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Sammi
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Canugghead

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  • Re: What's your biggest BGE Bonehead Mistake? Mine killed 2 10lb butts.

    rtbarry said:
    It's a small metal slider that can close off the airflow between the fan and the pit door. Some people never even notice it. I'm thinking of welding it open :)
    I like Stoker's hinged flap door design, it opens automatically when fan runs.  Of course one has to make sure the fan is not attached upside down!
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  • Re: Super Easy Inexpenive Table

    Nice! I stole the picture from your comment on HD feedback

    image.
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  • Re: Not another spatchcock...

    DMW said:
    ... The salt had absorbed all the drippings and I simply wrapped the edges of foil in and dropped the foil/salt/grease in the trash.

    It's kind of gross, so I won't embed the image, but the thumbnail is there if you want to see what it looked like.

    wat? you didn't save that to brine your next bird?  =))
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  • Re: Turkey breast low and slow

    @hondabbq
    For Christmas I did the full recipe ... did the leg roulades in sous vide, then quick deep fry to crisp the skin. For the first time, dark meat including the usually hard-to-chew drumsticks, was gone before the breast!

    btw, let me share with you how 'smart' I was 20 years ago:
    Bought a fancy schmanzy Quasar convection microwave, stuck a turkey in it and left the house for apple picking.  Hours later we returned home to a smoky kitchen and the big bird was starting to char. The darn thing could be on fire if it was unattended for another 15-30 minutes ;((  Live and learn.


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  • Re: Turkey breast low and slow

    @hondabbq
    (for your amusement, I just edited my post above with an episode!)

    Yes I used needle nose pliers to yank out every tendon and incorporated the drums in the roulade. I have all the time in the world!  Just did a dozen of lollipop chickens two nights ago, with every tendon pulled!

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