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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

cdthomas23 ·

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  • I finally got a chance to try this this weekend. Great stuff. By the way, for a better consistency, I actually took my immersion blender to it. This made it turn out great. It also seemed to be better after sitting in the fridge for a day for a seco…
  • Thanks guys.  I will need to check my thermometer, I guess. Also, I did not do this one raised.  I guess I forgot; I will make sure to do that next time.  I may use the platesetter as well.  Just seemed odd to all the sudden start having issues. Sti…
  • Nice. One of my favorite things about spatchcock chicken is using the leftovers the next day for fajitas. Great flavor. May have to give your sauce a try.
  • +1 on the weed torch. Keeps me a good distance from the fire and uses propane or MAPP. Do not get the short one (like the one listed above) that uses only propane. Propane is no good upside down, which is the advantage of the MAPP.
  • Our new favorite is to use the leftover spatchcock chicken for fajitas with just a store bought mix for some extra flavoring. Great flavor from the spatchcock, and that is the plan tonight. May have to follow henapple's lead and try some bacon and c…
  • Just curious...what does the lift give you rather than just setting the pizza stone directly on the plate setter?
  • SmokinDAWG82 said: The Duck cover was only $43, thats pretty cheap compared to the BGE cover Agreed. Looks like a good product at a good price. Just didn't want to pay the BGE prices.
  • My concern is primarily cost. I want to just provide some protection for the BGE and table without dropping $100+.
  • Thanks, Drummer. I may check that out, especially for that cost. The biggest thing I want to do is keep the table looking better. Good tip, calracefan; I will make sure to be careful.
  • Welcome from another Tiger living in East Tennessee. Have fun, and the guys here are a great help.
  • Might be easiest just to pick up a set of the tablecloth weights. Then just a simple sharpie for the year. http://www.biggreenegg.com/eggcessories/apparel-merchandise/tablecloth-weights/
  • X2 on Joeltown's questions. If it is waterproof, I would love to have the specs. I just need for accessories; I have other means to store my lump.
  • Philicious: I am in Maryville.  Last year I had trouble finding RO in the Walmart stores in the Fall.  However, when I did site to store, I was able to order it and pick it up.  I just had to try a couple different Walmarts in the area.  Definitely …
  • I agree, Mickey.  I was a little skeptical, but the Turbo Butt saved my butt tonight.  It was moist, flavorful, awesome.  Thanks for the instructions on this, and I will probably go this route again next time.  Pulled pork in less than 6 hours plus …
  • Thanks, guys.  I forgot to check Naked Whiz.  I will check out some other options as well.  And SmokinTiger, I am a fellow Clemson Tiger.
  • I always do mine without the stone. A couple minutes direct on the first side. Then lower temp, add platesetter (or not, I have done it both ways) take it inside. Add your sauce, cheese, toppings. Take it back out and put it on the egg. The lower (a…
  • Thanks, guys. I will give the Cowboy a try and may also pick up a bag of the B&B at Academy. I may also see about going the Ace route. It was just frustrating that when I needed a bag, I knew I was going to the the RO at Walmart to try, but no l…
  • I did the cooler thing and pulled it at supper time. Still very hot. EXCELLENT results. Everybody loved it.
  • I have.  Actually at 190 right now. Going to take it off shortly.  Then I just have to figure out how to make it last until supper at 6.  Better to pull it immediately or put it in a cooler until closer to 6 and then pull it? Normally I finish even …
  • Thanks, NOLAEGGHEGG. I filled to the top of the firebox, but next time I will definitely go higher than that. I just had no idea what to expect this first time. Things are looking good again now. I appreciate the help, guys. Just patience, now, t…
  • Thanks guys. I poked around with the rod a bit, but finally decided to just take the meat and plate setter off and look. Sure enough, the lump was almost completely gone. I went ahead and added some more and it looks like it has caught. I did fill i…
  • There is still some in there from what I can see a little (hard to see much with the plate setter and drip pan. Just wiggle in the holes from the bottom? Thanks.