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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active

    Village idiot said;
    By the way, Meister, that word is German for "master", which smacks of Slavery or Male dominance.  I am offended by your obscene choice of a user name.

    I am sorry if my user name offends you, it was given to me by a close friend who's older brother was killed in a truck roll over. At the same time his younger brother became a paraplegic and I spent six months with their family at the Glenrose rehabilitation hospital in Edmonton. I have no idea why he calls me that but I wear it with pride, he is now like a younger brother to me. His older brother was one of my best friends and had it not been mothers day I would have been with them when the accident happened maybe dead. My friend life is too short to take shots at people you have never met. The world would be a better place if we would all just try to treat people, all people reguardlees of race or country with more respect. Really off topic and I am sorry for that. Now back to the BBQ!
  • Re: Cold Smoked New York Strip

    I have had my smoke house in my garage for about 15 years now. It has done a lot of sausage, pastrami and quite a few turkeys. The last 7 or so years I have found a love for smoked cheese and butter. That led me to cold smoking. I use a Bradley generator and with the size of the smoke house it does not raise the internal temperature of the smoke house much.My smoke house sits outside of the garage with just the front wall in the garage. I also try to do it on a cold spring or fall day. To be sure I always put trays of ice about 4 inches below what I am cold smoking. This loin came straight out of a cold fridge and was still very cold to the touch when it came out of the smokehouse. It was smoked for two hours, when it came out I put it in a large zip lock and put it straight back in the fridge for 24 hours. It did not smell too smokey when I took it out but by the next evening before I cut it up it had a nice smoke and spice aroma. A bout four years ago I built a second smoke house for the porch of my cabin. I re-fitted an old stainless steel fridge out of a hospital. You can see the Bradley digital smoker in the bottom corner. The smoke is drawn off the top by the pipe you can see at the side by an in line duct fan.It creates a vacuum so it does not smoke the room much. Besides smoke houses smell so good! This one is completely automatic and does it's job while we are out on the lake. Now I just need a second Egg for the lake.
  • Cold Smoked New York Strip

    I just cold smoked a New York Strip Loin in my smokehouse for two hours. I applied a wet rub and then let it sit in the fridge over night. Then I cold smoked it and again let it sit in the fridge over night. Can't wait to throw one of these on the spider.
  • Re: Smoked Cheese

    I have been smoking cheese for about 10 years now. I brush it with liquid smoke first and then let it dry. I do it in my smokehouse using a Bradley smoke generator with no heat. I always do it in the late fall so the smokehouse stays really cool. After 3 hours of smoke I let it overnight in the smokehouse and then shrink wrap it in the morning. Now after smoking I age it three years in the fridge. I have never had a piece go bad. The key to really good smoked cheese is the long term aging as it penetrates completely and any of that " sharp " pitchy taste goes away completely.
  • How Many Cunucks Out There ?

    Just wondering how many Canadians are on this form and where you are from? I myself am from Meadow Lake Sk. about 3 hours north of Saskatoon. I am just on the south side of the Boreal forest and most of our 100,000 lakes. We are still awaiting spring as there are still snow drifts higher than your truck around. I got interested in Egging after watching legendary  Canadian Chef Micheal Smith use one on " Chef At Home ". I knew then I just had to have one and three years later here I am. I have had my LBGE for just over a year and it is still a pleasure to use every time I fire it up. Can't wait for it to warm up a bit more to enjoy a cold beer and a pizza out on the deck instead of the garage! It has been a looooong winter.
Click here for Forum Use Guidelines.