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AD18

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  • I had to laugh at it as well, bit of a joke.  Oh well, more of the good stuff left for the cook:)
  • What qdenby said.  Smoking is an art you will have to learn by the school of hard knocks.  Only having the Egg a week I would do a few trial runs on your own, learn what you like/works for you, and then commit to cooking for a group.  As you can see…
  • WOW, that looks way better than last year's event.  Congrats to organizers and cooks for what appears to be a dandy day.  Maybe have to head down next year and have a look again.  Very nice.
  • I stand corrected:)  Checked PayPal as you suggested and I paid $40 last year, so not a huge increase, thought it was $35.  Hopefully the venue is better, although it will be hard to beat the added views to the south as you stated;)  Let us know how…
  • No, went last year and didn't think the cheaper entry fee was worth it.  I got to sample maybe 30-40% of the what the cooks were dishing out due to size of crowd.  I did very much enjoy talking to and meeting some of the cooks though.  $50 way to hi…
  • Mine was an early low and slow roast of beef.  Went 3+ hours of Mesquite chunks as smoke wood.  Roast came out looking like a black bowling ball, wife could smell the roast before should could see it, and outside was hideous tasting.  Hacked off all…
  • Off topic, is that an Egg half stone under the grate?  If so is it sitting on the fire ring or do you have some other type of support for it?  That is the ticket for indirect/direct I've been looking for on an Egg.  I looked at the Egg half stones a…
  • I like it so far.  Couple of older pieces of software needed a reinstall, but other than that all is well.  I kind of like it actually, especially all the functions back on the "start" button, sort of a Windows 7 and 8 hybrid.  
  • One liners.  "cheesburger, cheeseburger, cheeseburger, pepsi, pepsi, pepsi!!!", "land shark", "Jane you ignorant slut", "we are 2 wild and crazy guys", "isn't that special", "pump  you up", "Hey Buckwheat", on and on...............brings a smile and…
  • Another vote for John Belushi.  Had forgotten about Martin and Akroyd wild and crazy guy skits, started giggling as soon as I saw previous post.  They were classic all the way.  Garret Morris always the perfect side kick, never got the credit he des…
  • Indeed fine job!!!!  I like using maple syrup in various sauces as well.  I'm lucky enough to have a few small sugar shacks or personal acquaintances who boil it up in small quantities to have a good supply of the really good stuff.  I've came close…
  • End results look excellent to say the least!!!  Smoke on an Egg is hard to "control" as the fire tends to wander around in the charcoal.  It is especially hard if you use chunks.  I was told that the meat won't take on much more smoke flavour after …
  • If I remember correctly at the recent Toronto Eggfest one of the cooks I talked too had cinnamon in the brine he did his pork loin in.  It was a really nice change to the normal flavours you associate with pork.  Must give it a try
  • Be patient, smoking is an art to be acquired.  Be persistent, if something goes wrong learn and try again with fixes applied.  Have fun, if your not having fun why bother:)  Best of luck!!!
  • Platesetter, Maverick thermometer, and Thermapen.  Build the rest as you go.
  • Lots of good advise above.  Remember smoking is an art.  I always have my fire started and temp stabilized at 225-250 for about 30 minutes before starting to cook.  Always have platesetter in to get it same temp.  If you put a cold platesetter in yo…
  • Gotta say I struggle with anything "grilled" on the Egg for all the same reasons mentioned above.  Anything low and slow shines on the Egg, but soon as I get grilling I have a tendency to burn real quick.  Chicken is a killer for me too.  Maybe if I…
  • My first Eggfest and enjoyed it a lot.  Really enjoyed talking with Pantsypants and others about their Egg setups and techniques.  And the food was pretty good to boot:)  Thanks.  Think a few of the cooks where overwhelmed with the crowd.  Guy at en…
  • Hoping to head up around noon.  Could not make it last year so excited about the weekend. 
  • I still have and regularly use my Weber kettle.  Always use a Weber chimney, lump charcoal, and a Weber starter cube to start.  I use it now primarily, and actually prefer over Egg, for grilling.  The ability to get all the charcoal on one side for …
  • Can't help you much on the smell or gasket issue, but I also use parchement paper.  I usually cut it about the same size as my peel and then build the pizza on that.  Makes it easier to handle.  I then put a sprinkle of cornmeal on the pizza stone a…
    in Pizza disaster. Comment by AD18 May 2015
  • If the rub has a high sugar content, or low for that matter, do you have to worry about burning at those high temps even though it is only a minute or two?  If so would it be more prudent to sprinkle it on after the sear complete?  Just wunderin'
  • Clarification.  I do have a plate setter that I use for smoking all the time.  However, I always put it in as my smoking fire builds temp to pre heat it slowly.  If I build a normal grilling fire, place the grate in its normal grilling position, do …
    in Egg Indirect Comment by AD18 April 2015
  • You not only did not follow the recipe you have created a new one.  And it's all yours:)  Give Alton a call and let him know:)
  • Zmokin said: That sounds to me like you are talking out of two sides of your mouth. Just an observation. I do not really understand how or why you would say that.  No, your observations are wrong.  The points stated are options and/or …
    in Dog food help Comment by AD18 March 2015
  • By no means would I challenge what your vet suggests as their exertise in the overall health and condition of your dog far exceeds any advise you can gain here.  But changing the diet may cause some adverse conditions such as diahera, vomiting, gas,…
    in Dog food help Comment by AD18 March 2015
  • Don't mess with trying to figure out what food to buy.   Get the exact brand and formula the dog was being fed.  Any variation, regardless of brand and blend you decide, can and will affect the dogs digestive tract.  If you cannot get the exact form…
    in Dog food help Comment by AD18 March 2015
  • I'm no expert on pork loin by any means, but indeed it is very lean and has to be cooked carefully or it will ruin quickly.  I was wondering what your Egg temps were and how long you cooked.  Did you go real hot and fast or lower and slower?  I was …
  • Going low temp takes a bit of practice.  Start with a small fire, I usually start around the edges, in one spot.  Let it go for a few minutes to get started and then add your "stuff" like plate setter and grate to get them climatized.  Once you get …
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