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OT - Cooking pizza with the Frigidaire Gallery Induction Range
Our son and D-I-L invited us to try making pizza in their new kitchen box. I was skeptical about the 750F pizza cook, worried about how hot the exterior could get and if it can make decent pies in two minutes. For starters, after the 30 min preheat, the side of oven was about 105F, door front was under 90F, my regular oven…
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In search of recently departed forum heavy contributors
Have not seen any posts from @RRP, @lkapigian, @BeanHead or @dbCooper for awhile. Time to reengage. The pace of this place is around a constant so hopefully nothing serious on the other side. FWIW-
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Daily Despot Update
Draw your own conclusions - is this the America you want? http://www.fs.usda.gov/r03/coronado
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What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
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How To Clean Ash From New BGE Chiminea
The new BGE Chiminea has lava rocks which make cleaning out the ash tricky. Any suggestions on the best way to do it?
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Butter Keepers - Let The Lottery Begin!!! Plus Room For One More
The butter keepers arrived today. My Uncle ended up sending 11 butter keepers in case one broke. They all made it intact so I have one extra at $60 + shipping. The first to respond to this thread gets added to the bottom of the list, which is: @caliking @Gandolf @lousubcap (2) @kl8ton @Eggdicted_Dawgfan…
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OT - What are you fixing right now?
With all the talent and DIY repair posts lately, I thought it appropriate to start this thread. Maybe it will encourage some to tackle a project. I enjoy seeing the posts! Let's go!
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Boneless ribeye roast
This was tagged as "roast beef". I think it qualifies as boneless ribeye roast. Coated generously with Badia Brisket Rub for a long 48 ours rest. Smoked for 3 hours at 200 F indirect until core temp reached 120 F. Just a few seconds in caveman style than rest until 135 F internal. Ready to serve. Served with sweet peppers,…
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OT - What are you doing now? (2025)
Sitting by the fire eating a charcuterie board and hanging out with the wife. This is our tradition :)
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What Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
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“Joe Rogan” Lamb Curry
Was looking at various recipes to make Rogan Josh and came across one Reddit commenter who called it “Joe Rogan” lamb. The comment did not garner any responses, so I’ll never know if it was a simple mistake or intentional. Either way, I probably found it funnier than I should have. Bought a lamb leg and portioned it out.…
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To grate or not to grate
Hate to admit this… the cast iron grate had rusted to the the Kick Ash basket. Ordered a new basket. Do I need a new grate? Would I be ok with the rusty grate? Or do I go with the basket alone?
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Free large cover
I have used this cover a few times but it has mostly been in storage. I don’t want to toss it so if anyone wants it the first to respond to this thread saying they want it can have it. Let me know here then pm me your address! Thanks
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Tool of the Day - the Maankitchen Pepper Cannon
Greetings friends, Nothing like an important cook when you realize you don’t have an ingredient you thought you had. cue: hand ground course pepper from the Maankitchen Pepper Cannon! It really cranks it out. Would’ve been a disappointing rub, without it. Expensive? HEEELLLLLLZ YEAH. BUT! Worth the money! Saved my four…
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Blackberry BBQ Pork belly burnt ends
I tried to post this earlier and it had to go through an “approval”? I’ll try it again Starting with a 9 lb pork belly Set the smoker to 275 degrees and let it roll to an internal temperature of 205. While she’s getting happy, stir up a batch of Blackberry BBQ sauce States chicken, but it works excellent for this…
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Friday night and the EggHead Forum option of the forum choices is eerie quiet- I need to get a life!
The title says it all. Chasing the end of the not so endless summer comes to mind. Guilty here as no BGE cook rolling tonight and playing with live fire Saturday. Surely Friday night shenanigans are on the horizon. Edit for fat finger correction.
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OT - Pictures of Pets (2023)
Due to broken nature of older vanilla threads, here is a thread for new photos of your pets. Here is the OG link for those curious. https://eggheadforum.com/discussion/733351/pictures-of-pets#latest
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Lump Charcoal and VOC's
I have found that different brands of Lump Charcoal taint the protein more than others. I just don't enjoy food where this taste exists. This nasty flavor in the meat can't be good on ones body let along of their digestive tract. Is there any data out there that shows what brand/brands of Lump Charcoal with the least VOC…
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A very merry clean burn…
Stacey’s work has me doing a small pulled pork catering tomorrow, so I decided to clean up one of the eggs a bit before starting it low and slow tonight. Wish I could post video. A neighbor came over and exclaimed, “Smells GOOD!” BGE - bringing neighbors together for the holidays. :) :)
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Sorta OT - Adventures in brown rice cooking
Today I fry-steamed some Gyoza/pot-stickers from Trader Joe's, and put a batch of brown rice in the Aroma rice cooker. It wouldn't turn on (I dislike membrane switches). So dumped the water/rice into a pot, brought to a boil, covered and set to low for 20 minutes, then turned off the heat and let it set for 10 more…