Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

sarivers ·

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sarivers
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  • Buyers remorse ( eggcessories that are useless)

    SkinnyV said:
    Love C Q ... Always keeps it real....and frugal I'm with you on oven pizzas.... Bge burns too much lump not that much of a difference
    I got over the egg honeymoon some time ago. The egg does many things better than a kitchen stove. But, there are plenty of things that are just as well done indoors. And done a lot easier. While the cook stays a lot warmer this time of year!
    My wife can't count my beers as accurratly when I cook outside on my BGE.  Cooking without drinking is no fun. 
  • Egg ownership

    I can tell they are almost done.
    Yes, I time my cooks the same way. When my wife asks me how long it will take to cook something I tell her in beers, not time.
  • How old were YOU when you...

    59. I have been cooking on natural gas for many years. My grills have been connected to my house gas and I never had to fill a gas tank. I thought that was great but I had been getting more and more dissatisfied with what I was cooking and decided to get an egg about 3 months ago.  Sorry I did not do it 10 years ago. 
  • Brand new Big Green Egg owner -- a few questions!

    I've had my egg since February and do not have a cover.  It looks fine.  I cook on it 4 or more times a week though. 

    I have been using 2 different methods of lighting the lump.  Sometimes I take a BGE starter cube and break it in half.  Put half in the middle, lite it and have a beer.  I save the other half for another day.  Another method is one I learned on this site.  Tear single sheets of paper towels, stack them and put them in an empty coffee can, soak them with cooking oil, let them sit for a week then use 1 sheet in the middle of the egg for each lite.  If you search this forum you should find the directions.  I use this most of the time and it works great. 

    As far as temperature control.  This may be what I like most about the egg, other than the results.  With a little experience you will learn how much you need to open the bottom vent and the daisy wheel vent for every temp you want.  I don't use any artificial means to control the temp and have locked it on 250 F. for more than 18 hours without it varying more than 1 or 2 degrees.  The key to this is don't make too frequent adjustments. Give it time to stabilize after each adjustment. Don't open the top to look at how you are doing and don't stir the lump after you lite it.  Trust your dome thermometer after you calibrate it. 

    I'm learning that all this is really more simple than what we try to make it.  I don't get in a hurray.  I enjoy each cook.  I like to listen to ballgames or music and enjoy some beer during each cook. My biggest regret is that I did not get an egg 10 years ago.  
  • Pouring Down Rain But that won't stop me...Pulled Pork (Pictures Updated Throughout the Day)

    EddieK76 said:
    Starting the pulling process....The smell was amazing!

    image
    I just can think of anything that is better than pulled pork on the BGE.  Makes me want to do one this weekend.