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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!
rodent
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Did you check across the border for dealers, i cross the border here in niagara once a week and buy all sorts of stuff. I was hoping to buy in Canada, but you're right. Prob no issue getting one in Detroit. I live in Niagara on the Canadian side and…
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Get the spider and the ceramic stone form the Ceramic Grill Store. I live in Ontario and had it delivered in a couple of days. I have a platestter but use the spider setup more often. The ceramic stone is also a great pizza stone.
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Hello rodent I tried watching the ham you tell me about sams club and do not look good, is very small and do not distinguish well, can you put a photo? Next time I go to Sam I will try and post picture
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Good point whiz. Thanks
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I wrap a couple of bricks in foil and put on top of the spatchcocked chicken. Works well. Take them off after halfway.
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What is pinwheel steak. Looks like skirt steak.
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Did some googling and found Jamie Oliver and others seem to swear by Granite. Jamie may not have much pull on a green egg forum. It is a natural stone that is pourous and is used widely for cooking. I would say that cost would be a serious detere…
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I've been told that porous pizza stones draw moisture from the crust of the pizza/bread and allows it to crisp, which is why they use stone in pizza ovens. I can't see granite doing that.
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Rodent, did you mean spall? The reviews on the WS website report a lot of stones cracking, and in general a problem with the stone getting too hot and burning the bottom, requiring relearning how to cook a pizza using this stone. I remember when w…
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I just read online that granite stones will chip and sprawl at high temps, greater than 500.
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The pizza stone from cgs is excellent.
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The Spanish hams are delicious, same texture as prosciutto . Expensive as hell, though. I saw some in SAMs club the other day. Have to try it.
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Pretty expensive stone.
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Yep.....what rodent said. :D MikeOmaha, NE Bowhunr, got my spider setup from one of your earlier posts. Use it all the time. Thx
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Sorry, cast iron
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You can put a wok on the spider. Put a pizza stone on it and use as a platesetter. Flip it the other way and you can use it to raise your grill. I have the spider and stone from ceramic grill store and use it all the time in my xl with the lump redu…
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Sorry, meant whole tenderloin
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Is it worth dry aging a whole filet. Not a lot of fat/marbling. Done it with rib/strip loin.
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The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April. I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July. Grilling was never a problem but any low …
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I go with 1 1/2. Allows to put a nice sear and cook to medium rare.
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Thx, can you do an overnight cook on the mini.
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I just dumped six inches of snow off mine and put it on the egg. Been doing that for 5 years and never had a problem.
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Fish sauce is delish. Use it all the time. Mango salads, Thai basil chicken, mixed with Thai chilies.
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I just sear the steaks on both sides low on the spider then put on the raised grill with my maverick probe pushed into the middle of the steak. Cook to 125 and pull. I don't have any juice loss and I don't spend any time opening lid and taking temp.…
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Thanks, just ordered one
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Guess I have an old xl with short dome.
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Can you replace the dome and retrofit? I have an old xl
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I've always heard that pizza stones work well because they hold heat and thir porosity draws moisture from bottom of bread or pizza producing crispness. The EH stone has a glazed surface. Anyone else know if this is true.
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Key to fried rice is day old cooked rice, I've found.
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I wok in my xl. I have a spider down low and a big allclad wok. I have the vent wide open and lid up and charcoal bed is. As hot as I can get. I use a lump reducer to localize the heat. Key is hot, hot. Egg gets wok far hotter than I can ever get on…