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mindfulwanderer

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  • Just got back from CSB/PSJ and bay fishing was marginal, off shore fair to midland. BTW the weather is making things difficult we had a water spout followed by 4 days of thunderstorms some with 20-25 knot winds off shore. In between the boomers, the…
  • Keep cooking until you reach YOUR target internal temperature. Yes sometimes temperatures unexpectedly drop-in BGEs. I used to have that  experience and subsequent sinking feeling. I now pay a lot of attention to cleaning out the fire box, ensuring …
  • I have been using a Food Saver to vacuum seal various foods for about 3 years. Your experience with bread is unfortunately the norm. Yes there are different bags for different applications. BTW on a different blog I came across a suggestions, which …
  • Have you tried brining for 4-6hours, covering with rub and placing on rack in the ice box overnight. Cook indirect at about 225 degrees.
  • Nice looking outdoor kitchen. I have a sink left over from remodeling the home kitchen and some left over Trex boards. I have a medium BGE and will use the standard table design with work space between the BGE and sink. I want to use the Trex for th…
  • I have been pleased with Rockwood. Burns well and the bags I have purchased seem to have more larger pieces than BGE charcoal. I have done several 15 hours plus low and slow cooking with no disappointment.
  • What is a CI pan? When I steam in the house oven I heat a small baking pan as the oven heats up put a damp almost wet cloth in the pan the same time I put the loaf in the oven. I am going to try something similar in the BGE. Your thoughts on this …
  • Just a few thoughts about baking stones; bigger is not better, space around the sides provides even heat and the first pizza stone I bought from the BGE cracked in less than 3 months. The BGE store replaced the stone at no charge. Now I have read ab…
  • I am a single malt scotch whisky guy but for my friends and the Thanksgiving Day Turkey its Knob Creek. What ever you enjoy raise a glass for those who serve our country.
  • Bottom line up front I don't think you need to buy a bacon slicer. My wife convinced me to use a very sharp carving knife. The first time I tried I failed. The second and third attempts have worked very well. The only thing I did differently was to …
  • So this discussion has been about when the hind end (not behind) of the hog becomes the ham?  If you believe my butcher and the book Charcuterie by Ruhlman and Polcyn hog becomes ham anytime after butchering. Certainly one could claim that the butch…
  • Looking for large chicken drumsticks the best OTP location I have found with consistent large pieces is COSTCO. I have tried Dekalb Farmers Market with good results and if you care excellent tasting non-GMO Bell and Evans chicken. Wilkes Meat market…
  • You have to try it to understand it. First I make mine with light mayonnaise the high octane version is just a tad over the top for me. This northern Alabama standard goes well with chicken and is not bad with a strong BBQ'd fish. I do Q dry with th…
  • I have seen several posts regarding buying spices in large quantities. Just a suggestion regarding storage. If possible buy your spices before they are ground. I read and found to be true that spices available in whole seeds stored in a cool place o…
  • Just to add to my earlier post you don't need to buy premade rubs you can make your own in the quantity you will use. This is a far more cost effective way to have fresh rubs with less waste. I read some where that ground spices last up to 3 months …
  • Several folks have suggested the wholesale clubs and Whole Foods as sources. COSTCO has some spices and the prices are good my only issue is the large quantity and keeping them fresh. Whole Foods is OK but the price point is higher for smaller amoun…
  • Keep it simple! As a Type II Diabetic who has lost weight, kept it off and no longer takes medicine to control sugar levels all I can say is see you Doctor and a Registered Dietician. The USDA website has a free food and exercise tracker plus inform…
  • I have used a  "Super Fast" Thermapen  for about two years and will not go back to other means of measuring temperature in meats and baked goods. I had a remote type probe, a traditional cooking thermometer but neither compare in accuracy or speed. …
  • That is a great way to use yeast bread recipes. I will check out the Flour Water Salt Yeast  baking book and also recommend Baking Artisan Bread by Ciril Hitz. Four or five basic yeast bread recipes with several variations on each one. regarding the…
  • I made ABTs aka Bacon wrapped jalapenos Memorial Day for a get together and got good reviews. I varied from the BGE cookbook by using my own breakfast sausage instead of Little smokey Joes wilh good results. For a little more variety I also mixed gr…
  • fresh or cured chorizo?
  • I make my own rubs. When possible I buy whole seeds and minimally processed herbs and spices from DeKalb Farmers market east of Atlanta. The product turn over is high and price point low. I throw out (waste if you like) any rub after 30-45 days. I t…
  • Having been very disappointed with the Kitchen Aid grinder attachment I wish you more luck than I had. After 1 year of frustration, I bought a LEM grinder that is super. I make sausage, grind sirloin for burgers and other meats for meatloaf. Buy you…
  • I've done a couple of beef tenderloins on the egg and I think simpler is better. I age my tenderloin on a wire rack set inside a baking sheet in the refrigerator for at least 5 and preferably 7 days. BTW my fridge maintains a 34 degree temperature. …
  • Don't know where you are located but if near Atlanta try pizza supply houses, otherwise you can safely used UNGLAZED tile. Just make sure it is at least 1 inch thick preferably 1.5 inchs.
  • Next time you go to COSTCO talk to the guys in the meat section. The only time I was disappointed with their meat was I didn't notice a slight tear in the cello wrapper. I frequently age my tenderloin for 4 or 5 days by taking the meat out of the wr…
  • The briskits at the Mall of Georgia COSTCO were labeled choice yesterday (7/12/2012). I want to try one is injecting brooth etc a necessity?
  • A comment from one who has struggled with weight loss for more than 40 years. Congrats on supporting your betrothed. The low carb approach is good for short term weight loss providing your Doctor says OK. Long term using the egg makes a lot of sense…
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