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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What cook do YOU have the most trouble with?
Comments
-
The ones when I drink too much!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Carolina Q said:Steak. Any kind of steak. I don't know if there simply ARE no good steaks here, or if I simply don't know how to select a good one, or I just can't cook one. The last really good one I cooked was right after I bought my egg. For years before that, my steaks sucked. My first one on the egg and I thought my troubles were over. It was a fluke as I haven't had a good one since. I'm sick of failing.
Buy me thick and reverse sear them. I failed at steak until I learned to do that. Now all that can cause me to screw up a steak is too many twelve ounce curls.Carolina Q said:Steak. Any kind of steak. I don't know if there simply ARE no good steaks here, or if I simply don't know how to select a good one, or I just can't cook one. The last really good one I cooked was right after I bought my egg. For years before that, my steaks sucked. My first one on the egg and I thought my troubles were over. It was a fluke as I haven't had a good one since. I'm sick of failing.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
I ain't no count when it comes to fryin' a bird myself, but I was in Gadsden, AL recently for several weeks for work and there was an old' chicken shack in town called Pruett's and I could've eaten 30 piece of their fried chicken every night I was in town. I don't miss that travel but I miss that chicken.SGH said:
@HubHub said:Fried chicken. I can't properly fry a chicken to save my life.
Brother Hub, this is something that I excel at. Not trying to brag but I have been frying for over 40 years. Down here we do more frying than anything. If you are open to it, give me a call sometime during the week and I promise you I will have you frying chicken better than the Colonel himself. If need be, I will gladly post my number if you don't have it from previous posts.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Pork ribs baby back or St Louis cut. Can't seem to be consistent. I can't get the time right so they come out tuff. I get good pull back from the bones but the meater racks come out tuff.Ewa Beach, Hawaii
-
I struggle with pizza too=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Chicken. The chicken meat comes out awesome. The skin is always chewy. Doesn't matter if it is spatchcock or wings. I've dried with corn starch for 24 hours. I've done direct and skin side down to start. Never get a good skin on the chicken. It's still edible, but never had it anywhere near perfect.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Anus, I have followed SGH's posts butt it always comes out chewy.In the bush just East of Cambridge,Ontario
-
First brisket out of the gate, I told Franklin to be ready for me. It was amazing. That was two years ago. They have successively gotten worse!
Bone in pork chops are my ace. Never failed me or guest.Large
Houston,TX -
its not a good steaks fault that you dont start with enough saltCarolina Q said:Steak. Any kind of steak. I don't know if there simply ARE no good steaks here, or if I simply don't know how to select a good one, or I just can't cook one. The last really good one I cooked was right after I bought my egg. For years before that, my steaks sucked. My first one on the egg and I thought my troubles were over. It was a fluke as I haven't had a good one since. I'm sick of failing.
honestly thats the key. been playing with different steak sauces lately, just a squeeze of lime works wonders on a steak, but it needs salt before you cook it. my favorite lately is med/rare short rib steak. add a little rooster sauce to the lime and whisk in some oil and you have a kicked up simple sauce. i know you cant eat the salt but i do believe thats the problem with steaks for you
fukahwee maineyou can lead a fish to water but you can not make him drink it -
cooking different chicken parts at the same time, ive resorted to just pick one kind of part and just cook that. never had that problem with a weber kettle
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pizza is my cryptonite, i always burn the crust to the point of charcoal. My pork ribs are hit and miss as well.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
The sodium thing has only been an issue for a few years. My steak problem goes back far longer. Then again, I have never salted steak heavily. I'll try it next time. No more often than I eat steak, I doubt it'll kill me.fishlessman said:
its not a good steaks fault that you dont start with enough saltCarolina Q said:Steak. Any kind of steak. I don't know if there simply ARE no good steaks here, or if I simply don't know how to select a good one, or I just can't cook one. The last really good one I cooked was right after I bought my egg. For years before that, my steaks sucked. My first one on the egg and I thought my troubles were over. It was a fluke as I haven't had a good one since. I'm sick of failing. honestly thats the key. been playing with different steak sauces lately, just a squeeze of lime works wonders on a steak, but it needs salt before you cook it. my favorite lately is med/rare short rib steak. add a little rooster sauce to the lime and whisk in some oil and you have a kicked up simple sauce. i know you cant eat the salt but i do believe thats the problem with steaks for you
Nice pics!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
the fattier the meat the more salt it needs, the less fatty the less salt. short rib steaks are very fattyCarolina Q said:
The sodium thing has only been an issue for a few years. My steak problem goes back far longer. Then again, I have never salted steak heavily. I'll try it next time. No more often than I eat steak, I doubt it'll kill me.fishlessman said:
its not a good steaks fault that you dont start with enough saltCarolina Q said:Steak. Any kind of steak. I don't know if there simply ARE no good steaks here, or if I simply don't know how to select a good one, or I just can't cook one. The last really good one I cooked was right after I bought my egg. For years before that, my steaks sucked. My first one on the egg and I thought my troubles were over. It was a fluke as I haven't had a good one since. I'm sick of failing. honestly thats the key. been playing with different steak sauces lately, just a squeeze of lime works wonders on a steak, but it needs salt before you cook it. my favorite lately is med/rare short rib steak. add a little rooster sauce to the lime and whisk in some oil and you have a kicked up simple sauce. i know you cant eat the salt but i do believe thats the problem with steaks for you
Nice pics!
