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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

brewbq

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  • That is good looking meat.  I just ate, and now I'm hungry again.  Thanks Lil steve.  :((
  • @bigphil yeah she "knows" she should know better, but she's stubborn.  Did I mention we've been married 11 years?
  • @skiddymarker I like the idea of using a paste first and last.  Will try this.
  • I'm loving that most of the replies knew exactly where this came from.  It isn't coincidence that if you look at Oprah's recipe for pulled pork, it comes from Adam Perry Lang.  Dude is, dare I say, Serious about barbecue. @LateToTheGame I just grabb…
  • Ever put bacon on your burger?  Of course you have, that's just a silly question.  Ever go to take a good big bite and have a strip of bacon come out with it, or worse, falling off before it gets to your mouth?  One thing I've started doing is putti…
  • I use my Lodge cast iron a lot and have no issues.  Just don't use soap and after a while everything just rinses out with hot water.  I have a scrub brush just for it and after cleaning I oil it down the same as my Wok.  No issues.  I do need to get…
  • Ooooh, I hate you.  Seriously though, awesome score.
  • Try www.amazingribs.com I live by some of his info.  The recipe he has for last meal ribs is a really good place to start.  My only complaint with the guy is that he doesn't like BGE, but his recipes and science behind techniques are pretty awesome.…
  • I'll have to run to WalMart tomorrow.  I'm in Texas too, but I can't be without my Red Oak.  That stuff is great.  BTW, don't buy the B&B stuff from HEB.  It works well, but starts sparking at high temps.  Was cooking on my skillet today around …
  • You look like you've got a good thing going, maybe I can learn from you! 
  • I prefer reverse sear, though its a PITA on a single egg.  Set up for indirect at 225 and cook until the internal temp is around 110.  Then take the steaks off, remove the plate setter/spider-stone and crank the egg up to 600 or more.  Then throw th…
    in Steak Comment by brewbq October 2012
  • I'm still pretty new to this as well, only been egging for a few months now.  I do feel pretty darn comfortable with the process though, it really doesn't take long.  A few more weeks and you'll have it down.  For me, to hit 225 I usually have the l…
  • nolaegghead said: 600?!  It was barely warmed up.  It's a defective casting. There are so many times where I've been heating mine up to do a sear and (due to either over-imbibing or just plain stupidity on my part) once I realized th…
  • *plays taps*  That is awful.  Did you register your egg with the big guys when you bought it?  I just got mine this summer and the dealer registered the purchase with BGE on the spot.  I also registered once I got home, but I'm pretty sure the ceram…
  • Try the recipe for Meathead's Memphis Dust on amazingribs.com.  It is all I use and I don't feel the need to look elsewhere.  It's that awesome.
  • I'm with Greenhawk on this one.  Heavy rub, though I coat lightly with canola or vegetable oil first instead of pam (I'll have to try that).  For my family, they like a light coating of sauce at the last 15 min, which dries out and makes a nice glaz…
  • Love the XL btw.  I am dripping with envy.  But speaking of dripping... Check out last weeks cook on my "lowly" Large...  Us little boys can have some fun too!      "just kidding of course"
  • I think next time, I'm gong to fillet a pork loin. y'know, kind of slice a spiral and unroll the sucker.  Anyways, I think pork loin will really make the bacon stand out and make the delicious dish this process really deserves.   Off side, I'm glad …
  • What kind of sausage in the fatties?  I made one last weekend and used breakfast sausage (the recipe I was using called for Italian, but I hate fennel seed) and it really overpowered the bacon.  Wasn't bad, just not what I wanted.
  • Very.  It definitely wasn't as crispy as when I first cooked it, but it made for nice chewiness to balance the crispiness of the skin.  Just make sure to cook the bacon first.  The bacon may have been frying more while under the skin, adding to the …
  • The Cen-Tex Smoker said: I'm logging in right now to get to the bottom of this. And I will log in over and over until I get it right. Could you please send me an email with that malware if you find it? ) Bwaahahahaha!!! )
  • You can avoid the Stall if you foil at around 150. Unfortunately, you'll also soften the crust which is desirable by many. Most of the guys on here recommend just waiting through it, and i agree. If you are rushed though, foiling is an option. You c…
  • Sounds like fun. Although my marriage might start to suffer if I steal my wife's sides.  She doesn't get to cook anymore as it is, and if I take sides from her too, well, she might actually be happy...
  • Wife made these last night to go with the ribs I made.  Man what a flavor to throw against ribs.   Will definitely make these again.
  • Sure thing.   Tender Roasted Potatoes (from Taste of Home quick cooking 2011)3 lbs small red potatoes2 tbs canola oil1/3 cup prepared horseradish1/4 cup stone-ground mustard2 tbs butter, melted In a large bowl, toss the potatoes with oil. Place the …
  • From what I can see (and I'm no expert) you should be able to change out any of the grids from either system.  One thing I'm sure of, is you do not need both.  Once you buy one, then you only need to buy the other pieces in order to extend your setu…
  • I wish I were more mechanically inclined and knew how to use a welder (or any power tools for that matter) so I could make some stuff.  However, unless the fire needs its TCP/IP settings adjusted in order to heat the food, I am at the whims of other…
  • Just looked that one up.  One word, Woah!  Man, I'm never gonna be done buying things.
  • Good to hear.  How long do the batteries last on those?