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407BGE

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  • The strength of this forum is in the quality of the posters.   As long as that continues, its a great resource.
  • You can use vice grips as a hammer but they don't work very well. Same as an old egg for cooking steaks.
  • I've done more on a medium. You can fit 4 on the grid and try to have them spaced out but they will shrink as they cook. Aim to have them done 3 hours early and store in a cooler until ready to pull.
  • I've done more on a medium. You can fit 4 on the grid and try to have them spaced out but they will shrink as they cook. Aim to have them done 3 hours early and store in a cooler until ready to pull.
  • I have a medium in Orlando and can make a trade if you want. Please shoot me a message.
  • If you can go low and slow on either a small or a medium, a large should be a piece of cake. In any case don't let them temp go above target temp as once the ceramic gets hot, it is hard to cool down.
  • Here is a link to a paper titled "CRITERIA FOR FOODS REQUISITE SCIENTIFIC PARAMETERS FOR ESTABLISHING THE EQUIVALENCE OF ALTERNATIVE METHODS OF PASTEURIZATION by NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL FOR FOOD (NACMCF). http://www.scri…
  • I'm not sure that focusing on the Sous Vide as a "safer" way to cook is the best angle. Is is safe, sure it is. But the food safety issue in the US is not a problem for most people (if you have other health issues it may be front and center). I…
  • Think of the grain like a garden hose. If you slice with the grain, you will bet a couple complete hoses. If you slice against, you get many short sections of hose. Thin is in on the slices as it makes it more tender!
  • The life-cycle and operational costs costs of the Egg are another thing to consider. Buy a cheap gas grill for $299 and get three years out of it, you are looking at a $100 annual life cycle cost. A large Egg that costs $1,000 all in (with goodi…
  • Here is 3 10lb butts on a medium. It was not any more work cooking it, nor did it take any longer than a single as they were not touching. I did have a dual level rig, but this could be rigged with two grates and three bricks. Thats my be…
  • Lifetime warranty on a big ticket item is a cheap way to spur sales. Lets say that you provide this an sell 10,000 cars and 5% of them will ultimately have transmission issues (that are applicable to this warranty). Quick math would be that you …
  • The issue for me at first was to have it open too wide. Specifically, all of the fans allow for passive air to go past without the fan turning on. If you open to top wide open and have the bottom wide open, it does not matter that you set it for a…
  • I would not use it if you are around, like has been said. I like to have my meat done 3 hours before and then wrap in Saran Wrap followed by Aluminum Foil and put in a cooler with towels. It will hold hot for 5 hours at least and more if you put…
  • This is likely to cook faster than a conventional shoulder due to the lack of fat. I personnaly would put it on a 275 when I got home from work and put the spurs into it in the morning. As far as taste & texture, was it a boar or sow and how…
  • Id bump to 275. Better done an hour or two early and rest wrapped in a cooler.
  • You got the new and improved. Change was pretty recent.
  • I can think of two things: 1) Plan for them to be done 4 hours before they are needed. This allows for some wiggle room and avoids having to take it off the grill before its trully done. Wrap tightly in plastic wrap and then aluminium foil and …
  • Stile has the explanation done perfectly. This method of cooking is called sous vide and is French for "under vacuum" as the meat is in a bag. This method works for steaks but I have done a roast using this method and it's unreal. Next time I do…
  • Its an Anvil SLR7012
    in CL Find Comment by 407BGE January 2011
  • Here is an idea?
  • I have done 4 levels and it works just fine.
  • I have gone 50+ hours on a medium.
  • KMagnus wrote: Can you give an idea about how much lump you used? Top of fire box or top of fire ring? How much credit would you give the guru for the long/slow burn? I'm still looking to justify the cost It was filled to the top of …
  • The type of dough you use greatly effects the ideal temperature. The higher the sugar content, the lower the temperature that you should cook at. I like to cook in the 800 degree range and that requires homemade dough or it burns. Have fun eggp…
  • You can use the plate setter BUT you need something else between the plate setter and the charcoal. If the plate setter is directly over the fire, it will get too hot and burn the bottom of the pizza.
  • You can use the plate setter BUT you need something else between the plate setter and the charcoal. If the plate setter is directly over the fire, it will get too hot and burn the bottom of the pizza.
  • Scrub all the loose rust off, wet with oil and bake in oven (or egg) for 30 minutes at 350. Repeat a couple of times and it will be as good as new. Keep in the egg when not used to avoid this happening again.
  • Scrub all the loose rust off, wet with oil and bake in oven (or egg) for 30 minutes at 350. Repeat a couple of times and it will be as good as new. Keep in the egg when not used to avoid this happening again.
  • Yes indirect as the ham is delicate.
    in SCT Comment by 407BGE January 2010
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