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We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


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lwrehm ·

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  • Just tried to place an order and the coupon code 'biggreenegg' is coming up as expired...guess I'm SOL, you snooze you lose.
  • About 5 minutes ago I picked up a 20 lb bag of Grove at the Pig in Oostburg, WI (about 6 miles from Grove's home base in Cedar Grove, WI, $15.29.  The Ace Hardware store might be a buck or two less.  Buddy of mine's dad owns Grove Charcoal, here and…
  • Just an idea that I have found works great for me...I use 1/2 pint Mason Jars.  I built a rack that will hold both 1/2 pint and pint jars (for more often used spices), buy all my spices at the Spice House in downtown Milwaukee and use the labels the…
  • If I can get a round 14-16", I think I could swing it!
  • Green Eggin' in Oostburg, WI, grew up in Kohler.  Been a Packer fan all my life, BUT those damn cheeseheads are not allowed in my house, last one that I found was in the trash the next Friday.   I am not, nor will I ever be a proud cheesehead!!!
  • I tried parchment a couple times and the area under the pie doesn't scorch at all but the edges sure did, I just found that it was no needed and a dusting of semolina or cornmeal was easier for me. Please note the last 2 words above!!!!! I worked in…
  • At least fresh ground round will stay the same for my raw beef and onion samiches!
  • I skip the parchment and stick with the KISS principle, a sprinkle of semolina to act as "ball bearings" and a quick jerk of the peel and it slides right onto the stone, and no need to open the egg to remove the paper until the pie is done.
  • I'm sitting on 2 5 gallon kegs of 2 different Classic American Pilsners, hoping to keep them around for some summer BBQ outings.  Planning a 10 gallon batch of some Patersbier to tap for the time being.  I just love having beer on tap in the house!
  • Is it really that much work to clean a grill?  
    in Grillbots Comment by lwrehm March 2013
  • Did you have some charcoal and some meat on hand....road site BBQ at its best!
    in Karma? Comment by lwrehm March 2013
  • You bring back some bad memories bring up "mock chicken legs".  I remember them from school lunch, nasty nasty things they were.  I have no clue what they were/are made of, other than to say that it is some type of a "meat" product formed into a chi…
  • I had a one, then one day it was gone, I couldn't find it for the life of me.  I searched all over the kitchen, in all my pockets (pants, shorts, jackets) nothing.   So I ordered a new one with, this time with the "jacket" with magnets so I could ke…
  • No brats on a mini for me, if I'm frying brats (give me a break, I'm from Sheboygan, WI), I cook up a 3 lb box break out some homemade kraut and I have dinner and breakfast and lunch for a week.
  • Our V-day tradition is Kraft Spaghetti, yes the stuff in the green box.  That was as good as we could do in the dorms back in college.  This year I'm home with the kids while SWMBO will be in Chicago on business, so I'm thinking burgers for us and o…
  • Safe, yes like many have said they would not sell if not.   Aged, again I would say yes.  Not dry aged but kinda wet aged, the enzymes are working either way.  Dry aged beef is aged in the open air of aging coolers no wrapping at all, normally wet a…
  • 2 5 gallon buckets with the bottom cut out of one and replaced with a piece of expanded metal to sort the dust and small pieces into the second bucket.  
  • Penzeys has really good stuff, but you can also look at The Spice House if you are in the Milwaukee or Chicago areas.  I'm not sure if they do mail order though.  The Spice House is run by the sister of the guy that runs Penzeys.  I know I am lucky …
  • I am MANGREAT!  or better yet GREATMAN!
  • Happy Schnapps Combo...Wisconsin's favorite Drinking band!!! http://www.happyschnappscombo.net/
  • Nevermind on the price location, not sure how I missed that...guess I'm too drunk again.
    in mangrates Comment by lwrehm January 2013
  • Why would I put rectangular grids on my round BGE?  Maybe it is just me, but I think that would be stupid when a perfectly great round CI grate is already available.  Maybe I'm missing something, but where is the price on the web page?  Looks a bit…
    in mangrates Comment by lwrehm January 2013
  • I have a home-built controller that will control a slow-cooker, being one who likes to "tinker" and build things not only is it great for cooking it was fun to build.
  • There is no way SWMBO and I work together in the kitchen.  She cooks all over the place, great food, but she tends to make a bit of a mess. 
  • Looks great!It beats my homebuilt unit, it has a VGA port! 
  • Depends where you are...if near S.E. Wisconsin a couple times a year the ClearChannel radio stations put on an ebay style auction, a local BGE dealer usually has a couple there.   I got my small, nest and tables for $330. 
  • My preference is no sauce at all just a couple nice slices of brisket on a flour totilla with a little fresh pico de gallo.  Let the smoke and the meat speak for itself.
  • I grew up with sliced onion, spicy mustard, pickles and ketchup.  But I prefer saurkraut, very thin sliced onion and spicy mustard(koops dusseldorf id my preference). Just remember to grill them slowly turning them often, you don't want your fire to…
    in brats Comment by lwrehm December 2012
  • Before I built my sous vide controller, I used the T-Rex method.  It worked fine, but sous vide is way to easy to get perfect med-rare.