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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

mwraulst ·

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  • Shun & Global knives for food prep Laguioli - eating food Most of this is common sense but if you take care of the knives by hand washing, not putting in the sink or cutting on granite or other rock surfaces, the sharpness of your knives should …
  • don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours. best of luck, its hard to wait that long but the …
  • Wendy_Beachcomber said: I am also curious as to why the Thermapen is so popular.  Do you test your meat continually?  I thought the object was to keep the lid closed.  At the end of the cook don't you just slice the steak to see how pink it is?  …
  • It heats up real fast, actually the only issue i can think of with the mini is sometimes it runs too hot. I have a medium and a mini and i purchased my parents a mini this year for christmas. It's the perfect egg for 2 people and a perfect second eg…
  • i bought one new with a stand and ash tool for 400 dec. 20th 2012. As with the other sized eggs, if it's not cracked and in good shape i think it's a deal. most mini's get transported around more than the big guys, which exposes them to greater risk…
  • i got the sidekic 3 weeks ago and it has almost been running the entire time. i love it. Did chicken breasts and legs, sirloin, filet, 72 hr short ribs. So far i couldn't be more happy with the sidekic. I hope i never need their customer service, bu…
  • I love the dizzy pig line of products but for some reason i've shyed away from the actual que rubs they produce. I like the fine ground rubs from oakridge for the brisket, butt/shoulder, and ribs. Both of dizzy pig steak rubs are incredible. Swamp…
  • there's a guy selling them in auburn GA for 220 bucks and they are cypress tables. Auburn is slightly north east of atlanta. for the price they are worth the drive. i think the price may only be good till the end of the month. http://cypressgrillta…
  • Sanitizer and cleaner are not the same thing.  The active ingredients in Starsan are Dodecylbenzenesulfonic Acid - 300ppm and Phosphoric Acid - 780ppm.  The active ingredients in Oxyclean are  sodium percarbonate (Na2CO3•H2O2), an adduct of sodium c…
  • my counter tops are granite and my plates are ceramic and have been glazed and fired in a kiln. I don't think either really matter up until this point bc i was planning on holding the meat above the plate with a pair of tongs in one hand and torchin…
  • i use food-saver vac system and bags. I called food-saver and they swear the plastic is safe to heat to the sous vide temperatures and claim that chefs around the country are using it. I bought the sidekic immersion circulator from amazon and sous v…
  • i clean with the alcohol wipes for hand sanitizing. I don't think bleach is the best alternative. also brew beer and essentially that fancy sanitizer is oxyclean. Look at the active ingredients on the back of both products. buy some powered oxyclean…
  • @henapple, where in TN are you located? I'm looking for one in TN and it would cost me about that much to build one.  
  • +1 on all the above. I love their rubs and even tried their brine this year on our Thanksgiving turkey, big hit. Can't wait to try the new brisket rub!
  • just ordered mine as well, should be here sat. Want to give a 5lb prime rib a shot sat-sun. Is this too ambitious for my first sous vide?
  • i saw this thread yesterday and realized i needed the mini woo to give my dad for xmas. I immediately ordered and asked if they could get it to me by friday on the paypal comment box. I had a phone call an hour later from a nice lady by the name of …
  • i have. pretty much exactly like pswarren said. Saved some of those foam coolers that omaha steaks came in. btw i do not buy omaha steaks but accepted them as gifts. vac sealed the q, packed with dry ice, applied mucho clear tape and dropped the foa…
  • +1 on flaskabob, the ramp down is perfect if you get away from home and can't get back in time. It will literally save the day. It also works well for thicker cuts of meat when you don't quite know how long it will take to come out of the stall peri…
  • i have the cyber q and love it as well. The best thing about it is that you get the great tasting q without having to be there. Lets face it different cuts, sizes and meats all cook different, all come out of the stall at different times. I can't al…
  • absolutely a NO. igrill is a pos
  • chive on brother!
  • Huge success with reheating the whole bird the next day. I wish i could have taken the egg with me but it wasn't an option. Sprayed outside of bird with olive oil mist and loosely tented in foil. reheated at 325 for 1.5 hrs 17lb bird. Removed the fo…
  • Thank you all for your comments and help. My medium bge has been running non stop for the past 24hrs hours now. Yesterday was 6 racks of ribs 3 at a time. last night i started a brisket and ran it for 14 hours, pulled at 5am. Put the first turkey on…
  • More thanks to you fellow eggheads. Should l let it rest covered, uncovered, or tented before putting in the fridge or does it even matter? Maybe this is silly thinking but does resting it covered help keep the moisture in the meat. dr bbq: do you…
  • Thanks for all the advice. I wonder if i should just skip the cornstarch, it sounds like there's pretty much no way to keep the skin crisp.
  • Chattanooga
  • u_tarded, after reading that it looks like its foodsaver or nothing. Little steven, thanks for the advice on the refurbished. I'll def. be doing that. costco aside (not a member nor is one close) what do you all do for the bags? amazon? directly fro…
  • i found fiber glass and insulation in a 8lb bag from royal oak. kinda scary. I use a high q and never sort or whatever it is you eagle scouts do to the lump. I now at least watch as i pour it in and stir a couple time with my ash tool. I belive if i…
  • oh yeah mine sits under my table in a ziploc tupperwear container, top still closes with the cords and the table keeps the fan dry enough where the table is located. Never any issues. my egg is also 150 ft from my router and between about 6 walls. n…
  • guru wifi is what i have. This is another one of those things where most have either one or the other. I would go stoker if you have multiple eggs or wish to control more than one cooker at the same time with the same unit. I choose the guru wife …