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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

jfm0830 ·

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  • Thanks @minnimoh these are some pretty fine looking steaks you got there yourself.  I never though of the risk of doing reverse sear with a very large cook, but that is true too. I am probably going to cook 4 of these Cowboy Rib-eyes in a few weeks.…
  • Thanks @radamo !. That is the BGE Half Moon Raised Grid and it is that unit's drip pan I wrapped in foil that is being used. For the record, that setup can just fit two of these bad boys.
  • I have marinated ribs before and the flavor does come through at the end. For example the first couple times I used bottled lemon juice. When I started using real lemons everyone noticed the more lemony flavor.
  • First of all, thanks for the additional comments on this post. It's funny that it is coming back to life when it did. I will be having some special guests soon and I was trying to decide what to make. I am strongly leaning towards making some Cowboy…
  • @ NDG I find the good cook book tells you their definition for Low, Medium, and High and their recipe times are based on using that temp. So this is where I start. It seems like most of the cookbooks I have use 400 - 500 degrees as Medium High, with…
  • First off I will tell you what not to get. My first infra red thermo was a Bonjour Laser Probe Dual Thermometer. I actually bought it because the other part of it was an instant read thermo hat was almost as fast as a Thermapen. This thing had a war…
  • While I was too late to help this time, I will pass along what my experience has been. When I am using a cast iron skillet or the Dutch oven, I always go direct. I tried doing several cooks like this indirect and the extra stability you get having t…
  • Not to take this thread of topic ;) , but those are some tasty lookin' vittles there Griffin.
    in Some Burgers Comment by jfm0830 June 13
  • Glad the pizza finally worked out for you. Just for the record, spatchcocking is not a grilling method. It is a way of preparing the bird so it cooks more evenly. Whether you do it direct, indirect or in the oven is up to you. The best chicken my wi…
  • SidZer0 said: So when cooking a pork butt on the grate, temp shoul be monitored by the grate temp and not the dome temp correct.  What if your cooking on an elevated grate say 5" above the main grate with a Woo and plate setter below? I'd …
  • This happened just this past Saturday at my Big Green Egg dealer's Customer Appreciation Day. It was a double compliment coming from two people. One of the guys at the dealer met my wife for the first time. When he did, he commented on her figure a…
  • Looks excellent Dyal!! I'm glad I'm having my lunch just now. Ya gotta love recipes where your are supposed to let the food burn and char a little. Jim
  • I have become a convert to measuring everything on the Egg at the level I am cooking at. I went through a three month stretch from November to January where I was making the same rolls and desserts that I had made a year ago for the holidays and I w…
  • When I cooked ribs on my first smoker I use the so-called 3-2-1 method. Three hours on the smoker, two hours in foil, one hour back out of the foil on the smoker. When I took the ribs out of the foil, they were already way past done. I had around an…
  • Several tips from the Tasters point of view: -Get there early to increase your chance of getting some food. As the day goes on the lines get longer and there is only so much food that can come off an Egg. When they serve the current round of …
  • Dyal you absolutely nailed all three of those cooks! Nicely done!! I will admitting to laughing at the picture of the skillet on the Mini. I'm guessing that was a 10 inch cast-iron skillet and it looks like my 16" wok on my Large. But zero laughing …
  • @GATABITES‌ just be careful of one thing. You can easily overdo the smoke. Ground meat absorbs a lot of smoke, so tread lightly on the amount of smoke you use.
    in Smoked Meatoaf Comment by jfm0830 June 3
  • Those are some nice looking chicken legs Dyal! I too was guilty of thinking back to the other forum when I saw the title of this post. Two things came to mind: - I knew Griffin would be all over this post. - And I will admit to wondering i…
  • Very nicely done indeed! One thing you did but didn't mention, was make two. Always make double what you think you'll need because this is so good people won't stop eating. The first time I made it I got up the next day and found my wife having it f…
    in Smoked Meatoaf Comment by jfm0830 June 3
  • @Griffin. Thanks as always for your kind words. The recipe called for 1 pound of rump roast or rib-eye steak, cut into strips 2 1/2" long x 1/2" thick. I used rib-eye and I bought a 20 oz rib-eye so I could trim some fat and end up with a pound of t…
  • Thanks guys for looking and commenting.  @fence0407 You are most welcome!! I am just returning  the favor,  cause this board was invaluable to me when I began my journey down the path of stir-frying. Good luck with your first stir-fry!!
  • Glad to hear your story appears to have a happy ending. As others have said: Mistakes happen. This is why pencils still come with a built-in eraser. It is how people respond to the mistake that sets them apart. I think your dealer responded in the b…
  • Good info for good memory. Seemed like a fair trade. If you remembered the problem all this time I figured the solution must have been of interest to you.
  • Thanks guys!!SkinnyV said:So do you have the baking down using the adjustable rig? I remember a post of some hot spot issues or burning but have not seen you have any issues since. Boy you have an excellent memory. That was about six months ago bet…
  • In addition to the sound advice about learning your Egg before you put a pic controller on it I will add one other thing. If you don't end up going with the Pit controller, I would suggest getting a remote read thermometer, such as the Maverick ET 7…
  • I would bet money there is no Firebox in there. The Fire Ring has no air gap between it and the inside surface of the Egg. There is no Firebox holding the Fire Ring up at the right height. So you were missing the thickness of the Firebox and the air…
  • DMW said: Wow everything looks great! I've been wanting to try that bread recipe for awhile. How was it? Sorry if you mentioned the outcome of the bread in your writeup and I missed it. Thanks @DMV.  No you didn't miss it, I forgot to sa…
  • Nicely done indeed and excellent pictures!! This is on my short list of things to do on the Egg. It just got very close to the top after seeing this post. 
  • The two Grace Young books are independent books with totally different recipes. There is some overlap in the areas of technique and choosing a wok, but the recipes are all different. Both were recommended to me by Village Idiot who is one of the rea…
  • @drbbq‌ You should be very proud of that book. It has great recipes that are suited for beginners, but are equally great for folks who have been at it for a long time. Everyone who has tried the recipes I have made from this book have loved them. Wh…