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Stoogie

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Stoogie
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  • Eoin said: Stoogie said: booksw said: @Stoogie what did you decide?  Do you have pics?  We are also now considering a hot tub We went with the Bullfrog, model A8 hot tub and love it.  It's used every couple days now by …
  • booksw said: Thanks!  Are you using chlorine, bromine, or salt?  I am thinking a big part of the decision will need to be how easy it is to work with the dealer?  We haven’t met the local bullfrog dealer yet but that is on the list for this wee…
  • booksw said: @Stoogie what did you decide?  Do you have pics?  We are also now considering a hot tub We went with the Bullfrog, model A8 hot tub and love it.  It's used every couple days now by someone in the house.  The reason why we we…
  • You didn't say if the butts were bone-in or boneless, that will make a difference. When I cook boneless butts, I go on the assumption that I'll get 60% of the raw weight back in pulled pork.  YMMV.  Obviously having a bone-in will change the math. …
  • How were they?
  • WeberWho said: It all depends on the people who you are serving. I've made some average grub and my friends will rave about it. I'll just scratch my head and wonder what I could have done better. Most people like average tasting bbq. …
  • I've FTC'd for 6 hours many times.  I wrap mine up in HDAF and then with a bunch of bath towels and then in to one of those styrofoam boxes that SRF used to ship their briskets in.  Never had a problem.
  • Foghorn said: Teefus said: Dyal_SC said: Great advice here from @NibbleMeThis http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html?m=1 Mom always did it just the opposite. Nuclear hot to start, Coa…
  • 2 years ago I had a SRF brisket that cooked WAY faster than any of the others I've had and I took it off at 205*, FTC'd it for almost 7 hours and it was fine.  I did not think it was as good as the ones I've taken off when they've hit the low 190's.…
  • Your link goes to a dead page.  This is what @GrillSgt was referring to: https://biggreenegg.com/product/conveggtor/
  • When using my egg in colder temps, I find that - - I use more lump due to starting from a colder ambient temp - I drink my beer faster so it doesn't freeze up Otherwise, it's business as usual.
  • Bumping one of my favorite threads ever since we're about 40 days until Christmas.
  • Alpharetta_EggHead said: Ever since I bought an XL Big Green Egg with my wife’s permission last month Show off.
  • I've been using Bobby Flay's buttermilk chicken recipe for a few years and I love it - https://www.foodnetwork.com/recipes/bobby-flay/buttermilk-southwestern-grilled-chicken-recipe-1957863 I do let the chicken marinate in the bag for at least 24 h…
  • It would make figuring out how to pay for my daughter's college education a hell of a lot easier.
  • tarheelmatt said: I love a taco!  I will be trying out the recipe for the taco shells!
  • @mEGG_My_Day has valuable info.  My only suggestion would be to price out what an ACE dealer in Manhattan will charge for Rockwood, versus what @stlcharcoal charges to order online.
  • NC_Egghead said: northGAcock said: NC_Egghead said: Saw this when I was taking the sunrise shot posted earlier.  Interesting approach to keeping your roof on.  Is that crime scene tape? No they’re big straps. K…
  • FanOfFanboys said: almost time picked up a costco prime packer few days ago. will trim tomorrow afternoon. 12.01 lbs before trimming thinking I'll just go S&P with a little garlic and onion powder still unsure about when to put on and wh…
  • MeanGreenEggofNTX said: Stoogie said: MeanGreenEggofNTX said: Theophan said: How about completing the story?  Within 4h it was 170.  Sure, seemed a bit fast, but what happened then???  That's only the beginning of the…
  • MeanGreenEggofNTX said: Theophan said: How about completing the story?  Within 4h it was 170.  Sure, seemed a bit fast, but what happened then???  That's only the beginning of the story.  Probably whatever made it "dry" happened after …
  • milesvdustin said: Not. Its frozen and you will cook it for a long time.  None the less, I would still let SRF know about it.  For the amount of money spent, you shouldn't have that.   Just my opinion.
  • I believe it would depend upon how partially cooked you got it before you brought it and it finished it up at the event.  I'm not sure if I would do it for a group of people due to the risk of food poisoning. There's no way to cook it and do an ext…
  • Thanks to all for the advice!  
  • Wait a sec, now I'm confused, @onedbguru & @nolaegghead... I am using a brine made with white wine vinegar (6% acidity), water, salt & sugar. Basically, I'm following the recipe this goofball has on YouTube, from Chef Steps https://www.yo…
  • There was about 3/4" left in the jar before the lid was put on.  However, your comment about the screw ring being too tight could be the problem.  I saw a post on another site where someone said they tightened down the ring more than just "finger ti…
  • @fishlessman Those look great!  I didn't want mush either, which is why I wanted to try it.  Let me ask this - when you put your jars in the bath, did you put them in there and let it ride for 2.5 hours or did you let them soak for 2.5 hours after y…
  • No I haven't even heard of lacto fermentation until you brought it up and I googled it.  I feel I'm maxing out my canning knowledge at the moment, but it does seem interesting.  I liked the part about how doing it preserves and/or increases vitamin …
  • theyolksonyou said: Jesus, what a bunch of words.  Dump that shît in and light it.  Cook something.  Holy hell.  I basically do the same.  When I get to the bottom of the bag where there is basically dust and fine parts, I put the bag as…
  • Funny you ask.  I just had to dig out my receipt for my LGBE to make a warranty claim.  I bought mine on June 21st, 2013 at about 2:30 in the afternoon.
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