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booksw

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  • but don't make the mistake I made once when I found "probe tender" in the point!  It needs to be "like buttah" in the flat...
  • Great information- thanks!
  • @blasting I think PBWF means "Plant Based Whole Food"  @SkySaw I commend your bravery for actually reaching out to help @gdenby in what already was turning into a conversation that was turning pretty anti-vegan. I love all kinds of meat and I don't…
  • There is so much wisdom on this forum to answer any and all of your questions.  Personally, I would put it on at 11 PM and cook it at 225...  How long it will take is very unpredictable- that's one reason they are the holy grail.  You are far better…
  • The deed is done! @WeberWho I dont think theft will be an issue and maybe with the external handles on the new nest/handler he will be able to bring it in before it is all the way cooled off.  Now the next dilemma- does he HAVE to have the receipt …
  • Thanks @stompbox! This forum is so helpful.
  • I would like to get a portable grill for my son (he is a graduate student)- poor guy: the only outdoor cookers he has learned to use are my Eggs (large and minimax)!  He lives in a small apartment that has a communal porch, and there is a small patc…
  • Fun lessons learned! Thanks!
    in Quail Comment by booksw May 11
  • @AEgger- did it work out?  For low temp cooks, I light a small piece of flame starter at the center of my coals (in the bottom of a cup I made in the lump if I plan to add wood for smoking) and set my Flame Boss up right away with only the pit probe…
  • I agree that it looks good BUT it was essentially a Quail Fail.  It was really dry.  I am not sure how I would do it differently if I ever got them again.  You're right @Killit_and_Grillit, there was some bird shot in it!  Sort of like a tiny pepper…
    in Quail Comment by booksw May 11
  • Waking this up again... Yesterday a hunter friend of ours gave us a pack of frozen quail straight from his freezer.  We stopped on the longish way home and bought a styrofoam cooler and about 3 hours later got it into our fridge. So I am going to co…
  • I try to keep my chickens between 3 and 4 pounds.  I think they are more flavorful when they are smaller.  Also, my grandmother (born in 1902) used to buy her chickens from the butcher on the day they were slaughtered.  She used to tell me that she …
  • As I am enjoying the small amount of cold leftovers with some straight up horseradish, I wanted to give you all a final report.  As you assured me- it was DELICIOUS.  I left it in the fridge from Tues to Fri and by Fri is was looking pretty shrivele…
  • Thank you @lousubcap- I am happy to hear from you.  One question for you and for @Darby_Crenshaw and anyone else who may know - if I am aiming to take the roast off the grill at 7PM at 130 degrees (is that the best temp to take it off for medium rar…
  • @Thatgrimguy, @Darby_Crenshaw @jeffwit @fishlessman I appreciate everyone's discussion about this- it's what makes this forum so helpful.   My go-to advice is something that @lousubcap told me a couple of years ago- "enjoy the journey"- that's the b…
  • Thanks @Darby_Crenshaw.  I DID cut off the fat cap so we will see.  I saved it in the fridge so I can possibly tie it back on.  I cut if off after reading that it would block the air dry process (the same article also said to cut off the silverskin …
  • My father was from eastern europe and, growing up we always ate fish whole - offering someone your fish cheek on your fork after you have taken it out is a true sign of love- it is the sweetest and most tender part!
    in Whole bream Comment by booksw April 19
  • Thanks @Thatgrimguy !  I have seen people say 350 and some say 225- low and slow.  I have some concern that it isn't too marbled so maybe the low and slow would be better?  I also bought "Penzey's prime rib seasonings" I read about on this forum- I …
  • I live close in a coastal town and I used a weber charcoal grill before I invested in the egg.  I used to replace the weber every two years because it would rust out.  I have had the egg now for 3 and have very minimal issues, if any.
    in Salt weather Comment by booksw April 19
  • Ive got a crowd coming to dinner next Friday and got on the forum today to look for sirloin steak recipes but maybe I should do this- for 11 people (probably only 9 of them will eat beef)?  Looks amazing
  • Thanks- I was thinking I would heat up the plate setter with the dome closed and then put the pot on and close the bottom vent and leave the dome open...?  I have never cooked on the minimax before and there is really very little space for lump in i…
  • I always do point on top (is that what you mean by fat side?), with water in a pan (and usually refill the water several times) and when I use lower grade meat (eg from walmart), it comes out better.  Some of the best advice I have gotten on this fo…
  • I had almost the same exact experience.  My old dealer gave me some kind of excuse even when I brought pictures of the crack and the original receipt "proving" I had bought it from him.  I contacted BGE and they put me in touch with another dealer a…
  • I might use the plate setter to protect from burning too- I hadn't thought of keeping the bottom vent closed.  I will try it- thanks!
  • I have the same problem every so often when I cook direct.  Here lately I have only been doing chicken indirect and then I never have the problem.
  • I ended up finishing the vegetables in the oven.
  • buttah but make sure the probe is in the flat- the point will get to buttah before the flat (learned the hard way)
  • Wow- that is perfect.  Thanks for sharing
  • some more pics: the smell of smoke makes me happy.
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