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twlangan

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twlangan
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  • I use a small twig stuck in it to keep it propped open a hair. Have also slipped aluminum foil between the gaskets and it has worked.
  • We put our homemade kraut in Ziplocks and freeze it. Works out well for us.
  • Yes. I've made a lot of it. Any recipe for bellies will work for shoulder bacon. Have fun and enjoy it!
  • I sometimes go a couple of weeks between cooks and used to get mold in rainy or humid weather. Even opening the bottom vent didn't cure it. It helped, but not entirely. Getting a SmokeWare cap is what did the trick. I open it and the bottom vent all…
    in Mold? Comment by twlangan July 2016
  • Those things are awesome! Bought a 30 oz first. A week after receiving that one, I sprung for a 20 oz. That was a few months ago - I now have a 64 oz bottle that is due to arrive on Wed. 
  • As a beef producer, I chuckle at the Angus thing since I was at a meeting several years ago where it was revealed that it is just a marketing hoax perpetuated not by my industry but rather the restaurant and meat sales industries. The truth of the m…
  • That's a great price! I picked up a case of Farmland butts at Sam's a couple of weeks ago for $1.29. Cheapest I ever got them for there was $1.15 a couple of years ago.
  • I agree 100% about ThermoWorks customer service. I ordered a Thermapen last Nov to give as a Christmas gift. I also ordered one of their silicon spatulas as my wife needed one. When the package arrived, it contained two Thermapens and no spatula. Th…
  • I have my large sitting on the green feet, sitting on fire bricks, which sit on 1X4's that make up the bottom bench of my table. Fire bricks are not totally heat proof - but do the job keeping the heat low enough to not have to worry about a fire, I…
  • The chart Little Steven posted above, comparing Canadian and US beef grade, I found rather interesting. Mostly the yellow fat part of it. As I mentioned earlier in this thread, since we are in dairy country we have finished out a lot of Holstein ste…
  • Ladeback69 said: As I said when I started this thread I grew up on 4H beef for years which was basically a pet so they didn't move around a lot and got a lot of oats and corn to finish them out. I prefer this type of beef, because it is sweete…
  • I'm just going to take a stab at this because I have rarely had grass fed beef. Steers out on pasture (grass fed) travel around a large distance in their grazing activities. They get more exercise. I'm thinking that is what is causing the hard fat l…
  • DieselkW said: I'm on the Costco supply chain, grain finished - but that is NOT my preference, just my convenience and inherent scrooge-ness.  I'm self employed, so my "wealth" runs in cycles of enduring poverty to occasional riches.  When I have …
  • I own the plastic meat grinder. It has not broken on me and does a good job. However, I would consider another option unless your plan is to keep meat grinding down to 5 lbs or less. I bought mine while doing sausage on a small scale and it worked g…
  • I found that settling the Egg in on your target temp manually before starting the PartyQ up is what works best for me. Say my target temp is 250 - I get the Egg to that temp and place a large chunk of cold meat in there. The probe is going to sense …
  • I don't like the sweet ones either. Open Pit original is my sauce of choice - especially on chicken. http://www.openpit.com
  • Most of the name brand super soft tissue is bad for septic tanks as it does not break down as well. We use POM brand from Sam's. It is "acceptable" and dissolves very quickly. I had to replace my tank in '09. Had it inspected 3 yrs later and had les…
  • Mmmmm, Cowboy Candy! Tried this myself last Fall with Jalapeños that we grew in the garden. I eat them with some softened cream cheese on Ritz. Good stuff. Can't take them straight up though!
  • nolaegghead said: 2. Damper setting.  The damper on the fan needs to be set to slightly starve the fire (run a bit cooler/lower temp) if there's no power to it.  If it's open too much, can overshoot, especially if there's wind into the fan, if it's…
  • I bought a Weston Pro last Fall. The thing sucks big-time - in a good way! Yes, they are very expensive. However, I will argue about the 200 yr payback though. If you check out Weston's website on these sealers, you will find that you can buy replac…
  • Dang, this sounds good! I can see them being made with maple sausage links cut down to fit the pepper and the egg/cheese/hash browns in a bed under the sausage. Perhaps with some maple syrup drizzled over the top during the last few minutes of the c…
  • My very first cook when I got my new Egg was tilapia. Would have been something else I'm sure, but I had just gotten it into my table and it happened to be Good Friday. It was great stuff and I've done it several times since. I coat with olive oil…
  • I've had mine for just over a year. Works great and relieves a lot of stress on overnighters. I have held lower temps (180F) without any trouble. My only gripes - I wish it were weather proof and I wish they had a way to power it with an AC to DC co…
  • Glad the grinding worked out better for you this time. I'm in the same boat that you are. In a way, I'd like to do more links but the KitchenAid stuffing method is pathetically slow and I doubt I'd do enough of them to warrant getting a dedicated …
  • You want to cook a tenderloin hot and fast to keep it from drying out. I agree with above posters - cook it about 5 min per side and just keep rolling it until you reach desired internal temp. BTW - that sauce it simply amazing. Try it with raspbe…
  • Get rid of the plastic pipe and replace it with Pex. It is much more forgiving and can take some freeze/thaw without breaking. Nice stuff to work with too.
  • BigWader said: Care to share a recipe/pics of what you did? Sorry, but since this was a first run for me I did not get pics. I won't post my recipe yet either since I am still not totally happy with it. I just used a sage breakfast …
  • I used a loin for my first test batch. Turned out pretty decent for a first run. I switched to shoulder since I can get it a lot cheaper. Loin is a lot easier since there is no bone to deal with. Extremely lean - no fat at all.
  • Thanks guys. To answer some questions - I have never done a belly, only shoulder bacon so far. I cannot imagine that this would taste any different than belly bacon using the same cure. This bacon is very lean though. The slabs you see on the top wi…
  • I bought pork butts by the case at Sam's last Spring for $1.15/lb. Five twin packs - large butts too. I bought another case this past November at the same club for $1.26. 77.5 lbs for $98. Local locker plant was $2.29/lb that same day.
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