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scooter759

VI, I tried your szechuan sauce and it's excellent. Any chance you could share your recipes for the other sauces you mentioned in your Shrimp Rumaki post. Are they already posted somewhere is the recipes? Thanks. Scooter759.

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  • Is this shipment all sold? I live in Mankato, and will be traveling to the Twin Cities almost every weekend from now through the end of June doing BGE demo cooks for the regional distributor. Would love to try this stuff out.
  • Also wanted to mention that dealer trip may not initially required. The fireboxes in both my eggs have cracked at some point. I took pics of the cracks and emailed them to my dealer. They just call me when the replacements came in. Didn't even ask f…
  • Agree with @skiddymarker on this. I talked to my regional BGE rep about this kind of thing. He said a defect crack/break will basically be a clean straight break. Little or no jagged edges or zig zags. Dropped or mishandled pieces will tend to have …
  • I'm also on the Hi-Que grate bandwagon. Very good product. Did an 18 hr cook fri/sat at 250 in below zero temps. Had bigger problems with drippings freezing in the lower vent than anything else. As for the daisy wheel, when I shut my eggs down after…
  • Sorry, correction, plate setter legs down.
  • @Hardboiled329-test fit your setup before you start. On my medium, I tried plate setter legs up, Woo2, grate, one inch spacers, 13 inch stone from CGS, could not close the lid.
  • @Keefer - Raging River is a spice rub from Dizzy Pig. They have a very solid line of products and are quite popular with a lot of eggers/ BBQ folk/cooks. Check out your local BBQ stores or google it. They have a store locator on their website.
  • My setup for my large is PS legs down, BGE grate, BGE grate extender, Emile Henry stone. Guessing I have at least 100 cooks that way.
  • I have used my Emile Henry stone and the BGE stone side by side on dealer demo cooks. I prefer the Emile Henry stone. Gets to temp quicker, has handles, and I've had it on with the egg past 750 on numerous occasions.
  • Great looking! @jfm0830 Jim, this is a good simple marinara sauce I use for meatball subs. I am fortunate enough to have garden tomatoes on hand all year because I can my own so I am a little spoiled. If for some reason I need to use store bought t…
  • I've seen teams do it with 2 Xl's, I use an XL, 2 larges and a medium. There is a local team here in southern MN that uses 4 larges and they do pretty well. IMHO, given the registration cost, meat/lump/rub etc costs, it's a lot of money to put on th…
  • I've had the Dorkfood controller for about a year and a half. I use it quite a bit. I was lucky in that I already have a Masterbuilt electric turkey fryer. Haven't had an issue with circulation. True you have to run the cord for the probe under the …
  • Dang, says they are sold out. I've had one for two years and used at temps over 750. Also heats up faster than BGE stone.
  • You should have seen the look on my cousin's face when I told him to google "cornhole" to get dimensions on the boards. He wanted to build his own "bean bag" set.
  • Nicely done NOLA. Glad you're enjoying the stuff. BTW, I had to add a new shelf in my pantry for the stuff you sent me. I call it my "Elf Shelf".
  • @nolaegghead - I bookmarked that BBQ shrimp recipe, thanks. The closest place I can get fresh whole shrimp here is about an hour from me. I can get U8 and U15 frozen shell on (no heads) locally. I know the heads make a big difference in the broth/sa…
  • Got my first chance to use some of the great stuff from @nolaeghead. Sous vided some chicken breast, made a compound butter using the blackened seasoning, Fired up the egg and heated a cast iron skillet. Brushed the breasts with the butter and hit t…
  • @nolaheaghead- certainly no slights intended, my new best friends are the dorkfoods temp controller and my electric turkey fryer. Totally lovin' the sous vide stuff. Courtesy of recommendations from all you regulars on this forum.
  • @nolaegghead - I sometimes get a little carried away, I know you are a foodie as well as an egghead so I tried to cover a lot of bases. I really only had to go out for Welsh Heritage stuff, I just kept going back to the pantry until I filled the box…
  • Nice! Gonna use some of that sauce as a part in my glaze for our chicken entry this weekend.
  • Glad ya like it NOLA! Sorry in the delay in posting my haul from you NOLA, got your treasure chest last Thursday but was busy prepping for a weekend contest. You did me right. Every one of these is new to my pantry. I am seeing blackened walleye in …
  • nolaegghead said: cazzy said: Well...mailed off my stuff. Thanks for setting up a 1:1 exchange Nola! We'll get ya in there officially next time...unless you take another break! Lol Actually, it was Scott's (scooter759…
  • I would lean towards stainless, if you do get the grill grates they serve the same purpose as cast. I have a set of grill grates as well, they give you the same sear marks and also work well to reduce flare ups for greasy stuff or marinades.
  • It's not Que, but Schilo's deli on Commerce has some great food. Their homemade root beer is the best I've ever had. Also concur on the recommendation for Harmon's in Cibilo. The creamed corn there is awesome too.
  • Excellent cook! Everything looks great, and those tomatoes don't look store bought. Heirloom? To me one of life's greatest pleasures is garden fresh tomatoes.
  • Mushrooms, red onion, bell peppers are staples here. There is (or was) a grilled veggie recipe that has a simple but good Asian marinade over on Naked Whiz's site. We get compliments on it all the time.
  • Run a sharp knife down the center of one of the bones on the bottom (back) side of the ribs. If there is a membrane you will see it. I also have had baby backs from Costco with the membrane already pulled.
    in HELP!!!!! Comment by scooter759 May 2013
  • I keep mine in the curio cabinet next to my wife's Lladro's figurines.
  • Skiddymarker said: @njl - Great looking steaks and welcome to the Jaccard club. Which one(s) do you have?I use mine (15 knife) on strip loin and sirloin all the time. We seldom cook T-bones anymore for exactly the reasons you state and our seni…
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