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SaltySam

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  • Nicely done!  Briskets are finicky and you nailed this
  • My kid would go ballistic if I got ahold of this sauce recipe.  He loves Sarku.  I'll be following this closely.  
  • +1 on cinnamon rolls with chili, however it's not popular or even understood anywhere else.   It's a Nebraska (and apparently Colorado) thing.  Even the schools serve chili like with cinnamon rolls.  The spicy chili pairs well with the sweet roll.  …
  • I love Belgians as much as I detest IPA's.  
  • Rochefort 10...ppppsssshhhh Rochefort 8 is where it's at! 
  • One terrible tradition in the AF is moustache March.  I didn't shave above my lip, but I wouldn't go so far as to say I grew a moustache.  There were maybe 30 total whiskers, all different colors, growing in different directions.  A one star general…
  • I went to a cool place in Pensacola called The Old Hickory. It's a whiskey bar, and their signature cocktail is called (oddly enough) The Old Hickory.  The recipe is:  THE OLD HICKORY Buffalo Trace, Dolin Sweet & Dry Vermouths and Bitters. Served in…
  • Have three more of those losses, and you know how Nebraska feels.  Brutal.   Michigan is still scary good. 
  • @texaswig it's alarmingly simple.  You can either build the mold and then flip the table top out, or pour in place and hard trowel the top.  That website diypete.com has about 8-10 different concrete projects showcasing both methods.  I'm glad I too…
  • Dude...like, whoa.  I'm going to wait a few days to post pics of mine. 
  • This looks great! What color stain did you go with? Anything at all, or just a urethane?  I really like the 90-degree grain swap under your Egg.  I imagine it's for structural reasons, especially since you covered it with the tile.  Still, that one…
  • Nice work!! That came together quickly!
  • Mine is being built as I type this. Cedar table in the back, pre stain.  Concrete top is still curing in the mold in the foreground.  I still plan to stain and seal the table with spar urethane.  I'm debating on whether or not to acid stain the conc…
  • @NCSmoky your view is beautiful!  If that's your backyard, you are one lucky man.  Whereabouts are you?
  • Sometimes the simplest answer is right in front of my face.  This might explain why I can't find my keys when I'm holding them, or my sunglasses when I'm wearing them.  Sheesh.  Thanks for the tip @scottn83 
  • Beautiful table!   I'm considering a concrete top for my table build.  One question I had was heat resistance.  I'm not concerned about the ambient heat from the Egg itself, but more about the top of the table.  For example, if I took the adjustable…
  • Did the same thing a week ago.  It was super easy, and Ron's instructions were spot on.  I only had 1/2" of gasket remaining after covering the base.  The first cook was a smoked chuck roast.  It held rock steady at 250 for 7 hours.  It would have g…
  • Wow!!  I caught a yellowfin in Japan that I swore was 50lbs when I felt it hit.  It came in at just over 10lbs.  At 150lbs, I can't even imagine the fight in that monster.  What a blast!  You and your son will remember that forever!
  • I'd like to see how you cleaned your wok after a cook like this.  I'm kind of joking...but mostly serious.  Anytime cornstarch meets my wok, it's a recipe for black cement.  I have a feeling mine needs to be re-seasoned, but I'm not sure.   This or…
  • +1 on the hummus.  Occasionally I'll find the combo pack, which is four different kinds:  original, garlic, roasted red pepper and scallion.  The scallion is the bomb.com you may have to fork over an extra dollar for the Charles Shaw.  Round these …
  • Slept in until 10:00, coffee with peace and quiet until noon when my teenage boys came downstairs.  They gave me some gifts, to include a new paella pan and a French press coffee maker.  I made Green lightning shrimp tacos for dinner and then we wen…
  • If you have any leftovers, eye of round roasts make killer roast beef sandwiches.  Just partially freeze it, and slice as thin as possible.  A little mayo/horseradish combo, maybe some fried onion strips.  Booya.
  • Five total posts and this guy gets an SGH seal of approval.   We got a heavy hitter here, folks.   Welcome, and love this story.  Good work, buddy!
  • My kid carded his first ace after only four months.  I was proud, but crazy jealous. I'm going on 22 years with zero.   Congrats! Love the hashtag!
  • Another Mattman post bookmarked.  Thanks man!  I look forward to making this one. 
  • I like to cook chicken indirect, and I've had better luck cooking at higher temps, around 400-425. I find it stays juicier if I cook it hot and fast.  I also pull the bird off at 150, and let the carry over bring it up to temp.  I don't tend to go a…
  • Another gem!  How thick did you cut the eggplant?  How long did you let them cook?  Temp?   This looks perfect for a light summer dinner.  
  • Long shot...but did you ever fly in the Air Force?  Whidbey Island? no, this is not a second marriage proposal.  Ha!  Welcome me to the fun!
  • I am a huge proponent of the reverse sear.  A while back I made a post that asked "What's your kryptonite?" because I normally overcooked steaks.  I got a lot of advice to go Reverse.   Complete game changer!  I typically roast somewhere around 275…
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