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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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SoCal_Griller

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SoCal_Griller
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  • I used RO for over a year, with some ozark oak once in awhile.  Recently, I bought some FOGO off of Amazon. Just ordered a second 40 lb bag.  Big chunks, and very little ash.  I got tired of RO because of the lump size and ash.  Give FOGO a try if y…
  • My wife and I stayed at a B&B on a horse ranch and rode everyday.  I highly recommend this place even if all you're interested in is a one or two hour ride.  They are in Guanacaste, not to far from Tamarindo.  If you're interested in  horseback …
  • Patience.  I always get in trouble when I try and rush the cook and not let the egg fully stabilize before putting on the protein.  Walk it up to temp slowly by closing the vents as you approach your target.  This is especially important for low tem…
  • bclarksicle said: SoCal_Griller said: Thanks to @Cen-Tex , made this last year for Christmas: The Cen-Tex Smoker said:Did an awesome appetizer a while back.  Smoked duck, cooled and cubed, on toast points with fig jam, some type of ch…
  • I did a whole beef tenderloin using a recipe from Adam Perry Lang's Serious BBQ.  It was unbelievably good.  Reverse sear and pull at 120-125 for medium rare.
  • Thanks to @Cen-Tex , made this last year for Christmas: The Cen-Tex Smoker said:Did an awesome appetizer a while back.  Smoked duck, cooled and cubed, on toast points with fig jam, some type of cheese (forget what kind exactly, but it was a creamy g…
  • I think the biggest difference between an offset and the egg, is the offset cooks with the heat coming from the smoke as it passes through the chamber.  The egg cooks more like a convection oven, with smoke added.  I had an offset and produced some …
  • I went in to BBQ Galore and asked about the Mini Max.  Sales person had not heard of it, but looked it up in their book, found it then quoted me a price of 595 or thereabouts.
  • NervousDad said: I was staring at this saying to myself what the hell is a melignating variable intensity multifunction power tool. #-o Same here.  I haven't finished my coffee yet and was thinking how tired I must be. Thanks for the …
  • ) What? No freakin marinade?
  • Try it next time using Red Oak for smoke.  That's the authentic Santa Maria way of cooking it.I like to buy the untrimmed tri-tip and trim it myself, leaving a quarter inch of the fat cap on it.  Lately, most butchers/stores(Costco) sell trimmed tri…
  • No ketchup here.  I'm a mustard man myself.  But... I have to admit I like the picture by the OP!  Edited to add:  I knew someone who did put Ketchup on a hot dog.  In the words of Sienfeld:  There is nothing wrong with that!
  • The ultimate accessory: A second egg! I have the AR with spider and cast iron grate.   I use the AR for every cook and like to experiment with the different levels it offers.  Edited to add that I also have a Wok to use with the spider, its fun and …
  • I have wanted to try that out since I got the APL book, but not sure where to get a beef shank.  That looks great!  How many people would that feed?
  • Duck breasts are good, plus you get duck fat for making papas fritas.
  • APL beef tenderloin. My uncle, who at one time owned a restaraunt, said I should open a restaraunt. It was his way of paying me a nice compliment. I told him all I did was follow directions and Cooked it on the egg. But really I owe it to t…
  • Ah crap.  Being against same sex marriage does not equate to anti-gay.  It's not about what you do behind close doors, or open doors for that matter.  It's about the preservation of a word that has been used to describe the union between a man and a…
  • Two Words: Welders Gloves.
  • They sell OO in Mexico?  I'm flying down to Puerto Vallarta in October and may have to bring some back instead of the usual Tequila! .... Nah.
  • henapple said: @SoCal_Griller‌ ...only if you were pushing off a cliff... I hear ya.
  • #$^*& California.  Would you be impressed if I filled a cart full of Royal Oak?
  • Never thought of setting the steaks in a board sauce while waiting for the egg to come up to searing temp, but it makes sense since the oil will help with the sear.   Cook looks great!  (Edited:  I meant the food.  I have never seen the cook! and no…
  • SoCalTim said: @SoCal_Griller  ... I see your located in Simi, I live in Chatsworth. 118 & Desoto @SoCalTim  Hey Tim!  I'm over on the westside of Simi near Moorpark @ 23 and Tierra Rejada! I thought I smelled someone, other than me,…
  • That looks really good. So you bought pre are corned beef and smoked it? I've been meaning todo the recipe from charcuterie where you make the corned beef from brisket, then smoke it. Your methods sounds much quicker and easier!
  • BigGreenKev said: I've had mine about two years and love it. I use it with an iPad and I like seeing the graph of the temp. It can go through batteries at times and I have gone through a few probes but I use it a ton. I have had the sam…
  • I order Ozark Oak online from Shoppers Choice.  Other than that I use Royal Oak, and in a pinch BGE lump from my dealer. I like California but sometimes we take our lumps.
  • Thats looks unbelievably good.  You have a good friend in "Beaker".
  • I find that for low and slow, it really helps if you sneak up on the temp slowly.  I'll light one cube and as stated before, let a softball size of lump catch then I throw in my setup and close the lid.  After that I control the temp rise to 250 and…
  • LOL.  The DVD and Manual sold me! I would be interested in a bulk buy, but I don't think you would want to deliver to So California.  But if you decide to, then include me in the next bulk buy....