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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

gerhardk

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  • I use to carry a small two blade pocket knife just for opening stuff etc.  I lost that knife after almost 10 years and then was given a Swiss Army type knife but I found it heavy and bulky in the pocket and found while I was knifeless that I could d…
  • I am in the ribeye camp (just salt and pepper for me) and my better half likes the filet mignon, it is tender but with so little fat it also has very little flavour in my opinion.  I really enjoy a steak once in a while but if push comes to shove I …
  • So i had to go to London yesterday to run a few errands.  While in London I went to my favourite BBQ place this side of the border, so I sent Cherie an email of my lunch, I found her response funny.  I guess she thought I should be home helping with…
  • They look huge and delicious. Gerhard
  • I imagine it is much like weedless Wednesday, lots of talk but not that much participation. Gerhard
  • http://www.petland.ca/k-h-lectro-kennel-heated-pad.html I have this electric pad and our dog liked it or at least she used it when it was plugged in.  She was allowed inside when where home in the winter but when we weren't she was in our work shed …
  • Hard to put an exact time on it but generally 30 to 40 minutes seems to work for me.  The hotter the cook the quicker the coals are ready to cook on. Gerhard
  • Monaarts said: I got the temp about where I wanted it which took maybe 20-25 mins after lighting and then I put 8 wood chunks in (4 Apple and 4 cherry) and then waited another 15-20 mins. It looked like most of the initial smoke was burned o…
  • How long did you stabilize the temperature? I think the overwhelming smokiness may be from the bad smoke coming from the charcoal, I find it almost impossible to get too much smoke on ribs from wood chunks, chicken can get too much smoke from the a…
  • RRP said: Sounds very arbitrary!  Everything about crossing the border is arbitrary and yes if you catch a border agent on a bad day it is worse than if you catch him on the day he won the lottery.  It is much like being st…
  • One thing is that you want to keep the dollar value below your allowed limit the other is even if it is less than your allowed limit but they suspect it is a quantity that is beyond personal use they will tax you because it will be considered a comm…
  • When I picked up my large egg with our van we took out the internals, left the egg in the nest and laid it on it's side.  I had to drive about 60 km (35 miles) and took all back roads driving carefully and arrived home with it not having moved. Gerh…
  • I quit buying rubs when I realized that I was paying a high price for mostly brown sugar and paprika. My rub is brown sugar, paprika, fresh ground pepper, kosher salt, pepper flakes, cayenne pepper, garlic powder and onion. I have been very happy …
    in Rubs Comment by gerhardk September 2014
  • To get crust to be chewy you will need to add a fat of some sort to the dough, I use olive oil, butter, margarine... will all help. Gerhard
  • We are in the well done camp as well but then we are also Canadians. Gerhard
  • Canadian Butcher Supply21839 Highbury NLondon, ONN5W 5T1 Phone: 519-451-6646 I Bought some hard wood skewers from them a few years ago but I am close enough to go in person but I am sure they can ship. Gerhard
  • I took the photos posted and let iPhoto make a slideshow of them. Gerhard
  • We live just off lake Huron and in the winter we have pretty strong winds, cold temperatures and I keep on using the egg all winter.  I have it in a somewhat sheltered spot but the egg seems unbothered by the wind.  I use to use a offset smoker and …
  • Hard to beat a well made Margarita Pizza, tomato sauce, cheese and basil. Gerhard
  • Sorry to hear of this and our thoughts are with you. Gerhard
  • Maple Leaf lump was on for $9.99 a couple of weeks ago at CostCo in north London. Gerhard
  • Cherie says I do more cooking than she does now and she like it Gerhard
  • Glad it worked out! Usually mistakes are just that mistakes so as long as everyone stays calm they can be resolved. Gerhard
  • Yes that is us, thanks. Gerhard
  • I ride a motorcycle and belong to a group of riders that are coming for a RTE (ride to eat), it looks like we will have 51 coming.  I am making 2 briskets, 12 racks of ribs and a pea meal bacon, incase anybody is still hungry we have 16 sausages.  H…
  • I think the instruction that come with egg make it seem like you light the egg and cook.  I find this is true for grilling but low and slow I have it stabilized for at least a 1/2 hour before adding food.   Before adding the food I hold my hand abov…
  • I think trying to control air flow on a bass bbq could have disastrous results, on an egg you have little burp but not sure what to expect with propane. Gerhard
  •   From reading that thread it sounds like people work a pizza stone into that setup to avoid any scorching from the three crescent gaps in the place setter.  Is that true or by the time you are smoking 6+ racks do you just deal with a little charri…
  • KiterTodd said:   I tried hard to find a corner of membrane to pull on this set of Costco ribs, but it looks like it has already been removed.   Any chance processing plants are starting to do this as part of their trim? Maybe it is n…
  • I found my old offset smoker created much better smoke rings but the control and not having to check on the egg at least twice an hour are worth more to me than a smoke ring. Gerhard