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njl

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  • They're at my local Costco this week too...and unlike when they were selling BGE's, this appear to be totally legit with a KJ sales rep there to help sell the stuff.   I've been using a LBGE for several years, and I have to say, from a cursory look…
  • gdenby said: Just a couple of observations. Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs …
  • THEBuckeye said: Agree - Car Wash Mike http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html I did 3 racks this way yesterday, except I applied rub the night before, cut the racks in half, and used the V rack to …
  • Farmland to the rescue.  It's been a while since I've done a big batch of ribs from Costco...and while prepping them tonight I was distracted by guests.  I totally forgot about the membrane until I was done applying wet and dry rubs.  I scraped off …
  • dougcrann said: I am a bit of a gearhead. Used to spend a lot of time on a certain Mopar site...lot of folks on that site have, in my opion, a severe case of brand loyalty.  Thought that only existed in the car world but the more time I spend o…
  • If you haven't already, try eggs cooked for 1hr at 149F.  They're a little messy...but go great on toast.
  • That price...it's like you went back in time.  IIRC, it's up to about $6/lb at Costco.
  • Brown out = power "goes out" for like a fraction of a second.  That's all it takes to have the One forget it was cooking something.  It'll power up (because it has an actual power switch, so it's "on" when the power comes back up to full V), know wh…
  • It all depends on how hard your lump is to get lit, airflow, and how hot you want.   BTW...when you get tired of buying starter cubes, paper towels soaked with bacon fat (i.e. the paper towel you put on a plate to drain your fresh cooked bacon) wor…
  • All of Lodge's cast iron that I've seen is pre-seasoned, but will get much better with use (bacon).  Peeling doesn't sound right.  In the long run, it probably won't matter, but if you need to be cooking dinners in it in the immediate future, might …
  • The biggest downside to the One is the non-adjustable mounting bracket depth.  Your vessel has to be deep enough to accommodate it.  One other annoyance...a brown-out will stop your cook on a One.  I suspect it will on the newer one, but haven't fou…
  • I like that the Anova's can be put into a giant pot or cooler to do a big cook, or tall but thin tupperware canister to do a couple of soft cooked eggs.  The only thing that pisses me off about the Anova is if you have a brown out, it terminates the…
  • I put it on at 300F, and over the course of the 45 minute cook, let it get up to about 375F.  When the breast hit 138F (kind of late) I flipped it skin side down.  It turned out really good.  The cooking time/temp was a little short for the veggies.…
    in Spatch time? Comment by njl May 2015
  • stemc33 said: Are you for real? You've been part of this forum since 2011 and you've been cooking spatch's in the oven. Also, where in the world did you get a 2.5lb chicken Yeah...I don't know why, but we've never really been into co…
    in Spatch time? Comment by njl May 2015
  • It's not just BBQ.  Most things you cook at home, if you do it well, you're going to be disappointed with most places that mass produce it for profit. But, if you want to talk disappointing BBQ...compare baby back ribs from Costco made at home with…
    in Not worth it Comment by njl April 2015
  • And what about sous vide?  If you hold them at 145F for 24 hours or more and then under the broiler for a few minutes to finish them, does that make them any safer to eat?
  • Either way (hot and fast / low and slow) will work.  I'd normally sear the outside on a grill before roasting...but if that's not convenient, skip it.  You do want to fold the tail under...tying may or may not actually be necessary if it's not going…
  • Pardon my pit ignorance, but I assume the top door is for access to the cooking grids and the bottom two doors are for access to direct (left) and indirect (right) fires?
  • Pit Mitts.  You can get them from Amazon, Lowes, or probably lots of other places.
    in Gloves Comment by njl April 2015
  • If you don't mind slurping a bit on the whites, I love eggs done at 149F for one hour.  The yolk is "spreadable"...not quite a solid, not a liquid.  The loose white is a little messy, but I still like them.  Just crack open on a toasted/buttered bag…
  • They're not specifically game shears, but they worked a heck of a lot better than my Fiskars utility shears. I've only done a couple of chickens with these. http://www.amazon.com/Kershaw-1120X-Taskmaster-Shears/dp/B0002IMMEW/ref=sr_1_1?s=home-gard…
    in Game Shears Comment by njl March 2015
  • That looks like an awful lot of pepperoni.  How many pizzas are you planning for?
  • If it's just a bit of surface mold here and there, I've actually cooked that off in the egg.  I actually piled as much would fig on the cooking grid, got the egg up into the 300s for a bit, and then just closed the vents.   I've never seen smoking …
  • Night before if you have the time...I've literally applied rub and put them straight on the egg when in a hurry, and it makes little difference.
  • I've been saving and cooking with my bacon fat for years. More recently it occurred to me, bacon is the cheapest way to light the egg. I.e. When I cook bacon, I put it on a paper towel to absorb some of the excess fat. I now save those paper towels …
  • cazzy said: Haley said: I have been to a Steak house.  A kitchen oven and a cast iron fry pan won't copy it.  A Big Green Egg will though.  Post your cook on taste of home or something, :-).  They also have good cake recipes too. A ste…
    in OT-NY strip Comment by njl March 2015
  • Haley said: What a stupid way to ruin a steak.  If it ain't cooked on an Egg it ain't good.  Why would somebody post an oven cooked steak on a Big Green Egg forum?  Let's get with it!  Some really nice steaks can be made using a CI pan, …
    in OT-NY strip Comment by njl March 2015
  • 250F seems awfully low for baking a steak.  How long did they take to be ready for searing?
    in OT-NY strip Comment by njl March 2015
  • Griffin said: With marriage, you are all in. On everything. Finances included. Just MHO. Unless you have a good pre-nup.   I've been married just over 20 years (no pre-nup).  I don't remember how long we waited, but we each kept our sep…
  • AFAIK, these are basically beef back ribs "cut the other way".  They have to be cooked relatively low/slow or braised (which again implies slow) unless you like beef jerky consistency.  You should be able to use methods similar to turbo ribs and get…
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