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cssmd27 ·

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cssmd27
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  • Anyone have any idea how customizable the stitching is that they offer?  I'm just wanting it larger. Obvious choice is to contact them directly, but thought I'd throw it out here to see if anyone had any experience.
  • Can someone summarize their technique?  Some of the points I have a question about: 1.  Directly from the freezer to the grill?  No thaw at all? 2.  What kind of grill temps?  Hot, medium, or lower?  Did they change it throughout the cook? 3.  Did t…
  • I don't see anything but charcoal for sale on the site.  Perhaps I'm just being dense?
    in Maverick 733 Comment by cssmd27 August 9
  • I'm looking for an upgrade over the Auber, but it sounds like the CyberQ isn't quite up to speed in terms of technology with it's user interface and some folks reporting network problems.  Once they get it a little more spiffed up, I'll probably buy…
  • bearBGE said: ahhh what exactly do you eat on this? The whole thing.  The skin should be exquisite and facial meat is a delicacy.  You have to pick the pieces out though.
  • Daron (or anyone else), what kind of cook time can I expect on this @300 indirect?  What's your measure of doneness?  I've read someone else say 190 degrees, but where do you even measure that? I have one going on my Egg in the morning!
  • NPHuskerFL said: As long as the product is holding a temp at or above 135℉ your fine. I would even say 130.  That's the magic number in the sous vide world.  It takes a while to kill everything at 130, but it will get there.  In this c…
  • badinfluence said: On a egg the 250 dome temp is still 225 grate temp. It's how it's been done for 100 years Those pretty much equilibrate over a long low and slow - or at least I thought. FWIW, I measure from the grate and use an Auber …
  • nolaegghead said: Just hit it with some sandpaper, give it a good scrubbing and put some oil on it.  If you can't sand all the rust off of it easily, buy a new one.  If this was a Griswold it would be very bad advice if you wanted to preserve…
  • Ok, after reading just a bit, the cost of supplies essentially equals the cost of a new flat skillet on Amazon ($15) and that's before taking into consideration my time.  Gonna have to go new with this one, but thanks for the info. I'll save the old…
  • RRP said: Sure...that's the reason you should remove your dome thermometer during high heat burn outs, because yes they can get ruined. Can they be recalibrated or are they ruined?  How do you know? I'm asking because I've let mine get pret…
  • tksmoke said: @Cssmd27 - did you hear back?  His email address is Karoljude@gmail.com  Sure did!  We're discussing things right now.  Not sure what direction I'm going to go since this discussion has led me down the proverbial rabbit ho…
    in Custom Knives Comment by cssmd27 June 20
  • I don't Facebook either and have no desire to ever set up an account.  I used my wife's account to send him a message and asked him to email me.  If that's not ok, then I'll have to pass.
    in Custom Knives Comment by cssmd27 June 17
  • nola - a few practical questions about doing this on the egg: 1.  Did your cast iron fit with handle?2.  Did you do it raised "direct" or normal height?3.  Did you let the dome and CI get to 500 and put the chicken on dry? Thanks!
  • No big deal.  We all learn and I still make mistakes all the time.  It's actually part of the joy of getting to know how to work your equipment. But, I will say that a fully "mature" fire with a dome temp of 500 and a lowered grid will usually be pr…
  • What's the consensus on the best way to cook one of these to end up with crispy skin? And, if anyone knows a place to source one in Dallas, I was appreciate the referral.
  • What's your "feel" technique?  Pull when tender?  Foil ever?  Let it rest?
  • The advice given here is good and I agree.  Hotter fire, let the meat cool a bit before cooking, etc. I would add that I SV steaks about 125-126 which is about 7 degrees cooler than you did.  I also don't go more than an hour or so because I think t…
  • Henkelman Boxer 35 Awesome machine.  Love mine!  Went from using my Foodsaver maybe every week or two, to using this daily.  We were hesitant about such a big investment, but now it's right at the top of my list of best kitchen investments.
  • horseflesh said: Fish sauce! No more than 1 tsp per pound, and maybe start with half that to make sure you like it. Don't double up on fish sauce and Worchestershire.  Yes!  Fish sauce and Worcestershire sauce are very similar in that th…
  • Anyone use this to sear steaks on for the best of skillet + egg?
  • I have purchased a few bags over the years from Sam's.  Really harsh smoke, lots of dust, lots of ash, and tons of popping.  Despite it being cheap, I decided it wasn't worth it.  I would never use it with more delicate flavored proteins like chicke…
  • I'll trade you a bottle of Pappy's 20 Yr for the WLW & Four Roses! (wait, I can't decide if I'm a winner or loser on that....)
    in Bourbon Score! Comment by cssmd27 June 4
  • Eggcelsior said: The Anova is an another option at that price point. I pre-ordered the Sansaire during the Kickstarter campaign but canceled it after it was repeatedly delayed. I cannot comment on it's function. How did you cancel the Ki…
  • Eggcelsior said: @SoCalTim‌ The manufacturer now has a website. I'll find it and post it. Please do.  I missed this last year and would like to see about buying a large and hopefully see some more photos. Anyone know the name of th…
  • No need to rest when using this technique.  The idea with the slow first part is to get the interior up to temp (like sous vide).  The rest traditionally is so the heat can "coast" to the center.  It's already there in this case.
  • Sorry about your experience and I hope it works out. I had a cracked bowl a year ago or so and sent pics to my dealer (down the street ~ 1/2 mile) who then told me that they didn't have me in their system and there was nothing they could do unless I…
    in Frustration Comment by cssmd27 April 24
  • New2Q said: Wow, a Dallas old-fart and young-un all in the same thread.  And here I am at the right age - W.T. White '85.  Skyline '86 here.  Baylor '90 Currently in University Park, so I guess I'm in N. Dallas  Not far from several of…
  • Jaime_Doug said: True, I missed him saying "removing hot". This would be a two glove affair to remove vrs daisy's one.. With the daisy wheel, I have any number of tools I can use quickly.  With the cap, I'll have to glove up.  But, in t…
  • Something just doesn't make sense here.  You put tons of charcoal in there and had a low temp cook going and it wouldn't make it 12 hours.  The only way I could explain it would be that the temp went much higher for a while and burned out all your f…