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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

adajmk

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  • Thanks.  I was actually thinking of the Lodge seasoned cast iron not the enameled.  I have an old lodge seasoned skillet but my previous stove top was glass and I was told not to use cast iron on a glass stovetop. So that skillet has been in the clo…
  • Chris, let me know what you think of PassionFish.  I am in the northern Virginia area as well and my wife and I have heard good things about it. Jon
  • After destroying a brisket I took the plunge and invested in both the thermapen and the TW8060.  Love them both. I never had the maverick but was worried after reading some reviews by people who burned them out so I invested in the 8060. Would be ha…
  • Went with the wicked good.  Picked up 5 bags yesterday and smoking my first 6 pound chuck roast today.  Got the egg at 250 and shooting for early dinner. 
  • Thanks.  to take advantage of the coupon at ace though i would need to buy 5bags of wicked good so it is a commitment to use that brand for a while. 
  • I just picked up a thermapen that is awesome.  It is the special edition one with the flames which is known to be the fastest one they make. I also got a thermocouple 8060 as well. I really like them both, but they are not cheap. The two combined se…
  • Update - thank you Google and the naked whiz.  Had a panic attack earlier tonight when i got stuck at 165. Then I learned about plateaus.  Feel better now (just really hungry).  Still in a plateau, but my heart is hovering around 250 so i guess i ju…
  • just learned a very important lesson. I need to calibrate my dome thermometer. Wow.
  • it's a flat. Got the egg started and the brisket just came out of the fridge
  • Tomorrow will be my first cook with the 8060. Will let you know how it goes.