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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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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gerhardk
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  • CostCo seems to carry Basques Nature's Own every spring at a good price and I have been stocking up every spring.  I think there are 6 bags in my shed now and I'll probably double that by mid June, after that CostCo supply of charcoal is kind of hit…
  • I believe the egg requires a bigger financial commitment than most folks are willing to make to grill, which is what most people do on a propane bbq, so naturally you are more of an enthusiast.   I came to the egg from an offset smoker and really lo…
  • I am still newly wed we only have survived 24 years and we both like liver. Calf's liver really is the best and don't cook it to well done.  Pig's liver is pretty bitter and I choose not to buy it.  Gerhard
  • We have a oil fired water heater, I think it is impossible to run out of hot water with it.  One day my wife left the hot water running and went to work, the water was still running hot 9 hours later. Gerhard
  • I am no expert on Detroit but I like going to the Mexican Village and Greek Town before the casinos came.  We live a little over two hours away but it's been a few years since I had gone.  We took the grand kids to the zoo and the Henry Ford Museum …
  • I think the types of people that steal usually don't appreciate the pleasure of cooking on an egg and I have never been approached outside a seedy bar by someone saying hey have I got a deal on a Big Green Egg for you, but I need the money now.   I…
  • Monty that is how I shot hockey as well, Camera on manual since the lighting was fairly even over the whole ring.  I would take a shot of the ice and set custom colour balance and most of the pictures where already way better than auto setting where…
  • I agree with pumping up the ISO to 800 or more, in good light even older sensors will produce very little noise but the detail may suffer a little in newer cameras high ISO even in poor light gives great results. Gerhard
  • I think mopping is a good way to wash off the rub. Gerhard
  • I have been making my own rub for the last two or three years.  I found out that most of those rubs are made of sugar, paprika, pepper and garlic powder but charge way more for it.  My pork and chicken rub is in descending order of quantity brown su…
  • I think gdenby has hit all the points of concern and I would have no problem eating it.  The choice is yours though, if you are worried that you are going to get or give food poisoning you won't enjoy the meal so don't bother serving it.  If you are…
  • Rub the meat with gasoline that might sear it
  • It might only be lightly annoying but if it continues for 8 hours it may have just pushed him over the edge.  I think once something starts bothering people it doesn't take much to make their behaviour irrational when viewed by folks with no dog in …
  • I haven't really found it necessary as the chicken turns out nice and moist on the egg.  Turkey on the other hand we always brine. Gerhard
  • I live 1/2 mile from the neighbour to the north, 1/4 mile from the neighbour to the south and 1 1/4 miles to neighbours east and west and haven't heard anybody complain about my bbq.  We use to have people burn tires out in the country and people wo…
  • I agree chicken legs can be technically over cooked but still moist and delicious.  Generally cook everything to temperature but chicken legs go on aroun 300 -325º F for two hours indirect and always come out pretty much perfect. Gerhard
  • Actually an hour more and they would have seemed moister and the meat would have fallen off the bone.  I prefer the ribs to still hold together yet pull clean from the bone.  It means sometimes you go 3 2 1 other times 3 1 1 but you get a feel for i…
  • Just give the bone a little twist, it should loosen from the meat with little effort and you know it is done. Gerhard
  • brimee said: My septic guys don't dress like that for the job.... Your guys probably don't have as much duct tape either Gerhard
    in a sad day Comment by gerhardk January 16
  • In my opinion the people that have airflow issues are the micro managers of the temperature.  I agree with Little Steven the ambient temperature seems to have little effect on the vent openings required. Gerhard
  • Since I have been going commando it hasn't frozen shut either and I have not experienced temperature control issues. Gerhard
  • NPHuskerFL said: Side note. Whether people want to believe it or not prospective employers often check these things before hiring and can be used for termination. It is a 100% fact. It's easy to hide behind a computer etc and spout crap but, …
  • That is my Fiat 500, two trouble free years. Gerhard
  • The temperature is -16ºC and we where snow stayed because of snow squalls with near 0 visibility.
  • -15ºC here planning on chicken legs for dinner, just hope the wind calms a little. Gerhard
  • I wouldn't be too concerned about this in the long term.  It is the free market at work, if high prices reduce demand supply will naturally increase and prices will drop.  These things are cyclical and you have to remember that the beef you eat toda…
  • I cook year round and I agree the dome temp will be lower for the first hour or so after putting the meat on but after that the dome temperature will rise above the grid temperature.  Where was the probe on the grid?  If it is exposed to any direct …
  • 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…