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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

Baysidebob

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  • Re: Why are veggies so hard to enjoy?

     
    a wok is one of the cheaper accessories, i paid 23 dollars in downtown boston for 2 of them

    And a spider to put it on.  While you're at it you may as well order an adjustable rig combo.  There is NO END to this.
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  • Re: What do you do for a living?

    Nothing.  I'm retired.  I'm saving up for a felt-tip pen and some cardboard to make a sign: "Viet Nam Vet (true), please help."
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  • Re: Opinions requested

    I really admire the fine work so many have put into their tables but I just can’t wrap my head around the concept. My egg sits on a nest so I built a side-table. I call it a “work bench” not a “table”. My low, very low standard is park picnic table. Screwed and glued deck lumber, I can make another in an afternoon if necessary. It suffers grease stains, hot iron burns, fire brick scratches and spilled beer. When it gets too ugly I throw on another coat of deck stain. I do, however maintain it. I wipe it down with Lysol all purpose cleaner so the dogs will quit lickin’it.
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  • Re: roast beef for cold cuts

    I like bottom round as well.  Favorite rub, indirect about 375 or so dome with your favorite smoke, raised, pull at 125.  In the fridge overnight to chill.  Next day I run it through the electric slicer very thin.  Good for sandwiches/cold cuts; low fat; inexpensive and plenty to freeze for another time.  The only way to mess it up is go too long and low and dry it out.
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  • "Where do you get your briquettes"

    I'm driving through San Leandro, Ca. and see a BGE sign in front of a shop.  Wow, I'll finally meet another egghead face to face.  Inside it's all pellet stoves and fireplaces with one large BGE gathering dust in a corner.

    "You sell Big Green Eggs?" says me.

    "Yeah, theyre OK." says the owner.

    "I have a Large" I tell him.

    "Where do you get your briquettes?" said BGE dealer asks.

    "You use lump in them, not briquettes" I respond.

    "Why?" asks the store owner.

    "Too much ash, read the book" I advise

    "Oh, maybe that's what was wrong" BGE dealer says and yells to his employee, "This guy says to use lump in the Big Green Egg."

    With dealers like this BGE doesn't need enemies.

     

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