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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
SigP
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I was born and raised in Amarillo but have not been there in years. Stockyard Cafe is the best food in town if you want good Texas food. Lots of Mexican food and Tex-Mex places. Just ask around.
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It was a brutal 49F this morning when I fired up. That's the coldest so far. I love Florida winters...
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I just put mine in a table yesterday. Took the dome off and removed the insides. My wife and I were able to easily set the base in the table. Put it all back together and voila - egg in the table.
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My first cook - not that long ago - was also chicken wings. You can expect that everything you cook on the egg will be the best you have ever eaten.
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I got the tw8060, mainly because of the problems I read with the Maverick probes. It has worked like a charm for several weeks. Probably used it 8 or 10 times. The price is a sticky point but I plan to keep it forever.
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I am a new eggger but I am considering going. It will really depend on my work schedule. Are advance reservations necessary?
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Beer in the morning -- Bourbon in the afternoon.
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I got about the same set-up new for about $100 more -- It has a warranty and the dome is on straight. I'd pass.
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It was pampered in the sense that it had never been heated as much as a pizza stone should be. I guess I'll go find a tough one.
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I put it in as soon as I got the fire started. I've used that stone many times, but in the oven at max temperature of about 550. Had the egg up to about 650. I guess it was just too much for it. Oh, well...
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I probably have the record. One week... I had never heard of ceramic cookers. Saw them in a new display at my local Ace. Thought it was a great concept was hesitant because of the price. I came home and did some research (and found this place (among…
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I got the TW8060 from Thermoworks this week. Not sure about "bang for the buck" but it but it appears to be industrial grade and worked great for the pork butt I did yesterday.
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Hehe - breezy and 75° in Florida.
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Looty said: What are these and what do they do? The wrench is to hold the large nuts on the casters as you tighten the top nut. The small rubbery things go over exposed bolts and the large ones go over the exposed top of the nest suppo…
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I did a low and slow yesterday. An hour after starting, the dome and grid were the same and stayed that way throughout the cook.
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I did my first butt yesterday. Used a method seen in this forum. Strained some Italian dressing and injected the liquid. Used the stuff strained out in the rub. Cooked at dome temp of 250 until internal temp stalled at 165 for a while. Kicked up the…
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JwgreDeux said: ... Scotty stable at 450, ... Took me a minute to figure out what that meant. Searched on 'Scotty' and figured out that you named your grill. Now that I think about it, I'm surprised I haven't named mine. Great lookin…
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Thank you! I just figured out what I will be cooking today.
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I'm a new eager but not new to grilling. Four cooks on the egg and two have been chicken. The wings I cooked last night were the best I have ever eaten. Ever...
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Calibrated it when I put the egg together last weekend. Got my fingers crossed. Even a bad brisket can be turned into a good meal.
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I usually do a whole brisket but the one I'm doing today is just the flat, (my first brisket on the BGE). I'm kinda worried. It cooked very fast. 205 internal temp after 5 hours. Dome temp was about 265. It is currently in the faux cambro. We'll see…
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The link above did not work for me, but I've always heard (and believe) that the stall is caused by evaporating moisture cools the meat at the same rate the heat source heats it. When cooking a brisket, I cook it at a low temp with lots of smoke unt…
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Thanks for the comments, folks! I was too busy working on the cooking to take pics. But they will come in from future ventures. In fact, I have a brisket planned for the weekend. I will document it. Yep, I drank the kool aid and it was tasty. And t…
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Just a bookmark. Looks great. I gotta try it...
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733102243 said: I bit the bullet - ...Thanks in advance I also bit the bullet last weekend, but after only a week of deliberation and due diligence. I saw the display at Ace Hardware weekend before last and had never heard of the BGE (or…