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BGEJeff

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  • Lothar, Don't know a good way to prevent it, but just light a piece of newspaper and stick it in the vent, that usually makes enough heat so you can open ur egg.
  • BurntRaw,[p]LOL That's Beef Cake noy Meat Cake LOL
    in Meat Cake Comment by BGEJeff May 2007
  • stike,[p]That is the coolest cake ever. Gonna have to try this one, BBQer/Pastry Chef.[p]Jeff
    in Meat Cake Comment by BGEJeff May 2007
  • GBroga,[p]MMMMMMMMMMMMMMMMMMMM, big mistake, LOL, That old gasser is for storing charcol, fire bricks, plate setter,pizza stone,extra grates, etc etc.
  • Bulldog Bob,[p]I have 3 labs and just pour it over their food that night, probally not good for them but they get alot of exercise and love the treat. Jeff
  • City Slicker,[p]Man those pictures make my mouth water, think I'm gonna have to do a brisket this weekend. Noticed you had your sensor lead wrapped in foil, it's designed for the temp your cooking at, and I've heard that wrapping it in foil hurts mo…
  • bonnie, Drain the grease off!!!! No Way it's super bowl food grease is allowed. It's the one day the wife doesn't say "You're killing yourself dummy"
  • Flashback Bob, Here ya go [ul][li]http://www.nakedwhiz.com/howtopostaphoto.htm [/ul]
  • stike, OK Stike how many have you had, He's asking about pulled pork and you're talking about ribs and cars. LOL 1hr and 22 mins to beer thirty for me.[p]Jeff
  • Wahooegger, I find with more mass it holds temp better. We usally do between 10 and 15 pizzas so it is open a closed alot plus the kids don't understand to well about not standing there all proud they put it on without wreaking the pizza and like t…
  • you only live twice,[p]Seems like everyone is talking low so I'll go High. I do pizza at 500 for 8 to 9 minutes and it turns out perfect every time. I use a full load, Grid, 3 fire bricks set in a triangle on edge, plate setter not inverted, then a …
  • Tim H., Got mine for the large at my local dealer $48.
  • Eggecutioner,[p]Bacon Wraped Sausage MMMMMMMMMMM MMMMMMMMM bet those were Good. I wish I was still young enough to eat things like that and not worry about dying. God Bless the children.[p]Jeff
  • Jwirlwind,[p]The energy that would normally heat the food is now breaking down the collagen(sp), once the collagen is broken down the energy continues to heat the food. Jeff
    in Plateau Comment by BGEJeff February 2006
  • Bear Country Woman,[p]Brined one time per Alton Brown, found it to be a waste of time and material.[p]Jeff
  • edbro, No expert, but what wakes up the yeast if it is always cold?
  • Gretl, I just did a bunch (40lbs) of Bambi. Smoked at 180 to 200 dome till internal temp of 160. When you pull them off put them in ice water to bring temp down to under 40. This does two things keeps them out of danger and also keeps the casing ti…
  • BGEJeff,[p]How bout all I do "now" not KNOW
  • BajaTom, I relize you're already into your cook but I used 3-1-1 then went back to let'in them ride. The family yelled so much all I do know is 3-3-1. Just my 2 cents. (No Yankees in the Family LOL)[p]Jeff
  • smokinsop,[p]I second Nature Boy. You are now officially obligated to do a side by side and report back to us all. LOL[p]Jeff
  • Colonel Pork Butt, My first cook I followed TNW directions and have ever since. Always had plenty left over. Besides I'm just an over grown boy that likes getting my hands all black, then opening the fridge for a cold one to leave finger prints. (O…
  • RRP,[p]Yes it does, I usually have to make two so I have leftovers my girls just love it!!![p]Jeff
    in MEATLOAF Comment by BGEJeff January 2006
  • YaquiKnow, I have to agree with everyone, typical Week..Sunday.. Wife: Are YOU cooking on Humpty tonight. Me: I Guess. Monday.Repeat.... This goes on thru Friday, then it changes, Wife: Are you going to get something ready for low and slow? Me: I g…
  • Pete,[p]This is one from the Naked Whiz's site my family just goobles up. The meat loaf is on page #6[p]Jeff [ul][li]http://www.nakedwhiz.com/texaseggfest04.pdf[/ul]
    in MEATLOAF Comment by BGEJeff January 2006
  • mad max beyond eggdome, Doesn't get any easier, just follow the Whiz's direction.
  • fishkiller, [p]That is Prrrrrretty. One question, our those steel casters?[p]Jeff
  • stike, I did this when Stike mentioned it before worked for me... Jeff
  • New Bob, Depends on your taste, I do it by hand because we like larger pieces in the spread. Also I think the chicken would be over powered by the salmon, so unless your trying to stretch it I'd leave it out and use it for some ABTs
  • New Bob,[p]As it is said "There is a fine line between a hobby and a illness" I'm glad we all have an illness. [p]Merry Merry
  • Chris_B,[p]I havw always seared at TRex temps 2 mins a side, Rest 20 Mins then at 400 till 120 internal. I get 10 to 15 degree carry over every time. They come out pretty close to your picture.[p]Jeff
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