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Rebellab

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Rebellab
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  • Wolfpack said: matthethamm said: Well with the news today about Jim Beam and Makers Mark being sold to the Japanese, I am going to have to find a new brand, and have to clean out the booze cabinet. It is a shame another American origin…
  • I purchased a metal paper towel holder at Walmart for $2 to invert my turkey.
  • Thanks for the feedback. I still need to do some thinking on this. There are a number of things that my wife and I consider priceless that we will take ourselves. Good point on the claims process. I have never moved more than up the street since …
  • Oh, and Kempy of you see this you can call or text for details.
  • I did a 3.5# chuck last weekend. It was marbled very well, as it was not store purchased. I did it at 275 for about 6 hours and internal of 205. It pulled pretty well, I should have left it on longer. I also saved the pan drippings. Skimmed som…
  • Thank you for all the advice, I thought I had done my research guess not. So stabilize then Guru. I always do a brisket for Master's Sunday, so try #2 is coming up.
  • Daisy was more than likely my problem. I had it open pretty good. Petals and about a 1/4 inch slide to the side. And as Bowhuntr said I prolly went over board on my initial light. I was just doing my usual. I was excited for this, so it sucks th…
  • It has been my experience that after you figure out how wide to place the vents/daisy wheel, I light the egg let it burn for about ten minutes and close down my vents to where I feel I need them. Stabilize for a good while to let the bad smoke burn…
  • See how you are. I will take my nest back anytime. . You have exceeded my tutelage, I will be asking you for advice now.
  • My boss injects his brisket, but he cooks it on a Traeger so he has to.
  • Anytime I have done LB I have done it hot like you want to and pull medium rare at the latest. Slice thin and enjoy.
  • 91% rubbing alcohol for me. I do four different locations for low and slow, and make an X for high temp cooks. Gets a little hairy in the heat of the summer, but this time of year no worrys.
  • Kimber ultra carry II .45 under the bed and a Glock .40 in the counsel of the pick up. The Kimber was an impulse buy. I was looking on online to decide what I wanted, later that day I was running errands and I'll be dipped they had what I wanted…
  • I did this for a co-worker at Thanksgving. I cooked a prime to 120 internal and foiled immediately and into the fridge. He reheated in the oven at 350 for a half hour and then 225 for two hours. They were very happy with the result. I cooked it o…
  • Wow. I was thinking this guy was just a slob, but then I stumbled upon the photo.
  • Thanks for the replies, should I pull at 120 or before? I am not sure what size it will be, so that may make a difference as well. Also should I refrigerate immediately or wait half an hour or so?
  • I bought this book on Kindle on a recommendation from this forum or another, not sure. It is an interesting, complicated read. I am about half way thru and I would be careful who I recommend it to.
  • I have flattened the breast fillets between cling wrap, wrapped them around some green pepper and pepper jack cheese with a light marinade or a little bacon around them. Like all wild game there is little fat so don't over cook. The legs have a lo…
  • I started a 6# flat at about 6:30. I have my Fantasy Football draft at my place at 6. One of the guys has been eyeing an egg for a while so he is bring the fixings for abt's those will go on about 5:30 for the best part of fantasy football, the foo…
  • Mid March to mid June 80+. Mid Sept to mid Oct 70+. All other months 50 to 60 a week.
  • We carry Traegers at work. I don't own one. My boss pulls the same nonsense on me. I send him pictures of high temp cooks (pizza, steak, etc).
  • I have a walk out basement and my deck is above my egg, but it is about 12 feet concrete to deck. My only complaint is I get smoke in the house. I live on the edge of town and I am affected by the wind, so I keep it close to the house.
  • Like a cute girl it makes them prettier when they smile! So in essence I have no idea.
  • Started at noon yesterday. Ribs and then brisket. Brisket is still going. http://s1048.photobucket.com/albums/s370/Rebellab/?action=view&current=6a4fcefa.jpg&mediafilter=noflash http://s1048.photobucket.com/albums/s370/Rebellab/?action=view&…
  • I would post a pic, but I haven't figured out how on my IPad. I started a full packer 8# brisket at 7 pm yesterday and it has at least an hour to go. The egg decided that 225* was the temp for my cooks yesterday and today. It has been there since …
  • Anyone try to pealing an apple in one long peal? Classic episode. RIP Andy.
  • I bought an ATV cover at the local farm and fleet store for $30.  I use a rope and a bungee strap to hold it on.  My table is 60"x28" so pretty similar and cheap.
  • I have a pair of  welder's gloves that I got from the A-OX guy that comes by where I work.  They were $12.  I tried out all his gloves including the ones he sells for $8 that his brother uses in competitions.  The ones I got had more padding in the …
  • @granny I make soft pretzels all the time so I modified alton browns soft pretzel recipe, olive oil in place of butter, self rising on place of high gluten flour then added about 1/4 cup extra water, the pizza shown was about 2/3 of the mixture as i…
  • I got a pair of welding gloves from A-Ox, they stop at our shop at work.  There were $12 from the sales guy.  The ones at the regular stores were not as thick of insulation.  I have really like them especially for steaks.
    in Gloves Comment by Rebellab March 2012
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