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jbreed

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  • no ace by me but just ordered 6 bags off the Rockwood site https://rockwood-charcoal.myshopify.com/ - pretty good process.  added my details and should be only a couple of clicks whenever I need more.
  • hey Storm. I live in Denver.  All the right suggestions here.  from the airport, you'll be on the north side and headed north.  Estes park is always well worth it (good chance to see elk and moose).  Boulder has a great downtown / foodie scene. goin…
  • I just did a bunch of research on this.  not an expert but I put in Cisco Meraki for my doctors office (50 people + patients) and used Orbi by netgear for my home.  All running without fail.  Orbi is super simple to set up at home and just works.
  • I have tried tri-tip a few times and cannot get the hang of it.  always tough for me.  yours looks great though.
  • Same here. Just found Packers at Costco in Denver.  Prime - $2.99/lb. 
  • I'm at 6300ft elevation, so may be a little off for some. When we do pizzas we are doing 4-5 18in pizzas at a time.  parchment paper does not work for me and 18in is too big for my pizza slider.  I use thin wire grates (Amazon 3 for $9.99).  My setu…
  • never tried brown sugar on top of the rub.  sounds great.  I'll give it a go.
  • leave the grate in.  my XL KAB warped in the middle.  still works fine.  for me the holes in the XL grate are really big (compared to my large) and the addition of the KAB lets plenty of airflow and keeps the lump from falling through as it burns
  • nope, but I use a xl KAB in my xl.  the holes are too big otherwise.  I just stack on the side or middle when I do a smaller cook (that is not often though)
  • Merry Christmas everyone!!  Many thanks for all the advice, help, counseling and laughs all year.  Rock On!
  • tell us how you prep the Goose.  Always wanted to do one.
  • this is the funniest damn post I have ever read on here!  For my escapades, I have burned hair (I'm bald now), burned my legs from flames out of the bottom (I think the pants made it worse), left butternut squash cooking overnight not once, but 4 …
  • great idea.  love the Hawaiian rolls with it.  You have a lucky family and you know you are setting the bar for next year.  Merry Christmas!
  • that's fantastic.  great cook. thanks for documenting.
  • haha. I was thinking you just got it and that was the first cook.  One little, lonely burger. Right on, love my XL too!
  • that's a lot of egg for a hamburger - although it does look good!  I had a large for about 10 years, my 3 kids grew and now have had my XL for almost 3 years.  I do 18 in pizzas, have done 96lbs of Butt at once, 12 racks, lots more.
  • with all the other fixings, appetizers, etc, I always use 1/2 lb per person as my guide.  between women (eat less)/men (eat more), adults/kids - it always works out.
  • I think it depends on where you live.  I've been able to cook 20 hours on a load in my large while in south FL.  Now in South Denver - at altitude, I can only get about 14 hours and I have to cook a little hotter.
  • looks fantastic!  great work
  • nice work.  sounds and looks fantastic! looking into it more now
  • looks great. I usually do a milk bath for a couple of hours on venison roasts or tenderloin.  Not sure that would help a lot here though.  For fear of drying out, I would probably basket weave bacon across the top.  toothpick tender seems right sinc…
  • I'm inspired. I do a lot of woodworking and never have done a cutting board for some reason.  I have a bunch of hardwood just waiting though.
  • JMCXL said: jlsm said: If you can't easily get 00, don't sweat it. I don't think it makes much diff at our temperatures. Do check your local grocery store, though. Mine handles it.  What do you mean at our temps? good po…
  • Learning all the time on this board....
  • i'm no expert on flour proteins however I have tried store made pizza dough, regular flour dough (made at home) and the Caputo dough (made at home).  For me the 00 Caputo dough is more springy and does not burn the bottom as easy.  I make 18inchers …
  • looks great! what was your favorite rub?  Mine is usually Red Eye for Ribs but I have not tried the others on ribs.
  • toogoodootgr said: Darby_Crenshaw said: I stir my old lump in my large. Dump in extra straight from the bag. No sorting. Dust and chips even. I have even topped off with dust and chips when i had no lump left.  Then I light the thing…
  • nice. great reminder on good use of chicken left-overs.  Looks great
  • BilZol said: Denver/Parker, CO. 2.99lb.  Going on Saturday for Sunday get together with a few other things.  thx for heads-up.  I'm in Castle Rock and did not see any in Park Meadows a couple weeks ago.  Will hit Parker tomorrow and re-s…
  • looks fantastic.  always looking for great, quick desert ideas
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