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cmclean

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cmclean
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  • Thank for the opinions guys.  I defiantly like the flush design better for the reasons listed above.  My biggest concern was the grease catch.  I would do an aluminum top so I am not worried about the heat.
  • pgprescott said: Great looking money shot! @lousubcap is really restraining himself here. I know he loves a good money shot.  lousubcap said: For sure.  The money shot tells the final chapter of the cook.   The money sh…
  • gdenby said: You did that really well. The close up of the cross section is one of the very best I've seen for a steak, Isn't it great to have an Egg to even out a crappy workweek start? Thank you.  It was a personal best for me.  Alm…
  • Hans61 said: was that just a sear flip sear done? that came out incredibly even  Yea I tried doing most of the searing with the lid open and then when I flipped the last time snuffed out the fire and let it ride for a bit to bring up the…
  • Teefus said: Kind of a creepy visual, but I'l bet it tasted good. I saw this done with whole goats on a Food Network show. It was equally creepy looking. Kind of like a medieval sacrifice less the chanting and incantations. Of course if you hav…
  • NPHuskerFL said: Not nearly enough pics Looks like a great shindig.  Don't worry I have some more we can post.  Just tried to keep the initial post from being too long
  • I really like it.  I have always done wings indirect but I will never go back after cooking them like this.
  • Its the cooktop from Titan Attachments
  • lousubcap said: Looks great.  Smoked mac & cheese is made for the BGE. If you have the option for two level cooking, next time cook your ABT's over the mac & cheese dish and let the bacon drippings add another flavor profile.  Always a …
  • I haven't been in Memphis long enough to give an opinion, but I spent the best years of my life in Oxford and am still there pretty much anytime I am not working.  If you take a weekend trip I would schedule your meals like this Oxford MS: - Taylor…
  • GoooDawgs said: ewyllins said: Fav cook. 125-130 IT seems kinda high before the sear. What was your desired final temp? I cook mine till around 110 IT then let it rest for a couple of minutes and throw it on at around 600 for a 90 seco…
  • Y'all are much more travelled and cultured than I
  • DoubleEgger said: Mix a little corn starch into your seasoning. I use 1/4 part starch to 1 part seasoning on wings.  Good thing I am doing wings this weekend.  I will have to try this out
  • 20stone said: Dude, are you coming to Brisket Camp 4? If so, you should bring your rig I wish, but Ill be in Oxford cheering on the Rebs against LSU that weekend maybe next year though!
  • Legume said: Man oh man, I want that cauldron. You can actually buy them online from a company called Titan
  • Foghorn said: What did you have for dinner after you ate those tiny little appetizers (at least that's how the grill make them look)? Haha yea the grill is nearly 41" in diameter so it makes anything look small. 
  • lousubcap said: Your set-up provides some healthy cooking real-estate that you put to great use.  Congrats. For me-you can achieve close to the same with caveman style on the BGE as long as you have some long tongs to play with the steaks and f…
  • How are you getting it from NC to Memphis?  If you are driving it may be worth going through North Atlanta and getting one at Atlanta Grill company, formerly Roswell Hardware.  Call ahead and check and see if they still have any eggtoberfest units. …
  • TheToast said: Stormbringer said: Great presentation. Where did you get the ribs from? This guy: http://www.markymarket.com He lives near me in North London. 2kg of short ribs to feed four, only £15! And really excellent quali…
  • 500 said: Props for the Rebel Yell. Haven't had that in awhile. I've been on an Evan Williams Black kick lately.  Wild Turkey 101 proof is my go to.  I think the quality and alc % for the price is perfect, but I enjoy changing it up ever…
  • cookingdude555 said: Nice cook. Did you have to replace any parts on it? Do bge parts fit? Fortunately all the clay parts are still there and for the most part in working condition, but they don't have the same design as standard BGE equ…
  • DMW said: cmclean said: My favorite accessory by far is a stainless steel top.  I had the original top for my first two years and then made a SS version at work and haven't looked back  We keep the blackstone outside 24/7 now at out la…
  • My favorite accessory by far is a stainless steel top.  I had the original top for my first two years and then made a SS version at work and haven't looked back  We keep the blackstone outside 24/7 now at out lake house and it requires zero upkeep a…
  • My lady caught one glance of the photos as I was scrolling through and proceeded to question why I hadn't stolen this recipe yet 
  • Cleaned out all the old ash and some lump in it as a test burn.  I used as little lump as possible and did it on a concrete slab as a safety precaution.  It held up well, so I'm gonna start working to bring it somewhat back to its former glory.   T…
  • RRP said: theyolksonyou said: A trailer hitch.  LOL - with an upside down bowl and a funnel on the top?   Yea its the trailer hitch from a boat trailer
  • Yea after reading some other stuff online I think with some good TLC I can get this up and running.  I won't risk cooking anything over 350 degrees in it though.  I'll be sure to update y'all on the process of restoring it, but it may take some time…
  • Is there anyone else who makes module kits like these besides BBQ coach?
  • I just received my Pizza Porta in the mail yesterday and I was disappointed.  The front door came half off with loose screws hanging in the bottom.  This was easy to fix, but the door panel could have been easily damaged and it concerns me how easil…
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