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pab

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  • @Hub, I bought the bands at the dealer I bought my egg from, Facklers Garrden Center in Granville Ohio. As was posted above, there are probably multiple old/new band models. I purchased egg in 2011 and it had the small handle. The bands I purchased …
  • New bands will fit older egg, new handle will not fit the older bands. I just switched out the old (6 years) bands on my large and needed to get the new handle as well.
  • I have never used a kick ash basket but always load lump to top of the firebox as a minimum. I always use all new lump when doing pizza as it tends to burn hotter and longer IMO. 
    in Fogo Temps? Comment by pab February 16
  • From my experience if I am cooking something quick and simple like sausages, chicken breasts and the like, if there is enough charcoal from the last cook I don't always add more. If I am cooking a pizza and I am heating a pizza stone I ALWAYS add mo…
  • I really like the Sculpin pineapple. All Ballast Point beers are excellent IMO. Kind of hard not to sell out to the Man @Eoin when he offers the kind of money he does AND allows you to continue your independence brewing. Of course with the outside m…
  • If you are going to cook indirect at 325* you will need to cook them longer than an hour to be crispy. As others have posted, a longer time uncovered in the fridge and some cornstarch helps. I agree with @Killit_and_Grillit 375/400* raised direct af…
    in Wing issues... Comment by pab February 6
  • Pork loin is a lean cut and it does not benefit from low and slow. I generally cook that cut at 375/400* raised direct. I did try the 250* low and slow on a WSM and it turned out very dry. 
  • Yes, Smithfield meats was sold to a Chinese business.
  • As @lousubcap says location of the grid thermo can play a large role in how close the variances are. Is the thermo in the shadow of whatever use are using as an indirect piece? Real close to the protein being cooked? Sometimes you could be cooking a…
  • If the dough contains sugar and/or oil, it will burn above 500*. It sounds as if the pizza you are buying probably contains at least one of those. I use an adjustable rig with a grid extender to get my stone high in the dome. When I used the platese…
  • @kl8ton - I have been using a Rutland gasket for about 3 years and my dome has frozen shut 1 time.  I left the egg out in the elements and we had about 1/4 inch of freezing rain, so it was user error and would have probably frozen shut with any gask…
  • @Botch - you also need just a bit of chocolate for Cincinnati chili. Love that stuff on spaghetti too!
    in Hot dog chili Comment by pab January 27
  • From the number of posts you have I'm guessing you are a new egger. 225 is a relatively difficult temperature to maintain without a pit controller, though not impossible. The egg seems to do better around 250/275* and doesn't affect the quality of t…
  • Since your FoodSaver is automatic, maybe seal in the same place twice like @RiverRatSkier suggested? MyFoodSaver is a different model but seals automatically as well. I see you have a moist food setting on yours.  I always use that setting when I se…
  • I was at a Field and Stream store today and saw a YETI soft side that was a knock of of the RTIC soft side.  Should have taken a picture. The zippered top has been changed, probably in response the difficulty some have of loading and unloading items…
  • One other thing I like about Costco is they have pretty good rebates on some products and services. When I joined it was AmEx card only and once I spent X amount of money I got a card for what I remember as $150 I could spend there. In October I bou…
    in Sams VS Costco Comment by pab January 26
  • She was my second crush when she was on the **** Van Dyke show. Loved those Capri pants.  My first crush was Anette Funicello on the Mickey Mouse Club. Man I'm getting old
  • I usesd to use 91% alcohol to light my lump but never put it on cotton balls, I just squirted it around like lighter fluid. You need to be observant when using alcohol as you cannot always see the flames and they are intense. While it worked fine I …
  • Just as you need to pre-cool one of these for optimum ice retention, you would need to pre-heat one with hot water for maximum heat retention. Of course foil and towel would work for a few hours just like ftc in a hard body cooler. I wouldn't keep f…
  • You need to make sure that no moisture is compromising your seals. If the food you are sealing is moist, bag it and par freeze it before sealing. 
  • I have a 20 soft and a 45 white. Love them both. Used hot water to warm up the 45 to transport turkey on Thanksgiving and an SRF whole ham on Christmas.  Use the 20 soft side for golf. It doesn't fit in the baskets on ALL golf carts. Some of the new…
  • I have had a cracked base, fire box and ring. I have gotten warranty replacement parts for all three. Replaced the base and the firebox that was in four pieces. The ring is just cracked so I have kept the replacement in the box as the cracked one wo…
  • I have been making my own quick pickles since the summer. I like sour much more than sweet, but you can always add more sugar.  They will keep for 6 to 8 weeks in the fridge. I love them on pulled pork, grilled cheese and smash burgers. 5 - 6 medium…
  • If you spent much time around the egg while the butt was on you may have become desensitized to the smoke. Try some of the leftovers out of the fridge and you may find it is smokier than you originally thought. I usually use three pieces of peach an…
  • We used to belong to Sam's Club and then a Costco opened within a 1/4 mile of Sam's. I drive about 30 miles to get to either of them. After walking through the Costco, I bought a membership and cancelled the S.C. card. Overall the meat selection is …
    in Sams VS Costco Comment by pab January 22
  • If you go back to the Church Brew Works get the pierogi pizza. I didn't think it would be good, but it blew me away
  • The Nando' is made in South Africa. Is the Green Valley Ranch from America? If it is, it may be the same reason we in the states write color and our Canadian friends write colour. While the Dutch were the original colonizers of South Africa, followi…
  • @SGH - if it is a natural casing hot dog isn't it already stuffed in anus?
    in hotdogs Comment by pab January 14
  • I personally like a vinegar sauce with pulled pork. 1 cup vinegar, 1 tablespoon sugar, 1 teaspoon salt and 1/4 teaspoon of black pepper and cayenne pepper. I add 1/2 cup to the pork and mix after pulling it and save the other 1/2 for anyone wanting …
  • @CarolinaQ fat thumbs on a iPad mini. Think it comes off it I click it again doesn't it? Your post was definitely not off topic  My first attempt a trolling? I am new to this technology stuff
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