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Dawgtired

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  • 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!
  • Tony_T said: 600° too high for burgers. (not smashburgers) So what do you recommend? Do you use a raised grid?
  • westernbbq said: youre gonna think im crazy, but,  FREEZE your patties,  put them on hot grill frozen, flip when crust forms, pull off when crust forms underneath and u will have pefect pink centers, juicy burgers and nice char crust on outside…
  • 600 but I do try and rely on internal temp. Hence the two Tonopens and the BGE digital which may be the problem. Not sure I trust it very much. Yes I just cooked ribs and I always calibrate the dome thermometer before I do low and slow cooks
  • Darby_Crenshaw said: "Lately" implies a change in the method it isnt possible to overcook any food, unless you leave it on too long.  Seriously I know but I really don't think I'm doing anything differently so confusion reigns
  • I've gone through a couple of Thermopens that I left on the table and the rain got them. They are in my desk to send in for repairs. In the meantime I'm using a big green egg digital. As expensive as it was I assumed it was probably made by Thermope…
  • Going to try something new. ... Pecan pie cheesecake. Guests are bringing Ritz Cracker Pies
  • blind99 said: You'll be fine. water in the bottom of the pan isn't going to change the humidity in the egg much imho. The skin will crisp when the fat tenders and the skin gets hot enough. I like to make a little air gap between the drip pan an…
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