Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 1 person
Followed by 4 people
stemc33
Skiddymarker
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Skiddymarker

About

Username
Skiddymarker
Joined
Visits
5,118
Last Active
Roles
Member
Points
1,669
Posts
7,617

Comments

  • That is definitely a 24 beer or 1/2 gallon bottle set up. Sitting back watching the "horneys" getting their come-up-ance....... Assume there is a ban on hornet spray in your neighbourhood - cleared a ground n'est a couple of years ago with a single …
  • RRP said: Glad you liked your method, but since you asked for opinions IMHO you did it backwards. I would have brought it up to temp via sous vide first to say 120º for at least 2 hours or probably 3 hours and then seared it. Sous vide will ass…
  • If I understand your post correctly, this is the first time you've trimmed arm or bangs or facial hair. If so, welcome to the world of egging, you are now officially an Egghead!
  • theyolksonyou said: Simply awesome! X 2.....
  • You have done well, Grasshopper. Looks very good, although we need to know how the chips and dust are at the bottom of the bag....Egg on! I have had some very good luck with South American lump, only downside has been the chips and dust due to the t…
  • If my book shelf did not bear a striking similarity, i'd say you have a problem....
  • "Maybe it was because I mentioned the brand name, and the buffalo don't want their forum to be seen as promoting or disparaging a certain brand name." Think you might have it right....... 
  • By the looks of your picture, the stud on the left has enough head sticking out you may grab it with vise grips and just take the nut off. The ridges/knurles on the clinch stud are on the underside (band side) of the stud head. Another option is to …
  • Do you know when your MBGE was made? The gasket looks like one of the first high temp versions offered. Gaskets have come a long way over the past few years, the Nomex/Kevlar versions are often <$20 and with easy installing peel and stick adhesive t…
  • In North America the gasket is a warranty item for the first year or so I think, your dealer should give you a new one. I see you are going the Rutland way, which will set you up for a very long time, however, I would still put the dealer thru the w…
  • @pgprescott - it is called a clinch stud, is it not? My MBGE came with an extra set my dealer threw in - reading this post reminded me to go and look in a drawer in my cook shack to see if I could still find them. 
  • dougcrann said: Signature line....me no see any... Maybe 'cause you have not filled it out? Go to your edit profile, then signature settings, type in the appropriate info and we know where you call home!
  • lousubcap said: @Skiddymarker - good luck with that... and now that we are past the All-Star break we can see what the trade market looks like in a couple of weeks.  Friggin A's.   Let's see, if we dump Reddick, Lowrie and Coco we could …
  • lousubcap said: I missed as well.  For now I track two National------Days;  May 28th is National Brisket day and July 29th is National Chicken Wing day.  Prolly need to expand my horizons.   Those two should be in everyone's calendar - t…
  • DieselkW said: For 6¢ a pound, I can eat these all day. Awesome. Do you double fry? 
  • blasting said: I always wonder who declares these days.  Under who's authority?  Can I declare tomorrow to be meatloaf day? Starting tomorrow, and to continue until the end of time, July 16th is meatloaf day, as so decreed by me, Blasting of …
  • Carolina Q said: Skiddymarker said: Carolina Q said: Skiddymarker said: The Bernzomatic torch and MAP is ideal...  MAP-Pro gas is unnecessary. Propane is fine, for a fraction of the price. You do need the MAP t…
  • blasting said: SMITTYtheSMOKER said: It was a nice cement top that he had the logo laser cut and placed inside.  What was Shatner like as a kid? Thanks.  I have know idea what he was like, but I'd like to think he paused...a l…
  • Let us know how it works... Always wondered how they worked, that is if you actually get a recognizable name or just a big charred rectangle.
  • Carolina Q said: Skiddymarker said: The Bernzomatic torch and MAP is ideal...  MAP-Pro gas is unnecessary. Propane is fine, for a fraction of the price. You do need the MAP torch head though as it works better when inverted. …
  • YukonRon said: Yeah, and they got hit again by crazy Hadji. Killed over 70. Haven't heard if "anyone" has claimed responsibility for this horrific event. 
  • SmokeyPitt said: If you want to do something simple you could go with steaks.   * Season steaks * Vac seal * Sous vide 1-3 hours at your desired temp * Remove and pat dry with paper towels * Finish by searing on a hot cast iron pan with butter…
  • I have the Greenwood, without striker and it works fine for burning weeds. I have used it to light briquettes but find that for lump it is way overkill. The Bernzomatic torch and MAP is ideal, 30 to 60 seconds to start lump without showering half th…
  • Saw these guys in a parking lot while cross border shopping in Washington. Your post prompted me to look them up. Appears that you register, order on line and then meet the truck to pick-up your stuff. A Spokane company if I understand it correctly.…
  • SmokeyPitt said: It's not too late...1.2 miles from my house: OK - I hate you!
  • Nice cook. APL, great source for ideas. For the sauce, honey/turbinado, soy, hot sauce/cayenne and ACV are great additions to Sweet Baby Rays. 
  • Cool post - and the American method......
  • No question that Ron has the answer with the Rutland, he has helped hundreds of Eggers. Gaskets have come a long way since the felt "rim protectors" installed on the eggs years ago that pushed guys like Ron to come up with an alternative. There are …
    in Gasket Comment by Skiddymarker July 12
  • @GregW - to intensify flavour, have you tried a double sear with the Trés Booblay? Saw the technique on "Chef Steps" for pork chops, but it works for all steaks including tri-tip roasts. Sear before and after the water bath. For the after bath sear,…
    in Tri Tip Comment by Skiddymarker July 12
  • The low tech SV, interesting. Reheating pulled pork or brisket is usually done at 140º using the ANOVA. As the meat is in a sealed Foodsaver bag, the timing is not critical. I can see the allure of the Yeti if you don't have power - but then I'd hav…
Click here for Forum Use Guidelines.