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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

TN_Egger

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TN_Egger
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  • Re: Sunday Burgers

    I like mine with ketchup and tomato, heinz 57 and french fried potatoes, big kosher pickle and a cold draft beer.
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  • Re: Thermapen????

    robnybbq said:
    Does anyone know if they need to be calibrated? 

    I did two cooks this week and was dissappointed in the results going off of the Thermapen readings.  Steaks cooked to 140 were raw in the middle and steaks cooked to 160 were medium rare.  Did spatchcock chicken last night and it took almost 2 hours to cook the chicken (thighs to 180) at 400 dome.  and the chicken was dry. - Over cooked IMO.


    Sounds like you were measuring the outside of the meat.  Try stabbing it in the side of a steak.  You want to find the coolest reading you can, and that's your internal temp.  Don't be shy - stab it like Lizzy Borden.

    If you chop at it like her, the meal presentation might suffer. At least you'll be acquitted of the charges.
    Or (unlike Lizzie) you could eat the evidence.
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  • Re: i know i should but i need assurance

    Do it!  If after cooking on it for a while you decide small is the way to go then you might be able to sell it for a profit and put that money towards a small.
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  • Re: New EggHead please help!!!

    Before buying a platesetter, consider an adjustable rig that includes a ceramic stone for indirect cooking.
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  • Re: SideKic update

    Prolly woulda been perfect if you'd used the Mangrates...
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