Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 2 people
Followed by 1 person
Squarehook
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.

hondabbq

About

Username
hondabbq
Joined
Visits
3,003
Last Active
Roles
Member
Points
597
Posts
1,889

Comments

  • SmokeyPitt said: One thing that would bug me about pellet grills is the cost to run them and the availability of the pellets.  I have never owned one but I was just curious how much they burned through, and it sounds like you could burn through…
  • blasting said: IFor me bbq is a process, and pellet smokers seem to take the craft out of bbq.   How so? I have both a LBGE and  GMG Jim Bowie. Having cooked on both I don't feel the Pellet takes anything away or negates  the "…
  • I get lots of smoke off of mine. The lower you start the cook the more smoke the pellets produce. cooking at 350+ the smoke flavor diminishes rapidly going even higher. cooking at lower temps 200-225 for an hour or 2 will produce better smoke profil…
  • I looked at Rec Tec, none in Canada, they ship but didn't like not having a place to go to for service. Price was an issue too. I looked at Louisiana as well, but I liked the lower starting point of the GMG at 150F not 180F. Yoder was in the same bo…
  • Made those from a post that was done here too. Great change up.
  • I just sparked up the GMG for the season last night for some burgers. I got it late fall last year and only did 2 cooks on it, a rack of pork my first cook, and 6 butts for the true test. Aside from the fire from all the grease the butts dropped a…
  • bradk31 said: hondabbq said: Time to start playing a tougher course than one that has a 290 yard par 4, and you with a 0 handicap. Congrats. this was just a quick 9 after work.  I am a member of one of the top 5 public courses …
  • billt01 said: Why a pellet? Personally I was wanting to get a larger area for cooking for some low and slows. My friends all want pulled pork and ribs and the LBGE was just not getting it done with volume I could fit. Yes I can fot 4 x 8…
  • Hans61 said: hondabbq said: Be careful with that thing on here. there are some sensitive people on here that feel they are blasphemy using electricity to cook isn't cooking outdoors. I bought a JB wifi last fall. only a ocuple cooks w…
  • Time to start playing a tougher course than one that has a 290 yard par 4, and you with a 0 handicap. Congrats.
  • YEMTrey said: That sucks.  I would be very upset if my first time to the Masters got rained out! Id just walk the course rain be damned.
  • Going on Pellet heads.com is somewhat useful. I fond a lot of the issue threads are on that page. It shows the possible things that can and have gone wrong with the units in the GMG lineup. If your on FB, there is a page there as well that has nothi…
  • Be careful with that thing on here. there are some sensitive people on here that feel they are blasphemy using electricity to cook isn't cooking outdoors. I bought a JB wifi last fall. only a ocuple cooks with it so far.
  • northGAcock said: The title may poorly represent the intended discussion of my post. This morning while pouring the last of my cereal (from my Honey Nut Cheerio's) I sifted out the remaining honey dust. Normally I dispose of it along with the i…
  • fishlessman said: SciAggie said: @fishlessman Tell me about the waxy cheese rind in soup. simmer the parmasian, asiago, romano cheese ends in the soup and remove before serving. theres alot of flavor in those things I a…
  • I have a metal Challenger table and I still have a nest.
  • Don't live in Minnie but been several times. Being from Canada we don't have Fogo de Chao here so that is always a stop, along with Hells Kitchen. Great Sunday brunch. 
  • It does work but it skips when the needle moves.  I haven't done a water test yet but it bothers me with it skipping and jumping when it's moving.  
  • I never ever leave my egg unattended when there is lit lump. Have I done an overnight? Yes. I just wanted to say I did one. Makes you sound cool right?  Now I'll just start it really early and take a nap when my wife is awake to be on guard. I never…
    in Fire Hazard Comment by hondabbq March 20
  • JohnInCarolina said: hondabbq said: We going to tackle this one today, um err well tomorrow, um well I'll start it today.  Going on at 6 pm all prepped up and ready to go.  Did you find my original thread on these?  Sorry I mis…
  • We going to tackle this one today, um err well tomorrow, um well I'll start it today.  Going on at 6 pm all prepped up and ready to go. 
  • calracefan said: hondabbq said: calracefan said: Have had Extang on a couple of different trucks , good covers and good service when you need it ! I had it and loved it until I needed replacement foams for the perimeter…
  • @johninCarolina Link to the original post?
  • FearlessTheEggNoob said: Interesting. Just read a post about a successful SV/smoker brisket method, and now this one here for ribs. I think an SV chicken cook has already been proven. If someone comes up with a similar method for pulled pork, …
  • calracefan said: Have had Extang on a couple of different trucks , good covers and good service when you need it ! I had it and loved it until I needed replacement foams for the perimeter. for 6 pieces they wanted $46 CAD. the pieces wer…
  • I have used ruhlmans basic cure recipe and I have never found it to be salty no have any of my customers
  • Ahhh the good old days. I remember starting down this road of curing. I started with 1 little belly, now I do a case of 6 full bellies per run. Friends and family all ask for it. 
  • Focker said: And let us not forget the bigglyest reason, end grains and superior steel are not commercial dishwasher friendly.  Now that would be completely asinine to wash either in any sort of dishwasher.
  • Focker said: @hondabbq, I will leave this short, comparing commercial tools to residential tools is apples and oranges assinine, in any arena.  So is saying certain steels and end grain are strictly statement pieces.  You can look up the scienc…
Click here for Forum Use Guidelines.