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!

Friends

Following 2 people
Followed by 1 person
Squarehook
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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

hondabbq

About

Username
hondabbq
Joined
Visits
2,184
Last Active
Roles
Member
Points
425
Posts
1,597
  • Re: Kick ash basket

    If you do decide to get one make sure its the newer ones with the thicker steel. I have one of the old ones and it looks 20 years old and its only 2 years old.


    On a side note up here in Canuckistan, I was at a patio place that sells the KAB and the new ones were selling for $110 CAD. I nearly **** my pants. they did have the smokeware cap as well for a reasonable $55.

    Edit: just went to the KAB site and the KAB for a LBGE shipped is $95 from the Canadian distributor.

  • Re: Double delivery?

    It must be quite easy to preach from the top of the mountain. 
    I can guarantee that each one of the "saints" here have done something in some capacity putting some lesser value of integrity on themselves. Ever had an invoice that was incorrect in your favor? 

    After some conversation with some friends who opinions I actually value, I will be contacting the company tomorrow to let them know about the error. 


  • Re: Best way to do wings on a large egg?

    I used to do them at 400 indirect but a few times I had the fat render out and cause flareups that tainted the flavor.

    I had about a dozen wings that got pulled out of the freezer by mistake one day and I was doing a pork butt. I put the wings on towards the end of the pork cook. They were awesome, now this is how I do all my wings, 275 for about 1.5 hours.

  • Re: New addition to the meat room.

    @gregw it's a Hobart. Don't know for sure but give or take 25-30
    years old
  • Re: Keep your hands off my Tocino

    Well the first 2 sentences are condescending no matter the tone. 
Click here for Forum Use Guidelines.