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tays44

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tays44
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  • I went out to my buddies ranch this weekend just southwest of Fort Worth. Found some really cool pieces of mesquite. Brought them home and plan to use one of the pieces for a handle. 
  • Wooly Swampman said: Here is another that had some bark still left on it. Came out pretty neat. Impressive!
  • Zmokin said: henapple said: Mesquite. ..Tom...I'll try to find his email.  How come some Eggs have a big long 3 screw handle and others have a smaller 2 screw handle? I believe newer models have long handle. Not sure wha…
  • johnkitchens said: My uncle is a cattle farmer here in GA. He has close to 3,000 head of cattle. He has a big cattle sale in the spring. People from all over the country come down for it. It is a three day event.  Wow that's impressive.…
  • johnkitchens said: I like your avatar!  Thanks. Not mine unfortunately. Although I do work in the beef biz. 
  • johnkitchens said: Where are you located @tays44?  Dallas area 
  • Thanks for the tip. Will be my first real woodworking project of any kind. If you can even call it that. 
  • RRP said: tays44 said: Hey guys, I know there have been a few threads with photos of people's custom handles, but nothing very recent.  This is my next project and just looking for a little inspiration.  I know I'm going to use a cedar…
  • Indirect, skin down, 300* for 30 min. Will be perfect. I run with honey and old bay.
  • I sell beef and chicken to restaurant chains and retail. Makes egging pretty inexpensive.
  • I cooked some corn yesterday.  Had them soak a couple hours, peeled back husk, removed silk and then did my seasoning.  Seasoning consisted of coating corn in Hellman's Mayo, then applying my concocted seasonings blend (salt, pepper, garlic powder, …
  • i have a large bath towel wrapped completely you think thats sufficient? TexanOfTheNorth said: @tays44... you should have enough towels in the cooler to completely fill the empty space; both under and over the brisket. Properly wrapped and t…
  • I didn't chase too hard. I got meat on there and waited it out until I was comfortable with it staying at 225*. I woke up about 8:30, 7 hours into cook and the egg was at 250* and the brisket temped out to 195*. Kind of sucked because that is about …
  • Ok that makes me feel better gator. I walked away for 20 min while at 225 and came back and was at 200. Not too great of a feeling.
  • Hey, sorry if I did.   I've saved a bundle through these fine folks on the forum.  Over time it's worth it. I was referring to the city, not you as a person. Haha. Test tube shots are the devil on a bachelor party!
  • I just opened it back up it dropped to 200 or so. Opened the dome after a few min of being open and could already see hot coals. It's still alive. Just want to get it comfortable and crash!
  • Good tip. Thanks. Nola cost me some hefty cash last month by the way.
  • I sell beef for a living. I can tell you that with a brisket, the way the muscle is treated during the life of the animal it doesn't really matter amongst grades. As long as you're using a graded piece you can almost rest assured its from a nice, fa…
  • Makers and sprite zero
  • Also I don't see any glowing from the small opening I have at bottom. Hell, did I kill my fire? I made sure to get it good and hot before I started bringing it down.
  • Flower Mound, TX
  • SoCal_Griller said: Umm I know I'm going to regret asking this, but...whats a deckle?  Is that like a dekfer? deckle more commonly known as the point.  point has more fat mixed into the muslce than the flat.
  • http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&navID=MarketNewsAndTransportationData&leftNav=MarketNewsAndTransportationData&page=DailyBeefReports Just go here, can see the market reports on beef.  Click on …
  • good lookin ribeyes there
  • Meat glue isn't bad for you.  It costs a fortune on restaurant level, but on the manufacturing side it can help you quite a bit to achieve higher yields, so can be money well spent in some cases. Your tenderloin looks good.  Looks like you only cut…
  • just because its an awesome pic.....cooked this up a couple weeks ago, 400* griddle indoors. 
  • Good cook! Beef, keep it simple, always.  Whether you're smoking or grilling.  No need to change cook set ups during and all that jazz.  Just cook it to desired internal temp.  The bigger the piece of meat, the lower the temp.  Steaks obvioulsy coo…
  • I prefer a burger done not on open flame but on a flat top/griddle.  To me, easier to manage, get a nice carmelization, and you can keep all that yummy grease in tact.  If you are running into dryness on the grill, which is easy to do, i like to tak…
  • get some big, thick cut ny strips.
  • I ended up with bge brand. Place I went was $25 and only alternative was some ozark brand or something 10 lb for $10. Don't mind spending the money was just curious on alternatives.
    in Coals Comment by tays44 February 2013
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