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CtTOPGUN

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  •  First you make a roux"    I watched Justin Wilson, "The Cajun Cook" when I was young. I got intrigued by the foods of LA. I learned that these Cajun stews are very flexible. A method rather than a defined recipe. The outcome can vary depending on h…
  •  140 is the temp recommended for King Crab. So I think that is a good temp to shoot for.     Jim
  •  I am going to try the spring form pan idea. I know I have a couple around not being used. I never bake and don't have the time to learn right now..  Those Lodge 8" silicone rings look promising and priced right, but I think just a bit too small fo…
  • ColtsFan said: I leveled out my griddle top using 3/8 flat washers under the needed peg.  I have mine shimmed to promote better grease run off. Always choices  that compromise something else...
  •  I have $10K invested into my Amp Research from back in the 90s. Cross country, dual slalom and downhill setups for it. Lots of titanium. First in my area to go full suspension for cross country. I rode hard and competitively for a few years. One Su…
  • Looks pretty tasty to me. I will see if my Lowes has it Saturday.
  •  Tony Lukes or Jim's would get my vote. But Pat's/Gino's is mighty fine, too!
  •  Outrageous story. Nothing like fish straight from the water. And exposure to nature is mesmerizing when you see something new. Here on LI Sound the Striped Bass have been hitting good since the weather improved enough to go out. The Fluke are just …
  •  Grill mats are another idea that may work, but two cookers are always better than one! I am going to buy some of the "copper" mats to see if I can cook whiter eggs on them compared to my seasoned Blackstone.
  •  Always struck me as odd that consumers should tip on amount of the check. In almost all other areas wages are determined by amount/difficulty of work, skills required, and amount of time.   Tipping has gone from the old standards of 10% drinks-15%…
    in OT - Tipping Comment by CtTOPGUN June 18
  •  I love a Piedmont style sauce on pulled pork. Tomato/vinegar based. I add lemon and onion and "W" sauce as well as hot sauce  to mine. Can vary sweetness by adding or subtracting sugar/honey/molasses etc..  For a savory sauce for chicken how about …
  •  I have been to Hoodoo Browns a few times. The last time the quality certainly had slipped. They have doubled their output(second smoker) from the early days and I think the fire got away from them some last trip. The brisket was dried out. They tri…
  •  I prefer the older style griddle. I use the rear wall to push product up against very often. The opening for the rear grease trap would be a magnet for loose food items. Also for cooks with a lot of grease the rear collection pan is right next to t…
  •  Crazy to think that Sham, the horse that ran second to Secretariat in all three triple crown legs, would likely have been a triple crown winner in any other year. He was that good. Just not the best of all time like Big Red.   
  • Celery seed or celery salt in the rub will help(or a touch of curing salt). Another in the camp that cold meat will take on a smoke ring better than room temp meat. Yes on spritzing!
  •  I do a version with "boneless" or "country" ribs when they go on sale. Great technique.
    in Burnt Ends?? Comment by CtTOPGUN May 17
  •  I always leave my heat settings off. I guess I comply with the manufacturer's new statement.  
  • BackyardLifeGear sells a grease slide griddle mod for both the 28" and the 36" models of Blackstones. I bought one and can say it does indeed work! 
  •  I wash all my Yeti, RTIC, Mossy Oak etc. in the dishwasher. If it can hold boiling water for tea, I can't see how a dishwasher will hurt them. I have not had any of my many pieces lose vacuum nor have any cosmetic damage doing this.
  •  I have a 36' that I take and use remotely a few times each year. It is not too hard to handle. I leave the shelves at home when I travel with it to have a little less stuff in the truck. I have large vehicles(F150/Bronco/Suburban) so I remove the g…
  •  I love using the ham bone and leftover ham to make a nice pot of collard greens.
  •  I like the aftermarket product better than the Blackstone. The handles on top are a deal breaker for me. If I am going to spend that amount of money I will want to use that surface for cutting boards or food prep when using other cooking devices. T…
  •  What is it called before it is smoked? I just put half a pork loin (about 4 pounds) in a mild brine(Pop's) today. I figure ten to twelve days before removing for smoking. I may try a bit before applying smoke as you did.
  •  That price is a steal for a class with that meal included! Looking forward to hearing about the experience of teaching and the reactions of the students to that SRF brisket!
  •  I guess if I never try Rockwood I will always be happy with my Royal Oak...  Kind like skiing when I was younger. I would not travel West to the bigger mountains with powder snow. I knew it would ruin skiing here in the Northeast for me with our i…
  •  A lot of good suggestions here. But I am not looking to spend "Egghead Forum" type money on this right now. The Lansky system put a nice enough edge on all the knives I tried without any real hiccups or issues. And it did not take very long at all.…
  •  Well, I had some time to play with my buddy's Lansky set. I sharpened 4 different knives. None of them too expensive so I did not worry about making mistakes. One Sabatier chef knife. One 10" carbon steel Old Hickory butcher knife. One Calphalon Ka…
  • Did you miss the salt? I have been meaning to try reduced or no salt rubs myself.
  • Carolina Q said: u gonna lop the feet off that DO or keep 'em for a campfire? All that stuff's in stock here (per brickseek anyway, not always accurate), but I don't need/want any of it.  Those feet make it perfect for use on a platese…
  • Pasta Fagiole, Pasta Carbonara, Fettucini Alfredo, Stuffed Clams. These will be in my Lent rotation as well as pizza for the lazy Fridays. 
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