Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

seanwiley

About

Username
seanwiley
Joined
Visits
218
Last Active
Roles
Member
Posts
21

Comments

  • I regularly use the coconut lump "bars" in the picture above from Griffin. I order them directly by the pallette(sp?) from Malaysia and split it amongst friends to reduce the total cost. It is expensive. I love it for the low & slow cooks. Very …
  • echoing the comments above about not having any issues cooking with Le Crueset but I also spray the bottom and sides with Pam before putting it on. cleans right up with soap and water. I don't put any on the handles and they'll come clean too, just …
  • care to share the recipe?
  • I also have the stoker wifi, though my comment is more general. There are so many variables when cooking that whenever you make a change to your environment, such as size of the smoker, type of charcoal, amount of airspace inside  (i.e. one rack of …
  • Griffin said: Try lamb bacon. I didn't get to try them, but the lady next to me (forget her name, Hornhonk's sister) was making japs stuffed with cookie dough at  Plano this year. I was there and tried those. They were pretty good…
  • Back to the original question, +1 on the turkey bacon. I also have a non-pork eating friend and have done this. It isn't quite the same, but similar flavor and texture and you can't tell the difference from across the room 
  • fishlessman said: theres also blueberry peach abts with sugar added to the cream cheese topping, nothing sweet about these as the peach soaks up the heat from the pepper extremely well, they are hotter than a regular abt Hey, that'…
  • I've had issues reheating anything wrapped in bacon. Tends to be a little soggy and just never quite the same.
  • LDR said: Drove in for the Plano Eggfest, and was excited about the chance to win an egg. All the advertising I saw online talked about it. Then I saw a sign that said two of the three drawings would be limited to the cooks (1:00 and 3:00). W…
  • Several great answers above but three observations: a) The Chiefs will whip the Raiders. BYS1981 is clearly delusional :-) b) I enjoy staying around the Plaza because there is so much to walk to c) At the top of the post you mention seeing…
  • I'm a relatively new certified KCBS judge and I have to agree with ChokeOnSmoke. I was surprised at how "traditional" all the judges seemed to be. There's always a few master judges at the contests and I would make an effort to sit with them and pic…
    in BBQ comp. Comment by seanwiley June 2012
  • If you are expecting to compete in a KCBS contest then I would suggest that you carefully read the rules and practice your timing so you can coordinate the turn in schedules. I see people who have worked incredibly hard all night to get all their me…
  • A couple thoughts after many, many briskets: * If you are wrapping the brisket with additional fluids in the 2nd half of the cook, then I have had some success separating the point & flat from the beginning. If you are not wrapping, then don't s…
  • So.... time for you to boast a little more. What have you got here? What was that on what looks like onion slides? and then you have something that looks like a spiral roll? And jalapenos with cheese on them? And what's the piece of meat you're hold…
  • Sounds fascinating. I looked around  http://necessaryindulgences.com and couldn't find the specifics. Can you elaborate? You soaked the pickles in syrup and then wrapped in bacon and cooked?
  • I have several cases and have been using it. I break a few up to help them get started and then lay a few additional whole logs on top. The advantage I find is that it burns very consistently at low temperatures and has very little filler in it so f…
  • Ive done it... no burnt flavors, but the aroma will draw neighbors.    I liked the flavor it imparted, but it isn't quite onion flavor.  I have also added garlic and fresh herbs.  They are interesting too.  My favorite thing to add is wood, but we a…
  • Binder was Dichickos garlic, and the rub was something my daughter made to do blackened fish.   This seems rather unique. Care to share the recipe? 
  • Yup, agree with the above about woo ring and adjustable rig. I got mine here: http://www.ceramicgrillstore.com/. Lots of options and he's a good guy
  • yeah, mine cracked in almost the same place about 2 weeks ago only a somewhat straighter line. My egg is maybe 6 months old and all I was doing was lifting the cooled place setter so I could see how much charcoal was left from a cook a few days befo…
Click here for Forum Use Guidelines.