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Hi I'm a new egghead!
Comments
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Super advice! I'll wear a glove...you'll all learn I'm kinda accident prone...especially when a bottle of Patorn is open :laugh:
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Learning how to use them will be a fantastic journey into the world of Egg cooking.Welcome aboard.By the way there will be more neat things to you can add to the list that your BGE dealer does not have.The best part of your new experience is yet to come.Again welcome and this is a fantastic forum to learn and exchange ideas for any questions that might pop up in your head.
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vfsolutions huhhhhhhhhh...
Guess you work for Uncle Sam.
What department? -
Thank you Sir!
Great links!
I love cooking Lamb, can't wait to taste a leg slow cooked in my egg. -
Quiet, it's a secret.......USACE
You'll learn alot from this site, had mine about 3 months and learn stuff daily from this site and the folks on it. -
Wow Kent, you went to a lot of work to put that together, great job! -RP
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Thanks for the heads up.
I live in Jacksonville...not that far of a drive. -
Good to be a member, thanks!
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chicken thighs indirect at 350ish....shouldn't burn nor dry out. Rub with your favorite rub and sauce em up.
Burgers are another great easy cook. Way better than on gas.
H -
Yeah but Pete are you sure you have yours for the right dates now??? maybe you better take it just encase.... or for a place to park the carts
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I'm starting with the plate setter and vrack so that I can grill, smoke or bake. I plan to add the extender when I feel more comfortable and plan to cook more things at a time.
I also got the table, which I'm really excited about - stained it already. Now I feel like I have the outdoor kitchen of my dreams! -
Thanks for this - I never would've thought of this!
vidalia1 wrote:Take the temp gauge out of the BGE...boil a pot of water and then hold the BGE thermometer in the water...if the thermometer is calibrated correctly it will hit & hold at 212 degrees...if not adjust the nut on the back of the thermometer accordingly...very easy... -
It just arrived!!!!!!!!!!!!!!!!!!!!!! :woohoo: :woohoo: :woohoo: :woohoo:
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Me too, leaving now to pick it up!
Have fun Muddy, and thanks again to all the folks here for the warm welcome. I'd heard this was a great group, but never expected this.
Kind of fun too, I live about a half an hour from the Eggtoberfest so I think I'll attend this year! -
I have it right now smartass..
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Pork chops is an easy grill. I would grill direct at around 425/450 to an internal temp around 145/150. I season with Paul Proudhomes pork seasoning. Good luck to ya. Tom
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Hiya Muddy!
My cousin Cho (seen below) is also a NPS ranger in Alaska - She's on here now and then.
I made ribs & salmon my first time, but I'm sure there are simpler suggestions like steak.
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Welcome to the family! You'll find this is the nicest group of people you'll ever meet. Once you attend an eggfest you'll be hooked forever. I would agree with all the suggestions of doing a pork tenderloin, very easy and delicious on the egg.
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Welcome aboard eggers. When I calibrate my ther. I use the clip that holds it in place and clip it on the side of the pot instead of holding it over steam.
Good luck with your new toys. -
Randy,
rum folk, I just began to save the answers & links. I then decided to put them in one place and post the stuff that helped me.
The thanks goes to all the people on the forum.
Kent -
The fun begins. Enjoy!!!!
GG -
Hey Muddy, I went with the pork tenderloin. It was great.
Welcome, we love new meat. :evil: JK -
You have lots of replys Muddy. So I'll just say welcome to the group and enjoy your egg.
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Me too, leaving now to pick it up!
Have fun Muddy, and thanks again to all the folks here for the warm welcome. I'd heard this was a great group, but never expected this.
Kind of fun too, I live about a half an hour from the Eggtoberfest so I think I'll attend this year! -
Hi Muddy,
Welcome aboard.... I see you got a few responses to read. I would suggest looking at www.nakedwhiz.com to learn as much as you can about the egg. I would keep the cooks to about 350 for the first few cooks so the gasket will set properly. DOn't forget to calibrate the dome thermometer page 30 of the Big green egg book. Don't forget to tear out the green warranty card and mail it in it is in the big green egg book too. If you have any questions ask it here the cookbook time and temps are off so ask questions in this forum is my best advice.
Happy Egging, Pharmeggist
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