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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

njl ·

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  • I haven't been using a drip pan much recently...but the amount of charring you have there has me reconsidering.  I might to back to putting something in the center of the plate setter (to create a high point) and then foiling it, in the hopes that a…
  • RRP said: I wonder if your dome thermometer is out of calibration. That'd be my guess too...unless your rub is pure white sugar...or you forgot to put the plate setter in, or drippings on the plate setter caught fire and so you weren't 3…
  • Not working for me either.  At that price, I'd be tempted, though I already have 2 ET-732s...it was more cost effective to buy another than to replace the probes.
  • I think I scored another one of these (5.96lb "flat" in the cryo, but it looks to me like part flat, part point).  I found it at a time when I knew I wouldn't be able to cook it for a while, so it's been in the back of the fridge a few weeks and is …
  • The smell when I opened the food saver bag it had been in since August was odd.  Not a rotten smell, but not a normal fresh meat smell.  The color was kind of more grey than red too.  I was tempted to toss it in the trash right then, but figured I m…
  • EggNorth said: looks great - where did you buy beef ribs?  Never seen them around these parts. In the South, Publix often sells them, especially when boneless ribeye goes on sale.  Trouble is, they're usually more bone than meat.  I like…
  • Marinade was Ken's Italian salad dressing (basically oil and vinegar).   I taste tested one slice and it was fine.  I sliced about half of it, added some BBQ sauce, microwaved it to warm it up (it's been in the fridge overnight since I smoked it las…
  • Carolina Q said: smokesniffer said: @CarolinaQ, great idea, might have to add that to my arsenal. :)>- Thanks. If you do it, rather than cutting off the tabs as I did, I would suggest bending them outward so they rest on the f…
  • Costco sells what I guess is a lower end model for under $600.  It doesn't have the fancy dial vents to control air inflow. i like the way Vision has recesses in the molds for the upper and lower bands.  Even if they loosen, they can't go anywhere.…
  • chainsaw19 said: I found metal bands/straps in the one and only bag of Cowboy I tried. That's so you can go out mending fences after cooking. :)
  • stevesails said: @birdieba: Aren't you the snarky one! Why are your panties all in a bunch? Get a life. @stevesail: I'm with you--but the cleanup I'm talking about is the grease spattered all over the stovetop. I could put a spatter screen ov…
  • Having to clean the cast iron pan?  It's not that big a deal.  With the deglazing done at the end, the pan literally just rinsed clean.  I just finished washing it.  All it took was running some hot water through it while I washed the knives, and th…
  • I assume that was dry aged as a one big hunk of NY strip and you sliced it into steaks just before cooking?  I don't think my wife would put up with open raw meat in the fridge for a month and a half.  It's bad enough that I'm wet aging a brisket th…
  • I've never even seen this size bag at WalMart, but I went down to the nearest one, and they did have them on sale for $8.  I bought 4.  BTW, their online stock checking app doesn't even acknowledge the existence of this size bag.
    in Walmart RO Deal Comment by njl March 24
  • Snapper 30" RER.
  • Some more pizza advice from someone who's made a few hundred. If it's wet and/or sticky, it needs more flour. Prebake your crust 2 minutes before putting sauce and toppings on it. Corn meal and a peel are nice...but cheating is easier and more re…
  • It's recommended to at least partially freeze stuff like that so the foodsaver's vacuum action doesn't suck a bunch of the juices out of what you're sealing...or for things like hamburgers, so it doesn't crush them. I've never had your problem.  Ju…
    in Food Saver newbie Comment by njl March 8
  • stevesails said: Make sure it is in the security deposit.  This. Any damage to the egg comes out of the deposit. Also, you should probably add something to the rental contract that has instructions on proper use and warnings about ho…
  • Mickey said: Bet you don't do this on a boat: Only on Captain Insane's boat.
    in Egg on a boat Comment by njl February 26
  • Looks a little overdone to me.  Those things are generally tough...so slice it as thin as you're able to do.
  • That's an awful lot of grease to be seeping through the ceramic...I really suspect you've got one or more cracks somewhere.  The Lodge sportsman's grill does that...but that's because the bottom is bolted on.
  • Lots of rubs have brown sugar in them (mine does).  If you want even sweeter, drizzle some honey on the ribs during the cook.  I do this when I foil them.
  • cazzy said: Here's one that I got from a YouTube video several years back IngredientsiPhoneDirectionsBlend on high for 30-60 seconds until it has a dust like texture.   Beat me to it.  My iPhone4 really annoys me.  If not for the destru…
  • Is that a motel room and you're travelling with your own mini-kitchen?
  • I've done beef back ribs several times.  These are the ribs that go on sale when boneless ribeye steaks are on sale.  They're the ribs that come off a boneless ribeye roast.  The trouble is, there's usually not a whole lot of meat left on them...so …
  • You can get some reasonably decent full fledged notebook PCs with 500gb-1tb drives and >=6gb RAM for less than double that.  The chromebook has very little internal storage, no?
  • http://community.tasteofhome.com/community_forums/f/30/p/612101/5104145.aspx#5104145 is the method I used for making ribs before I had a BGE.  I still make my own rub based on their recipe...but I've made a bunch of adjustments (omissions, additions…
    in Home made rubs Comment by njl January 17
  • No need for a water pan.  If you really want to do them slow, this method has worked for me: http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html But, turbo has worked just as well and is a lot faster and less work.
  • Did your kids form those? I thought I had a hard time making round crusts.
    in 1st pizzas Comment by njl January 11
  • I stir with a length of rebar I found in the road...just to encourage any loose ash to fall through / break up any burned out pieces of lump that are basically just solid chunks of ash.