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Hooter

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  • Kept the butts in a cooler until 1:00. Pulled them then, put in a crock pot, and served at 6:00. The whole thing was gone in about 30 minutes. Thanks for the reassurances!
  • Blue Smoke, You got that right! I just hope they aren't going to be dry. I put them in a cooler wrapped in foil and a towel for awhile. I'll pull and add some vinegar sauce at that point.
  • Dos Huevos,[p]Thanks. I hope so. They are for a swim team pep rally this afternoon with around 40 people. I hope they turn out OK!
  • I had no clue that the posting was a little different. Thanks for the info.
  • To be honest, I thought both forums were the same. There are different posts on each?
  • Thanks for the replies. I am not 100% sure it's not treated. I am relying only on what my friend said. It sure looks like it is just plain ole' wood, but you might be right Chef...better to not take the chance.
  • What do you think...is it safe to use these for smoke?
  • Burf Wilson,[p]I did some a year or so ago. It was a pretty simple deal. Went out on a boat on the Chesapeake, caught some crabs, brought them home, fired up the egg, threw them on alive, closed the lid before they could crawl out, sprinkled on so…
  • I have yet to have that happen. Watch...now that I have said that it will be today (I'm in Columbia, MD). All that said, a hairdryer comes to mind. Has anyone used that to loosen a stuck lid?
  • The following was the answer posted by Chef Arnoldi to my exact same question yesterday... how about injecting with Swanson's chicken broth, rubbing the outside with your favorite rub from DP smoke indirect with apple or maple wood @ 225F till…
  • Chef, Sounds good. Thanks for the reply. I'm bummed that you were the only one to throw out a suggestion. I guess missing Eggtoberfest put me on the "bad list".
  • One of my all time favorites is drunk and dirty tenderloin. You will find the recipe in "Smoke and Spice" by Cheryl and Bill Jamison. Man...that is the best!
  • Just did a couple last night. I really don't think you have enough time to worry about internal temp. If you want rare then you are probably good for 3 minutes per side or so. Firm enough to flip. Mine last night were a little thin (less than 1 …
  • mad max beyond eggdome,[p]I stopped by on Saturday afternoon. Chris and team had a chicken turn in so they were pretty busy. [p]Sounds like they did an awesome job! Chris showed me a ribeye he had prepped for the beef...man that cow looked phenom…
  • Eric,[p]Have done this myself a couple of times. But like TNW, I seared thick steaks directly on the lump, then roasted for 3-4 minutes per side on a grid. Turned out great.
  • Nature Boy,[p]Nice work Chris! Is that Jack McDavit the the same one that used to do a TV show with Bobby Flay called "Grillin' and Chillin'?
  • Spring Chicken,[p]Today was definitely a great Sunday. My first tickets to the Orioles this year, playing the Yankees, going for a sweep...and 70 degrees and sunny. [p]Beers at 11:00 a.m. [p]What could be better? [p]Maybe the fact that I have st…
    in Sunday Comment by Hooter April 2005
  • To all...[p]Thanks for the suggestions. I'm going to go with the tequila recipe I think. [p]Appreciate the help!
  • One of the King's Men,[p]I have done this twice. I would take the egg out of the table and take the firebox and ring out, packing them separately. This will also give you an opportunity to clean a little bit if you are inclined. [p]One thing not …
  • Car Wash Mike,[p]NB is correct...Columbia, MD. Site of the blizzard of Feb 28...or maybe not! Only 6 inches.
  • Max,[p]Don't have any pizza pictures, but I can tell you I made about 150 pizzas between 6:00 and 7:00 at one of my Domino's stores in Columbia last Friday. Now that is what I call fun! [p]Hooter
  • mad max beyond eggdome,[p]Put a big 'ole butt on the egg an hour or so ago. My first cook w/ a guru! Doing some wings tomorrow after Mr. Pig comes off. Made a big 'old dish of homemade mac 'n' cheese...going in the oven tomorrow around noon. Fri…
  • Chet,[p]I thought that very same thing as I typed my post. Maybe we'll have to try that this year.
  • Chet,[p]No, there were just three of us walking around, taking notes, taking pictures, and eating some darn good food. Wouldn't do no good to do a booth at Eggfest, nobody would come over with all that great egged food. There's a time and place fo…
  • Chuck,[p]It's OK to like pizza on the egg better. It's great stuff! But when you get hungry and don't feel like firing the egg up (or snowy days like today) then Domino's is the place to call. [p]I remember having some of your stromboli...it was …
  • Chuck,[p]Count me in for the same setup. I really had problems with consistent bake vs. cheese melt until I settled on this setup. [p]It's funny...I'm in the pizza biz, probably have made a million or so pizzas in 23 years, but I still like to mak…
  • Nature Boy,[p]And the really fun part of the recipe we use is that you get to light it on fire right after you put the sugar in there. Yee haw!
  • Mark Backer,[p]You will never forgive yourself if you don't try a Drunk and Dirty tenderloin. Get yourself a copy of "Smoke and Spice" by Jaimison and Jaimison and you'll find the recipe. [p]I'm sure someone else will chime in. This is still my f…
  • Bobby-Q,[p]I've been away for several days and missed this post originally. What a great topic![p]I haven't read all of the posts, but I'll bet I'm the most popular guy on the thread...the pizza guy. [p]I'm responsible for operating 109 Domino's P…
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