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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

cssmd27 ·

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  • 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.
    in Wagyu Tri-Tip Comment by cssmd27 April 5
  • 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 o…
  • 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…
  • Raised above the fire ring - usually with aftermarket equipment that offers a variety of heights and grid options.  Works great for things like chicken wings.
  • henapple said: I'l try tto get you some next time I'm through. Where are you located? I'm in University Park, but I can send my wife to meet you.
  • henapple said: I'll get my new schedule in a few weeks. I can usually pick up oo on the way to dfw... Where are you located? If you're game, I would love to grab some when you come this way. Happy to pay in advance. Don't know how…
  • Permatex package says it cures in 1 hour to touch, then permanently in 24 hours - at 70F.  I let mine cure several days because of my work schedule.
  • Isn't the expiration date in regards to the uncured product in the tube?  I would think that once it has cured, it should last for a very long time, if not the life of your egg. FWIW, I just did my Rutland install with the copper Permatex last week…
  • Here's a great source for 3 different varieties depending on the style and region you are trying to achieve: http://www.smokingmeatforums.com/t/104039/pulled-pork-vinegar-sauces-three-varieties
  • What was the result of Ace (central) no longer carrying WGWW that you can order?  If they are back carrying it, then it is no problem order it online and have it drop shipped to your local Ace. I might have to try the CM Oak you guys like so much. …
  • sancho65 said: @henapple   When you come to Texas let me know as well I could use a few bags if you have the room!! Thanks William Same here for that price!  I'd probably take at least 10-20 if you they are available and you are willing …
  • Why not just put the steel on a raised direct AR setup?  I do that with my stone and have really good results. I know there are a thousand ways to get the job done, but I wanted to see if there was something fundamental I was missing about the rais…
  • I'm interested for my Large.
  • And, doing some reading across the net, it looks like the briquettes are made and distributed by Cowboy and they just license the name.  Someone actually contacted Cowboy and they emailed that info back.  No word on whether it's the same for the lum…
  • Great.  I come on here looking for the experts' opinions and find out no one knows more than I do.  I picked up a bag this week and am planning on using it on a pizza burn tonight.  Will report back.  If it's pretty good, I'll load up as I see it.  …
  • Dave in Florida said: These are what I have.  http://www.metalclaysupply.com/Zetex-Plus-High-Heat-Resistant-Gloves-p/59995.htm I'll grab my hot platesetter with them. I have those and use them to pick up HOT platesetters on the drop ri…
  • I have both the 5" and 3.5".  The 5" will bump into a lot of food, especially if you do a raised cook.  nakedwhiz or some other site did an eval a while back and found the shorter one would read a bit too low.  But, I don't remember if that was the …
  • I just did a trial spatchcock turkey yesterday (1st time with a turkey) at 15 lbs., raised grill to the top, direct.  It fit easily.  I think I could confidently get a 17-18 lb turkey on there doing it that way. However, I wasn't really impressed w…
  • Use wood only?
  • Great hat!!  Go Bears!!
  • My experience with sous vide pork chops is that it takes too long to get the sear before they start cooking inside too.  My goal has been to end up with medium-medium rare after a few hours sous vide'ing at 134.  I ended up with a modestly decent se…
  • Griffin said: It's a simple, bare bones pit controller. Doesn't have all the bells and whistles, can't go wi-fi or internet on it. Just set your temp and walk away. The only thing I wanted it to do. Super easy to operate. Ditto.  Some of…