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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
AleBrewer
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The smallest is a mini, and yes....there is a small as well. The mini would be better suited to take on camping trips. I think the small would be too heavy for a "lil ol lady" to move around by herself.
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Yeah...we have an outlet nearby in Maine. Only trouble is paying sales tax up there! We got a 15qt Le Creuset "goose pot" a few years back as a gift....that thing is Gigantic! and heavy too.....but it's a bit much for my normal batch of chili.
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I just ordered her book...every grain of rice. Looking forward to it.
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I bought a large Lodge DO to use in the Egg. It was pre-seasoned, and my first cook in it was a big pot of chili on the Egg. While I couldn't really detect any metallic taste to the chili, I could see a difference in the DO. I'm now looking to buy…
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The company I work for does controls upgrades in coal fired power plants.....the little bit of dust from a bag of lump is nothing.
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chad408 said: AleBrewer said: well....I had a nice reply typed out....but it has to be approved!.....I will not waste my time doing it again! Sorry.....but this sucks! What is the approved thing i have not had that problem yet? …
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nolaegghead said: AleBrewer said: well....I had a nice reply typed out....but it has to be approved!.....I will not waste my time doing it again! Sorry.....but this sucks! I've started to cntrl-a, cntrl-c (highlight all, copy) be…
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well....I had a nice reply typed out....but it has to be approved!.....I will not waste my time doing it again! Sorry.....but this sucks!
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230 is a pretty low temp. I do ribs baby backs at 300-350 grate temp, indirect....never turn out dry.
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Thanks Griffin. The Egg was around 700 when I opened it up and left it open while searing the tuna. I didn't want any convection cooking going on with the dome closed. I need to get a grate to use with my spider for searing. I think my coal grate f…
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Thanks for all the tips guys! I will have a vehicle, so I'm planning on the BBQ store and Bryants on Thursday. Then one of the other joints on Saturday....just need to pick one.
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Thanks for all the tips. I will have a vehicle, so I plan on hitting the BBQ store, and Bryants on Thursday, and one of the others on Saturday. Nice to have choices!
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Bookmarked....Thanks. I just got some decent soy sauce from a local Asian market. Can't remember the brand, but it blows away the kikoman stuff we had in the fridge.
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Common misconception
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Nope....as the others guys already said, its not needed, and just wastes time.
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Lamb looks awesome! Enjoy the festivities today!
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@daffy1909 the wok came from the Wok Shop in San Fransico. The spider came from Tom at the ceramic grill store. He also sells a 16" wok....and I probably would have gotten it from him, but I wanted to get a few other things from the Wok Shop. Nola.…
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My plate setter sits in the Woo 2, and I keep them right in the Egg when not in use. The baking stone lives on a shelf in the house.
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We spend quite a bit of time in Portsmouth(and money too)
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I like Knob Creek, Woodford, Bulleit, Buffalo Trace....and there is a Double Chocolate Bourbon form Pritchard's that I'd like to try. The Kentucky Bourbon Ale is very nice!
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Eggcelsior said: I have to travel through Baltimore on Sunday....I will miss most of the game. Wish I could get one of these crabcakes at the airport! My in-laws live in B'more, and they always tell me I should try Faidley's, but we never se…
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We are in NH, and get up to Portland every now and then. Last night it was Roberts Maine Grill in Kittery.
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Love mac and cheese!
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Mighty_Quinn said: Well...I'm jealous. That all looks awesome. I think I miss fresh oysters more than any other food from when I lived by a coast. Thanks....I've been working in the mid-west for awhile, and I get to fly home every thre…
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Eggo.....you were the one that started this whole crazy thread: http://eggheadforum.com/discussion/1140329/mangrates/p1
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There are some posts on fire roasted oysters...I'm using my phone, or I would find it for you. I personally prefer them raw, on the half shell. We are headed out in about an hour to a restaurant in Maine for some very fresh oysters. All from new En…
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And Mangrates himself has surfaced again!
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I really only use my non stick pan for omelettes. For two fried eggs, I'll use my 8" all clad ss pan. With a bit of butter, and lower heat, it works just as well as non stick. You can even flip them over with a flick of the wrist in this pan. For c…
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It's great stuff for sure. I need to get a 12" saute pan. Been needing a new one for a few years now....just waiting for a good sale I guess. I have only 1 non-stick pan. And it's a cheapo one that Cooks Illustrated recommended. I can't see spendin…
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Sorry I can't offer any help on the beef....but what slicer did ya get??