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Dawgtired

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Dawgtired
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  • There are some funny suggestions, not “is”
  • There is some funny suggestions but I was thinking along the lines of BGE things. How are y’all liking those A-mazen smokers? Those look interesting.
  • Ok I guess I did it correctly since I see the reply is from Wes himself.
  • I tried to figure out a way to PM Wes about getting the gasket from him. I didn’t see a way to do that. If there is a way, which I’m sure there is, please let me know how.
  • RRP said: I could get sued, but that 96W-6 is NOT the right one and the dude who said to buy 2 kits and place on the dome and bottom is wrong. LOL - don't ask me why I know better! Hey Ron, how can I contact you to get a gasket for my la…
  • Thanks y’all...I’ve used something similar to the wok, but my wife likes the grill marks. May be go back to skewers. My father in law had a great basket. It had a fairly narrow grid that held even smaller shrimp nicely. It’s long gone, but I would l…
  • distanceman said: I wouldn’t sweat it too much. I normally cook my butts at 275. My kit went all crazy on me the other week and i had temps hit 300+ on multiple occasions. I went to bed and didn’t stress it.  Finished at 0600 (way earlier than…
    in Butt issues Comment by Dawgtired July 4
  • Did a smash burger and my wife who is pretty blunt about things, just informed me, those are the best burgers I’ve ever made. I had the cast iron pan at 350 and made Meathead’s burger glop. They were delicious!!! 
  • Killit_and_Grillit said: Get you a piece of cast iron and make smash burgers.  You will never go back.  Havent made them before. Are they just burgers you press once they hit the pan
  • That’s an impressive rig but I’m looking more for a smaller backyard unit. My wife and I are empty nesters and I’d be divorced if I showed up with this
  • Thanks everyone. I recently read the book “Meathead” and he was all about the tong bending. I’m with y’all that the toothpick test sounds like a better idea
  • I knew about the tongs test, but I left the membrane on the ribs and was curious if that changed the “breakage” point. 
  • It’s a lot easier to get the temp up than down. I leave it open until it gets starts to get close, but never over the desired temp.
  • Never mind everyone, it finally came on.
  • I realize that, but pit is set on 250 and temp is around 180. Showing 0 fan speed
  • Thanks... Adam Perry Lang never says anything about rubbing that far in advance. I just remember an Alton Brown episode where he was teaching someone about grilling ribs. He seem to at least imply the night before was beneficial
  • Dillonjm said: How did the 16lber fit? I bought a 17lb bird for 2 whole dollars the day after Turkey day and was thinking of spatching it up. I have a Large and not sure if it will fit though It was pretty tight. Not sure I could have g…
  • StillH2OEgger said: You can cook the veggies a tad first or put the meat and veggies on separate skewers and then sort it out later, which might not be ideal if entertaining. Problem is I bought them already put together at the store. I …
  • When I've done it previously for about an hour I used kosher salt. I don't even keep table salt around. I did rinse the steak and patted it dry with paper towels prior to grilling.
  • Googling this, it appears to be a point of contention amongst well known chefs. Tom Colicchio is completely opposed to the idea while others embrace the idea. 
  • Yes it was one gland they said you have to be careful of. It made the chef's beans sour with a funky smell
  • Figured you were...
  • I'm pretty sure that's not it since the brain is an organ and they kept referring to a gland
  • One of the people in my group kept insisting we put cheese on the flatbread that had evoo, onions, tomatoes, capers, sour cream, s/p, and baby lettuces on it. I declined since I was going for Mediterranean to be different and all other groups were d…
  • My take on the recent cooking competition at Chef JJ's. This was my first competition like this and a few lessons were learned. There were eight people in my group and there were a lot of different opinions on what to do. That was frustrating and cr…
  • onedbguru said: I have the KitchenAid mixer grinder attachment. A few weeks ago did ~8lbs of Italian sausages (in links).  Just find a recipe that looks good and depending on your  heat tolerance, start with less cayenne or pepper flakes and te…
  • thanks!
  • Thanks I was wondering if cooking time increased any with two Butts
  • I usually clip it to the grid but it's raised and indirect so I didn't think it would be a major difference
  • Ok I think I'll stick with the no injections. Thanks for the replies!
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