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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

westernbbq

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westernbbq
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  • i just had the same issue- on my XL no less.  a hairline crack that has me concerned.  fortunately, I am the original purchaser (2012) and BGE sent the new base to the dealer where I purchased it. this took about 2 months but BGE came through.  I am…
  • wanna sell it?  and what part of the US (or world) are you located in?
  • Dyal_SC said: Fly traps and more fly traps.  They stink, but they work. Just place them away from common areas and replace them every coupla weeks.  yep, this has been the MOST effective fly control method I've found.  Hang two of them in…
  • bgebrent said: Amazing.  Great you hand make your sausage! I've ground up another 30 lbs of pork shoulder and will be spicing it up and casing it tomorrow evening.  home made sausage without chemicals or bad fillers has spoiled me.  I tri…
  • Roadpuke0 said: Seeing as though the legs are cooked fully already my question is do you pick up any flavor profile by the reheat on the egg? I consume a lot of king crab legs and would be courious if it's worth the effort on the egg. I'v…
  • SGH said: Looks like a winner to me brother. I'm doing crab legs to tonight myself. Again, great job.   Hey thanks SGH.  they were pretty dang good.  making them on the egg is so easy and I was able to stage delivery of them for a pretty dec…
  • Incredible work Buzilo. I have been spoiled by 'za on the BGE and few other pies are satisfactory.  You, however just elevated it to a new level.  nice picts and thanks for posting!
  • I prefer Dale's Dead Bug....Mr. Gribble fills me in on all the conspiracies that our gum't is up to! Actually, in AZ, not too many bugs here but I use DE media for my pool filter.  I sprinkle some of that dust around the yard and I see no bugs.  eve…
  • true dat NPHuskerFL, I just like to fire the BGE up to high heat to clean the entire thing inside- the dome, the stone, the platesetter, firebox, everything.  it all looks just like the day I brought it home when new.  Lovin' the minimax btw, two ma…
  • Hi heat hi heat hi heat.  get your BGE with platesetter up to ~900F and the next day it'll look like it's new- after you brush the light coating of grey ash off of it.
  • THAT is contest-winning work my friend!  wow, thanks for posting1
    in Pizza Comment by westernbbq March 23
  • 314  (as in pizza Pi without the decimal!)
  • THAT is awesome.  I'm going to get a few of those to keep beverages 'as cold as science will allow' Thanks for posting!
  • hey MJG-  I remember those days from growing up in the Midwest and I don't miss the snow at all.  although if  wanted to see the white stuff, I can drive 2 hours north to Flagstaff and see it up there but would want to hightail it back to the Valley…
  • I've had NO problem heating up my BGE pizza stone to temps above 1000F to clean it and when I come out the next AM to check on a cooled down Egg, the stone looks like new
  • this was too good not to post, didn't make these on the MiniMax but they are indicative of what the trip entails food-wise.  one of our traveling companions sent this to me early this  AM. Now, THAT'S shrimp cocktail!
  • Yes, spring break with my kids- and a bunch of their buddies whose parents rented houses in the same area where we were.  The weather couldn't have been better.  Low high 70s to low 80s by day, and mid to high 50s at night.  breezy most of time but …
  • SmokeyPitt said: Scottborasjr said: Ok how did you get that setup or have the beaches setup grill stations? I was wondering this as well.  Is that a grill table they have set up on the beach?  It looks like the MM might be sitting i…
  • Scottborasjr said: Ok how did you get that setup or have the beaches setup grill stations? there was an outdoor kitchen right on the sand.  the insert had a rusted grill grate (it's off to the left) that I removed and just set the MiniMax…
  • YEMTrey said: This is one of my favorite posts in a long while.  Speechless. Well done @westernbbq ! thanks YEM!  I wish everyone on this forum would have a BGE reunion down there sometime.  I go to RP at least once a year, and sometimes …
  • Begger said: No issues with Federales or Banditos?     sometimes its hard to tell 'em apart. Excellent looking cook.   Makes me hungry! Nah, Rocky Point isn't a drug shipping lane.  There have been a few isolated incidents but I am not w…
  • theyolksonyou said: I. Hate. You. Come along on our next trip.  it's 4 hr drive from PHX to RP, you must have a passport and you will have an awesome time!  That is, if you like to drink beer, eat fresh fish tacos on the beach and you l…
  • I agree that this forum is the absolute BEST for foodies in the SEGGMENT that we enjoy so much for outdoor cooking.  I have learned so much here from all of you guys it makes me shake my head.  hopefully some perspective I've given has helped someon…
  • i leave politics off forums like this but I gotta ask the question:  WHO benefits FINANCIALLY if the recommendations of this report are followed  by every American? Guys and gals- this has nothing to do with sustainability and saving the environment…
  • I've never had a problem putting a cold stone in a hot or warming up egg.  Generally, I let it all heat up together, but there have been times I put a PS that was sitting outside on a hot or heated up BGE.  Thermal shock tolerance is pretty high for…
  • thanks guys, now that I'm doing the reverse-sear method exclusively for steaks, I am going to share this with everyone I know.  fyi, the first time I did reverse sear steaks I only used the MiniMax.  Held temp to about 275 ish for 45 mins, then remo…
  • well in our part of the world, that kid would get a front row seat at an Arizona State Game!
  • digi-Q, pit viper and the SS adapter for my XL and my L Big Green Eggs. The reason why I rely on these so much is because it takes the guesswork out of temperature adjusting, and wondering what temp I've got the shoulder or brisket cooking at.  and …
  • Band saw and lack of sleep = permanent shocker That' That's the FORK 'EM sign for ARIZONA STATE SUN DEVILS!  woo hoo! on the pizza not cooking enough up top, I had the same problem- here's a solution that worked for me;1) Elevate the stone AS HIGH …