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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Eggdam

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  • I like to separate the wings.  Spray with a light coat of oil dust with my favorite Dr. BBQ wing rub at 350 indirect.  Once crispy I pull them and sauce them.  Sometimes I pull the platesetter and through them back on grill direct after they are sau…
  • Fred19Flintstone said: Not because of high BP for me (surprising for a fat guy), but it has something to do with kidney stones.  I have one and the doc said that cutting back on salt would help in not getting more stones.  I have no ide…
  • Replace your current salt with an unrefined hand harvested salt. Here is an interesting article that explains the diffence. http://saltoftheearth.com.au/good-and-bad-salt.html
  • Perhaps your bands are too tight?  Somebody can correct me if I'm wrong but I believe that the proper torque spec in the manual for the bands is 135 inch pounds.  You could grab a torque wrench and see if it goes away.
  • The neighbors at the cottage did a prestuffed butterball last thanksgiving on their Egg and I have to say it may have been the Best turkey I have ever had. 
  • Never did just a flat. But $4.59 seems high. My last brisket I paid $2.50 a lb for a certified angus choice brisket. I live in Ontario so maybe your prices are higher.
  • The Cen-Tex Smoker said: that looks awesome. one quick note- your temp probe is in the point in that picure. The point will generally read hotter than the flat since there is more fat (fat cooks faster than muscle). you'll have a more accurae…
  • Thanks Cen-Tex.  Brisket turned out wicked. Came up to 203 in 10 hours @ 4:30 rested for 2 hours in the cooler for 6:30 dinner.  I've attached a pic of it right before it came off.  No cut pics as it was devoured in short order with barely enough le…
  • The Cen-Tex Smoker said: normal. You are fine. A brisket that large could stall out all afternoon. Itwill get up to 170-ish in the next few hours then go take a nap. You have a long way to go. Thanks so the stall is usually in the 170s t…
  • I agree that shutting down the egg can give an acrid taste to your food. What you are tasting is coals that have not burned off the VOCs. As stated above be sure to make sure the smoke is clear before putting food on the grill. With a fresh load of …
  • Thanks for the recipe.  I tried these out this weekend and they were awesome.  I will be making these again for sure.
  • In my opinion it seems to be depend on the brand of charcoal and the temperature you are cooking at.  Also it depends if you have a full load of fresh lump of just a little fresh lump added.  As more of an extreme I find a full load of fresh lump at…
  • Peugeot for me as well.
  • Looking for wok recipes and dug up this old gem.  Thanks Richard!
  •  I also would like one and can see how easy to use the swing rack would be.  I just wish someone made it in SS and with much thinner grills than the CGW version.  Anything out there like that?
  • When you pick up a rack with tongs by the end they should be very limp.  The bark will crack the and ribs will bend right over.  Sometimes I have had them break right in half.  Typically as ribs cook there is a point where the meat drys out.  After …
  • Did the ribs with no foil pass the bend test?  They may have actually been undercooked.  I have found it pretty hard to dry ribs out.  The only time I had dry ribs I pulled a rack to feed the kids early and they were dry.  An hour and twenty later a…
  • You should clean out your fire grate it is probably plugged up with small pieces of lump.  If the grate is not plugged up and both vents are wide open you should be able to wrap the pin in 10 to 15 mins.
    in Temperature Comment by Eggdam June 2013
  • I love your new table and is right along the lines of what I would like to build.  Do all 3 compartments open and do you have any rough measurements?
  • + 1 on leaving out the water pan
  • If you wrap the leads in foil they last much longer. It seems to keep the smoke and grease out of the braid. Be sure to foil abit past where the cable and probe are attached.
  • Very nice. What temp was the dome when you threw the sweet potatoes in?
  • They changed the handle about a year ago. From what I've seen the holes on your ring won't line up with the new handle.
  • I don't mark the bottom as it will fluctuate abit with size and brand of lump. On my weber gold at the cottage I marked closed, half way and fully open as u can't see the bottom vent position while cooking.
  • These are awesome http://www.nibblemethis.com/2009/11/fire-roasted-stuffed-bell-peppers.html?m=1
  • Skiddymarker,  Nice rig!  But what is the black square thing with the white bottle under it???  LOL  :-0 That is the shelf to hold his plate setter when not in use!
  • Here is the link http://www.nibblemethis.com/2009/11/fire-roasted-stuffed-bell-peppers.html
  • I bake bread in glasses pans with no issues at 350.
  • Apparently the iPhone is on the fritz. If you view it it turns over.
  • Curious if you ever got your doors installed?