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westernbbq

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  • Re: Sous Vide

    sous vide helped me achieve perfection with steak, chicken, scallops and salmon....

    The biggest surprise i had with sv cooking so far is that it helps me thaw food to the perfect temperature, so the other day when kids demanded steak, i threw a couple of frozen new yorks in a bag and into the circulator bath...got the minimax fired up, made the side dishes ans by the time all that was done, approx an hour, the steaks were at perfect temperature.  No more two day fridge thaw

    Sv will be perfect for sausage too so i am looking forward to that....
  • Re: Home BBQ projects

    I am always amazed at the capabilities of the people here...i cant build squat and i certainly aint one for formatting and packaging nicely.   I just want to get things functional.u. +1 on that homemade smoker from basic junk @GregW....and all the refinishing old slabs of wood into essentially works of art.  I never had the patience, vision or creativity to do all the stuff you guys come up with.  Its sort of like when i played football, you want the guy carrying the ball brought down?  Im your man but i have to warn ya, it wont be pretty but it will be effective....

    I have no finesse, building skills or vision.   I can copy a good idea and if i really get into something like pizza dough or charcoal retort kiln making, ill research these ideas to the nth degree and create a reliable, effective and duplicatable process every time.    I will also provide all of you guys whatever ive learned alomg the way so that perhaps you can avoid the stupid moves ive made and make it better....
  • Re: Pizza at buddy's place today for the game.

    @Canugghead, dont mind at all man. We are here to help each other out....havent done a gas fired pizza cook yet because i need to mount the burner via a longerbolt thru the bottom of uuni and ive been too lazy to look for one.  Ill get to it tho...

    and @NPHuskerFL, thanks for the props.  Ive n
    Become obsessed with perfecting the home made dough amd i figure another 15 years or so of practice should do it....but those stellas last sunday were going down smooth

    Cold beer, great football and being out at the grill making za on egg and in uuni was pretty cool....
  • Re: what was the top mounted temp controller called? not tip top temp but a different startup?

    I am ready to participate and help fund kickstarter!
  • Charcoal Retort project...nearing completion

    Since i have a free unlimited supply of mesquite and pecan wood around my house, i figured a few you tube videos showing a home made charcoal retort setup would be simple to execute.  Well, it's not super simple but it's pretty easy.  

    Original goal was to get a 30 gal stainless steel drum, placed inverted and full of wood to convert to charcoal inside a 55 gallon stainless steel drum, fill the 55 with other wood as fuel and burn it, and somehow vent the 30 gallon drum and and off-gas the impurities out of the top.  But, after pricing SS drums and seeing retort method with rocket stove where off gasses feed the rocket stove and it's sort of a self-sustaining process this really got me interested to see if i could make this work and work without spending $300-$375 for SS barrels.  Well, the 55 gal steel drum (it held foam insulation that was non-toxic) lined with a rust prevention coating of paint that i found on craigslist was $15, and then I enlisted the help of a buddy to use some spare pipe to make a rocket stove to certain dimensions and specs, and then getting the drum sandblasted,  and finally coming up with an insulating jacket that i don't have to worry about breathing in bits of whatever that would either cause cancer or irriation in the upper respiratory system, or both, is what i need before firing it up.

    If this works, then i won't be buying charcoal again, ever, and i'll come up with flavor blends, or certain types of charcoal sizes for certain cooking applications.  For example, mesquite burns super hot so when i make pizza, and a few select dried out branches from my last trimming of my two trees are used to get the bge to 800F pretty easily. the biggest advantage i see is controlling the size of the wood you're going to convert to charcoal so a consistent and uniform size for even heating and reliable long term cooks could really be helpful.

    I am working on the template for the heat jacket, and once that customized piece is complete i'll post full picts here, success or failure, and get feedback from all my egg brethren here.... 
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