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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brew'nQue ·

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  • I'm not a Rendezvous fan either. I was excited to go there, but left disappointed in their ribs. Just not my style I guess.. The only time I've been to Memphis, we ate at 2 BBQ joints, "Rendezvous" and "The Pig on Beale". We stopped by the Pig on…
  • Well I'm jealous. I want one soooo bad. Just have to figure out how to slip the expense by the boss..
  • Oklahoma Joe's is my favorite. I also like BB's Lawnside BBQ, which is closed on Mondays.
  • I've got the Maverick Infrared surface thermometer. I use it mainly to check the surface temp of my pizza stone. The thermometer on the egg might read 600+, but it takes a LONG time for the stone to get that hot...and I've found that it's not necess…
  • Didn't end up waiting 'till this weekend to do this cook. Started the dough Tuesday afternoon, then baked a deep dish pizza with it last night. Very, very good. I'll be making this again many times! My normal pizzas are thin crust (neo-neapolitan…
  • Sounds/looks awesome! I'm going to give this a try this weekend. I've got a 'go to' thin crust pizza dough recipe, but I've been looking for a good deep dish dough. This sounds like it might be it. Thanks for sharing!
  • ...or my alma mater, Kansas State University!
  • I made nachos a couple weeks ago that took ~ 10-12 minutes to cook. Put the CI skillet in the egg and let it preheat very hot, then built the nachos right on the hot skillet. They had a lot of toppings, which is why it took a lil longer. Came out re…
  • I've done cochinita pibil a couple times. Really, really like it. To me, it's a nice change from the normal pork butt. Your's looks tasty!
  • And remember, even if the dome temp is 600+, it takes the stone quite awhile to get up to even 500+ degrees. I've got a maverick laser surface thermometer that really helps make sure my stone is hot enough. Haven't timed how long it takes to get it …
  • 350 degrees until done. 180 degrees wings and thighs...160-170 degrees breast. (I pull breasts at 160 if I'm cooking them alone)
  • I used the nakedwhiz plans to build my table a month or so back. The plans are great...very detailed. I'm pretty much a beginner woodworker, but everything was pretty easy to do. (it just took me longer than it would a more experienced woodworker) …
    in Egg Table Comment by Brew'nQue June 2011
  • smokinguitarplayer does use/sell the nomex gasket.
  • I just got done installing a nomex gasket myself. I followed the directions from the SmokinGuitarPlayer (video can be found online). Shrunk the gasket in the dryer, then installed on both the base and dome. If you put a gasket on just one, then do t…
  • When have you been adding the fruit? I add it in the last few minutes of churning. That gives it enough time to be distributed in the ice cream without all going to the bottom of the container...and without freezing too much. Of course if you freeze…
  • Oops...one more pic: Closeup of WSM Pulled Pork:
  • They're technically called 'Button Ribs'...Applebee's came up with the term 'riblets' and they pretty much own the market on them now. ...from the sides of hog's spine behind the rearmost rib. There are no ribs on the hog there, just little nubs…
    in riblets Comment by Brew'nQue May 2011
  • Store it in an airtight container, in a cool, dry place and it should be 'good' for 2-3 years. Might lose some of its strength, but not much.
  • I've only had my large for ~ a month or so. At the time that I got it and started reading/posting here, I was surprised at how many people had multiple eggs. Couldn't understand why folks would spend that much money on multiple grills. Well, one …
  • You could leave it wrapped in foil. Then poke a thermometer through the foil and into the butt....that way you could monitor the temp as it goes through the day. If and when it drops below 140, you could pull it. If that happens well before it's tim…
  • "Sparky" wrote: 5)I would think that anyone with a little woodworking experience could build the table in a few hours It took me about 22 hours total to build my NakedWhiz inspired table. :blush: (Tues-Saturday morning...after work evenings a…
  • I've done two pizza cooks on my egg so far. Both times I did the plate setter legs down with the stone directly on top of it. Cranked the temp up to 650+ and let it sit for ~20-30 minutes, then cooked. Only takes ~5 minutes or so for neo-neapolitan …
  • Are you trying to cook it "Tandoor" style?
  • Just a couple things: 1) My table build took 5.5 evenings to complete. Then again, I'm very much a 'beginner' woodworker. Really glad that I built my own though...learned a lot. 2) Pizza on the BGE is unbelievably good. You owe it to yourself …
  • I ended up using a 16x16 concrete paver. I'm still not totally sold on it though. It's worked well so far, but it doesn't fit the area for where it's supposed to be. In other words, I went ahead and built the table expecting to get an 18x24 block…
  • I just grilled some chicken thighs last night. Used the Ono One Chicken Thighs recipe. 375-400 indirect until the thighs were 170 degrees. Mighty, mighty tasty. Not sure how long they took...prolly 25-30 minutes.
  • Also, make sure you go easy on the toppings. If you put a ton of toppings on, the bottom won't crisp up as nicely.
  • I just did pizzas last night. (1st time on BGE...2nd ever cook on my new BGE) Used Reinhart's neo-neapolitan dough recipe, which I highly recommend. Used the plate setter legs down and pizza stone directly on top of that. Heated the egg to 650 dome …
  • Ah, I see. Please forgive me, I'm a NOOB at all this BGE talk. :blush:
  • I just bought a large egg yesterday with plate setter and stone for around $950 (tax included). I think the egg was $849, then they had a deal for $75 of 'free' eggcessories. We were on our way out of town, so I won't pick it up 'till Monday. EXC…