https://www.cooksillustrated.com/how_tos/6597-does-fattier-meat-need-more-salt
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@RRP if you go to Costco before your membership is up and tell them you are unhappy with it, they will issue you a full refund. I have a friend that does that once a year. I would never cancel then rebuy to save $50 a year, but you can.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Thanks for the advice. I have no intention of scamming them - the only thing we found there that we like better than SAMS are the frozen chicken breasts because they are individually wrapped - so that is hardly worth the long drive to get there and the higher membership fee.Grillin_beers said:@RRP if you go to Costco before your membership is up and tell them you are unhappy with it, they will issue you a full refund. I have a friend that does that once a year. I would never cancel then rebuy to save $50 a year, but you can.Re-gasketing the USA one yard at a time -
We cook pizza often, The trick on the crust seems to be to use two stones. One for heat deflection, the other for the pizza. If you aren't able to cook one right after the other, try pulling your stone out while you prep the next one to keep it from getting too hot. I usually cook them around 600F Raised way up in the dome.TN_Sister_State said:Pizza is my cryptonite, i always burn the crust to the point of charcoal. My pork ribs are hit and miss as well.
Pratt, KS -
I use the platesetter for indirect and another pizza stone above that but I dont have them very high in the dome. Maybe i need to create my raised rig soon.MattBTI said:
We cook pizza often, The trick on the crust seems to be to use two stones. One for heat deflection, the other for the pizza. If you aren't able to cook one right after the other, try pulling your stone out while you prep the next one to keep it from getting too hot. I usually cook them around 600F Raised way up in the dome.TN_Sister_State said:Pizza is my cryptonite, i always burn the crust to the point of charcoal. My pork ribs are hit and miss as well.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
any rib
A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE -
That's just wrongGrillin_beers said:@RRP if you go to Costco before your membership is up and tell them you are unhappy with it, they will issue you a full refund. I have a friend that does that once a year. I would never cancel then rebuy to save $50 a year, but you can. -
The cook that gives me the most trouble with is the one I'm married to! It's been 30yrs it may work out.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
-
Almost as bad as that double guitar order...DoubleEgger said:
That's just wrongGrillin_beers said:@RRP if you go to Costco before your membership is up and tell them you are unhappy with it, they will issue you a full refund. I have a friend that does that once a year. I would never cancel then rebuy to save $50 a year, but you can.Slumming it in Aiken, SC. -
Chicken is my worst cook. No mater what I do it never is as good as a Ribeye.
-
This. I have only had my egg a short time, but I feel like I have nailed every cook except pizza. Do you put corn meal on the bottom? I found an article that says not to. My next attempt will be let the egg with pizza stone in place, get up to temp for an hour and I'm going no cornmeal on pizza stone. If I screw it up, I screw it up, but burnt cornmeal sucks.eightyfive said:Pizza
I am incapable of not burning the bottom. Incapable. -
How high is your stone in the dome and do you have a large air gap between the platesetter and the stone? I use some pipe fittings that raise stone by 2 1/2". Platesetter legs down riding on the high portion of the fire ring. Also, try another recipe if you're not getting the results you're looking for. I recommend trying the mellow mushroom dough. Never had any issues with burning by following these directions. https://shutternspice.com/mellow-mushroom-pizza-dough-copycat/meggnificent said:
This. I have only had my egg a short time, but I feel like I have nailed every cook except pizza. Do you put corn meal on the bottom? I found an article that says not to. My next attempt will be let the egg with pizza stone in place, get up to temp for an hour and I'm going no cornmeal on pizza stone. If I screw it up, I screw it up, but burnt cornmeal sucks.eightyfive said:Pizza
I am incapable of not burning the bottom. Incapable. -
Also, Italian 00 flour is very heat tolerant and will work in lieu of cornmeal. Use lightly.
-
Cornmeal does not go on the pizza stone. It's purpose is to prevent the pie from sticking to the PEEL. Sprinkle a little on the peel, put the dough on that and then top the pie. Jiggle it after each ingredient is added to keep it loose and then launch it onto the stone when ready. Pizza will not stick to a hot stone. Never could understand why folks think they should cornmeal the stone.meggnificent said:
This. I have only had my egg a short time, but I feel like I have nailed every cook except pizza. Do you put corn meal on the bottom? I found an article that says not to. My next attempt will be let the egg with pizza stone in place, get up to temp for an hour and I'm going no cornmeal on pizza stone. If I screw it up, I screw it up, but burnt cornmeal sucks.eightyfive said:Pizza
I am incapable of not burning the bottom. Incapable.
BTW, I just use flour on the peel. I started with cornmeal, then discovered semolina (MUCH better), but lately, I've just been using flour.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@TN_Sister_State, Pizza was the original reason i got a bge...then...first attempt, burned bottom cold top. I was ready to quit. That was 2012. I have not hit perfection but have made some great za and now i fave pizza made from scratch with no fear. Keep at it, watch videos amd stay tuned here. Look for the aluminum proofing pan thread somewhere on here and stick with the za process. You will hit it, i promise....
-
The hardest thing for me to get right is whole chicken or just plain chicken breasts. Very hard to not overcook, unless i use sous vide.....
-
Chicken wings are hit or miss with crispy skin and non-smash burgers are hit or miss as well.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Ribs. Don't know why, but mine are not very good. They do not seem to pick up the smoke taste at all. Also not as tender -though I do not steam mine so that may be it. I do baby backs now-may try another like St Louis to see if that helps.
Medium BGE in Cincinnati OH.
"
"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum