Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

pab ·

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  • 3 years this September.
  • My plate setter. Had it for six weeks before I got an adjustable rig and stone and haven't used it since. That was two years ago and it's still sitting in the same place I left it. :))
  • Little Steven said: You have no idea! Stubborn bastid. If he wants to go he's dragging you. If he doesn't you aren't pulling him. Sweet personality though. He's got counter surfing down to a fine art. We have tried dog shaming him but it does…
  • I have the same problem on my two year old egg. I did a search and from what I found, I picked up a tube of Permatex clear rev silicone adhesive sealant at an auto parts store. Picked up a tube of Permatex ultra copper and a Rutland gasket from RRP …
  • I feel your pain Charles. I can tell by the picture that Toby was the best dog in the world. You know he loved you!
  • 10 for me too. Other than searing, all my cooks are raised on the AR!
  • I have used GFS lump for the last two years and I never had a problem with it. That said, I bought a pallet of Rockwood back in November and I like it better.
    in GFS Comment by pab January 25
  • I made the jump from a wsm to my LBGE and I am glad I did. I kept a log with the wsm writing down the temps every 30 minutes and there were always adjustments that needed made due to ambient weather conditions. On my first low and slow on the egg …
    in Dry Results Comment by pab January 23
  • Swamp Venom, Raising the Steaks and Raging River are my three favorites.
  • I bought a pallet of it without ever trying it based on the feedback from this forum. I have used five bags so far and it is one of the best I have ever used, it is made in the U.S.A, and has a forum member as part of the Rockwood management team. A…
  • I pull mine at 160*
  • I cook mine raised direct at about 400*. I make mine thick enough that I can use my thermapen, and use my thumb to press down in the middle of the raw burger to keep them from swelling up.
  • Along the personal phone conversation lines, I was listening to the radio and they played a segment that had someone sitting next to a person on their cell phone. He was pretending to use his phone and he was basically carrying on the other side of…
  • Thanks for the reply Hotch. I didn't know if there was a high heat silicone or not. Between this issue and no gasket, I'm sure my lump consumption will go up.
  • My FIL was a Blue Ribbon man and he wouldn't have taken a leak on a hipster were they on fire! :)) However he was a VERY old man and if I had a choice in the matter, I would prefer hip to old.
  • I have only tried one bag of Lazzari and while it burned well and didn't have a heavy mesquite flavor, it sparked too much for me when lighting it. If I had my egg on concrete or stone I wouldn't care, but I egg on a deck so it made me a bit uncomf…
    in Mesquite Lump Comment by pab January 12
  • FWIW my AR has only been out of my egg for a couple of cooks in the two years I have owned it. I found that cooking raised direct stopped the flare-ups that occurred every time I opened the top when I cooked on the level of the fire ring. Other th…
  • I miss Stike!
  • For me, the adjustable rig, stone and grid extended first and thermapen second. Just my opinion though.
  • I agree with those suggesting the adjustable rig and stone set up. I got the ceramic plate setter when I bought my large two years ago this past October. For Christmas two months later my wife and family sprung for the rig. The plate setter has been…
  • GFS is my choice for Boston butts. Bone in and generally a real good price. My local store has also started to carry choice packer briskets as well. I have one in the garage refrigerator that is a week in a brine that I plan on egging into pastrami …
    in gfs Comment by pab January 8
  • I have purchased spare ribs, pork butts and choice grade packers at my local GFS. I have always been pleased with the quality. I usually shop there in conjunction with a $5 off coupon with a $50 purchse :)
  • Last Thursday in Newark Ohio right before I cooked a 9# ham. I do try to pull my egg under the eaves on the deck, but it obviously doesn't always happen.
  • Hey @henapple, you mean this Rockwood thread?
    in Rockwood Comment by pab January 5
  • Thanks @DMW. I'm an old guy trying to use technology and it's not as easy as everyone makes it look. Have spent two years viewing this site but never posted much because I didn't know how to post pictures.
    in Photo test Comment by pab December 2013
  • Merry Christmas to all!
  • Its great with brats and tater tots!
  • I use the paper towel method that fishlessman posted a link to. Store the towels in a coffee can. They are not nearly as messy when you oil a bunch at a time. Gives the oil time to soak in
  • My wife and I love ours. Hers is set on 80 and my side is 45!
  • Today will be cook number 180 since January 1 on my large!