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mwraulst

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  • @CincyTiki   That is exactly the one! Thank you.
  • i'm definately going with a cheap model but i also found a link to the big guy. Why pay 180 for the other when you can have this for 20 bucks more: http://porkinjector.com/ I bet this thing would be pretty easy to make. I have several old milk pu…
  • Thanks for all the advice. I'd love to see the motorized one in action some day. The one i remember seeing on pitmasters looked like the spitjack with the trigger but still had a tube where all you had to do was pull the trigger. As it injected, it …
  • travisstrick said: Anyone else find it a little suspect that there are so many folks with one or two posts wanting one? I am probably one of the guys you are referring to..... I moved last summer and didn't use my egg at all, but now have been…
  • please put me down for one!
  • Thank you!!! @SmokeyPitt @Mickey
  • how do i acquire one of those egg carten's for my mini? i get everything under the sun when i try to google them.
  • How do i get one/make one. This would make my medium unstopable!
  • Speaking from experience I would be weary and proceed with caution when finding a deal on Laguiole knives. If you are going to drop 100 bucks on some steak knives make sure your not getting knock offs. The real french ones are tough to find, often i…
  • 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 shoul…
  • 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 th…
  • 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. Swa…
  • 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://cypressgrill…
  • 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!
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