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Spring Hen
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Spring Chicken

Check this out for Mini ideas. Spring "Mini Makes Good" Chicken Spring Texas USA

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Spring Chicken
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  • Found Money

    About 3 weeks ago our neighborhood news letter suggested we check with the Texas Unclaimed Property office to see if we might have some property or money due us. 

    I've checked in the past in Texas and other states we've lived in and didn't expect to find anything but I did find an uncle in Mississippi who was due about $40 from his Telephone Company deposit from decades back. 

    I also found another McMillin here in Texas that I know who is due three different amounts totaling nearly $300. I sent him an email. 

    Surprise! for me. There was $30 of my money just waiting for me to claim it. This was from about two years ago when a credit bureau charged me for services I didn't sign up for. So rather than send me a check to the address they had on record, they sent it to the Texas Unclaimed Property office. I'm guessing they didn't like that I challenged them about the services I didn't request. 

    Anyway, the check arrived this week and we promptly cashed it and went to lunch at a nice Mexican restaurant. It paid 75% of the bill. 

    To me it was 'found money' because I had no idea that it was just sitting there waiting for me to ask for it. 

    So, I'm now suggesting that everyone check to see if they may have funds waiting for them. It could be nothing, but it could also be a small check that covers lunch, or maybe a huge amount left to you by an unknown relative or friend who simply didn't have your address. 

    Worth a shot. 

    Just Google your state's Comptroller's office. It's probably listed there. 

    You're welcome. 

    Spring "Thirty Dollars Richer Just For Asking" Chicken 
    Spring Texas USA
  • Re: Sous Vide Prime Ribeyes Seared On GrillGrates

    GregW said:

    I did a Sous Vide ribeye a couple of weeks ago. I don't usually like them prepared that way. I tried a different approach this time. I cooked the steaks to 100 Deg F in the path and finished over very hot charcoal.
    Cooking to 100 Deg in the path allowed me to cook the steak longer over the charcoal. To me this gave the steak much better flavor.
    That's pretty much the "Hot Tub" method.  My hot tub is typically around 100° when my aches and pains need help.  Years ago I tossed a vacuum sealed steak in the hot tub and let it 'cook' for about 45 minutes or so while the Egg got hot. When I tossed the steak on the grill (probably 500°), it only had to come up about 27° more to reach the desired medium rare I wanted.  I seem to recall that I seared one side 3 minutes, then the other side 3 minutes, and then shut both vents to let the steak dwell 3 minutes.  I just remember it was among my best steaks so far when I tried it.  

    I might try it again.

    Spring "Me Thinks I Just Felt A Muscle Ache" Chicken
  • Re: What makes a good cook for an eggfest?

    Spring Hen and I have been to over 75 Eggfests and/or Egg related events all around the country.  We've even stayed at fellow Egghead's homes.  We even hosted a few Egg related parties here at the Chicken Ranch.  I have video's of most of the Eggfests we've attended.  

    As busy as we've been, there are some who have been to many more than us.

    Back when a 'successful' Eggfest was 100 or more attendees, life was pretty simple and affordable.  We could pack what we needed in the trunk of a compact car and put on a pretty good show at an Eggfest.  And we had plenty of time to meet other Cooks and get to know them.

    Nowadays, Eggfests of a thousand or more participants are becoming common place. Cooks need to take all kinds of gear and partially prepared food, stay in rental houses instead of hotels so we have access to a kitchen, and staying extra days to enjoy with friends.  We plan longer, spend more and work harder than ever before.

    We need two or even three Eggs at Eggfests just to cook what we plan to serve. And multiple Eggs at home are common.

    Many have invested in RV's which they use for both Eggfests and family weekends, always with an Egg at the ready no matter where they park for the night.

    The quality and quantity of food we prepare and hand out to strangers has gone from 'fast food' quality to 'five-star' restaurant quality.  

    Serving on cheap napkins has evolved upward to serving in special containers purchased specifically for our handouts.  Even the grid lifters, tongs and spatulas are custom made, as are some highly detailed, laser cut grids.  Yeti coolers replaced styrofoam and we are picky about the grades of meat we give away.

    A high quality camera has become a 'must have' accessory to any Egghead who wishes to share their cooks with fellow Eggheads on multiple forums.

    The list of what makes for a great Eggfest for Cooks and Tasters alike goes on, most with considerable expense attached, but when you get right down to it, does the expenditure justify the reward?  I think the answer is obvious - YES! Or most of us would have dropped out years ago.

    Given the tremendous popularity of Eggfests, especially here in Texas, we finally came to the conclusion that we spend a lot of money on Eggfests.  No surprise there.  

    Are we going to change anything?  Probably not.  Our reasoning is like everyone else's - it's fun, we eat well and we get to meet some really, really nice people who share our passion.  

    That's the reward, and it's priceless.

    Spring "Did Someone Say Let's Have An Eggfest?" Chicken
    Spring Texas USA

     




  • Re: OT - Blackstone - Which one?

    I have the 36" and love it.  I don't believe the 17" would meet all of my needs, and it's not likely that I would ever transport it anywhere.  I purchased the cover (it's high quality and worth the price) because I wanted it on my patio close to my outdoor kitchen.  I rigged up a loop on top of the cover (used an old belt buckle and sewed it in) so that I can easily lift the cover off and hang it on the wall nearby but out of the way.  I also made a folding arch to help hold the cover up so rain water could easily pour off the cover.  

    I frequently make breakfast on it and even have posted a few photos on this and other BGE sites.

    I'm getting ready to re-season it properly this time.  It shouldn't take long.

    Cleanup is a snap.  Just pour a little water on it to deglaze any really stuck on stuff.  Most of the time you can just wipe it off with paper towels, but if it requires a little elbow grease, just scourer it with one of those grill top scrubbers and wipe up the crud and toss.  Very easy and quick.

    So far it has made excellent pancakes, fried eggs, meats, fish, hashbrowns, burgers, even some stir-fry.  

    Oh, and you will quickly catch on to how and what temperature to cook at.  

    And if you are thinking of getting into Sous Vide cooking, it works really well to sear some foods that you may not want to fire up an Egg to do.

    I consider it a good investment.  I say go for the 36"

    Spring "Blackstone Egghead" Chicken
    Spring Texas USA




  • Re: Game of Thrones

    Yes!  Big Fan!  Wouldn't miss it!  But I sometimes have to listen with my headphones in order to understand the dialog.  The plot is very clear - Just about everyone would be King, except for the disruption caused by all the others and a few dragons. 
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