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upnsmoke

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  • Sounds like you have an unmotivated dealer... One next to me is a pool and spa dealer too. Her big selling point was the "great customer service" she would provide. Even gave me an example of how someone had their egg go Humpty Dumpty the day they b…
  • the bomb was how much they paid for them at whole food, i had agreed to pay my share (well over $100 for 2 of us). TIP on what not to do, buy VERY expensive dry aged filets, marinate them for 24 hours (worried they would not be tender), cook them …
  • ...but the original design came from china (some 3k years ago) LOL Not to say Mexico (quality has increased exponentially in recent years) is many times better than China but a country that allowed lead paint in kids toy makes me a little nervous …
  • agree with 125, you can always throw them back on if someone likes it a little warmer. remember, they will cook faster than normal too... i normally sear 2 mins a side, close the vents and 2 mins a side, with the dry age 90 seconds was almost too mu…
  • Can't take credit for this one... Its from Paul Kirk's Championship Barbecue  book.1 cup cider vinegar       2 tablespoons granulated cane sugar       1 tablespoon dry mustard (I use Colman’s)       1 teaspoon crushed red pepper       1 teaspoon…
  • I am not a safety nut and hate to go here but once upon a time my downstairs neighbor stored his ashes/coals in a metal coffee can on his back porch (supposedly made sure they were extinguished). The story is a visitor put their cigarette in the can…
  • My dealer was 375 for the digiQ and a 4cm fan... I got the green one but couldn't bring myself to pay the extra $$$ to have BGE logo on it LOLhttp://www.biggreenegg.com/publications/ 
  • Was this the "top secret catalog" featuring BBQ Guru stuff LOLhttp://issuu.com/biggreenegg/docs/egg_catalogueandeggcessories?mode=window&viewMode=doublePage The BGE branded guru was much more expensive at my local dealer. I bought it from B…
  • Little Steven is spot on... Doing a cook at 225 as i type. I thought i was going to have to shut the top completely then i remembered the slide adjustment on the blower. It is at a 1/4 and the daisy wheel is at a quarter... 225 with little effort fr…
  • had the same issue, dome had an under-bite... lower the top band was the advice from the mothership. worked for a little while and had to get an accessory package sent as i stripped the carriage bolt and one of the studs after adjusting it so many t…
  • I always try to err on the side of caution... the daisy wheel is not always enough when holding 350, and i have to slide it open a little. i am guilty of opening it too much to find myself running at 370.  if you hear the fan running constantly gi…
  • my brother and i set an XL in the table with NO issue... with everything removed from the inside and waiting to install the top after it was in the table i was surprised at how easy it went in (more than once). now raising it by myself (with the top…
  • Yes they can be frozen (according to the butcher). Many of the online boutiques flash freeze.Whether that means they use super cold temps like Omaha or flash freezing also refers to freezing before putting something in to the packaging i.e. vacuum s…
  • Here is the best description of all woods that i have found. Hope it helps... Mesquite This is that classic TexMex and Southwestern flavor. It has a strong, biting, zesty flavor. Use sparingly as this is the strongest smoking wood. A little goes …
  • Liquid O2 and a match, have you up and running in no time 8)
  • EPIC FAIL! The bags I was able to remove the air from simply melted v/s sealing. They are a real POS and I would not recommend unless you want to buy one of their sealers. Thanks for the video, but does not work with the bigger food savers... er…
  • One of the best I have ever had was started in the 350s, once he had the outside where he wanted it dropped it to 275. It was a pro (exec chef) at the wheel not me. Here is what the BGE book says for a rib roast "Place the roast, bone side dow…
  • DigiQ is now working to perfection and matching my thermapen...I did 2 cooks and both were spot on.  The only thing i did different was stat the cook with the food probe plugged in (outside not in the dome) v/s waiting for the pit to come up to …
  • Fire, fire, fire... How could it be bad right LOL If i recall correctly the BGE will withstand temps to 1800 degrees some say in excess of 2000, my torch burns at 3500+. My answer is I dont know but if you go for it proceed with caution.
  • Big thing to remember, your first few cooks need to be under 350 to let your gasket cure.... While my first cook was a steak, I did it at 350 and 8 mins a side for med-rare (135 degrees on the thermapen).  Wanting to sear a steak at a million degr…
  • i hope it is/was placement, although i tried several locations. not sure how far you are supposed to insert the probe but it can only go so far on a chicken???  this should rate as one of those conversations only allowed when talking about cooking…
  • I did my first cook with it tonight. The pit tem was very accurate BUT the food temp was reading 20 to 30 degrees hotter than actual. It started beeping 45 mins in to a typical 1:10 cook. sure enough it was reading 167 and my thermapen was at 144. B…
  • dont make my steak political just because is better than the 99% lol
  • i will let you know... i have cooked pro aged, ones i aged myself (no bag), and will have a bag aged in a few weeks. my butcher has some of the best meat in town and i just went to make sure he would have me a whole roast and told him what i was doi…
  • should be a comparison between a "prime" dry aged steak purchased from a reputable butcher (no bag) and a "choice" steak they did in the drybag and cooked side by side. my apologies if i posted the wrong link (it is the right site but there are 100s…
  • i will let you know...  i just ran across and interesting blog that pitted the method against a pro http://foodwishes.blogspot.com/2009/08/dry-aging-steaks-at-home-final-chapter.html and got really rave reviews.  if wrapping wins the wife's appr…
  • thank you for the quick reply... i love dry-aged and did it once in the fridge v/s buying it from the butcher. you are correct, the wife was not happy with my little experiment especially as it was being conducted next to the baby food 8) i saw th…
  • Just bought the XL for 3 and love it. I could not imagine having something smaller, then again i cook everything on it. I use the half moon stone to cook veggies indirect while cooking a steak direct  on the other side , even have the half moon rise…
  • I got a butcher block table, put the egg IN the table building a second shelf for it to rest on. IF you build the table for an XL, the plans from the BGE site calls for a 12.5" clearance from the top of the shelf to the top of the table. I got fancy…
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