fire, so one should not get too cavalier. T.
  • Probably good advice. It's hard to imagine a risk with the fire being as small as it is with a low and slow cook. I'm guessing the people who've burned tables were running much hotter, but it is fire, so one should not get too cavalier. T.
  • Maybe it was beginner's luck. Or that fine RO Steakhouse lump I got at Mennard's for $3.99 a bag. I lit a small piece of firestarter in the center, left the lid open for maybe 10 minutes until the fire was the size of my fist, and then closed the…
  • Yep, there's a lot of good info on this site, and the tone is friendly and helpful (which I find to be true for cooking sites generally, in contrast to, say, wine, sports, or news sites). Y'all seem like good folks, I must say. As to its multi-f…
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