Best lesson you've learned (so far) using an Egg???

smbishop

There are very few absolutes in cooking with the BGE, and a whole lot of opinions stated as fact.  Do what works for you!

danguba78

Eoin said:

The Cen-Tex Smoker said:

Do greens (spinach, kale, chard etc.) with onions, chilli and cumin seeds and you won't be throwing them in the trash.

I'd like to hear a little more about your greens recipe/method. Oil? Direct/indirect?.  My wife and I started a new diet and all the veggies I like are now out, but leafy greens are in, and I need some new techniques. 

LakeSeminoleEgger

Burp VERY slowly at high heat

bgebrent

Buy a 36" Blackstone Griddle to compliment your egg(s).

Ozzie_Isaac

bgebrent said:

Buy a 36" Blackstone Griddle to compliment your egg(s).

Subtle. Eggs.

Forget you ever saw this forum.  This place is like AA staffed by junkies.

Judy Mayberry

Take off the ceramic rain cap BEFORE you lift the lid.

tarheelmatt

Well, hmmmm..... I'll say, don't let @JRWhitee touch your Egg.  

TN_Sister_State

danguba78 said:

Eoin said:

The Cen-Tex Smoker said:

Do greens (spinach, kale, chard etc.) with onions, chilli and cumin seeds and you won't be throwing them in the trash.

I'd like to hear a little more about your greens recipe/method. Oil? Direct/indirect?.  My wife and I started a new diet and all the veggies I like are now out, but leafy greens are in, and I need some new techniques. 

I second this request @Eoin, love some proper greens. 

zman51

Learn to homebrew beer. It just goes hand in hand with egging.

Mickey

Burp the Egg

northGAcock

tarheelmatt said:

Well, hmmmm..... I'll say, don't let @JRWhitee touch your Egg.  

Matt it had to be said. I will keep this in mind when I see him this weekend.

GoldenQ

Use it a lot or you will forget little things.  Also, keep notes on things such as time/temp/rubs/process of preparation/brines/and quality of meat or veggies/get good tools to use.  Pick up ideas from many places on recipes/processes including for oven and stove top and crockpot and put in notes plus modify your methods to utilize them.  Never try something for the first time when guests are coming.

Foghorn

"Never try something for the first time when guests are coming."

@GoldenQ, I'm going to respectfully suggest a modification


"Never try something for the first time when guests WHO YOU DON'T KNOW WELL are coming."


I suspect that I am not unique in that with my work schedule, the majority of time I get to use my egg is when I have guests coming.  So, if I didn't try new things when I had guests coming, I'd never try anything new.  The key is that this forum is such a great resource that I feel confident when I do stuff that I've learned from here. 

I guess the other key is to determine who your guests are.  For most of my gatherings the guests are good friends such that if I totally ruined everything and ordered pizza, we'd have a great time and laugh about it.

When the guests are not old, good friends, then I do recommend sticking to your advice.

abpgwolf

Buy a Thermapen and cook to temp rather than time (improved my results more than anything)!

Don't chase temps or worry about a 10- 15 degrees hotter or cooler than your target (it will have little effect on your outcome)

Have fun

Eoin

TN_Sister_State said:

danguba78 said:

Eoin said:

The Cen-Tex Smoker said:

Do greens (spinach, kale, chard etc.) with onions, chilli and cumin seeds and you won't be throwing them in the trash.

I'd like to hear a little more about your greens recipe/method. Oil? Direct/indirect?.  My wife and I started a new diet and all the veggies I like are now out, but leafy greens are in, and I need some new techniques. 

I second this request @Eoin, love some proper greens. 

Posted under vegetables.

JRWhitee

northGAcock said:

tarheelmatt said:

Well, hmmmm..... I'll say, don't let @JRWhitee touch your Egg.  

Matt it had to be said. I will keep this in mind when I see him this weekend.

Neither of my Eggs have fallen apart when opened...just saying...

GrillSgt

At LEAST 15 minutes at your target temp before putting your cook on. 

DMW

Hang around here long enough and you'll end up broke and in rehab.

bgebrent

DMW said:

Hang around here long enough and you'll end up broke and in rehab.

This.

JNDATHP

DMW said:

Hang around here long enough and you'll end up broke and in rehab.

Yup. Already wanting another LBGE, and a double stainless table, and a PSWoo for the new egg and new hinge band, and...Huh, my sciatic doesn't hurt as much because my wallet is a lot thinner. Hmmm...Oh and my other hobby is touch less home automation. Not quite as expensive as egging, but oh well...YOLO!

OmahaOne

I've learned egging is universal, so don't be afraid to experiment with different proteins or to try different recipes. When in doubt, ask, ask, ask, people are always willing to give their opinions and/or advice. 

ewyllins

Dont run out of beer

Gulfcoastguy

Dizzy Pig puts out a new rub right after you make a multi bottle order. Without fail.

dougcrann

Find tools with long handles. Wife is Mexican. When we have Carne Asada she likes it cooked at a very high temperature. Just cooked some on the XL, at 700*...no plate setter...arm hair is over rated...lol....

WDEbbque

Buy a looflighter to start your fire, you won't regret spending the money!

thetrim

WDEbbque said:

Buy a looflighter to start your fire, you won't regret spending the money!

Yes, but go very easy when lighting for a low and slow.  I drastically overshot my temp the last time I started w a looftlighter.  Need more practice.

JohnnyTarheel

tarheelmatt said:

Well, hmmmm..... I'll say, don't let @JRWhitee touch your Egg.  

@JRWhitee.....   these boys will never let you forget.... LOL

YukonRon

Dome on the ground, not broken, = Brother @JRWhitee. I may never witness such an sphincter tightening moment as that, the rest of my life.
Bottom Line. Finesse, and very well played. No blood, no foul. Although a collective breath had been held, leading to a group "Whoa" for damned sure.

JRWhitee

YukonRon said:

Dome on the ground, not broken, = Brother @JRWhitee. I may never witness such an sphincter tightening moment as that, the rest of my life.
Bottom Line. Finesse, and very well played. No blood, no foul. Although a collective breath had been held, leading to a group "Whoa" for damned sure.

#Tightenyourbolts

JRWhitee

Burp the egg when cooking steaks!