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bvc

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  • Trifecta Tavern 
  • Buy a 16" round kiln shelf /thread
  • DMW said: Also serving sliced gives a great opportunity to pair with a board sauce. This and I also like a thin slice which is easier with my chef's knife and then I don't need to cut as I eat.
  • Lit said: I did 2 7-8 pounders bone in on their sides. Key is bone in if you get the boneless ones from Costco its hard to even fit 1. A couple 5 pounders should be easy. Its not a big deal if they are touching early on they will shrink pretty …
  • I have a small that I scored a couple of years ago and I rushed out and bought a plate setter.  This was before I knew about the woo and I wish I would had done my research.  Get the woo.
  • Round kiln shelf from a pottery store.
  • Mayberry said: Will the AR adequately allow me to cook on two levels at one time, both direct and indirect? I checked out their website and honestly I believe they provide so much information, I keep confusing myself. Short answe…
  • takosito said: bvc said: I'd be in. I have right around 100 trades between ratebeer and beer advocate, mostly on ratebeer though.  I rarely trade much these days, but this would be fun. My suggestion would be to limit this the first …
  • SWVABeanCounter said: I'd love to get in, my problem is that there are not many craft beers available where I live and the few there are do not bottle.  They'll sell you a jug, but I'd never try and ship one of them. I've shipped many,…
  • I'd be in. I have right around 100 trades between ratebeer and beer advocate, mostly on ratebeer though.  I rarely trade much these days, but this would be fun. My suggestion would be to limit this the first time around to the lower 48.  Shipping …
  • DMW said: Looks good, I need to try dry aging. Do you need to trim the "crust" off, or just slice into steaks? Yeah, I have been wanting to try it for sometime now as well.  I would recommend giving this a read before you get goin…
  • those look tasty and a solid beer pairing to boot!
  • I got a steel barrel off of craigslist with a snapband and lid about a year ago with the intention of trying to make my own, but just haven't got around to trying it yet.  Would love to hear if any one has experience as well. 
  • Toasted my original gasket doing pizzas as well.  Rolled with it until I totally baked it in an 'accidental' clean burn.  Ordered up a nomex gasket on amazon and have been using it for over a year now.  It has some char in places, but is holding up …
  • I am interested, depending on what we are talking about ordering.  I live in Kenmore.
  • I've messed around with most everything mentioned here but for me the mapp torch and lighting 3 spots on the top of pile of lump works best imo.
  • Up until about 12 months ago, I rarely used fish sauce as I couldn't ever get far past the smell to enjoy it.  Now, I use it all the time and almost daily add a couple of drops on my fried eggs in the morning.  Do yourself a favor and get some Red B…
  • Not cherries, but I have smoked peaches and apples.  Both turned out great.
    in smoking fruit Comment by bvc August 2013
  • I am in western WA, Seattle area, and am always down for trading beer. 
  • I bought a very lightly used small almost a year ago on CL for $160 with nest.  After inspecting for any cracks, I couldn't get the $ out of my pocket fast enough and the egg loaded up in the back of my truck. 
  • http://www.specialtybottle.com/
  • lousubcap said: If you are not using additional smoke wood but just the lump, then different brands of lump will contribute different levels of "smoke taste" to the cook.  I have found Wicked Good Weekend Warrior to be about the most "smoke neu…
  • Yep, bought a large first and watched for a used small or mini for almost a year.  Ended up with the small and use it a ton and couldn't be happier.  I changed out the gasket to the high heat and bought the high-que for it.  Both were worthwhile upg…
  • ChokeOnSmoke said: I find corn meal and parchment totally unnecessary.  I don't put anything on the stone and just flour on my wood peel.  The trick is to have all your toppings ready to go and then give the peel a "shake" a couple times whi…
    in Pizza issue? Comment by bvc April 2013
  • Dupont Avec les Bons Voeux
  • I got a large about 1.5yrs ago and had been looking for a used mini or small for about a year.  I ended up crossing paths with a small and couldn't be happier with it.  I think the only reason I would rather have the mini would be that it is even mo…
  • Love me some tri tip, probably my favorite cut at the moment.  I am going to need to try the searing on the coals next time.  Here is the recipe that I have been using on the last couple and have been really happy with the results.  http://www.th…
    in Tri tip Comment by bvc September 2012
  • What kind of peel do you have?  I have a plain old wood peel and I first tried corn meal and didn't like the way it worked or the texture.  Switched to semolina mixed with a bit of flour.  Worked better than the corn meal and the texture was less gr…
    in pizza Comment by bvc September 2012
  • Another aeropress user here and highly recommend them, one of the best cups of coffee you can make or buy.  I added the Able Brewing disk filter to mine and use the Bonavita pour over kettle.  Just waiting on my Kone and the Kone Brewing System to s…
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