Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dawgtired

About

Username
Dawgtired
Joined
-
Visits
204
Last Active
Roles
Member
Points
9
Posts
306

Comments

  • BGEChicago said: Hi guys,  After buying cheap crappy vacuum sealers I'd like to know if anyone has a review of this one: It's a Weston Pro-3000, it's $499.00. It pulls 28 HG, so it sucks real hard   We typically buy good products (BGE, Vita…
  • Looked in Meathead’s book.. he suggests reverse sear. Indirect at 325, basting every 10 mins until 145 then direct high heat. So going to try that.
  • The the only thing I would add to what pgprescott said above is to make sure you aren’t hitting a pocket of fat with the tip end of the probe
  • Won’t that soften the bark by wrapping it?
  • Thanks for the suggestion of clipping it to the dome thermometer. They are now matched up precisely with each other.
  • SaintJohnsEgger said: Check the calibration on the pit probe. If its off by more than a degree or 2 then call FlameBoss to get another probe. I don't believe there is anyway to adjust it but their support will be glad to help. Where is the tem…
  • Yes it was sitting behind the plate setter. I just clipped it to the dome thermometer, so hopefully that’ll fix the issue.....Thanks
  • I think I have the password changed, but another question......my dome thermometer says 240 and the pit temp on the flameboss says 199. I have the unit set to 210 and am trying to cook at 225. So what do I believe? The pit or the dome? My dome therm…
  • That’s kind of what I thought, but I didn’t want to miss out on something. He injects a mixture of Allegro, Frank’s wing sauce, and butter.
  • 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…
  • 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
Click here for Forum Use Guidelines.