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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

DaveM ·

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DaveM
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  • 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 salt1/2 cup sugar4 cloves garlic - crushed and diced10 whole clove…
  • 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 salsa.…
  • @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
  • Half a paper towel and canola. Onenin the center for lower temp and 3 spread out for higher temps.
  • For waterproofing, I put everything into a plastic shopping bag, then placed that under a tupperware container.  I don't have an outlet near my egg (yet), so I put the end of the extension cord and power adapter into the bag as well.  No need to los…
  • Hi, Some tips on using CyberQ...  First, make sure you have the latest firmware.  Mine came with 0.8, but I upgraded to 1.1.  Much better!  I used a Mac, so it was easy (everything is!) as I just used tftp to upload the files. I use my CyberQ in inf…
  • Got the error as well. Ill try email instrad.
  • My TV has a Windows movie server that allows web pages. That did it. Aother idea is an AppleTV and have a local Mac send its display to it.
  • How'd you get it that hot? I've never been able to get my XL over 600F.
  • Dlk7, ill follow up tomorrow with my setup. I have the notes on my computer..
  • If you are willing to fight through the setup (it is really kudgey), it is worth it.  Damian in their tech support is very helpful - he got me setup over email.  I've got no clue on the copper can; my wife does the decorating and I do the grilling :…
  • +1 for Blantons on the rocks. If it is really hot, I like a good local ale or Tito's, Club Soda and extra lime.For wine, Paso Robles, CA rocks.  Try Vista Del Ray.  Yum!
  • Awesome.  I'll put it on our shopping list every time we go, so I can have a nice stash for when they hide it in the winter.  
  • I'll clean out the grill thoroughly today to make sure the air flow is good, then fill 'er up.  BigPhil, do you put your platesetter with legs up, so you can have a drip tray on top of it?