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

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.

DaveM

About

Username
DaveM
Joined
Visits
229
Last Active
Roles
Member
Points
11
Posts
96

Comments

  • No, we dug a hole, filled with rocks and covered with grass.  That rules out a garbage disposal, which I would have liked.
  • No issue with puddling as our patio is sloped.  Not sure on brand of cement board as my contractor provided it.
  • We made a frame out of pressure treated wood, then used cement board as the backing.  It is nice in that we have a ton of storage space inside.  Plenty of electrical run (through conduit, so I have room for more), plus AV hookups so I can bring a TV…
  • 20 people coming over to "open up" my new patio/kitchen.  I just posted picts under the table forum.  My egg finally has a new home :-) ...plus, I find pork butt to reheat really well.  We will freeze a lot of it quick dinners.
  • Yes, I basted in slightly melted honey before rubbing - 20 seconds or so in the microwave.  I put it on fairly heavy - maybe 1/4 cup per butt.  Also, moved them a bit once they shrunk, but it didn't help much as they didn't shrink enough until the b…
  • Anyone try this with venison or other game?  Curious if the lower fat will be OK.  Also, anyone try this on a campfire, without a BGE?  Looks like a fun recipe to make on a family campout.  I could always open the lid and let some of the campfire's …
  • Just happen to have a pork tenderloin in the fridge with instructions to cook it tonight.  Thanks for making my job easy!  It is sliced into nice 1" steaks and brining in Charlie Tuna's recipe.  Egg is ready to fire.  Might need to cut the brine sho…
  • Looks like the pematex is on Amazon.  Not sure about Amazon-Canada, but give it a shot.  It is $5.30 for a tube and is available with free shipping if you have Amazon Prime. http://www.amazon.com/Permatex-81878-Maximum-Temperature-Silicone/dp/B000…
    in New gasket? Comment by DaveM April 2013
  • Those picts look great - now, I'm hungry.  Will have to wait till tomorrow due to busy Saturday, but I know what's for dinner tomorrow night!   Is there any point in doing it whole, or should I just butterfly and be done?
  • I'd throw it in a brine made with cool, but not cold, water to help it defrost a bit.  If it is in a salted brine, just leave it out of the fridge until ready to cook; it can't spoil.  Then, dry it, rub it and toss it in - even if not fully defroste…
  • I've been smoking w/o a gasket for nearly a year.  Very little leakage and the charcoal goes out normally when I shut the vents.  I'm putting my into a new kitchen next month, so maybe I'll buy one.  Can someone post the URL to get the RRP?
    in New gasket? Comment by DaveM April 2013
  • I don't know the chemistry behind it, but it would seem that the salt would get used up. My brines are primarily Kosher salt and sugar, which are both dirt cheap and not worth saving. I think the solution will kill any bacteria, but it just doesn't…
  • Just grabbed a spare. Thx!!!
  • Although my wife is a caterer and can really cook, the egg is all mine.  Lately, she has put both the egg and me in a "time out" due to too many left-overs.  Fortunately, tonight she was in the mood for spatchcock chicken and the neighbor dropped of…
  • Primary reason for the Viking is price.  I've got a good friend who is very connected in the appliance world.  Otherwise, I agree with you.  For what I'm going to use it for, my old Weber would be just fine.  Only issue is that it can't be mounted i…
  • One egg is good for me. I still enjoy the convenience of gas, as well, so I'll get the 42" Viking. I will never smoke with it or bother with the rotisery, though. After further research, the wok is vetoed due to the amount of counter space I los…
  • I didn't realize you could cook without a thermapen. You shouldn't be allowed to! It is a must. Even pros use them.
  • Just make sure to brine it.  ALWAYS brine poultry as it adds so much moisture.  I use a really simple brine that works well.  You can adjust to better suit your taste: 1/2 cup kosher salt 1/2 cup sugar 4 cloves garlic - crushed and diced 10 who…
  • Many of Bobby Flay's recipes use honey. Check out his web site. I think it is www.foodnetwork.com/bbqaddict Goes great in BBQ sauce.
  • I've got so much smoked pork butt in the freezer that I may just enjoy some really good left-overs without the fuss. My egg and I are in a "time out" until I use some of it up! Go Patriots!
  • My gasket dissolved/broke after just a few smokes as well. I haven't replaced it and have noticed no difference at all - both high temprature cooks as well as long overnight smokes. The fire still goes out fine when I shut it down. Not sure what t…
  • I used Bobby Flay's method and it was perfect. I was able to get an entire 14# brisket, so I doubled the spirce rub. It was ready early, so I did FTC for about 4 hours. yum! The recipe is on the web at: http://www.foodnetwork.com/recipes/bobby-fla…
  • I'm a fan of making my own. No issue with any of the store bought ones other than price. I buy my spices bulk and can then tweak the heat, sweetness, etc for my family. Lots of good places to buy spices, but we have been buying from Atlantic Spice. …
  • I bring them cold, then drop them on a hot grill before serving. Hope you were a Seahawk fan!
  • Thanks for the tips.  I have a CyberQ, so it will be calibrated.  As there is going to be way too much food, what is the best way to reheat brisket?  Last time I made brisket, it wasn't all that bad fresh, but reheated was terribly dry.  We ended up…
  • I own a large set of Henckels that are at least 15 years old.  There was a discussion on this a couple of weeks ago.  Per Travisstrick' recommendation, I grabbed the Apex 3 and I'm VERY happy with it.  My knives (including my scissors and serrated) …
  • The verdict is in... The cream cheese/mango-peach salsa/chorizo was absolutely awesome!  Personally, I liked the 4-year Gouda from Amsterdam, but I was out voted.  They cooked for about 45 minutes.  Wow!  Yum!!! Thanks for the tips.  
  • I chose a blend of cream cheese, mango-peach salsa and some smoked chorizo.  I cut the peppers in half, stuffed and wrapped them up in center-cut bacon. I ran out of stuffing, so I have four that I put a wedge of aged gouda that I recently brought b…
  • Hoosiermomma said: We mix cream cheese with mango peach salsa. Stuff the jalapeños with the mix and wrap in bacon. Delicious! Perfect mix of sweet and spicy. That sounds good!  I'll take a look in the grocery store for mango peach sals…
  • @DaveM, they make Japanese Chosera wet stones to fit the edge pro apex. Takes the edge pro apex to another level. Focker, Where do you get these?  Sounds like a nice addition.  --Dave
Click here for Forum Use Guidelines.