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Warthog

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Warthog
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  • That does sound good. I will have to try that one this week. I ended up mixing soy and honey for the dipping sauce. It ended up tasting like Terriaki. Not bad, but I wish I would have had some wasabi for it. Thanks for the tips! Warthog
  • I was thinking the exact same thing! I think a real sacrifice would have been to cook it on the stove or in the oven. I wonder if anybody ever gave up Egg'n for lent? Warthog
  • FB Bob, I may have mis-spoke! I originally looked at Oujamya (Asian food store in Seattle). They had "Sushi Grade" for about $17.00/pound on sale. I had them cut a length off the tail end and a 1.3 pound chunk was $25.00. I returned it and went…
  • Yea, pretty much. I think next time, I will inject more into the meat before it goes on the egg, and then, as for the crust, I will try the mustard rub followed by alot more rub mixture. I am going home tonight (I'm still working) and adding more …
  • Thanks for that recipe. I tried the one on the BGE site for competition pulled pork. I may not have injected enough into the meat. The fat cap was getting a big bubble in it, so I figured I was good to go. I have some left over, I may add it to …
  • Can I add rub to the cooked meat after it is pulled? That is the flavor I guess I was looking for. Warthog
  • Thanks, I think if I would have just left it alone, it would have been fine. But, like I said, I was like a first time Dad. I think the next one will go much easier. The other thing I noticed was the temp fluctuation. It would go up and down 3 …
  • John, I just did these, and I don't even like asparagus. I wrapped them in ham and swiss with parm sprinkled in. I put them on for about 10 minutes, turning often, just until they turned a darker green with nice grill marks. They were awsome! …
  • I have been involved in a few of them. I want to say the costs were somewhere around $500 - $700 for the tests (Columbus, OH.) The cost rose significantly when the tests came back at a level higher than the acceptable levels because then you had t…
  • I think we are doing fish tomorrow night, and I wanted to check before I proceeded. It seems like I read on much earlier posts about some people having negative reactions to cedar. What about using Alder or Maple instead? I think we ar doing fi…
  • Here is my first attempt at showing off a cook. While this was a simple cook, the fact that I had all the required components in place at the same time is the real accomplishment! I had the Egg going, chops were on and I remembered to grab the cam…
  • All of these suggestions are good. I purchased my large last September at the Evergreen Eggfest. I got everything you are getting, along with the ashtool (You need this), and the grill gripper (grate lifter). Then they through in what was left of…
  • I have to agree as well. I am a "newbie". I lurk more often than I post and one reason for that is so that I do not stir anything up. When I do post, it is often a very safe question or some very generic input. ( I am having second thoughts abou…
  • I have a couple digital thermometers but I don't think they would compare with a thermopen. I called the local BGE distributor to see if he had any of the mavericks in stock. He never heard of them! He kept saying "dual probes! that does sound i…
  • Wrobs Most of the people you see on here deal more with Time than with Temp. I believe there is another post a further down the page that talks about an 8 pounder that went on a 10 p.m. the night before, and pulled it at 4:30 p.m. the next day wit…
  • Thanks Bente! Piece of cake! Now I can start taking picts of the cooks and get em on here. The instructions are idiot proof!
  • That is what I was hoping you would say! Although, If I pulled it at 175 and slice it thin, I may be able to pull off a version of italian beef. Either way, I think it is going to end up on a bun! Your input is very much appreciated Thanks, …
  • I have made a couple half hearted attempts at posting pictures, but when I do, I just get the link to photobucket. I just need someone to give me the layman's version on how to get pictures to the forum. I even tried to update my photo on the prof…
  • Maybe. Look for us in the parking lot!!
  • We will be all over the place. We have a corporate suite for us somewhere. I don't know where. We also have tickets to the Birds Nest. I guess Best Damn Sports Show period will be airing live. There was also talk of tickets to the Grotto? Is t…
  • I am too excited to rub it in. I am thrilled at the possibility of seeing history made! And I was honestly hoping to introduce my hosts to the world of Eggdom.
  • Juicy, Since you said Seahawks, I assume you are out here in the NW. I have been making a lot of these lately. These are just your basic buffalo wings, right out of NY. Grill the wings direct at about 325- 350, turning every few minutes to get t…
  • Rick's Tropical Delight, How far is Farmersville from Columbus? We moved west two years ago from Blacklick. The house is still sitting out there! I can't give it away.
  • Rick's Tropical Delight, That is the post I saw! I have a JobBox sitting out there as well that holds tools and BGE supplies. I think I will chain it to that and then, possibly throw the garbage can over it as well.[p]thanks again for the help.
  • BENTE, You didn't miss anything with that stuff.
  • BENTE, I have to say that I love your raised grid lifters. I moved to the west coast and I miss the Yuengling. I don't think it is ever going to get out here, unless the eastern seaboard goes dry, or Penn State closes it doors to everyone. Quite…
  • Luvin T'Loin, Just cooked four of them last weekend. Used a plate setter, cooked at 350 for about an hour, or until an internal temp of 165. Then pulled off and rested for about 10 minutes before I cut into them. They were excellent.
  • EggspertMN, Can you tell me where I could find the Chile Grill rack that is in the second picture down on your post?
  • Daniel Shuflin, Way to go Russ! I can see how you could win RGC. Cooked this weekend, using your recipe for the BBQ'd pork. I cooked 4 loins and they disappeared! The only thing that slowed them down was the watering eyes from the chinese musta…
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