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Walt2015
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

jfm0830

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  • Nicely done indeed Dyal!! I recently found out more about those buns because there was an anniversary of their creation. The Howard Johnson's restaurant chain (Braintree, MA) contracted with J.J Nissen's Bakery in Maine to make those rolls for the H…
  • Thanks again for looking and the new comments.  Flipping the food as you would in a pow wok is not something that is in my skill set, but there is a second advantage to the pow wok. You are able to carry  and empty the wok with one hand and use a sp…
  • Best of Luck and Merry Christmas!! It will be a happy New Year. Post some of your results. Jim
  • Thank you very much for all of the additional comments. It's funny, This post got more comments two weeks after was posted then it did when I originally posted it. Jim
  • That is a really tough question to answer, and frankly at this point I wouldn't want have to make a choice. A lot of it is going to depend on you. Both books have excellent recipes and the big difference is the background information. Breath of a Wo…
  • Wow, I am having a total brain cramp cause I don;t know which one looks best, I keep scrolling up and down and up... Nicely done
  • Thanks to everyone for looking and commenting!! That was an outstanding meal. The only thing better this year was a Crown Roast of Lamb and a Crown Roast of Pork. The fact that this lamb chop recipe could compete with fancy roasts tells you somethin…
  • I never preseasoned it. The recipe on the BGE site for Chicago style deep dish pizza just has you swirl some olive of oil around the pan enough to coat the bottom and sides lightly. I've never had any burning or stickage problems.
  • Judy Mayberry said: I have an Android tablet. Do you have to buy the app to put it on a tablet? The Android App is available for free, there is a link on the Craftsy site for their mobile apps. It takes you to the Google Play store. The …
  • You're most welcome. This message board is all about us sharing what we've learned or discovered.  I now have about a dozen of those classes, 10 on food related topics and two on photography. I am self taught from books and seeing and hearing someon…
  • Thanks! This really was a simple stirfry. The only flavoring was the garlic at the beginning and a sauce made from a tablespoon of chicken or vegetable broth into teaspoons of soysauce. Plus some salt-and-pepper after the sauce was added.
  • Thanks to everyone for looking and posting comments about the calendar and my site. The calendar proved to be quite a surprise. I did it  as a fun thing for me and others want copies too. Who knew? I got a lot of help when I was starting out. The we…
  • Thanks for the kind words! Richard Fl said: Always like to see stir frying on the BGE.. Wonder how Village Idiot is doing?  He had some great cooks and videos. He sure did. He was one of the folks around here who encouraged me and got me…
  • Eggcelsior said:Excellent! This has been one of the biggest highlights of this forum since you've been here. Thanks! Wow, thanks mom, your check is in the mail!! Seriously, thank you that is very kind of you to say. And tx tulocay
  • yzzi said: Are they LED's? You'll probably never need to change them if so. I believe they are the standard Mini ChristmasTree Bulbs that have been around for the last 40 years or so. Of course I can't tell for sure because I can't get …
  • I saw these at EGGtoberfest and at the Mothership. While I don't have a use case for it, I can see plenty of reasons to want one. I was told on my visit to the Mothership that a lot of restaurants are using Minis, but would like more grill area in a…
  • Thanks everyone for your kind words and for helping me share my eggcitement. @johnkitchens That is a good point you make. I was excited about the first Egg, but it was a little scary too. I had never direct grilled with charcoal before. Plus I had n…
  • Great looking wok cook Dyal!! When I got my first Egg I never knew it would be good for woking, which is now one of my favorite uses for my Egg. From the looks of it you really nailed that cook. Nice job on the pix too, everything happens so fast pi…
  • Thanks again @MeTed .  I use Wicked Good Weekend Warrior which I like because it tends to be smoke neutral. I get to choose whether I want to add smoke flavor or not. With two Eggs, I had one Egg I used for all of the baking, and as much as possible…
  • @MeTed Thanks for your kind words. If you are looking for some other inspiration here are some other posts where I have baked brads, rolls or deserts on the Egg. It is a great baking tool. Chain Restaurant Rolls/Grilled Corn Pudding Irish Soda Bread…
  • Thanks guys! @Ladenback69 I hear you. In my case, the best thing I ever did was convince my wife to go down to EGGtoberfest with me last year. I attended a demo by Dr. BBQ while she wandered the cooking area. She met lots of people and tried lots of…
  • My wife and I will be Tasters again this year. Last year she said: "I get you!" after a few hours at Eggtoberfest. Not only did she want to come back this year, she asked to go to local Egg related events this summer and has been to 3 around here to…
  • I used a 10' x 10' EZ-Up pop-up tent for many many years before I had my grill gazebo built. I basically used them April through November. They certainly aren't meant to hold up the snow loads we get in a Norther New England winter. The first one l…
  • 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…