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tjv

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Comments

  • are all the mellow mushrooms really slow on service.  We have one in town and both times we went for dinner, almost asked the waiter for a breakfast menu. t
  • if you want a good steak but not bust the bank, try CraftSteak in the MGM.  They have a hanger and flat iron. You get one, wife gets the other.  Great way to try different cuts that are professionally prepared.  It's not much on atmosphere but the f…
    in OT Vegas Comment by tjv January 26
  • Find out how your guests like their meat.  Cooking it whole is no good if most like it medium plus. Yes, there are folks who eat steak other than rare..........lol. I am not a fan of big steak cuts on any grill.  I'd rather see grilled serving port…
  • saw Springsteen back in early 80s. roommate's girlfriend worked at the local radio station promoting it.  great seats for a fantastic show. David Allen Coe rings a bell. When I first moved to houston, went to Gilley's.  I believe Coe was the perfor…
  • SaltySam said: Whoops.  Hit send too early.   - garlic burns in the hot oil quickly. Burnt garlic is bitter as hell - burnt onions, however taste magical. - look up the book “Breath of a Wok”.  Lots of great ideas, pictures and methods y…
    in Wok on the Egg Comment by tjv January 26
  • I would go tails, easier to cook and eat.  Just don't second guess yourself on when you think they are done.  it's kinda like grilling a steak to "rare"......  put a little char on the meat then roast til done. thick end of tails toward center of …
    in Lobster it is Comment by tjv January 26
  • wokking is a fun, different cook in the egg.  can be a healthy cook too. we appreciate you supporting our family operation.  enjoy t
    in Wok on the Egg Comment by tjv January 26
  • good looking cook. I'm doing wings this weekend.  went to store yesterday for the AL white sauce ingredients. good stuff on wings. one note, you really don't need the spacer crossbar in the front top notch.  we use in shipping to protect the rig ag…
    in Got my AR/Woo Comment by tjv January 26
  • wash the wok with soap and water lightly oil,   flip upside down in egg, elevate wok if possible let it sit in egg for hour or so to season,  egg temp 300ish, dome closed on using, most folks use the spider up, raises the wok to a good working heig…
    in Wok on the Egg Comment by tjv January 26
  • the pork ribs probably messed a little on temp over the beef ribs as the pork ribs are long and placed below the beef ribs.  Next time, try cooler meat on top and goose the temp for a bit to account for the addition of something cold.  Ribs are no…
  • CTMike said: tjv said: not sure I'd thaw any chunky meat by leaving it out on the counter.  It isn't worth the potential for future unpleasantries.  Pop it in the fridge couple days ahead of time and no worries or reminders needed.  …
  • not sure I'd thaw any chunky meat by leaving it out on the counter.  It isn't worth the potential for future unpleasantries.  Pop it in the fridge couple days ahead of time and no worries or reminders needed.   t
  • I wonder what they would taste like with pizza filling......bake up some totino's pizza rolls and stuff 'em....... t
  • when at the store, look on the label that says.....injected with some percentage of a salt type solution, usually 8% - 12% for chicken.  this will give you a juicer product.  Also, when grilling you may need to separate the thick end from the thin…
  • assuming no set up issues (restrictions on airflow) use more lump and light in multiple spots.   also don't be in a hurry, it takes a little longer in cold temps, especially if you are grilling with the dome constantly open.  One last thing, from my…
  • you should not have a problem with the spider. I'm not sure you want to hang it down inside the fire ring, could get to hot for what your cooking.  If you invert it up, you'll open up the airflow and have better control with simmering type temperatu…
  • follow this video...... https://www.youtube.com/watch?v=WVTog-Rpb9M WeberWho said: I just purchased a 3" Tel-Tru dial for my offset smoker this evening from the St. Louis BBQ Store. In the link below they have a Tel-Tru thermometer that …
  • How easy the xl rig makes bbq cooks in the xl egg is the #1 comment we get back from folks on why they like the xl rig.  https://youtu.be/WW0X9AEMbVA t
  • move the oval grid (grid under cooking grid) to the lowest notches, so it sits about an inch above the fire ring and sear the pork loins there. then add top grid and move loins up to top grid and finish to temperature doneness as in the picture. t
  • man, all that is missing is a big hunking scoop of vanilla on the cobbler. you might check with your sam's butcher.  My sam's started carrying prime brisket packers and wagyu prime steaks...... briskets less than $3/lb.  wagyu less than $40/lb.....…
  • I am not sure I'd recommend the first cook if it was below freezing because of seating the felt and not knowing the general 'how to's with the egg.  It's the old story, felt froze together and ripped off when I opened the egg, not knowing any better…
  • just imagine if that was a pellet grill...........lol t
  • I think you got the better side of that one, when compared to what the wife did.....great meal. t
  • pork tenderloins are the best kept secret in the meat department, cheap and just as tender when compared to beef tenderloin.  all it needs is a little added flavor, like your preserves.   Next time you do them, use the oval grid on the rig's lowest…
  • If you don't need the full flexibility of the adjustable rig and are open to other alternatives than a platesetter, I highly recommend the large woo ring with half stones.   https://ceramicgrillstore.com/collections/big-green-egg-large-accessorie…
  • much easier to clean around 4 little feet than one round base when it comes to ash and stuff. t
  • great looking meal.   did you pull the corn from the foil and char just a bit. t
  • DoubleEgger said: Photo Egg said: For sure a Woo and stone... I recommend the 12” BGE stone over a 10” stone. The 2” of extra indirect area makes a difference.  we redesigned the medium woo couple months ago to fit the 15…
  • in the lump. I'm trying to break 2000°F.......lol t
  • here is what you can find on ceramic grill for the medium: indirect setups, convector or woo/stone(s) raised direct with woo easy way to lift out the set-up, add handles to woo all bge eggcessories dual temp zones with half stone woks smokeware cap…
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