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Last Active
  • Re: OT - What are you doing right now?

    Kinda late in life to discover the convenient USB port on the end of my iMac's keyboard.  d'Oh!  :angry:
  • Re: Franklin Barbecue Book

    SoCalTim said:
    I think what I want to know, what i've always wondered is, how or what does he do to make the best brisket on the planet?

    Serious question, does he buy beef no one else is able to buy? Does he use pits no one else has access to? Does he use a secret technique no one else knows about?

    There are quite a few seasoned experienced pitmaster's who run their own restaurants in Central Tx, how is he better than them?

    Hopefully someday I'll take the trek to Austin to find out for myself.
    I've tweaked my own brisket technique over the years, but I learned this lesson almost ten years ago, before I even became an Egger:
    There are variations in cows, in beef, that you have no control over.  Even if you buy all your beef from XYZ farm!
    I cooked two briskets, that I bought at the same time, side-by-side in the cooler, at the same time in my old water smoker.  One was my usual "damn good" level, the other sucked!  They were rotated during cooking, the ONLY difference between them must've been the cow they came from.  
    You, me, everyone else, even Mr. Franklin, have no control over that.  I cannot accept that any one restaurant can have a consistently "better than" product than anyone else.  I really have to believe its a result of Marketing, and "mostly good" product over the years.  
    My two-scent's, for what its worth.  
  • Re: OT - Friday Night Fodder - "Peak A55hole"

    TN_Egger said:
    ya think TP cancelled payment on the $50k check he just wrote?
    Which is only 1/9th or so of the total cost he's inflicted on the Taxpayer.
    And that total cost is much less than 1/9th of the total cost inflicted by someone else's golf, Mar a Lago, and various "pep rally" trips.  
    One of the most frustrating things about being a federal employee is knowing I can not only lose my job/pension, but end up in jail for a truly honest, single-line mistake on one of my travel vouchers, while those GS-15 and higher literally get away with murder with no accountability.  :anguished:
  • Re: Sanctions

    Let's stand in Kim's shoes for a moment, if nothing else, to stir the pot.
    - Years ago, the leader of the Last Remaining Superpower announces that your country, plus Iraq, and Iran, are an "Axis of Evil".
    - That Superpower then demands that Iraq cease their nuclear program.  They claim to do so, and let in inspectors.
    - That Superpower then invades Iraq, and crushes the regime and the infrastructure, kills their leader, to eliminate all the "weapons of mass destruction".
    - No such weapons were ever found.
    - That Superpower then demands that Khadafi (sp?) cease HIS nuclear program in Libya.  He does so.
    - Khadafi's regime is toppled and he is killed.  Not directly by the Last Remaining Superpower, but with an assist.
    - Iran is forced to cease its nuclear program.  They comply.  The new "leader" of the Last Remaining Superpower threatens to negate the multi-national agreement, even though that "leader's" own Secretary of State confirms that Iran is living up to the multi-national agreement.  Threats continue to rain.
    Now, back to my original statement in this post: you're standing in Kim's shoes.  
    What would YOU do?  Succumb to the Last Remaining Superpower's demands, only to be destroyed, or rush development of the only Club you may have?  
    Think about it.  
  • Re: Corn in the husk?

    If you're leaving the husk on the Egg's smoke buys you nothing.
    Cook's Illustrated just did an interesting experiment on cooking corn on the cob.  If the temp of the starches in the kernels reach 212 (boiling) they're hopelessly overcooked.  They recommended bringing a pot to boil, adding the shucked corn, then immediately killing the heat and leaving it alone; in ten minutes the corn is perfectly cooked.  What's extra-cool, is that 30 minutes later, the corn is still perfectly cooked in slightly cooler water (think, poor man's Sous Vide).  I'll be trying this tomorrow with my St. Louis ribs.  
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