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MO_Eggin

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  • You can use a blacklight flashlight to find the hornworms (do it around dusk), they will glow.  The hornworms are also fond of pepper plants, and are voracious eaters in general.
  • As part of a bathroom renovation, we recently replaced a 15 year old Rheem tankless with new Rinnai tankless units (propane); stayed with tankless in large part because of very limited space in the utility room.   One thing to consider with tankles…
  • Those are great looking pies.  Now I want pizza . . .
    in Pizza!!! Comment by MO_Eggin April 2016
  • It may be possible to go stone only, but you'll need to keep a close watch on the bottom of your pizza; I'd guess that the bottom will burn before the top is fully cooked.  Keeping the dome temp down will help, but the stone will get much hotter tha…
  • This looks pretty interesting, reminds me of a post from a few years ago where someone had built a similar rig out of clay and/or brick, but without the extended lip in front.  I'd like to better understand how it attaches to the egg (does it just s…
  • Depends on cook time and temperature.  Overnight low and slow, or a high temp cook (pizza), fill close to the top of the fire ring; for a few hours at moderate temperatures, fill the fire box.
  • Cheese pie looks amazing!
  • Thanks for the tip!
  • I have a similar fracture in the fire ring of my 8 year old LBGE.  I got a replacement under warranty in January without issue (along with the base which has a hairline fracture and fire box).  My fire grate has also been cracked like yours for 5+ y…
  • Perhaps the dough got pushed down onto part of the screen causing it to stick?  Also, try rotating the pizza 180 degrees part way through the cook to even out the inevitable hot spot (usually the back of the egg).
  • A few years ago the Mrs. asked for egged pizza for her birthday dinner.  Pie came off the egg looking great, until I tried to remove my "crutch".  That was when I learned the difference between parchment and wax paper, which are NOT interchangeable …
  • This is a simple no-knead recipe that adapts well to the egg for cooking in the 500-600* range.  I recommend letting the dough age for a few days in the fridge to really develop the flavor.  http://www.kingarthurflour.com/recipes/artisan-no-knead-pi…
  • With that nugget of knowledge, my day is now complete.
  • Nice browning on the pie!
  • Oh my, that looked delectable.  Thanks for sharing.
  • Use parchment paper rather than wax paper.  The wax will melt and the waxy paper will be stuck to the bottom of the pizza (don't ask how I know this).   You want to try to get your stone as high in the dome as possible, and in all events leave an a…
  • I went about 2.5 years without a gasket on the top.  When I originally replaced the charred felt (non-nomex) gasket, the scraping and sanding took much longer than expected, I was running out of time and did the bottom only with nomex.  No issues wi…
    in top gasket Comment by MO_Eggin July 2015
  • For Q - Pappy's (near SLU) or Sugar Fire (Olivette is closest to where you're staying).  For at least Pappy's, I suggest calling first to find out if / what they're sold out of.  If you're around for lunch, I highly recommend Bogart's in Soulard (th…
  • beteez said: Y'all are not **** dead heads. To do the authentic lot experience you have to cook falalfel burgers, tofu or hot dogs pilfered from the corner quicky mart. No self respecting hippy is having ribs or pulled pork in the lot. R…
  • Looks quite tasty.  Thanks for posting your dough recipe - how long and how many times did you let it rise, any time in the fridge?   
  • Similar to what @YEMTrey posted, I use grill sheets (http://www.lowes.com/pd_507279-53739-50003_4294610357__?productId=50113686&Ns=p_product_price|0&pl=1¤tURL=%3FNs%3Dp_product_price%7C0%26page%3D1&facetInfo=) for free form smoked meat loaf.  …
  • 1.  BGE cover.  Just unnecessary.  Now it rests over a chair on the patio, full of mouse holes and last year was home to a thriving ant colony.  Need to pitch it. 2.  Cast iron grate.  Never used, not even once.   3.  Folding BGE grid extender (@RRP…
  • The before shot looks really good, bummer it didn't work out. Did you only use the stone, or did you have an additional deflector so the stone was not getting direct heat?  If only the stone, that would explain your burnt bottom - you need a defle…
  • Here is my go to salmon method: 1 - 1.5lbs salmon fillet (preferably Faroe Island or Norwegian farm raised - they're both fairly fatty) Spritz with a 75/25 mix of bourbon & water Rub with combo of Dizzy Pig Raging River & Jamaican Firewalk Spri…
  • Mine occasionally leaks smoke on one side, most noticeable when trying to drop temps / snuff down a fire.  It's done that for a few years, but I have no troubles maintaining low smoking temps or shutting down.  So, if it's not causing you cooking pr…
  • Use a partial load of lump, preferably previously used lump.  Bottom vent barely cracked open - like the thickness of a credit card.  Daisy wheel on, with the top closed and petals mostly closed.  When lighting, do not let the temps get too high, le…
  • When finished with your cook, spray the DW with cooking spray and then put it inside the egg as you shut everything down.  
  • Those pizzas look fantastic.  Congrats on the Blackstone.
  • That looks tasty.  Consider trying to get a bit higher in the dome for more top browning.
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