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

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Skiddymarker
stemc33
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

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  • Re: Daddy Daughter Date Tonight...

    Great meal. Elise is a lucky girl to have you. 
    and you her....many her age are out with friends and you would be home alone with the dog(s). 
    My gal, now closing in on 40 seemed to always enjoy our daddy daughter date night, most memorable was seeing the rock opera Tommy together, we are both Who fans. I tagged her with the name Moonbeam as she was lost in the 60's. As a teen, huge Doors fan. Enjoy these times Hap - they go by way to quickly.....
  • Re: Be nice or....

     Glad I don't have kids.
    Me too

    Showed this to my granddaughter and asked her what it meant (they have the two kid family and dog on their car) Her answer was they are rich, they sold their children. 
  • Re: Sous Vide Skepticism...

    Great resource - I was about to post the link, then went back to check if anyone else had. It is always nice to see what others think to be the ideal. At our house the average tri-tip goes in at 135ºF (compromise with SWMBO who prefers 150ºF when cooked on direct heat) for between 3 to 5 hours - depends if I remember to put it in or not. Sear is usually CI, but sometimes over direct heat if one of the grills is on. 
  • Re: How do you cook bone in pork chops?

    Thick chops tend to be a bit dry to me, even when brined - the meat is so lean. I like your idea of a reverse sear and as TOTN says above, sous vide is ideal. 
    Do an indirect low cook at 225-250º dome, when internal is around 135º pull and then sear either on the egg or in a CI pan or torch. 

    And Welcome!
  • Re: Pizza on the Plate Setter?

    Welcome. The original BGE videos for pizza used the setter feet down. I think that gaskets get more exposure this way and BGE changed a few years ago suggesting setter feet up. Like @brphillips notes: setter, grid on setter, stone on grid will work. 
    Pizza depends on many factors, moisture in the dough, amount and type of toppings and temp. Find what works for you and change only one thing at a time. Truth is there are many ways to do pizza and all of them are right. 
    Generally, higher in the dome is better to get reflected heat on the toppings. Store dough tends to be made for 550ºF max as most ovens do not get much hotter. Home made dough or 00 flour might spring much better at 600-700º. Good luck!