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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cowdogs ·

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Cowdogs
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  • That is exactly what I used.  What is that crack in?  Fire ring? A gasket covers it so I guess you should not worry about it until it really becomes a problem.  We all probably have the same thing.  It's funny there is another thread on here tonight…
  • As a competitive swimmer (long time ago) I'd offer these thoughts... You may be able to find swim teams working out more often.  Serious competitive swimmers are working out 6 days a week with 6-9 sessions a week.  We'd workout Mo,We,Fr twice a day,…
  • Sounds different.  I'll give it a try...
  • Carolina Q said: Parchment ruins a good pie? You may not prefer that method but to say it ruins it is . . . ummm. . . Have you ever seen them use parchment at a real pizzeria? No? That's because they can't afford to ruin their pies. :) …
  • The size of an XXL may seem to make it ideal for restaurant or commercial use, but I do not think any size BGE would make a good commercial grill.   The inability to load more fuel without removing everything you are cooking would make it a big pain…
    in XXL Comment by Cowdogs July 7
  • mshump said: The meat is fully cooked. What do you mean by "the danger zone" ? The danger zone applies to holding cooked food.   To the OP I would say your meat spent too long in the danger zone.  If you follow the rules it should go int…
  • 0 on a XL and small in 2 years
  • SGH said: @cssmd27‌ On the egg I prefer 250-275. On larger cookers with a water pan I'm still in the 200-225 camp. Just me brother. Same for me. 250 to 275. I got dry brisket at lower temps too.
  • I cook tons of lobster on grill. For some reason that I don't completely understand, the lobster come out much more tender if you parboil them first. I cook them 1/2 to 3/4 of the way in salted boiling water, pull them and drop them into ice water…
    in Whole Lobster Comment by Cowdogs July 2
  • They look really good.  A lot better than some of the black meteorites we see posted.  The "turbo butt craze" combined with sugary rubs does not product the most visually appealing food in my opinion.
  • If baking paper is the same as parchment paper, I don't know what went wrong.  Parchment paper is the only thing I would use.
  • These are the things I would change, in order of importance: 1)  Put the chicken in the fridge uncovered for 12-48 hours before cooking, preferably on the beer can (or holder) after you've applied your oill and rub.  This drys the skin out, and the …
  • In south Florida we have Lionfish, which is an invasive fish that has over-run east coast reefs up through North Carolina.  It's wreaking havoc, but it is also delicious to eat.
    in Snakehead Comment by Cowdogs June 30
  • If it is cryovac'd you could stick it in the fridge until 9/7 and it would be fine....
    in Meat prices Comment by Cowdogs June 28
  • Chivas.  When I was younger I drank it cause I thought it was cool, and now I just like how it tastes.
  • Carolina Q said: I've never done this, and probably never will. But a pork butt drips A LOT OF FAT. Having that all over a chuck roast (or anything else) sound HORRIBLE! Pork fat is actually pretty neutral in flavor ... hence the use of …
  • In southeast Florida, seeing a packer in the grocery store is rare, and seeing anything better than select grade never happens.  Same goes for our Sams and Costco.  I can get choice CAB at Restaurant Depot ... sometimes ... but not always.  I've nev…
  • I say pork.  Pork fat is good on everything.  That's why every 3rd cook on this forum is wrapped in bacon.
  • The Cen-Tex Smoker said: Cowdogs said:I am in Palm Beach County.  But I travel to Tampa every couple of months.  I'll message you next time I am coming through. @jimreed777 is on the right track.  At least one band (and sometimes both ban…
  • Grill66 said: I have the same problem and have tried multiple times to fix it.  I still have an underbite too.  I don't understand how adjusting the bands while it's hot would fix this issue since it seems to be a spring or hinge issue but ma…
  • Most LA gumbos do not have tomatoes.  And I have not found that my heavily seasoned CI is affected by tomatoes.   
  • Since you seem to like everything about the mini but the 10" grate I say wait for the minimax.   I got the small, and I think it is the perfect cooker for dinner for 2.  It cooks more like the larger eggs than the mini.  When I cook chicken on my SB…
  • Eggbertsdad said: Cowdogs said: Where are you located?  If it happens to be in South Florida I'd be glad to stop by and help you fix it.   Thanks for the offer. I'm in Sarasota. Where are you? I am in Palm Beach County.  But …
  • Where are you located?  If it happens to be in South Florida I'd be glad to stop by and help you fix it.  
  • Nice family you have there...
    in Finally home Comment by Cowdogs June 24
  • Usually they provide an egg, and free tickets.  You use the money you saved by not buying tickets to buy ingredients.  When you're done cooking, the egg you cooked on is sold to someone as a demo.
  • wrx_02 said:I got my Prime Brisket and my Tender Quick, I am going to try this out on Sunday.  What do you plan to do with the Tender Quick?  Careful or you'll end up with corned beef.
  • I think the best way to improve the flavor of chicken is stop buying & cooking breast meat..  Thighs, legs and wings have good flavor without brining.  And you save a lot of money as a bonus.
  • Toolycj said: Isn't the smoke point of peanut oil in the 400s? Smoke point and flash point are 2 different things.  You can exceed smoke point for oil without degrading it's quality.   I would not do high temp frying like this on the egg…