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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

gte1

About

Username
gte1
Joined
-
Visits
1,068
Last Active
Roles
Member
Points
2
Posts
376

Comments

  • These things are easy to cook and absolutely delicious.  I do not understand why Costco does not sell them year round. George
  • Have the Thermapen and Maverick, both are very useful and as mentioned already very different.  If I only had one it is not even close, the Thermapen without a doubt.  The Maverick is great for not having to go out of the house to check on the Egg b…
  • Raging River is exceptional on chicken
  • caliking said: Bought a couple of racks of pork from Costco earlier in the week. Sell by date was 12/3. Opened up one rack today to cut into chops and there was a funky odor to them. Not overpowering, but it was definitely there. The meat has b…
  • As said above, you will pretty much use it all the time.  I find that I have far greater control cooking raised that at the normal grid height.  Food cooks much more evenly and the only time you will char something up is when you want to.
  • mb99zz said: That's a gorgeous Cayenne.  Huge Porsche fan here.  How did you like the new Cayman?  The Cayman is a blast to drive. We got to drive the Cayman, Cayman S, Carrara 4, and Carrara 4S. The Cayman S was the best handling o…
  • I haven't been on here for a while, when you guys go off topic you go WAY off. The first one is mine, the second two I got to drive at the track.
  • The pro bowl sucks, but if you like to bet the over is one of my favorite bets of the year. They just stand there and watch guys run into the end zone. No one wants to hit anybody. There was a big stink after last years game for the lack of effort s…
  • The DP RedEye is really tasty with lamb. I use that or my standby, olive oil, fresh chopped rosemary, garlic, s&p, and lemon. Both are excellent.
    in Lamb breast Comment by gte1 January 2013
  • duck_hunter said: gte1 said: hapster said: Just picked up two more bags of WGWW... Not scared Since it's winter I'm not scared either. We have lots of open space behind our back wrought iron fence. If it were su…
  • hapster said: Just picked up two more bags of WGWW... Not scared Since it's winter I'm not scared either. We have lots of open space behind our back wrought iron fence. If it were summer with all the dry grass I would be a bit fr…
  • Deckhand said: It's a bit of a pain, but you can minimize the sparking by removing any leftover lump (when cold, of course) and putting a layer of it over the fresh lump.   That is what I did
  • r270ba said: @gte1 can you not buy a bone in pork loin and do the same thing? This may have been one of the best meals I have cooked on the egg yet! You can, but you need to remove the chine bones which I a little bit of a pai…
  • Looks great, hard to go wrong with the rack of pork. I wish they would stock them all year long.
  • billyray said: I'm assuming you are calling New Yorks and ribeyes etc. choice cuts, but not meaning that they are USDA Choice grades at Safeway. No, I mean choice grade. This is copied from their web site. Angus BeefAll of our Ang…
  • billyray said: gte1 Safeway is generally using a select grade of beef, where Costco is mostly USDA Choice and some USDA Prime. Price between the two retailers wouldn't be apples to apples. I generally buy the whole crayovaced primals at Costco …
  • jlsm said: I'm just amazed about some of the cooks. I see 2-inch porterhouses, rib roasts, tenderloins, and not just occasionally. I shop at a market with dozens of vendors, and I can get only prime there. Our grocery stores sell puny steaks. I…
  • +1 on the Habanero Death Dust really good on wings. Hot, but not outrageously hot as the name suggests. I will order again foe sure.
  • I may give it one more shot. Looking forward to leftovers too. I have used this recipe twice now, and I think it might be better than the dinner itself. http://www.pauladeen.com/index.php/recipes/view2/prime_rib_sandwich_with_caramelized_onions_aru…
  • I play golf with a friend from Tennessee. To him there is college football then there is SEC football. God forbid I try to mix the two up. We get into some good arguments between golf shots. Too bad we didn't get a Bama vs Oregon game. That would ha…
  • Just venting Nola. The SEC has some very good teams, but they always get way to much respect in the rankings which gets a little frustrating being on the west coast. Need a playoff of at least the top 4.
  • 2 of the top 3 teams in the SEC go down, say it isn't so. I thought that the only way a mighty SEC team could possibly loose was to one of their own. What is this world of football coming to. I guess Louisville and Clemson didn't get he memo about …
  • Mickey said: Did baby backs for lunch a while back. (Sorry but I can't remember who I got this from.) 350 indirect 1hr 40 min. Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. I opened 15 min early and sauced …
    in ribs Comment by gte1 January 2013
  • Do you guys do your initial cook raised. Direct or indirect?
  • The oval stone is nice, it gives you more real estate for indirect coverage. I had a friend custom make me a drip pan the same shape as the stone.
  • I have the AR, set up is straightforward. Stone and drip pan on bottom place roast as high up on the rig as you would like. For a roast I find the PS works just as well and simpler to use. You will enjoy the AR quite a bit I would guess.
  • Wild duck,very hot and fast. No clue on the walking variety. .
  • Going to do a prime rib and a couple racks of pork, although I'm kind of liking Nola's Big Fat Greek Christmas sounds great.
  • Like their meats and they have really nice fruits and veggies. Cops look great, where are you in the Bay Area?
  • nolaegghead said: I've done a zillion lamb legs, and they're easy.  The time sounds about right, don't sweat it. I rub with salt, pepper, rosemary (fresh, diced fine) and garlic (fresh crushed or powdered).  Get in all the nooks and cranies - …
Click here for Forum Use Guidelines.