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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

WoodsDog

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  • I really like my High-Q grate on the large. It does drop bigger pieces, as mentioned, but i can live with that, or throw the bigger pieces back on top the pile when i clean it out.  The biggest draw back to me, by far, is that the damn ash tool catc…
  • I  can only find the 8.8lb bags here in Raleigh.  They run roughly $7.  I wish they had these bigger bags around
  • BYS1981 said: LS, Here is how I do my steak tips using flap meat, when I can find it.  Flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself. Ingredients …
  • I'm in the camp of no smoke wood unless I'm doing long smokes (butts, ribs, briskets).   For poultry, no way am I putting in smoke wood, the flavor is too over powering for my liking. As others have said, lump by itself is usually just enough. I've …
  • They are 10lbs + normally.
  • I'm in the Raleigh (NC) area and we have choice packers at Walmart.  They are 2.40 - 2.60 a pound, I don't remember exactly.   We also have packers at Sam's.  The ones at Sam's are "Certified Angus Beef".  Not sure what quality that is.  Those are t…
  • I've seen SS Cap on youtube, and I'm not really sure I get it.  I guess it's good to keep rain out, but other than that, look?  I don't even think it looks that good. If you plan to do a lot of smoking and long cooks, the maverick is a must.  Or get…
  • This is a great thread, a wealth of info.  I have a couple of questions though about a few comments. Here are some of the things that I have heard about brisket: I've heard brisket should be like an accordion.  It should be pullable but not fall apa…
  • I completely understand what you are going through.  I've tried multiple briskets and I still don't feel I can get it right either.  I've cooked many really good things on the Egg, but the brisket keeps eluding me! My last brisket I did 14 pounder f…
  • So there is the wing joint in Utah (maybe other places) called Wingers.  Their sauce is really tasty.  When I looked for a copy cat recipe (I don't live there), I learned it's not an amazing recipe, but it sure turns out tasty.  It's always a favori…
  • DrMitchell said: Mix in some bacon with the next batch and light those suckers up!  Ground with bacon mixed in is the best!  Gotta love new toys and getting to use them! I like where you are going with this, but this kinda scares me.  I …
  • I will chime in with my 2 cents.. I can usually stabilize my cooks for about 3 - 4 hours or so without the need for a temp controller.  Beyond that, I enjoy having a controller on it, for peice of mind.  I did a pulled pork cook overnight a few mont…
  • I hope he comes back and reports!
  •  However, since you have a router and I'm assuming that is proving your wifi in your house, your modem must be in bridge mode already.  I respectfully disagree with you on this.   The router *could* be natting a natted address. This happen…
  • @trout1, we can get this going...probably What IP are you using when you are off of the wifi?  You need to use your external IP. Another thing I am thinking...you need to make sure that your Westell modem is in bridging mode.  What this means is th…
  • I do these quite regularly, but do them different.  I usually do dome ~325-350 with platesetter legs up.  Pull at 165 They come up wonderful, not dry at all.
  • We went to a chili cook-off a week ago.  There were about 20 entrants, a lot of typical chili's.  The winner actually won with an "alternative" chili.  He did a smoked ham and black bean "chili" (soup, some would call it).  It had the consistency of…
  • Try this for breakfast or brunch.  You won't be hungry for lunch.   Hash House a Go Go http://www.hashhouseagogo.com/ This place has a unique twist on breakfast items, that turn out really good. It's a family favorite.  Do a Google search and check …
  • Bam You need to be careful about cooking a turkey at low temps, especially one that size.  There is a danger zone temperature with turkeys, and if you don't get out of that danger zone fast enough, bad things happen to it.  Usually you cook turkeys …
  • This looks like an interesting compromise: http://www.auberins.com/index.php?main_page=product_info&cPath=13&products_id=44 It uses your crockpot or rice cooker plugged into this device to keep the water temp steady.  I might be interested i…
  • This is a good deal, better price per pound  than I can get Royal Oak at Walmart.  Anyone order multiple orders?
  • North, I tried with google chrome, and it didn't work either.  I tried with Firefox, and it worked.  Just a suggestion
  • I think i'm going to have to stick up for Tri-Tip.  I am in NC, and for the money, tri-tip is great.  Sure, It's not filet, strip, or ribeye.  But done right, its makes a good meal. Things must be different in Texas.  I can't ever find decent ribeye…
  • cen-tex:  it may be off topic (non-BGE), but I'd love to hear your thoughts on the oven cooked steak like Ruth's Chris.  I am all about learning new ways to cook steak!
  • Where did you get Greenpatch?  From the searching i've done on the net, it's cheaper to buy a new plate setter than use greenpatch
  • I'd be interested in this.   I broke one of the legs off of my plate setter.  Did something stupid. I went to home depot, got some high heat cement stuff that is supposed to be used with bricks and fireplaces.  I used it, fired it.  It seems ok.  I …
  • DHW If you haven't decided yet, try the reverse sear.  It's worked great for me with thick steaks like that.  You will definitely need a thermometer stuck in one of the steaks.  I couldn't imagine guessing at when they are there.  This is my method:…
  • Fx, Victorinox.  $25 Here is the answer.  Seriously consider this knife. I have had an obsession for nice knives for quite some time.  I have a really nice set of Henckels, and it was what I was using for some time.  Then I found this one This is th…
  • I use google to search the site.  seems to be better and more reliable: At google.com (or your google search bar), without quotes: "site:eggheadforum.com keyword to search for"
  • I bought this one a few years back: http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC I haven't used it as much as I would have hoped.  Some of my thoughts: It seems to cut alright.  I am fairly happy with the end product. My…