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RRP

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  • alaskanassasin said: I dunno you order Peking duck and you get duck so... Xcuse me! I have a Chinese restaurant where I much-o love their dishes. I normally tear up 8 to 10 little packages before my main entree arrives.
    in duck sauce? Comment by RRP November 17
  • Photo Egg said: RRP said: Photo Egg said: GrillSgt said: Were they out of Royal Oak? I’m thrilled no else in my area likes it. its great lump and the sale price is incredible. I assume a big box store …
  • Photo Egg said: GrillSgt said: Were they out of Royal Oak? I’m thrilled no else in my area likes it. its great lump and the sale price is incredible. I assume a big box store like Lowes or Home Depot? What's the good pr…
  • You might want to clarify what you want. Is it an old style band?  Or one of the new ones which you can buy from a BGE?
  • har har har - no that is not the correct scumbag with that same name.
  • ChuckR said: RRP any tips and hints would be appreciated. I was thinking of getting a spiral sliced at Costco or Publix. My parents live about an hour from me and we will head there on Thursday when this is done. Once I get there I am in charge…
  • alaskanassasin said: anyone ever dry age a brisket? I just sent you a PM.
  • We love that ham recipe and have made it many MANY years. Once up to your temp just pull it off the egg, wrap it tightly in foil and then wrap in towels and place all that into a room warm "cooler" small enough cooler that there is very little space…
  • ryantt said: @RRP you won’t need to use as much as you would with breadcrumbs I would say it’s about a 1/3ish.  Thank you!
    in Meatloaf Comment by RRP November 15
  • ryantt said: I use instant mashed potatoes as a binder not bread crumbs. Interesting idea of using the instant potato flakes as a binder! I will have to try that twist next meatloaf! Thanks! 
    in Meatloaf Comment by RRP November 15
  • Here's a favorite of ours... Not Your Mother’s Meatloaf The original recipe was gleaned from one made at a Texas Eggfest in 2004 though I have made several modifications to it over the years to our satisfaction. The most recent is the addit…
    in Meatloaf Comment by RRP November 14
  • Wolfie51sb said: Me, not too long ago, to a guy stocking shelves at our Kroger: Where would I find Cracker Jack? It's not with the popcorn. Him: Aisle 14; that's where the crackers are. For some time now I have used a different approa…
  • JohnInCarolina said: RRP said: RRP said: Chief9 said: Y'all certainly have a different experience with your Kroger stores.  I love ours from the craft beer bar, to the meats and produce.  My go to store. We hav…
  • dmchicago said: The Cen-Tex Smoker said: RRP said: RRP said: Chief9 said: Y'all certainly have a different experience with your Kroger stores.  I love ours from the craft beer bar, to the meats and produce.  …
  • RRP said: Chief9 said: Y'all certainly have a different experience with your Kroger stores.  I love ours from the craft beer bar, to the meats and produce.  My go to store. We have 3 Krogers in our area. One is the pits, the sec…
  • JohnInCarolina said: They’ve closed them all around Durham.  We’re left to slum it at Harris Teeter, Fresh Market, and Sprouts. Our Fresh Market closed this year. Cool store and all that, but only rich old blue haired ladies in their fur…
  • Chief9 said: Y'all certainly have a different experience with your Kroger stores.  I love ours from the craft beer bar, to the meats and produce.  My go to store. We have 3 Krogers in our area. One is the pits, the second is clearly much…
  • Dyal_SC said: You need a good amount of pressure squeezing the dome and base together before cranking down on the bolts. I used buckle straps run under the base and over the dome to supply ample force before tightening the bolts. Might help to …
  • If your gasket is leaking like in that picture the planes of your dome and base are clearly out of whack! Forget using those spacers and close the dome, loosened the nuts and press down on the dome with sufficient force so the dome is firmly sitting…
  • Grillinois said: @JMCXL  thanks for the input. That makes sense. I know I’m steering this thread the wrong way but maybe injected vs brined? I have a different approach for you to ask your brother. That is - has he ever fried a full tur…
    in Turkey Brine Comment by RRP November 11
  • Just echoing what you have been told - but let's make it a teachable moment from your loss. Where had it been kept and for how long? Surely it didn't just balloon like that overnight.
  • No sour grapes here...OK? For the two of us the 17"  one I bought last year was perfect for us. I used it 4 times. Now fast forward 1 year....I have NEVER even used it ONE single time!  My suggestion is unless you have a place to cook with it whe…
  • No, haven't seen that particular recipe but have tried other buttermilk chicken recipes in the past with no great impressions. Seems to me if I ever try again I will add canning salt which is so fine that it (the salt) may be able to drag in some of…
  • I have fixed a heavy butter and oyster casserole for MANY years which was my Dad's favorite. Now when a similar thread here starts I will glady post our favorite pumpkin dessert which knocks the socks off any stupid ole pumpkin pie!
  • I could be wrong, but I believe "Shot Gun Fred" was the first to invent, or at least assemble the parts needed to market his product which he called the BBQ Guru. I bought my first Guru 17 years ago. By today's wifi standards it was primitive, but i…
  • No need to apologize! Newbies come along all the time just as well (unfortunately) as cracks in BGE! Fortunately when you are the original buyer then those pieces are under the warranty. 
  • This was in town 3 times this summer. The mill is a six banger so it just lumbers down the boulevard!
  • marysvilleksegghead said: Hey Ron, after seeing this technique a few times on BBQ shows, I don't recall any toothpick or string wrapping. https://foodsogoodmall.com/recipe/201309how-to-make-muffin-pan-chicken-thighs-html/ Thank you, kin…
  • Florida Grillin Girl said: I paid $27.99 a lb. in Tampa, FL, and $30 per lb. in Clearwater. This was for large, approx. 5 claws per lb. This pic is 2 lbs. https://i.postimg.cc/jd8tZB9X/PA214223.jpg Thanks, Faith - your thread over t…
  • Botch said: I live in utard.  We don't get stone crab claws, but we do have Mrs. What's-Her-Name's fish sticks; they're relatively inexpensive.     Wanna hear the twue stowey about utard seafood??  It's brine shrimp!  They're about the only t…
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