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cssmd27

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cssmd27
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  • xfire_ATX said: Saw this on FB today http://www.al.com/outdoors/index.ssf/2016/07/how_long_can_popular_stainless.html Solid little experiment that very much illustrates what we all need to know - they are all basically the same in term…
  • I would definitely go public now, if I were them!  Their market is in the process of being completely eroded by all the MUCH cheaper, but just as good competition.  Right now, the biggest thing they are selling is their great name. When that gets ea…
    in Yeti IPO Comment by cssmd27 July 2016
  • SkySaw said: Your best bet is a Baratza grinder. They have just introduced a very nice model called the Sette, but for french press, any of their models would work well. http://www.baratza.com/grinder/sette-270/ jtcBoynton said: …
  • Who did the work for you?  Appears to be a very nice job.  I wonder if they ship?
  • THEBuckeye said: A spatch at that temp (raised direct) for an hour is too long. I'll get to 160/180 is 35 to 45 with a larger bird.  You're talking normal temps, right?  Like 350-425?  I'm looking for low temp (250) help.  My results are…
  • Darby, I was hoping you'd jump in this thread.  I've read your other comments in other threads which are always helpful.  And, yes, you got me on the technicality of roasting vs spatch direct.  I was just making sure people knew I wasn't looking for…
  • Right now, everything is being sold on "futures" - as in pay now, receive wine in a couple of years.  Then, cellar it for another 5-10 minimum. I'm big into wine, but have enough cellared to last my projected lifetime.  (or, at least until my palat…
    in Bordeaux OT Comment by cssmd27 June 2016
  • 20stone said: Fantastic cook! Hanger steak used to be hoarded by butchers because it was ugly (and tough to sell), but awesome on the plate.  I gotta guy, so we cook it pretty often. If you feel like cheating, they respond really well to a lo…
  • If you go at it hard and hot right away, you'll get sparks and pops.  Better to spread the heat around a bit. And, ALWAYS wear safety glasses!  I've had some tiny embers pop out and hit my arms and around me.  No real harm other than a momentary bu…
  • Gasp! - But, microwave roux works great too!  I was a non-believer until I tried.  Both work great and eliminate the constant stirring and avoids the oil smell in your house for the most part.  I won't go back to the constant stirring method.  FWIW,…
  • tjsp said: Can you get this anywhere in California? Never seen it before. Only an online purchase? Very intrigued.  His retail shop is in San Rafael, but I don't think he has retail distribution.  His beef is served in a bunch of very hi…
    in 3# Rib Cap Comment by cssmd27 June 2016
  • How many folks were you feeding?  Just you and the wife????
  • Flannery Beef is the absolute best!  I've been purchasing prime rib caps from him for almost 10 years and have a freezer full of them currently (over purchased, oops! - tough problem....) He recommends cooking these a bit more than the standard rar…
    in 3# Rib Cap Comment by cssmd27 June 2016
  • Current listed delivery date is 9/4/2016.
  • itsmce said: OXO Good Grips with the pull out display...11 lb capacity. Will have it on Friday! Thanks. If mine ever dies, that's the one I'll get.  I've had mine for years and they work great, but I didn't recognize the need for the pul…
  • Nice hat and I'm certain your son is giving everyone a Sic'em Bears!
  • I've had my bacon on for an hour now and maintaining 175 easily without my controller. The key I'm convinced is having a small amount of fuel.  I just used some of the leftover lump that I put inside a perforated wire ring (bought base on some comm…
  • The only way I can see doing it would be with a very small fire in the bottom plus a pit controller (which you have with the Auber).  I'm actually doing this tomorrow with some bacon I'm finishing curing.  My plan is just that - small central fire w…
  • bcsnave said: I need another cooler..I called RTIC in Tx today...they have high demand and they have switched to another supplier (could be problems) Did they say regarding which products?  Tumblers or coolers or just parts?
  • nhk19 said: I bought my BGE 2 weeks ago I was given a "free" bag of this.  Good, bad or OK?  I.e. Use it and then order some  Rockwood or go back for more?  The dealer "likes this more than BGE lump." I found it to be very good, but it's…
  • Chubbs said:  I roll with Fogo. I can get 18lbs for $12 and it is good stuff. Hope to get some Rockwood from @4Runner at some point  How do you get Fogo for that price?  I like it, but when I bought it online, it was considerably north of t…
  • Thatgrimguy said: Legume said: What cut of beef ribs?  Do you have any pics? I 2nd this question. I find "back" ribs to get crunchy and never get tender a lot of times. I think of beef ribs and my mind goes to "dino" bones. Whi…
  • Well, the meat has been tender (not fall apart tender, but fork tender), but the outside ends up like beef jerky in places and so dry it's crunchy, and not in a good way like a bark.
  • Can you go into more detail about your technique in terms of times and temps?  I'm assuming you SV'd at 144 x 40 hours? Was the brisket able to be handled at that point or was it starting to get delicate? How long did you smoke it?  Normal set up?
  • SGH said: For both the record and clarity, Yeti makes a great product. This has never been in question. Since July, the only thing that I have drank out of is my Yeti 30oz. For the avid outdoor cook or beach goer, I highly recommend a couple of…
  • For those that have painted/hydro dipped cups, how durable is the finish?  Do you have to baby it?  Avoid the dishwasher?  Never bump it?
  • SGH said: DMW said: What do you use to filter it? I'm annoyed by how slow coffee filters are. Just a regular strainer? Brother D, I triple filter. I use 3 coffee filters. I know that it's slow, but the better  that the oil is filt…
  • beteez said: Restaurant depot Carbon sel Sol $8-$9/bag if you are near 1. Don't you have to be a restaurant proprietor in order to get a membership and shop there?
    in Lump Comment by cssmd27 December 2015
  • SGH said: cssmd27 said:   (If I really, really wanted it, I'd just buy it and tell her later.) I do the very same when I really want something. You should have seen the look on my wife's face when she came home from work one day and …
  • I already have a Pelican 65 (or equivalent size) and I'm trying to figure out if there is really ever a time I need to keep something cold for 5+ days.  We use the 65 a couple times per year as an auxiliary refrigerator.  I tailgate for college foot…
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