Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

A year and two weeks ago today...

Mark BackerMark Backer Posts: 1,018
edited 8:48PM in EggHead Forum
my wife bought me a large BGE. Since then, I've gotten a mini and a small, as well as a chiminea. [p]Anyway, the reason for this post is that even folks who should know better sometimes don't. [p]Today I put on about 30 abt's at 400, indirect and on the grid extender, and planned to turn the tray every ten minutes to avoid hot spots. [p]Well, I turned them once, came back after ten minutes and smoke was POURING out of the chimney. I opened the lid and WHOOMP! A fireball about six feet up and flames everywhere.[p]I took the smoking abt's off and closed the lid, and the temp was about 650. [p]It appears that the thermometer was stuck in an abt.[p]Thank goodness the wife made five dozen, so I've got another load ready to go on in about 30 minutes, or whenever humpty gets back down to around 400.[p]How's everybody else's weekend?

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Mark Backer,
    Hope you didn't get burned to bad.
    Time sure flies by. I think July 3rd was my 5 year ann.
    That's a lot of ABT's.
    Weekend has been great. I won't complain about the weather since Dennis is hitting some good eggers.
    Getting ready for pork chops and peaches and cream corn on the cob.
    Just about time to gear up for college and pro football. Bought a medium to take to Arrowhead and a small is on the way.[p]Mike

  • egretegret Posts: 4,110
    Mark Backer,
    Unfortunate.... I feel for you, though, losing all those ABT's. I cooked about 80 yesterday for a new dealer and I had to prep all of them. I would have hated to lose a whole batch.

  • YBYB Posts: 3,861
    Car Wash Mike ,
    I just passed my 16th year of egging...Boy am I getting old Mike.
    Larry

  • Mark BackerMark Backer Posts: 1,018
    YB,[p]No, you're getting good.

  • Mark Backer,what is an abt? im new to the egg

  • Mark BackerMark Backer Posts: 1,018
    dasop,[p]peppers filled with cream cheese, stuffed with a meat of some sort (little smokies today) and then wrapped in bacon, cooked on a raised grid indirect at 400 degrees until the bacon's crispy. Oh yeah, rotate the tray every 10 minutes or so.[p]delish. Even if you burn them. LOL
  • Car Wash MikeCar Wash Mike Posts: 11,244
    YB,
    You were more wiser and started earlier than I.[p]Mike

  • J AppledogJ Appledog Posts: 1,046
    Geeze, Car Wash Mike, I thought I'd been at this for quite a while, but all those years!? I know he's still more wiser! Or maybe, he's just older...?

  • Car Wash MikeCar Wash Mike Posts: 11,244
    J Appledog,
    You said that not me. LOL He told me he turned 39 not to long ago.
    Cooking on an egg for over 5 years, and I'm a rookie. You gals and guys have paved the way for great cooking. I'm so greatfull.[p]Mike
    carshower.bmp

  • Smokin JoeSmokin Joe Posts: 441
    Mark Backer,
    That must have been the flash I saw in Suwanee today??? LOL[p]WHOOMP - there it is! LOL It happens to the best of us. [p]Hope the rest of them turned out okay! Joe

  • Mark BackerMark Backer Posts: 1,018
    Smokin Joe,[p]The next ones were so perfect, I was tempted to share them with no one. I took pictures, and will hopefully get them posted later today.[p]: )
  • Mark Backer,[p]Oh dear. That sounds like a little more drama than you needed. And you still have eyebrows? [p]Glad the second round was picture perfect!
Sign In or Register to comment.
Click here for Forum Use Guidelines.