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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

AUWAG ·

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AUWAG
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  • LOVE the Pizza Peel. Make them anywhere and it eliminates parchment paper and the frustration of trying to maneuver pizzas onto the egg. I cooked 7 last Friday for a party between my large and medium. I bought the dough from a local brick oven pizza…
  • I live in Auburn, AL and they were started by a local family in the Waverly/Lake Martin area. They are very good and I highly recommend them. They are sold in a lot of stores nationwide.
  • My wife loves the BGE meals and even makes requests now. We love making pizzas. I have also found a trade off where she does "kitchen" meals one night where she gets her pasta fix etc. while I take care of our son or I'll take care of the meat and s…
  • If you've got the money get a 45-75 qt yeti. Expensive upfront but it definitely keeps things cold/warm. My favorite thing about it is that it doubles as a seat or standing platform. 500 + lbs  can be on top of it. Makes it far superior to other coo…
  • So the same is to be said with any BGE product? The kamado joe is in the same boat I assume? Not to be rude but I do not think I've found a post having a problem with BGE charcoal and there are plenty of RO ones. This makes me think it is slightly d…
  • Yes I am well aware but not every name brand has a generic and there are slight differentiations as there are with coke and chek cola. I am confused why these products are supposedly identical and are compared as such. Why does BGE lump even exist? …
  • BGE = Royal oak.  Throw away the extra cash if you want to but it's kind of silly. I haven't found RO where I live but I always question any product which is supposedly identical to the premium brand. It's like coming out with a generic before your…
  • I have used the "slider" cooker and really liked it . You can cook 12 mini burgers at the same temp and flip them. It is around $32 I thin? Great for parties or tailgating. I made my patties on my own then put them in. I dropped the attachment in th…
  • I personally use BGE lump and don't mind paying a premium. It is consistent and burns very well. I have used different brands but would rather spend a dollar extra per cook to make sure my more expensive meat isn't ruined because I saved a $1 on my …
  • Thanks guys! I am looking at a wolf, viking, and kitchen aid. Do you think the 48 inch is worth it over the smaller sizes? My wife wants the griddle and I want 6 burners. 
  • Has anyone ever put summer sausage on their pizza? I have some I was considering doing for my pizza cook Wednesday night.
  • 2 boston butts, 6 lbs. of wings, and jalapeno poppers! Go Giants!
  • The turkey just seemed a lot more moist than it generally is when I have eaten it. I think the buttermilk brine and steamer both contributed to this. 
  • Is this what y'all recommend? http://shop.ceramicgrillstore.com/large-adjustable-rig-customer-combo/ Trying to let the wife know what I want/NEED!! for Christmas.
    in Spider Comment by AUWAG December 2011
  • Well my newborn son was in the NICU about an hour away from home. My wife was chomping at the bit to get there early Thanksgiving morning so we could be with him then come back to be with my family. I had the Egg fired up and at 310 around 7:30. I p…
  • Untrimmed is my preference. Depending on how much fat you like. My thought is you can always trim it off after it is cooked. 
  • No I just set it to the side and never flip it. The fat melts deliciously into the meat. 
  • Generally 12-14 lbs. I put mine straight on the grill without using the V Rack. I try to do it as "indirect heat" if that is possible on the BGE but that does involve the plate setter and putting it to the side.  The V Rack may be better but if I ca…
  • I put the legs down and stone on top. Let it preheat for 30 minutes and get the stone warmed up. I only use the electric starter as it seems to be the most efficient and cheapest method for me. I cook homemade and frozen pizzas. I pull my frozen piz…
  • I sometimes use just mustard rubbed in pretty thoroughly with a little bit of salt, pepper, and garlic. It is very good and the mustard adds a different flavor and keeps it moist. 
    in mustard Comment by AUWAG November 2011
  • weight* damned auto correct!
  • When I do a brisket I do it between 180-200 but prefer 180 and do it for 12-14 hours depending on the wait. I dry rub it all over before and baste slightly towards the end. Pull it off and wrap in foil for 2 hours. By far my favorite piece of meat t…