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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Sundown

Somewhere in Massachusetts

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  • Re: Triglyceride Diet - or - how I'll lose 30 pounds in April....

    Had some pretty 'elevated levels' a couple of years ago and my doc recommended something that sounded like what you're talking about.

    So, I talked to a nutritionist and ended up with smaller portions of most of the foods I like.

    Regular trips to the gym with real workouts. (the hardest part I  might add)

    Then came the clincher, real oatmeal for breakfast with a small amount of brown sugar, two teaspoons of cinnamon, and two tablespoons of cocoanut oil - every freeking morning!

    At the six month blood test there was a "significant drop in my triglycerides" and at the twelve month exam the doc said, "Your cholesterol readings are better than mine and today I'm on a maintenance dose of Lipitor.  

    By the way, the oatmeal thing has become a habit.
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  • Re: About to do my first low and slow Pork Butt

    I've kept my shoulders in the cooler wrapped like Jethro said for nearly 6 hours. When I went to pull it it was still blazing hot! So, if you wrap it right and you have a good cooler then you'll be fine. Good luck!

    PS fill the firebox to nearly the top of the fire ring then you can sleep through the night.
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  • Re: First Spatchcock Chicken

    Blassiter said:
    Direct and I raised the grate to reduce flare ups. Cooked at 375 for just over an hour. I used the Maverick thermometer to keep an eye on the temp. I still do not have confidence in it holding a steady temp. I constantly have to play with the top vent to stay in the sweet spot. It either creeps up or down throughout the entire cook. Not sure I would ever feel comfortable leaving it unattended unless I get one of the devices to regulate temp. 
    You'll get used to temp control in no time at all. When I got my Egg my dealer took some time when we were in the shop to show me about where to set the lower vent for 250° and 375° then suggested I spend an afternoon just playing with temp control and not cooking.

    I did as he suggested and it help! These days I can pretty much "set it and forget it" with very little playing. Overnight cooks have gone unattended for the last 7 or 8 years. And, no, I do not own a controller and don't want one.
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  • Re: OT: All Good Truants Must Decide

    stike did a similar take off using the same film several years ago. It was funny then. Today? Not so much.


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  • Re: First Steaks tonight on the BGE

    Sear and dwell is the way my wife and I like our steaks and when we have company searing at 700º or 800º is always a hit. Then choke the fire off and dwell for 4 or 5 minutes depending on the steak thickness.

    Best part is the 'burp' when I open the dome!! I can usually get a flame out the top a couple of feet long that impresses the crap out of everyone.

    Never was sure why people did a reverse sear I get great grill marks every time the way I do it.
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