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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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  • 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.
  • 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....)
  • 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…
  • 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…
  • How hard is it to put on and take off while hot?  I'll frequently start my fire with no daisy wheel, then put it on while we're in a "holding period" getting things prepped for dinner, then pull it off for a variety of cooks - pizza, spatchcock chic…
  • SmokeyPitt said: If you do need to do them hot and fast, here is a great way: http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html :P I'm trying this technique today.  I'll let you know my results.  FWIW, I'm going to …
  • Why is everyone cooking the salmon to such high temps (140)?  Is it just a personal preference thing?  I consider anything much north of 120 to be overdone. DISCLAIMER:  I've never done cedar plank salmon on my egg.
  • @TUTTLE871 I wasn't taking a shot at Rudoph's.  I've bought plenty of stuff from them, but I just think Jimmy's is tough to beat - especially when you take the price into consideration.  Ribeye is the only mainstream cut they sell and it's only prim…
  • TUTTLE871 said: Damn just saw this post. Rudolph's down in Deep Ellum is awesome and you wouldn't of had to cross 635 and go into Oklahoma. You might have been able to get one at Central Market as well. Jimmy's is far better than e…
  • If you are willing to have it without the bones (and, I'm not a believer in the bones adding anything except a post-roast opportunity at beef ribs), I would suggest Jimmy's Italian Market.  They sell only prime ribeyes and always have more in the ba…
  • Homemade pimento cheese sandwiches followed by at Turbo Butt.  All excellent. A whole host of guys that are easy to get behind at the end.  Would have loved Spieth to win, but very happy for Bubba and he deserved it.
  • fletcherfam said: Yes, share the link. Tri tip up here for choice costs $7 per pound anyway. MIght as well go prime. Just reading between the lines, but since he said he got it through work, it may not be available to the gen-pop.
  • I just did the full flax seed treatment on DeGuyer steel pans.  1st cook, it started flaking off - especially at wash time.  I don't think 500 is high enough.  I repeated several times on the stove where I could get the temp up to 620+ and had bette…
  • Canugghead said: Thanks to forum influence, I'm waiting for this new toy to arrive http://dx.com/p/multi-function-adjustable-auto-ignition-gas-butane-brazing-torch-silver-bronze-1500-c-159779#.UyeRQfldWSo I don't mean to throw water on …
  • horseflesh said: This thread is a few months old now, so I was wondering if anyone else had some good sous vide/BGE combo techniques to share. I recently got the Sansaire SV gadget, and it's great.  When I have tried searing SV meat on the BG…
  • Gogogordy said: My daisy wheel has never come close to falling off....the lid of the egg only opens to what, 45 degrees? How does that happen? At my house, it happened early on when I lifted the lid with a hot fire and when the heat hit…