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Carolina Q

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Carolina Q
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  • GoldenQ said: I do not spray butts but do use canola oil with rub and get really dark crust on butts.    Also, I have just gotten some pink butcher paper to try on butts instead of foil to wrap.  Also, when I wrap I move the food to the oven to…
  • I have never sprayed a butt. They usually look something like this...
  • IMO, all you have to do to achieve "raised direct" is to use less lump. Don't raise the grid, lower the fire. If all you're cooking is a bird, you can use less lump and still have plenty to finish the cook, especially in an XL.
  • Yep, I suppose I'd be happy too! Great looking pies!!
  • I LOVE biscuits and gravy!! Mom used to make the gravy with the fat she used to fry the chicken. Wonderful!
  • You're supposed to salt 'em? jk, I still do, but barely. I always thought about 20 minutes before cooking worked well. I have tons of rubs for various things that have no salt at all.
  • All good to know. Sounds like issues with product AND customer service. If they hadn't been sold out, I would have bought one last week for Target's $38, but only because it was so cheap. Just as well, apparently. I have a 40+ year old crock pot an…
  • Good save, Phil! No telling HOW far that ball could have rolled! https://www.sbnation.com/golf/2018/6/16/17470950/phil-mickelson-putt-moving-ball-us-open-penalty
  • I may have to borrow that. Sounds and looks delicious! Thanks.
  • Mine's been outside in Connecticut for nearly 9 years. Nest and side table, no cover. I also have a detached garage with a patio (my cooking area) between it and the house, a 5-6" threshold at the garage door. There's no way I would even consider dr…
  • On a burger, there is no substitute...
  • What difference does it make? What are you cooking that needs 2200°??!!! My Rutland as been on my egg since 2009. I have baked pizzas at 900°. It's just as good as it was when I installed it. Ron's has been on his egg for several years longer than m…
  • That's what I don't like about the Pop - the fact that it's a 2-piece device. Unless you want to stab yourself with it when it's in your pocket, you can't afford to lose the cap. That's why I don't own one and wouldn't want a TPK either. Only had i…
  • UltraCopper max 700° https://www.permatex.com/products/gasketing/ultra-series-gasket-makers/permatex-ultra-copper-maximum-temperature-rtv-silicone-gasket-maker/
  • TEXASBGE2018 said: Carolina Q said: For my large, 3/4-1" lower vent (screen closed), no daisy = 400°. So, 1.5" is a good starting point. Just pay attention on the way up in case it starts to overshoot. On that note does the scr…
  • For my large, 3/4-1" lower vent (screen closed), no daisy = 400°. So, 1.5" is a good starting point. Just pay attention on the way up in case it starts to overshoot.
  • DoubleEgger said: You get 900F out of your oven?  hahaha, cute. the other one, only 725°.
  • @fishlessman, I wondered if you'd chime in. You can keep your 1200° cooks, bud... 900 was more than enough for me! Is that the cook that caused this?
  • SonVolt said: Very cool. Love old magazines like that. You should give CI's version a try sometime. It uses a LOT more olive oil which really crisps up the crust. They've got the whole technique perfected.  I can paste it if interested since it…
  • SonVolt said: The best grilled pizza I've made so far is Cook's Illustrated's clone of Al Forno's in Rhode Island, which par-grills the dough, tops, then returns to the grill briefly to melt the toppings.  It's certainly its own style, but it's…
  • JohnInCarolina said: Carolina Q said: You can't do legit Napoletana pizza on an egg. It's not a WFO and never will be. Wood Fired Ovens are completely different beasts. Flames licking the dome at 900-1000° and the burning coals right nex…
  • The kettle pizza has actual flames. I don't have a steel that fits my egg (yet), but I once tried an inverted 16" carbon steel wok above my raised 14" pizza stone on my large egg. Accomplished nothing.
  • nolaegghead said: Nice.  Where did you get the Mozzarella di Bufala Campana? BGEs don't have enough top heat that you'll find in a pizza oven because of the design. Wegman's has Mozzarella di Bufala Campana D.O.P..  https://www…
  • SonVolt said: caliking said:  crank out Neapolitan-style pizza with the same cooker Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actuall…
  • I'd never heard of an Impossible Burger until this thread. Did a little reading and apparently, in many ways, it's considerably LESS healthy than beef. Marginally more calories, total fat's a wash, but more than double the sat fat and nearly 8 times…
  • The egg IS a chimney starter. And you won't spill any lump. I use my chimney for stir frying.
  • I don't have or want an egg table, and I rarely see metal ones (except stainless), but here's some info that might be helpful. http://www.nakedwhiz.com/TableGallery/tables.htm http://www.nakedwhiz.com/tableplans/tableplans.htm http://www.nakedwhiz.…
    in plans Comment by Carolina Q June 13
  • ATK says you have a winner. One of the commenters suggested canning jars. Those would be good for some things.
  • How long have you been able to keep brown sugar in one of these? Mine stays usable for quite a while just wrapped tightly in the original bag. But I NEVER get through the whole bag before it hardens. Tempted to just mix sugar and molasses "to order"…
  • I like beets, but don't have them often. Haven't tried these yet, but they look tasty. Probably not something that would knock your socks off though. Surprising number of ingredients. http://www.myrecipes.com/recipe/beets-with-dill-walnuts
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