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Nils

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  • There are many ways to do a rib roast, and they all work. Experiment with your newfound toy and I hope you enjoy it as much as I do mine! I've done a few methods, what has been recommended above works nicely, and is simple. I use a revers…
  • Keep trying, don't give up! I've been doing the reverse sear with my prime rib cooks lately, and love it! Bring up to temp slow (275 deg egg) we like 'em rare, so I pull at 110 deg, foil it and set aside - open her up to reach 650-700 deg, the…
  • I got my extender off of the ceramic grill store web site, as have many others on this forum. IMHO its the best there is, and well worth the money. Look at the package deal that includes the second grid plus the spider. Lots of flexibility with…
  • "Most time when I leave something int he fridge for 10 days it takes a lot of thinking to see if I am going to eat it." Must never have lived on your own while in college! :laugh: :blink: I've only done BB on a butt twice now, and both times…
  • Looks great! I was too busy eating and chasing kids to take pictures yesterday. We had stuffed fritos, grilled artichokes, potatoe skins and spatch'd chicken.
  • I made 14 pounds of bacon last weekend. I used my Digi-Q to keep the temp at 180*, worked like a charm. But I did make sure the pit temp was pretty stable before I plugged in the Digi-Q. I figure getting the pit stabilized is my job, not the Digi…
  • Have to comment on the beer: 1) You're mixing your countries (started with England, then moved on to Germany!) That's a definite party fowel (pun intended) in some parts. Of course some would say wtf Nils, they are both imports! 2) When I …
  • Those should have been great! My wife suprised me by taking some of the pulled pork leftovers and did the same thing last month - made enchiladas out of them. Pretty tasty!
  • You're good, and the Butt is too Safety zone is 140-150 degrees F - stay above that and food is safe. Most of us remove the butts from fire and wrap in foil and then blankets/towels and store in cooler for 2-5 hours to pull later. I leave …
  • I got the FoodSaver 3840 for christmas (the Costco model), and love it! Bought replacement rolls at Costco, too. Works great for marinading, too - bags don't leak. Also used for curing my buckboard bacon. Will give it a real workout tonight,…
  • That's good to know, but one question... We're in Southern California, where it's always Summer. So how come they don't have any now?!? rofl :huh: :laugh:
  • Another option is: http://doitbest.com/search-apple+chips.dib I buy most of my chips/chunks through them, free shipping if you have a nearby store to have it shipped to. Store locator is at far right position on the top menu bar They also …
  • From the looks of that picture, I'd say wait a week to let it ripen, then follow any of the ideas above! :laugh:
    in Pineapple Comment by Nils January 2009
  • You seem to burn through it more quickly than I do! Five months into my first LBGE, and I'm burning through an average of 30 pounds of lump per month so far, just cooking for the family, 2.5 of us (I count the three year old as a half, and the…
  • Looks pretty good, Ross! I should have checked forums yesterday and come over for a bowl btw - was that done over your newly acquired Royal Oak?
  • That's what I have curing in the fridge right now. But like thirdeye, I did not pull a full vacuum. I have no objective evidence on full verses no vacuum - it just "felt right" to leave some air in the bag. Wife is happy - foodsaver'd bags don…
  • Tenderloin will make some awesome canadian bacon! My first try on that was in November, I can't believe how quickly it was all consumed. Only drawback is that now I have family and friends that expect me to keep them in full supply of it!
  • No problem! They also solved my wood chunk problem: free ship-to-store for apple and cherry wood chunks that no one around here seems to carry. I'll have to see if they will start carrying WGC & Hi-Mountain on their site, then life will be…
  • Ross, I found it here: http://www.bbcenter.doitbest.com/home.aspx I ordered it online for free shipping with pick-up at local store. Took 4-5 days to get to store, and they sent me an email when it came in. Other store locations are: Port…
  • Lower right picture looks very familiar! I get 2-3 of those per bag, but nothing like the "boulders" you guys have seen, but this is only my 4th bag of RO
  • Hmm, I like the pie tin idea - was more thinking what other variations to do, but now you got me thinking (bad idea!) For more vertical headroom to pack more goodies... there is the dutch oven! Now that's deepdish pie! I'll experiment some…
  • A M A Z I N G ! ! ! This makes playing with stuffed tenderloin look like mere child's play :laugh: I'm going to experiment with this! I want to work in some buckboard bacon and pulled pork, to make it a "deeper" hogfest. I see real potent…
  • Yes, deeper water typically means fewer divers, so bigger scallops, but it gets colder and darker, and is not typically as much fun. I have gone "free diving" for scallops, but I like the whole 30 or so foot experience: Find a nice bed of scallo…
    in Scallops Comment by Nils December 2008
  • Treat it like a prime rib. Many good recipes for that. good instructions here: http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html I just did one the other day, but only 3 pounds: http://www.eggheadfor…
  • I prefer my scallops raw in about 30-40 foot of water, (yes that means while I am grabbing them off the ocean floor) nothing can beat that. My second choice is a quick sear on the grill. Like others have said, pre-cook the bacon some - needs to…
    in Scallops Comment by Nils December 2008
  • yes, treated it like doing a prime rib, pierced it and shoved 5 cloves worth of slivered garlic cloves into it (to keep the vampires at bey), sprinkled some cajun rub and extra rosemary on it. Brought up to 125* internal at 275* dome. Pulled off…
  • Nils Camarillo, CA
  • I did a pork loin last month, about 2.5 hours, used one chunk of hickory and turned out great. I finished two pork butts last night, about 5 hours, and two hickory chunks, and was a little too smokey. All done at 180* for first 2 hours, then 2…
  • Ross, Have you found anyone local who sells Apple, Maple, or Peach wood chips or chunks? Buckboard bacon turned out good, still room for improvement on my part Was just a little on the salty side, so I'll soak it for half a day longer next…
  • lol, that is understandable, seing as how you already have all your toys! What are you up to? 6 eggs, 4 DIGI-Q, and 5 adjustable rigs? What else could you need but more lump?!? :laugh:
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