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NautiRogue

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NautiRogue
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  • It's a fresh, raw ham.  I had to special order it from my butcher. I tried a pre-cooked ham on the BGE shortly after I got it last year, and it frustrates me when my wife tells me that it's still one of her favorite things that I've cooked on the …
  • That sounds good to me, @DMW!  Any thoughts on cook time at 200?
  • Can't say that I've ever done a crown roast, but I was in Fresh Market the other day and saw a cooking magazine at the checkout lane that caught my eye.  "Holiday Entertaining" from Cook's Illustrated (CooksIllustrated.com) had an edition that highl…
  • Port forwarding and network configurations of this type aren't for the feint of heart.  As a network engineer, it's pretty much all in a day's work for me, but for the layman, I can understand that you'd have some issues.  I'm sorry that the BBQ Gur…
  • Charlesmaneri said: NautiRogue do you leave the fan on your Egg all the time or do you take it off when the cook is done ? I would think that if you leave it on condensation forms as the Egg cools down and that might be your problem  I…
  • I have a Cutco slicing set that I love.  The handles of the Cutco knives just feel so right in your hand.  But my most useful knife when I'm prepping the meat is a Wusthoff fillet knife.  It's great for trimming and skinning.
  • Just cooked some burgers for the kids.  30 degrees in central Indiana with 3" to 6" of snow predicted for tonight...  It's already coming down.
  • I have the CyberQ Wi-Fi, and I love it.  I'm a network engineer, so I have some technical experience that may help me out with the config to be able to access the device remotely, but it woks well, and I'd highly recommend it.   I have no experien…
  • Here's a situation that I'd like to hear if anyone else has experienced with the BGE and a BBQ Guru device or any other controller.  Last weekend, I had thrown a 19 pound pork butt on for some good pulled pork.  It was a very cold morning, probably …
  • I've already emailed the vendor with this suggestion, but I have the CyberQ Wi-Fi and I'd like to be able to give the URL to party attendees so they can monitor the cook as it progresses.  Right now, the only way to let them see the progress is to g…
  • Sorry, Texan.  It seems that IE11 doesn't want to work correctly with this forum software.  I've edited it in Chrome and it worked better.
  • I'm interested in doing a goose cook this weekend as a trial run for the holidays.  How do you cook it, gdenby? gdenby said: Once a year I do goose. At present, there is only one place in town that carries it, and the price is really hig…
  • Hi guys! This is Mrs. NautiRogue and I am wondering why you couldn't butterfly the shrimp and then grill them indirectly. If we skewer them instead of grilling them, butterflied, over direct heat, will that affect the cook time? We have never tried …
  • I've had my EGG for a year now, and it's been used fairly heavily.  My gasket isn't peeling away, but it did fuse once, and I had to slip a painter's tool between the dome and the base to pry it open, but it did come open cleanly.  These days, I am …
  • Well, September marks my true 1 year anniversary with the EGG, so I decided to give this a try.  I was surprised at how little ash really had accumulated between the shell and the fire pit, but the holes definitely had some substantial clogging.  Th…
  • Yep.  Good advice.  The Thermapen is already on order!
  • A simple steak and potato is all that's necessary to make an amazing evening meal after a long day/week at work!  Well done!
  • And while most of our clan thought the meat was an utter failure, our youngest turned into a little caveman and loved every bite!    
  • HUGE FAIL.  Not because of the recipe, but the meat was just not done.  I had probes in all three pieces of meat, but the CyberQ was reading things completely strangely.  The breast went from 111 degrees to 170 and higher in 3 minutes. I reset the…
  • Legs are done! The moment of truth is upon us!
  • Breast done. It's going inside to rest while the legs finish up. I ended up rubbing both legs with Dizzy Pig Swamp Venom, but mopping one (mine) with the Hot Bone Suckin' Sauce and the other with Sweet Baby Ray's. it might have a bite from the swa…
  • Here's the breast before it went on the grill. 
  • I had the same issue after a cleaning burn last night.  I used a painter's tool (similar to a putty knife, but with cut-outs to open paint cans, and the blade is thicker and more sturdy) to pry the gasket apart.  It only took fitting the tool throug…
  • You won't be disappointed, Trini.  I took a BGE smoked turkey to my mother-in-law's Thanksgiving last year...  It almost killed her, but she admitted that the BGE smoked turkey was better than hers!  Just make sure you brine it and include the aroma…
  • Foghorn said: Chris_Wang said: Don't slice until you are ready to serve. Have a great weekend! +1.  However, you have to keep in mind that when reheating a big hunk of meat it will take a while.  The last cooled, cooked packe…
  • Plate setter is stored either inside the egg (when I've used it for the cook), or under the egg on the cedar shelf.     The baking stone is stored inside the cabinet in a plastic storage tub along with my Dutch oven, cast iron, and other outdoo…
  • bfwilson said: Where did you get the lights? Are they weatherproof? OK, I got the lights at Menards.  They are Patriot Lighting Pylos lights.  (http://www.menards.com/main/lighting-fans/outdoor-lights/landscape/pylos-1-light-31-silver…
  • Uhhhh...  I've never had lamb before.  Sorry, it was not a hit with my family or myself.  That's one that I won't be doing again.
  • Gonna try the leg of lamb for the first time today.  Really?  Only 3 hours?   I'm also going to be in NOLA next month for the Women's Final Four.  Please have some good weather and some good times waiting for me!
  • I miss sun, skin, sweat, and swill out on the lake!  Yeah, this weekend is our way of breaking up the dark days before launch in April. Fire up your Egg and melt some of that crap away!
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