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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

lwrehm ·


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  • 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!!!
  • 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.
  • A nice "indoor" grilling shed, with a nice exhaust system, heated floors, big screen tvs, computers (why use wi-fi when you can connect the controler to your PC), 4 or 5 1/2 barrel beer tap cooler and a couple of strato-loungers for long cooks.
  • fine sandpaper might work, but NO steel wool that may lead to rusting, if you do use sand paper, when done give a good scrub with the BKF again it will help the passificaion of the newly exposed SS. Since it looks like it may be organic stains, if y…
  • I use Bar Keepers Friend and Blue Scotchbrites on all my stainless brewing equipment.  Works great for me.
  • I seasoned before going in the pouch and sealing, my thinking was for 8 hours the seasoning would be in contact with the meat...on that same thought I didn't want to go overboard.  Next time I will season the same before and then again after before …
    in NY Strip Comment by lwrehm November 2012
  • jjmills said: That looks amazing!  Is that all you need to do to get rid of inlaws in cook a steak med rare? Well, at least they don't come over for steak, they only live 5 blocks away so it isn't easy to keep them away totally.
    in NY Strip Comment by lwrehm November 2012
  • 8 Hours at 130, texture was steak I've ever made.  If I had seasoned it better might have been the best steak I have ever had.  Not that I'm a big steak guy, but I have had a few fairly expensive ($50+) restuarant steaks over the years.…
    in NY Strip Comment by lwrehm November 2012
  • Sorry about that!!! 
    in NY Strip Comment by lwrehm November 2012
  • I give them a nice overnight soak in beer with some salt and garlic, then onto the BGE at about 350 dome temp direct with raised grate, dress with a 50/50 sauce of Franks/melted butter and some blu-cheese salad dressing.
  • I had to take a break after the "rednect frier" comment...I almost had and accident. 
  • I know others have had issues with the Pampered Chef stones, but that is all I have used and it has not broken yet.   I will give it a 6 as I feel that it is a little thin for the BTUs we are pushing in the egg. 
  • nolaegghead said: I had a rectal thermometer taken away from me once.  They were worried I'd be a pain-in-the ass.  :D I laughed so hard I farted!
  • Well, this has me thinking...I have had my Large for about a year and a half and the small for 6 months.  Since I got the large the old Weber Kettle sits in the corner by the back door and the Brinkman SnP sits under the trees rusting away.I guess I…