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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Stoater

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  • I throw mine into my tomato and herb garden, I always remember mario batalli saying you should only buy san marino tomatoes grown on the slopes of mount vesuvius where the earth is rich in ash, and makes for wonderfully tasty tomatoes.
  • haha, that's way too funny, good times!
  • I had the same problem, got a brand new base even has silicone tabs on the lower draft door, looks so pretty, but now  I am having problems with my bands slipping, let me know how yours work out, gonna take the advice they guys gave me on the post I…
  • I use ove gloves, they work great, pull the plate setter out flip it and quickly put it down on my concrete patio.  They do smoke a little though.
    in Ouch! Comment by Stoater July 2014
  • Thanks for the help guys, I will try a tightening again with a torque wrench and some new carriage bolts and if that don't work I guess i will contact the dealer. Cheers. 
  • @B&BKnox Thanks for the info, maybe I was just too afraid to tighten them too much, they were the original galvanized bolts that came with it.
  • that was funny.
  • I made 2 batches over a month ago. they are fantastic, I got the recipe from mourad lahlouh's new morrocan, he has some great recipes he uses them in, they taste great in just a salad or in tzatziki or I just came across a recipe I haven't tried yet…
  • @bdsdnfam I was emptying my egg 2 days ago and found the exact same thing almost cracked in half from above the lower door righter underneath and up the back :( , submitted my warranty claim today so we will see how that goes.
  • I used one on my old gas grill and it shattered into a thousand pieces, they were like little diamonds, fortunately the lid was shut when it went, I think the temp reached approx 500, so be careful.
  • Little Steven said: hondabbq said: I hate threads like this, ( no offence LS) I wish I could get something other than RO here. Just makes me mad that I cant get different products here.Weird that they stop at the Ontario border eh? $…
  • Man that looks delicious, watched that video and wow I really learned a lot from that fellow, I think I will be watching more of his vids. Cheers
  • @tjv You need someone that can produce them here in Canada under license, I have an Engineering buddy that might be able to help.
  • Herb Crusted Fillets of Brill with Tomato Salsa - Gordon Ramsay I did this for my wife and sister in law who hate fish, but they were on a special diet that included fish and they loved it, even the fussy kids ate it.
  • Canadian cross border shipping is a killer, I live right on the Canadian side of the U/S Niagara Falls U.S border, and have a post office box in the U.S, usually when i buy something i can have it shipped dirt cheap by ups or usps to my us addre…
  • Thanks Guys @GlennM and @Retired RailRoader, I will let you know how my cook goes once I pick up some curing salt.  I think you posted the same recipe as is in the link I posted in the main body of my question, but that's great just confirms that it…
  • Thanks for the info guys, and if you don't mind @GlennM that would be great, I am about 20 mins from burlington.
  • Looks great too what was your recipe VIVillage Idiot said: I smell a clams casino cookoff brewing.
  • Your looking for Canadian plans EH?
  • wahay vl is back, or maybe you have been back a while and I have been away, anyway that looks delicious, just read through Patis post in the link, think I am going for it, sorry if it seems like I am swearing at you but did you do it on the egg?  If…
  • sorry that was natures own by basques.
  • Wow, tried this today and loving it, hardly any dust nice pieces and burned clean very quickly, picked it up today at costco in st catharines, 10.99 a bag, lovley jubley.
  • Max232 said: Mine is on the truck for delivery toda i might be able to get a couple photos later. althogh it is the xl, not sure how different they are? \:D/ I would like to see some pics Max, I am looking to get the ar for my xl, Cheer…
  • FuzzyK said: Shrimp on the BGE.  Simple, quick, and easy. Great Vid, what video camera did you use with iMovie, I have a sony handy cam and all my movies come out grainy when I import them, if I look at them on a pc they are fine. 
  • Greeno55 said: I generally use BGE lump as its the most readily available in my city. I have found the following RO at the Canadian Lowes stores, but couldn't even find this particular bag on their website. Anyone have any experience with it…
  • jerryp said: Anybody know what those white tube-like things are in spareribs or perhaps how to get rid of them?  Thanks. Tapeworm. Don't eat it! Ship it to me and I will destroy it.
  • Looks like you need 3 walls around your grill Jim, I just finished an overhang for my egg and the first blizzard that rolled through opened my eyes. very nice cook.  I love lamb.
  • hehe, that was probably it, the vent cap on the top was shut, because I wok with the top open obviously, just closed it to stop the embers from the fresh lump flying everywhere, phew thought it was just me. Best smelling eggy fart I have ever smelt.
  • cajunduck said: So I decided to grill some wangs and get mosquito bitten. CANMAN1976 said: 70 is a dream right now! Snow squalls tonight giving 20cm and snow squalls tomorrow and another 20 cm of the white stuff tomorrow...temps …
  • Griffin said: If you have the time, try and hop in the shower real quick after the meat comes off the Egg (or wash your hands, face and hair in the sink). Seems to help some. I'm not sure I am buying the smoke flavor being more dominant the …