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

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mcypert09
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

ChokeOnSmoke

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ChokeOnSmoke
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  • Re: Sunday Stir Fry

    Looks awesome!  I assume you boil your rice before throwing it in the stir fry????  Im still trying to get myself up to speed with the wok. 
    Yup, wife made rice indoors ahead of time. The rest i do in groups (meat, couple types of veggies at a time). Combine everything back together at the end with the rice & sauce.
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  • Sunday Stir Fry

    Got the wok out tonight.
    Steak, broccoli, zucchini, shrooms, jalepeno, water chestnuts, sprouts, rice.  Grape seed oil.  Full on heat. 
    Really tasty, have to make the time to do these more often...

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  • Re: Lump Reducing Ring for XL?

     I use mine on every cook.  The main reason I use one of these is because I attached a grid to the bottom of the fire ring with 2 large washers and then you can shake the ash out after each cook.
    It also creates an "indirect" area around the outside of the grid when grilling.  I put things like potato wedges and many other things I don't want direct heat underneath.

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  • Re: REPLACING MY FELT GASKET FO RTHE FIRST TIME....

    @Skiddymarker - I respect your decision not to use a Rutland.  Everyone needs to do their own research and then make a decision they feel comfortable with.  My comment on acetone was more geared toward meaning it was unnecessary to use acetone (paint stripper much easier), more than I don't want chemicals soaking into the ceramic.  I'm glad we all have different ways of doing things or this forum would be mighty boring.  Cook on my friend!!
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  • Re: My Chuck Roast Results


    Clods / Chuck roast will come out perfect every time (easy pulling) if you cook them at 250º grid temp and take them to 210 -215º (the most important part of this is the finishing temp).  No need for foil or overthinking it, keep it simple.  Trust me, I do them all the time, my favorite BBQ meat.
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