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cep55

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cep55
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  • @EGGzilla, thank you very much for an informative and constructive response. I think it's a perfect conclusion to this wild ride of a thread. Nicely put.
  • Good information, Cen-Tex. If it sheds any light as far as the OP's question, my experience - mainly beef - with all-natural *grass-fed* (two separate things, as Cen-Tex points out) is that the grass-fed can be sort of an acquired taste for those …
  • Cheers, Phil!
    in why? Comment by cep55 September 2012
  • That's a good point, although they didn't respond to my email, either, and I didn't mention any such thing...
  • That's true... and those argumentative types are a whole lot bolder under the veil of anonymity provided by the internet. They might be contentious in real life too, but because of the issues that make them that way in the first place, they are usua…
    in why? Comment by cep55 September 2012
  • Thanks for bringing that up, Phil. I am a little disheartened today by some/one of the responses I've gotten regarding my post in Nat's "Bit by the Egg" thread. It's absolutely fine to disagree with me, but to belittle, condescend and imply (or outr…
    in why? Comment by cep55 September 2012
  • Yes, Smooth, that's like mine. Clearly it never occurred to me I might get cut on it, either, or I probably could have avoided it; but now you know so please use care with it! I do think keeping the track clean will help, and maybe some sort of s…
  • Well, Salty Hogs, you're onto me. I'm an idiot with no common sense who blames everyone else for my irresponsibility. I'm a little disappointed that folks feel the need to be so condescending and mean-spirited; I think Nat and I both were simply s…
  • Well thanks, MDB, I guess I know that now!  All I was suggesting is that perhaps a word of caution be passed along in the product documentation. I'm not sure everyone who buys a premium-priced product (unless it's a knife) is on the lookout for ext…
  • MDB, I'm not sure where your hostility comes from, but I think it's unnecessary. Expecting a vent door to slide smoothly and not avulse one's fingertip with a guillotine-like motion hardly seems a foolhardy or unreasonable expectation. If Nat or I s…
  • Nat, I had exactly the same thing happen to me one month ago. I wasn't going to post here until I heard back from BGE (I sent them an email on 8/5), but they haven't bothered to respond, so seeing your message I am going to respond. I nearly sever…
  • Great, thank you all! I will probably try cutting them in half, we'll see...
  • I've always been a fan of the chimney (w/ my WSM before I got the egg), but recently got a Looftlighter, and I LOVE the thing. It's easy, quick and kind of fun. (Seems to take a bit longer with WWE than other lump, probably because WWE is more dense…
  • NICE presentations and photos, man! Thanks for sharing.
  • Hey, BryantD, welcome! I'm a new egger from the bay area too. So far, I've gotten pork shoulder and tri-tip from gene's fine foods in saratoga, and also Costco. Haven't done a brisket yet, but the place I will go is Dittmer's meat market. Was in Mt …
  • I am new here, but in my first six cooks I have found I really like WG. It is a lot more smoke neutral than anything else I've used (like RO, and Cowboy, which I have used pre-egg in my WSM). I like how it's milder for things like fish and chicken, …
    in Charcoal Comment by cep55 August 2012
  • That's awesome, I'm going to try that! (I too hate thawing things). What type of roast is that?
  • Those are amazing, Chuff! I love to make Napolitana-style pizza, and have been hoping the egg would be good for that. Frankly, yours are the first pics I've seen anywhere that look like what I'm hoping to accomplish, they give me hope! Thank you for…
  • Thank you all for the warm welcome and kind comments! The BGE arrived safely and is comfortably nested. First cook (Spatchcock Chicken!) went great; the Egg held a steady temp right around 370 and the chicken - thanks to the tip from this boar…
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