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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

wolfsburg18 ·

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  • May want to contact the forum admins and see if there is a privilege issue.   
  • Not sure what your level of experience is with building a solid top but there are many ways.  Personally I used #20 biscuits every 6 inches over a 6 foot top.   I like the biscuits better than Keg Jig for a table top but the Keg Jig is great for man…
  • I found that after a few cooks having the plate setter well seasoned, that acidic flavor was no longer present.
  • Now that I have the CI grate, I wish I had bought the 2 tier swing away offered by ... http://ceramicgrillworks.com/web-store/Just more versatile IMHO I just want to know does the center of the cast iron grate have the CeramicGrillworks.com cut into…
  • My apologies and sympathy to you and your family for your loss. If you can please let us know what state you are in that would help to sell the eggs.
  • I had an XL on the original list, but decided to hold off.  It's pretty expensive, and I want to see how well the product line does first.  I know that if someone wants an XL I can have it here in a couple days. There was a large, local, Home Depot-…
  • Well you want to teach him to cook right? You should do an over night smoke and make him stay up to watch the temp. Don't tell him how well the BGE does at keeping temps. That way he learns how to do a long smoke and gets a little punishment on top.…
  • When I purchased my large it was $675 and then 10% off any accessories I purchased at the time with a free bag of charcoal.  I bought mine early summer which was prime time for selling the grills.  I am in Colorado and did have to do some shopping a…
  • Use tomato juice to remove the rust, letting it soak over night should be good but in most cases about 10-14 hours normally works then oil it well and keep it in the grill when not in use to hopefully prevent future rust.
  • I use a shop vac and clean it after a large cook or just prior to doing a large weekend cook.  
  • How about running a cable through the hinge in the back of it, while yes they can take it off, it would still secure it to the unit,  The only other option that I would consider is to use a stainless steel cable small enough to not cause an issue wi…
  • Fixing all your links so the pictures show up. Looks like you took care of it.  You have some great photos and that just makes me hungry now.
  • Very nice set up.  Anything good coming out of that garden?
  • Great looking table and while it is a bit late, did you use a mortise and tenon for your cross beam joints or another method?  I have purchased cedar to build a table but was looking to do get the clean look that is obtained with such joints.
  • Looking for information on doing this on the egg. I've read that doing jerky on the egg doesn't work so well. Does anyone have any experience with this? Recipe? Thanks I have done jerky 3 times now on the egg with great success. The key I find is…
  • At 6.5 lbs it seems that you were probably only cooking a brisket flat. Was there a thick fat cap on one side? Usually when I see flats at the store the fat cap has been completely removed. If you really want an all day (or all night) low n slow coo…
  • The only thing I put on my steaks are a little olive oil, course Kosher salt and cracked pepper.  That's it!  IMO there's plenty of flavor with just salt and pepper. I use peanut oil because it has a higher smoking point and I feel has less of an af…
  • I like the silicone ones, in specific I look for those with the flat or semi rigged silicone bristle in the center which is the full width of the brush.  It not only holds more sauce but I feel helps to limit brush marks.   I also use a spray bottle…
  • I know of at least a dozen restaurants which have coal fired ovens, wood burning ovens and coal fired grills, one I know of that burned down a few years ago was traildust steak house.  I don't see why you could not set up some eggs with a proper ven…
  • Looks great, what did you stuff your bacon wrapped jalapeno's with? Looks like you have a  great table and I like how you created hangers for plastic bins under the bottom shelf.
  • Mmully1, Mind telling us where you are and what insurance company you are with?   Contact lawyer, this would be like denying a claim when you are having a party at your house and someone turns on a light and that causing a fire.  This was clearly an…
  • Gordonjackson, I would believe you also need to consider the following:1. Direction the patio faces?2. Direction the wind is typically blowing?3. How far from the ground you are?4. Is the patio slightly enclosed or a jut out from the building?  (IE.…
  • I have only used the BGE brand and Wicked Good weekend warrior so far.  Personally I would rather spend the money on good charcoal and have quality results vs save a buck for something that does not last as long. 
  • Any tool is as versatile as you attempt to make it.  I believe it is all up to the user and how imaginative the user is with the tool.  The BGE is a tool with a lot of versatility in my view.
  • As 4Runner noted, about 1.5 hours per pound seems to be about right, I typically shoot for a dome temp of 200-250.  I find that half open on the bottom and throwing my chunks in and using only the top to hold temp for 30 minutes prior to putting my …
  • Personally I don't worry about those chunks for my everyday cooks, they seem to burn up and fall through just fine.  I clean out everything prior to long cooks of 12+ hours which I seem to be doing almost every weekend.  If needed for during a long …
  • bacon makes a lot of things better
  • I always figure an hour and a half for each lb of brisket.  Personally I would wait if you don't feel you can be around for a whole cooking cycle.  The most i left it alone for was about 4 hours over night when my temps were holding strong for the t…
  • I am in south Denver but sadly I only have one egg at this time.  I would surely buy another but I am poor from going to grad school myself and getting married next July.
  • I leave the salt out of my rubs or cut it down significantly if am going to leave a rub on over night then add salt just prior to cooking if needed.   Ultimately it is up to you and what you feel provides the best flavor.