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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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

RocEGG ·

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RocEGG
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  • Yeah, I see the gasket as a bumper for top dome coming down too hard on the base. I also was having a problem of losing more smoke out the "gasket" than the daisy. I replaced the original with a BGE "high temp" gasket direct from the mothership unde…
  • There are some great recipes available online, jut look for ones that are low in sugar. The high temps that we cook pizzas at results in charring on the crust before it is cooked with a traditional high sugar dough. If you google ones specific to wo…
  • Skiddymarker said: SmokinDAWG82 said: Have you decided on a color yet, I think the red or pink have the quickest temperature reading. I got mine on Amazon Best price I've seen was from Thermoworks directly - they do have the odd…
  • Mole351 said: Basically I don't have 2 days to thaw and 2 more to brine. Looking at 3 days to work with. I thaw mine in the brine regularly. Just make sure that you are monitoring the temp of the brine. I keep mine in a cooler in the ga…
  • I say might as well cover it. It is true that the egg is made to be outside and the table is made of durable materials, but there are some issues I see. Covering it not only stops rain and snow from accumulating, but also stops UV/sun degradation, r…
  • I bought BBQ/grill island cover from covermates (the-cover-store.com). I got the 7' elite cover for mine, and it is a nice cover. Waterproof, seems to weather sunlight well. I spray it with a silicone sealant/uv protector two times a year. I think I…
  • I will agree with the hive mind here. I built a wood table out of nice hard heartwood spanish cedar. It is holding up well and I love it. But, I built it because I had the skills to build it...  If I had the metal working tools and experience, I pro…
  • Mickey said: Lots of people do brine, I just find the spatchcocked turkey juicy w/o it. I am lazy. Good idea on the previous post about doing two birds. Might try that this year. I do miss the skin along with the slices of breast meat. …
  • yeah sounds like overcooking. I have adapted several members methods here and find that they work well, I haven't had a miss yet. I rub with DP dust or cow lick usually and let it sit overnight in the fridge, roast indirect around 350 until it hits …
  • henapple said: The only thing my wife hated about my smoked turkey was no broth...about how much broth. Should I cut up the neck, etc and add? Thanks for the help. I find that there is a ton of broth when I make a turkey like this. I jus…
  • I love smoking a turkey for Thanksgiving! I just put it in there indirect on a rack in a foil pan like you would do a whole one in the oven. I have been doing it for 5 years now (on my old barrel smoker) and there is always very little left of the s…
  • Beauty! I like the grain matching across the inlay and the color change of the main block of wood. That'll be nice to use!
  • That is the eternal question. I am sure you will get a ton of different opinions. I was always of the fat side up crowd too. Last time, based upon feedback on the forum, I did it fat side down and it was just as good. I think it is so fatty anyway t…
  • Thats one of our favorite ways to use up pulled pork! We do it on the egg, indirect and use a heavy wilton armetale deep plate. Works great and keeps its heat. I like to add a ton of diced onion and peppers and do several layers of chips, meat, chee…
  • That looks like my kind of steak! I do a mean au Poivre where I crust the hell out of them with pepper. I have to hold off on the wifes though. Your crust looks perfect to me. As long as you have a strong beer or wine that can stand up to the pepper…
  • Threre are many ways to do it, I'm sure people will chime in. Simplest would be to just shove your lump all to one side of the egg and cook that way. Could line the cooking grid with alum foil on the side that has no lump depending on what you are c…
  • Just bought one, can't wait to take it for a spin. Brown wouldnt be my first choice but what the hell do I care what color my thermometer is when it is used for all of 3 seconds.
  • You got a real raging fire going in there with the dome open (or closed) and the bottom vent wide open. If you let the smoke clear that way the fire will be allowed to really get going. What you want to do is get the fire lit (however you want to do…
  • I would say it doesn't change the meat at all. I dry aged a packer ribeye primal this summer and had some leftovers. sliced it into steaks and vacuum packed them and stuck em in the freezer in july. Just took two out for dinner two nights ago and th…
  • I did the same on my XL, it was shot after the first few pizzas. Mine has the same alignment problem, looks like an underbite from the front. I had to do that because I found out my top is out-of-round. When putting it together the alignment was imp…
  • i use a woo2 and stone. you already have the plate setter, but this allows at the gasket direct and indirect if bought with the stone. could buy the woo just for raised direct though. or the adjustable rig would get you higher in the dome if thats y…
  • Yeah those look great. Can't pass up a good ABT. How did you like the tater tot ones? Were they dry compared to the cream cheesed ones?
  • i find when i go to a farm and buy jalapenos, they are typically hotter than the grocery store- same style, etc imo.  I'll second that, the farm stand and farm market jalapenos here are much hotter than the greenhouse grown stuff at the grocery…
  • I had a BGE brand XL pizza stone. It was great, but it broke, maybe from thermal shock of pizza sauce dripping off edge of crust onto stone. Had a 3 year warranty and will be replaced. I also have a stone from the ceramicgrillstore.com, it is the 17…
  • Best part of the ribeye!....hands down!  I hope he didn't just toss all those trimmings???? The trimmings didn't get chucked. I actually grilled up the remnants of the spinalis and ate them once we were all done with the dinner. Only t…
  • those look great but you trimmed the Spinalis Muscle off the top!!!!! That is the most coveted piece of the whole ribeye. Say it ain't so!!!! I made the mistake of taking input from my wife about hwat her family would and wouldn't like. Next time…
  • Depending on who (stike...) posts on this topic, that time-frame will be considered the opening verse.  If looking for some interesting posts-give the topic a search here.  Stike did quite a write-up with pics about the whole process several weeks a…
  • OMG, You didn't just leave that in a fridge unwrapped for a month did you? Of course I did. The  food poisoning was well worth it! (lol) I kid, it turned out just fine and was as easy as everyone said it was going to be. 
  • I'd second the comment about bread flour helping. I have done that recipe for dough and when I tried it with AP it turned out good, but didn't stretch thin as easily. I did it the first time in the food processor but since then I have done it in the…
  • I bought two bags of Wicked Good WW a few weeks ago and one of the bags had an even larger chunk than the one above. It is pretty useless to me, wont even fit in the XL with the Woo in there, it is too large to fit under the lower ring. I think I am…