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

Followed by 4 people
Walt2015
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.

jfm0830

About

Username
jfm0830
Joined
Visits
1,405
Last Active
Roles
Member
Points
294
Posts
987

Comments

  • JMCXL said: why not buy 2 more eggs and woks to match. Am I missing something here. Your Brother could help with the cook - good family time. Funny thing is I actually have 3 Eggs, but I think I am the only one in the family willing to g…
  • All in all it went well. I picked up a 3 well food warmer at B,B & B which was on sale for X-Mas. I made the rice first and the things I felt were more fragile towards the end of the cook. As V.I. mentioned I pre-measured and precut the ingredie…
  • Thanks guys.  @northGAcock  I wasn't trying to discourage you, just saying this particular product is not made for that. Whatever you end up doing will probably need to use some special glass to protect the images from UV light. @caliking This may…
  • Thanks for the additional comments. Some additional pictures and answers below.  Sundown said: How are the images attached to the wall? The black mounting material behind the picture has a keyhole in it that receives a round head s…
  • Very nicely done, EXCELLENT looking results. Simple is relative when it comes to APL. I always feel a bit exhausted after making one of his recipes. Funny about the marjoram, I have zero trouble getting it here in any supermarket I go to. I always …
  • Thanks for looking and commenting guys. I did't mention it but all but a couple of those photos were items made on my Egg. Everything was cooked outdoors. Eggscuses said: Get a big fork and knife and hang on the sides. Funny you sho…
  • Nicely done!! That lamb looks so good I wanted to lick the screen.
  • Thanks to everyone who looked and to the ones who commented. theyolksonyou said: Always enjoy your posts.  Instead of a fairy tale ending, you had a nursery rhyme ending.  Jack Sprat could eat no fat, his wife could eat no lean.  …
  • Looks great Tommy! Smoked meatloaf is one of my faves. I always make 2 or 3 loaves cause they disappear fast and don't go to waste. The leftovers are great and particularly as a sandwich. I would suggest using a foil drip pan on your plate setter ne…
  • The biggest standard sized rectangular pan that fits on an LBGE is a Jelly Roll pan at 10"x15".
  • Thanks again guys! Dyal_SC said: Snip...Ridiculous cook... and I mean that in a good way.   Well it was also ridiculous that I was doing it at -9 F. I thought the even colder and windier temps from the day before were going to be go…
  • ...and in our case the bucket is green and shaped like an egg.
  • Thanks guys for the comments. Ron I feel a bit bad when I see comments like yours. I'm sure it was somewhat tongue in cheek. You perfectly summed up what this is all about in one line: "At least I'm having fun". I never look at this as a competitio…
  • Thanks to everyone for looking and commenting.
  • You can get the Egg up to 700 (and more) either way. I know because I used to do Platesetter legs down with the Big Green Egg pizza stone set on copper plumbing T-s to create an air gap. After talking to some folks who were completion level cooks wh…
  • Thanks guys! Dyal I take that as high praise coming from the wing king. @Gman2 I am not so sure why it took me this long to figure that out One of the things I liked about the AR right after I started using it, was the way you could take the entir…
  • Thanks for looking and commenting guys!  @Ladeback69 The silicon dough matte is handy for helping to keep the counter clean. I roll it up and wash it off over at the sink. The rulers and diameter marks on it come in handy for measuring things. Not …
  • NDG said: looks awesome.  I got my dad some Snake River Farms KOBE burgers for Fathers Day . . . I assume they are similar? If they are truly Kobe beef burgers then they would have originated from 1 of 4 breeds of Kobe beef cattle raised…
  • Thanks to everyone for looking and your kind words,  I must admit I felt guilty serving anything frozen with that quality burger. But like many of you it seems, tater tots are a not so guilty pleasure. Jim
  • I agree with the 10 pounds answer, but let me add they may still take slightly longer. You are putting 20 pounds of cold mass on the Egg vs 10. So it may take a bit longer to get the Egg recovered and both butts starting to cook.
  • Very nicely done. Grilled pizza on the Egg is on of my favorites. BTW I am jealous, I can't seem to roll a round pizza pie to save my life. 
    in Five Pizzas Comment by jfm0830 June 2015
  • BBQ takes what it takes and is done when it is done. I typically do 5-6 pound pork butts and figure about 12 hours (2 hours per pound). But it wouldn't surprise me if it took anywhere from 10-14 hours. Some of it depends on the fat content of the pa…
  • @Scottborasjr thanks. The dish is a 9"x13" pyrex baking dish. It fits fine on a LBGE using the platesetter legs up or the AR with the grid on Level 6 which puts it about 1 3/4" above the felt line. It is close on the AR, so you do need to get it cen…
  • Thanks for the comments! This was definitely one of those dishes where the end results were better than the sum of the individual items.
  • As always, thanks to everyone for looking and commenting. It is funny the frittata post is getting more comments than the Breakfast Pudding post. I would have predicted just the opposite.
  • MMMMmmmmm. Downright decadent. And I am not saying that like it is a bad thing. Nicely done!
  • Thanks for all the kind words and for checking out the post.  @Eggpharmer The recipe I used is out of a grilled pizza cookbook so I can't really share. This recipe from King Arthur Flour is similar, but doesn't have the yellow cornmeal that the rec…
  • Grillin_beers said: Nothing beats pizza off of the egg.  It always impresses everyone.  I've had three friends go buy eggs after a pizza night at my house.   Agreed. My dealer has a customer appreciation event in the spring and again at …
  • And since it is healthier you can have even more..
  • Thank you sir.G&S is my website combining a picture section with about 600 picture posts and a blog I've been writing for 10 years now.  The last 3 years have focussed on my experiences leanring to use my BGE's. Please do stop by and pay it a vi…
Click here for Forum Use Guidelines.