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!


Followed by 1 person
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

bodski ·


Last Active


  • I just stumbled onto this thread. This is really good. It kind of feels like a well-written Big Bang Theory episode.
    in Friends? Comment by bodski May 2
  • Mangrates
    in . Comment by bodski May 2
  • I inadvertently let my Lodge Dutch Oven reach about 750 for a while. No damage, but it wasn't on all that long.
  • Great looking cooks.
  • I got a 16" wok from ceramic grill store for my large BGE. It woorks well with my woo2. 
    in Wok Help Comment by bodski May 2
  • For what it's worth, there is a new book out that's supposedly very good for someone going from extract to all grain brewing. It's called Home Brew - Beyond the Basics by Mike Karnowski from Man Brewery in Asheville. Ordered it, but haven't read it …
  • I also use an aluminum drip pan raised slightly off the plate setter. I often put some foil over it and just discard the foil when done..
  • Welcome to the forum. I've learned a lot from the folks here, and I'm sure you will too. One thing I learned was that I should have waited a little while before I bought some of the accessories I did. Real-life cooking experience coupled with sage a…
  • I use it on my asparagus beds, but our soil is slightly acidic.
    in Left Over Ash Comment by bodski April 11
  • Those look fantastic. I'm impressed by the quality of the cooks you post AND the fact that you're still down 2 pant sizes. I need to figure out that balance.
  • Looks great. Is that screening underneath the salmon?
  • I bought one from my dealer on her recommendation. It works OK, but pretty pricey. Wish I would have gotten advice here first.
  • The table's a beaut.
    in Newly Hatched Comment by bodski April 4
  • Making my mouth water!
    in THE Chicken Comment by bodski April 4
  • That's it. I'm doing salmon this weekend! Does anyone add any additional smoking wood? Or do you let the lump and the plank do that?
  • I've used cherry with turkey before, but haven't for beef. It was very nice. Tends to give a darker color. I've mixed it with pecan for chicken and pork, and it was really good. I'd guess it would be good with beef. 
  • I live in Cincy and drive right by Corbin when heading to our place on Norris Lake in TN. Sounds like I'll be stopping by.
  • I got a new pan a couple of years ago and went through the flax oil process, which was fairly time consuming. I ended up being disappointed in that it flaked and was hardly non-stick. Since then, I've just cleaned CI properly and coated with oil aft…
  • Possibly my favorite thing on the egg, especially when cooked to the right temp. I've learned to appreciate them as much as a good steak. When I was growing up, chops were always way over cooked like dried out pieces of leather
  • Awesome on pork loin and sweet potatoes. Also very nice on vanilla ice cream.
  • I have the Emile Henry stone and so far it's worked well. It shows up occasionally on I got mine for 19.95. Don't know that I'd pay $50 for it.
  • Looks great! Pinker than I would have thought at 135.
    in First tri tip Comment by bodski March 11
  • Where did you get the light?
  • Those look great, Griff. Chops and asparagus are two of my favorite things on the egg. How long do you usually do your asparagus?
  • has Emile Henry stones occasionally. I got one for $19.99 last year from them, and it works great (Normally $50). If it breaks, I'll probably go BGE, but it was wrth the gamble.
  • I don't brine all that often, but that seems like a salty blend. I'm wondering if you should boil the amounts you listed and then add ice cubes or water/liquid. I would think that with 1/2 cup salt, you'd want about 1/2 gallon of water/liquid.
  • I ran into this guy in Bardstown, KY at the Bourbon Festival a couple of years ago. This is a really good "store bought" option. It was cheaper at the festival, BTW. 
  • @SpartanPride - It's very easy to adjust the thermometer - no need to replace. It should read 212F (or 100C) in boiling water. If it doesn't just turn the nut on the back of the thermometer to adjust the reading and test in boiling water again.
  • I've been to some of the ones mentioned (Palm, Gene & Georgetti's, Smith & Wollensky) and they're all really good. Another place that can be nice is Lawry's (prime rib) and it's walking distance from the pier.
  • As others have said, the spice is good. They also make a sauce, which I haven't tried. I believe both are available on Amazon, but shipping may be expensive. Some Kroger locations carry them.