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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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  • Re: Pizza-plate setter

    Sure it works - the suggestion to go legs up is to get the flames to wrap the setter and save the gasket. With the setter in the legs down position the lump is so hot the flames will always be directed right at the gasket. 
  • Re: A few recent cooks

    You are teasing Raichlen aren’t you. Awesome. 
  • Re: What am I doing wrong

    An egg, MBGE/LMBE, will hold twice as much lump when filled to the top of the fire ring as it will when filled to the top of the fire box. You are filling to the top of the fire ring, right? 
    If your gasket is good, the bottom vent can be almost wide open if air flow is restricted by the DFMT. You will burn more, but not in the amounts you are talking. 
    Once your egg is burning, drop in the setter, the lump can be almost touching it, at 250º temps you should be good to go for 12 hours easy. 
  • Re: Here's a deal you can't pass up!

    OK, now we are talking. First post $149.50, second post was $14.95 if I wait just a little longer, maybe $1.49?????
  • Re: Sous Vide Question.

    For chops, chicken breasts and steaks - the usual hotter grill items, we have found the combination of Trés Booblay and skillet sear to work the best. Seldom use the egg at all. Somehow it just didn't seem right to fire the egg up for a two minute sear. 

    The MCAH burger, SV and then deep fried, has become a recent family favourite. SV is just another tool in the quest for the variety of different tastes and textures.