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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JohnMc ·

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JohnMc
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  • You'll find complete reviews of lump here http://www.nakedwhiz.com/lump.htm and throughout this forum. For what it's worth, I've been using Royal Oak from WalMart and find it excellent and much cheaper than the BGE brand.  I think somewhere on the f…
    in Lump Comment by JohnMc October 2013
  • Costco mailer received today has the SousVide Supreme Demi for $319.99 delivered. Says it's $50 off. You might want to check their website.
  • First try at posting photos.  My two grill guards...Maggie 7 month old great dane, Nellie 12 year old bloodhound.  Both weigh 100 lbs.
  • Careful on the decking.  I spent almost as much for the deck as I did for the pool.  Went with the GAF synthetic product that was supposed to look like wood but eliminate maintenance.  The deck guys did a fabulous job with keeping the contour of the…
  • I broke a medium dome last summer the same way, changing the bands.  I was on the last bolt/spring when it went flying off onto the cement.  Got a replacement from local BGE dealer in just a few days for $150.  I was real careful putting it back on.…
  • Forget the soup, cook it up and use the broth to make chili. I took my turkey carcass, boiled it, used the stock to make chili with left over turkey, pulled pork, brisket. Best chili I've had in years! Don't dare add beans unless you're north of t…
  • So just how stinky is the bigstinky flytrap?  I bought one of those little bag things at Home Depot and it drew the flies but it smelled so horrible I couldn't keep it anywhere near the egging area.
  • I can give you a nightmare tale of the GAF version of whatever they call their TREX decking.  I spent a fortune putting it around a pool, looked great. Every sales rep from all over the world was running in and having their picture made with my deck…
  • Get some of the sampler packs and you can try a bunch of them out cheap. Problem was that I LIKED THEM ALL
  • I did a pork two butts Saturday (to serve Sunday), then Sunday did 6 slabs of ribs, 15lbs of chicken wings, baked beans, ABTs. Lots of non-BGE sides then had most of my guests cancel out. First time for that, usually they bring more with them. One …
  • I shattered the dome on a medium a few months ago.  Replacement cost $150 and took about 10 days to get from my local BGE store.  Mine was from a really stupid mistake I made when replacing the bolts with stainless steel ones. 
  • Are you serious? Wasnt Marrion Berry the DC mayor who rubbed everything including his hookers with coke and herion (and still got re-elected over and over)?
  • That wasn't a steak! A real steak would bend that flimsy grill. That was a trimming for the dog. Looked more like a rattlesnake (tastes like chicken) to me.
  • @newenglandegger. Silly wizard is awesome. Partied til dawn with those gus one night after a concert in St.Louis. They gave me an autographed "Scotland is not for the squeamish" t-shirt. Marcia Ball can kick off a good barbecue.
    in BBQ Tunes! Comment by JohnMc August 2012
  • Frogs and Ravens.
  • Looks like you must be in my area.  Where are you?  I'm at Holden Beach.
  • @eggbertsdad...was in Ireland years ago. Asked a bobbie where I could find a pub with traditional music. He gave me directions. Drank Black Bush with the locals until I realized "celtic" band was playing "yellow rose of Texas". Had everyone doing te…
  • I assume you're grinding before cooking as opposed to grinding up the brisket leftovers for burgers? Then again, when do I ever have brisket leftovers...now and then when I do they make awesome soup/stew.
  • I tried and it looked wonderful. Cooked it and the salt gagged me. Think I missed a step re washing off or soaking. Very pretty bacon, just had to look at it instead of eating it. Will try again soon.
  • oops, guess I haven't figured out how to post pictures huh? @stike thanks for the advice. I have one brining for tomorrow. Plan to cook it standing up, lo and slo whilevdoing some ribs. Will take your advice and oull at 155.
  • oops, guess I haven't figured out how to post pictures huh?
  • Thanks, I'll give it a try tomorrow and let you know if I was successful.  Had a great cook tonight although I realize I must have screwed up on trying to post pictures of it.  However did manage to keep my reputation as world's greatest martini mak…
  • Thanks guys. Folled all the good advice and had a great result.  I elevated the rack...didn't have any empty beer cans so used these... Rubbed with olive oil, lightly seasoned with kosher salt, black pepper, cayenne flakes, garlic powder, mustard po…
  • I saw them at Costoc in Wilmington on Friday. Might be worth checking the Costco where you are.
  • Welcome. Where are you located. I'm at Holden Beach and only been doing this a short time. Lots of Eggers here in NC and really helpful group of people on the forum.
  • Thanks NCBBQ, I'm in Holden Beach.  I think I saw something about a possible EggFest in RTP?  Would love to come if there is one as I'm only comfortable doing the slo & lo so far but need to get pointers on how to do higher temp cooks without fe…
  • When I'm making ABTs or salsa my wife makes me sleep in the spare bedroom...Bought a $10 corer doodad from Williams Sonoma that really does a good job on ripping out the middle of the japalenos without having to slice them in two.  Still need to was…
  • I'm curious as to what you folks think is the difference (if any) between a grill on top of the place setter and another one elevated about 4 inches above with the homemade rack extender many post.  I cooked two pork butts like this and they were bo…
  • Did what you suggested said and mixed it in. Turned out great. Thanks for the help. On deck...two briskets, another pork butt, two big brined hens, some ribs, bunch of jalepenos. Martini overload.
  • I did my first pork butt last night (per my other panicky post).  I made up a rub that ended up being about 1/2-3/4 cup of stuff per a recipe I found.  I wasn't sure if I should put all of it on one 8-9 lb butt or just sprinkle around.  Not being sh…