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reh111

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reh111
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  • Disclaimer - I am a lawyer and have been for more than 40 years - not a divorce lawyer but I have done some - the thing that bothers me about your post is when you say "we hired a lawyer" - I'm sorry, but that lawyer has a conflict of interest - he …
  • nolaegghead said: Look around the inside of the egg for a small and possible hidden compressed oxygen gas tank.  It could be cracked open and supplied sufficient oxygen to the fire to keep it going regardless of the vents and lid being closed. …
  • RRP said: Could be a dreaded crack in the base underneath out of sight as well. Don't tell me that - I'll never find it which means that I'll have to buy a bigger BGE (OTOH, that's the excuse I can use with SWMBO 
  • DoubleEgger said: I'm not sure I understand - could you explain it in extensive and painful detail?
  • We don't need no stinkin' bottle opener
  • I guess I'll replace the gasket - obviously you guys are right - has to be getting air somehow - just thought it was strange that it has never happened before and there really hasn't been a change in anything (and, I keep my thermometer calibrated s…
  • Holly Sonders almost compensates for having to listen to Jack Buck
  • Landry all the way - WPS!!
  • DMW said: DaveM said: Nitrates are cancer causing...  I'll stick with a warm smoke and leave the pink salt out.   Do you avoid celery in your diet? this is the "devolvement" I was referring to 
  • this discussion has evolved/devolved into a discussion I don't understand - I've got a 4 lb belly in a zip lock bag rubbed with Morton's Tender Quick mixed with a bunch of other stuff, including Kosher Salt, Brown Sugar, garlic, peppers, et al, etc …
  • Little Steven said: Darby_Crenshaw said: here's the big take-away: follow an actual recipe You're so analytical. Sometimes you have to let art flow over you.  I love recipes - I just never follow them 
  • RiverRatSkier said: reh111 said: Wow! Thanks for all the comments - I've learned a lot.  Mostly, I've learned that if I'm using actual pink salt it's not "cut" with other stuff so it needs to be "cut" with sugar, salt and spices if you…
  • Wow! Thanks for all the comments - I've learned a lot.  Mostly, I've learned that if I'm using actual pink salt it's not "cut" with other stuff so it needs to be "cut" with sugar, salt and spices if you want.  It seems it's more of a "concentrated" …
  • Thanks - off to the fridge
  • Well, I may have answered my own question - these are the directions from Morton regarding their Tender Quick: "Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Use 1 tablespoon (1/2 oz.)…
  • Thanks - I wonder whether I'd need to use more or less (and how much)
  • How important is it that the curing salt is pink - local grocery store has Morton Tender Quick which, I understand, is a curing salt - OTOH, I also understand that the pink salt gives bacon that "pink" color and keeps it from turning out brown?
  • Thank you - that's what I was looking for
  • For 3 days you haven't gotten any responses - I'm not sure, but I'd guess that everyone on here is concerned about you doing your first brisket on Christmas Eve - my advice, which maybe isn't worth much is - don't --- briskets, IMHO, are the most di…
  • This is probably heresy, but I think the fire grate is defectively designed - the holes get clogged too easily and limit the amount of air coming from below.  As a new egger, you won't know this and will have trouble figuring out why your fire keeps…
  • Sonny3 said: Thank you to those that responded. I learn from these questions too.  I have a 26" square of 1.5 inch granite on my table top, between the eggs and that is where I plan to place hot things when they come off the grill.  It seems fr…
  • XC242 said: Oh ya, Arkansas, I almost forgot, that's where Beilema went... Don't start - I live here but was born in Milwaukee and root for both UW and Packers - Bert (that's what I'm calling him until he wins) has really improved this…
  • I've got a crick in my neck!!
  • RRog17 said: Congrats on your first butt - Here in ARKANSAS!, I've been doing them for years and they're wonderful - but, the only thing that got smoked yesterday was your butt - your team won the game but "smoked" is somewhat of an exaggeratio…
  • Congrats on your first butt - Here in ARKANSAS!, I've been doing them for years and they're wonderful - but, the only thing that got smoked yesterday was your butt - your team won the game but "smoked" is somewhat of an exaggeration ;-)
  • I bought a small Weber that sits on a table on my screened in porch for rainy days - the only problem is, as noted, the smoke accumulation - but I have a ceiling fan on my porch and with it going, it's really not a problem - might want to use some s…
  • http://southernsoulbbq.com/store/sauce.html good sauces
  • Get a condo on Kiawah Island & go to Charleston one or two days, Savannah another and enjoy the ocean and golf courses at Kiawah
  • I've had my medium for several years.  I wish I had bought the large.  I can certainly do all types of cooks on the medium including indirect and pizzas.  But the accessories are limited - even though they say they will fit a medium, they're just a …
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