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NooBBQ

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NooBBQ
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  • Wow wish I could make that, but alas, I doubt I will make it across the country. As mentioned before, video would be great. On the topic...steam injection in the BGE, very curious to find out more, anyone ever experimented with that? nooBBQ,
  • PWise wrote: That is a neat looking device... definitely beats the soldering iron in a can hehehe.... great looking salmon too... did you cure it first, like gravlax?? cheers! I used the method described in this article: http://www…
  • thirdeye wrote: I've seen the ad's for those and thought the idea is pretty neat. I'm assuming that there is no taste what so ever from the candle? Did you order yours from the UK or is there a dealer in the states? Luhr Jensen makes many f…
  • Hoss's BBQ wrote: How much was the CSG? Also what type of shavings did you use. Looks Great! Hoss 26.50 GBP I used the oak that came with it, which was not my first choice for smoking salmon but it is what I had. I have tried grindi…
  • cookn biker wrote: That salmon looks like it tastes amazing! Once you light that there is no stopping it, right? I've been pondering cold smoking some salmon. It is so great! Indeed, once you light it, the "train" has left the station.
  • Thanks for all the quick and great reactions. That was exactly what I was looking for. nooBBQ,
  • Not the best picture, but you'll get the gest of it. For a more complete view. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=534093&catid=1 nooBBQ,
    in Tables Comment by NooBBQ May 2009
  • I know, but how much fun would that be. nooBBQ,
  • Thanks for the great tip they had 3 at the local Kohls (Meridian, ID). Needless to say they are down to 2 now. nooBBQ,
  • Just use an aluminum foil pan, and cover with alufoil again. nooBBQ,
  • huh? Which questions?
  • What sauce did you add?
  • Well given the continued debate, and while I am convinced that it makes no flipping difference, I went by the dealer, and for $14.- I have a new cast iron grate, prolly sitting around forever now the old one knows its replacement is here and waiting…
  • Supposedly, humans are set apart by their ability to project (if I do A, B will happen) and making decisions based upon all your past experiences. Both are part of the so called higher reasoning. In the Triune Brain these abilities reside in the neo…
  • Almost forgot http://www.sonoratrade.com/index.php/la-flama
  • Not sure if it was part of the system, but we got **** cold yesterday (but dry) but today was gorgeous. nooBBQ,
  • Google is your friend, about 850 Miles almost due west. Littelton, CO to meridian, ID
  • Lovely weather here (Idaho)
  • The probe that is included in them is the probe similar to the one on the regular super fast thermapen, which responds 3-4 seconds. I kind of like the big IR one as I could also check the egg temperature in various places plus who knows what else…
    in Thermapen? Comment by NooBBQ April 2009
  • Wow, browsing around there, and of course always being in the market for more "goodies", how about this one: http://www.thermoworks.com/products/ir/combo_thermapen.html or http://www.thermoworks.com/products/handheld/therma3.html or even…
    in Thermapen? Comment by NooBBQ April 2009
  • So did you end up with 1/4" SS? (I would likely go with a higher grade than 304) Does it stay straight? Did you more or less copy the dimensions and holes from the original? Any heat treatment to destress it before use? nooBBQ,
  • Maverick ET-73 available just about everywhere
    in temp gauge Comment by NooBBQ April 2009
  • Dealer went out of business/no longer a dealer since then. If this was a expensive part I'd be more inclined to get "active" about it, but as is, I might replace it with a self made SS version. nooBBQ,
  • Ripnem wrote: Someone tought me early on to put the daisy in the egg when your done cooking and cap the the ceramic one to kill the fire. It will stay exactly how you want it. Seasoned, spinny and still a bit sticky And another ditto as th…
  • Cooking Ahi fully isn't that great [warning:OPINION]. It is like starting with Kobe beef and then making a crockpot stew. A Quick sear on both sides is already hard to do, to make it "blue" enough. Some restaurants even use a small torch to se…
  • I think I know just the thread http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=617683&catid=1
  • I went from 245 to 205 (being 6-1) cooking on the egg at least 3 times/week. I still eat steaks, ribs, pulled pork, but also salads, veggies, chicken, turkey, seafood. A little short sighted to throw out such a remark. Pricewise, I think yo…
  • Link appears dead
  • This is easy, two methods, standard and metric. Standard first. Water is healthy to drink, just drink away the water portion until you have 91% alcohol left. The metric method. Buy one liter (1000 ml) of 70% You want to get to 91%, so…
    in Alcohol Comment by NooBBQ April 2009
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