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!

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

reaperjr18 ·

About

Username
reaperjr18
Joined
Visits
88
Last Active
Roles
Member
Points
2
Posts
10

Comments

  • Thanks all.  The table will not be moved much at all, but will need to be moved every now and then. I understand it will be heavy but we'll never move it with the egg in it. I will not be putting wheels on. I'll build in some sturdy handles to the f…
  • i posted a message just yesterday pretty much about this same type of table. I saw an old post a long time ago that had pictures of 2x4 framing covered in durock. The Durock appeared to be pre-stuccoed so it really only needed to be screwed onto the…
  • I used to get Publix Pizza dough until we tried the Mellow Mushroom dough. It is pretty good stuff. I always feel it is much easier to work with than the Publix dough and tastes much better. We're the same as Springram in that it is only the wife an…
  • Jacksonville Beach, FL
  • I was 23 when I bought my XL and that was 3 years ago. I had to sell my Weber gasser and my fishing kayak to get it but it was worth it. Wife won't let me get a 2nd just yet but I'm working on it. I am now hosting all of the major holiday meals and …
  • Thank you all for the replies! I went ahead stuck with it and brough the butts up to 200 and pulled. FTC'd for about 3 hours and they were extremely juicy. There was none left when the party was over and they were a huge hit. A couple days have past…
  • Forgot to mention - not going to pull the meat until it hits 197. I am hoping that since it will be so hot, any potential bacteria issues will be fixed.