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 3 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
1,403
Last Active
Roles
Member
Points
293
Posts
985

Comments

  • I spent the last 24 hours trying to post from my MacBook Air, iMac, iPad and iPhone. No glory. I couldn't even do a short reply, never mind a picture post. I just now restarted the MacBook Air and all was well again. Thank goodness I know enough to …
  • When I bought my third Egg the dealer assembled it for me and he told me the dome that originally shipped with the Egg was out of round and was 3/8" different in size than the lower half. He had tried for nearly an hour to get rid of the underbite. …
    in Need Advice Comment by jfm0830 June 2015
  • Whenever I am doing anything over 500 degrees, I always give my egg a thorough cleaning. I take out any usable leftover lump and put it into a foil pan. I then sweep out the ash drop and make sure all holes in the fire box are clear of charcoal. I f…
  • Two things come to mind when I see that set up. The first is make sure you can shut the lid with the stone and the pizza that high. This may interfere with the thermometer. Secondly while baked goods tend to cook more evenly up high in the dome, the…
  • Thanks again for looking and commenting, @lousubcap ROTFL hadn't heard that two car funeral expression before. I like it. @NCEggSmoker This recipe is from King Arthur Flour who is from the New England area and would know Hermits. Looks similar to …
  • Nicely done!! I love beef ribs, but for some reason I haven't tried APL's version. This post has changed this, thanks!
  • The corn pudding (and the ribs) look wicked good!! It is funny I was thinking of serving this corn pudding with some ribs I will be making in 2 weeks. Thinking has gone to I will be making this corn pudding with some ribs... 
  • I posted a review of it on my blog earlier this week. Here are my thoughts on the book: Smoke It LIKE A PRO review
  • Thanks for looking and commenting guys. @paqman I have met Eric Mitchell and tasted some of his dishes at half a dozen Egg related events here in the New England area. This stromboli was one of the things I had tried, so I knew it was going to be g…
  • Great looking cook and great photos as usual!! All of these stir fries this weekend have me drooling. You should get yourself a 19: long Wok Chuan for stir frying and then you won't need the gloves while cooking. The gloves will still come in handy …
  • Thanks guys!! It was really really good. I am usually a harsh critic of things I make and I had zero complaints about this. Once I substituted peas for lima beans that is. @hapster The recipe said it served 16 which is about right for the size bowl…
  • Thanks Jason. I am glad I had the time to get back out to the Egg.
  • Nicely done and welcome back. I think about you every time I fire up my wok. Thanks again for all the help and encouragement you gave me when I was starting out with Stir Frying on the Egg. Jim
  • Nicely done and I love the video!! Your wok was hot and singing.  Before reading the comments below your post I had something I was going to say. I noticed you were using a regular  spatula and I thought that has got to be wicked hot doing it like t…
  • Ozzie_Isaac said: Wowza.  I love creme brulee.  Never realized how intense the prep is. Well done sir. What is the yellow pad in the bottom of your pyrex? Oops I missed your question. The pad is a sil pat silicone pad that I often used…
  • I was taking some Brunswick Stew I made yesterday afternoon on the road, so I didn't see your question when you originally posted it. I am going to offer up  and addition tip. I never have need for the third food probe, so I use it to add an outside…
  • @lousubcap If what you do is working for you then that is great. The bottom line is how the food turns out. I can work with a temperature differential but the problem is that differential varies wildly in the coldest weather. I don't know what the …
  • @Jeepster47  Thanks and yes the same thing is true with direct cooks. I don't worry so much about those. I get it in the general ballpark with the dome thermo but hold my hand over the grill and do the 1-Mississippi, 2-Mississippi count test. @lous…
  • Hey Dyal! Looking grate as per usual. Inquiring minds want to know...What is the Raichlen pic thing? Jim
  • While it could be some of the things mentioned, I found huge differences too using thermometers that were calibrated correctly. About a year ago I had trouble making Holiday baked goods in November and December of 2014. The identical items had come …
  • The prep isn't really that bad. only 5 ingredients. You just need to make sure you heat the egg yolks and heavy cream up slowly and don't let it come to a boil so you don't make scrambled eggs. The rest of the prep is just mixing the two batches of …
  • @RRP  Thanks. Yeah I did lock the legs in but I found it fussy, and was a bit tight for space and the  sloped legs seemed to get in the way. I stopped using it way before I ever found out about the AR. My turn for a suggestion for you. I have a roa…
  • That is definitely the intended behavior. In earlier versions of CyberCook you had to go into the general setting for your iPad and turn off the setting to Auto-Lock the iPad after xx minutes. This allowed you to  keep CyberCook running in the front…
  • I have found this thread to be very interesting. One persons junk is definitely another one's treasure. For me I use the CI grill grates, the Half Moon CI grill griddles, Maverick ET-732, the spider all the time. There were more but I am too lazy to…
  • I have 2 AR's I share between my 3 Eggs. For me I liked the way the oval stone gave cover and protection to longer cuts of meat like ribs. The other thing I like is depending on your set up and what other shelves you are using, you can use the space…
  • @grege345 Thanks for your kind words. I know what you mean because I see myself making things all spring and summer from this book. Just about everything in it looks great. When I was writing my blog entry I started listing some interesting/typical …
  • Great food, great fotos! Very nicely done (as usual) Jim
  • @KiterTodd the chuck rost turned out awesome. The cooking method had it jiggling like jello when it was done (meaning extremely tender) and cutting across the grain fairly thin helped too. The rub was excellent! But if you have folks who don't like …
  • Wow! Thanks to all of you for looking and your kind comments!! It is sometimes interesting to see which posts prove popular. To me this was a fairly routine cook using a relatively low-cost meat. But it has been very popular here, whereas other cook…
  • skellis614 . The answer to that is yes and no. If you want to see a line on the graph showing Fan Output as a percentage the answer is no. While you are cooking the Control Panel has a display as part of the Pit Temp settings that shows fan output. …
Click here for Forum Use Guidelines.