Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

baychilla

About

Username
baychilla
Joined
-
Visits
511
Last Active
Roles
Member
Points
82
Posts
305

Comments

  • Botch said: subcutaneous - adjective 1) Situated or applied under the skin: ie subcutaneous fat   In case anyone else didn't know.  Isn't there a forum rule against using any words with more than 5 syllables?   I think theres a beer …
  • I tried the Smobot on a short cook: Pizza.  It was a store bought take and bake thing that I hadn't tried before.  Instructions were to bake at 400 on the rack.  I set the egg up with the pate setter feet down, the grate (to stick a pole into for th…
  • As one who doesn't have food issues (unless the food is cat) I have to question how something can be milk and lactose free.  Interesting to see whats offered though.
  • The best skin I've had off a BGE was using a J. Kenji Lopez-Alt/Binging w/Babish recipe and a rotisserie.  Spatchcocking even at higher temps has always yielded rubbery skin for me.
  • Back when I got my Egg RO was the cheaper lump.  The "better" lump was BGE which was in theory the best of the RO and sold/packaged by BGE.  Since then RO changed their source to SA and it and the BGE lump have suffered massively (IME).  So much so …
  • I used my IP recently to make a screwed up version of Alton Browns PC Chili (I used 1 TBSP chili powder and cumin rather than 1 TSP.  Oops - still tastes good). Short rib and the remains of the point from my last Egged brisket Salting the short r…
  • SamIAm2 said: baychilla said: I made some yogurt yesterday in my 6qt duo plus.  I stuck it in a strainer overnight and just tried some today.  It became abundantly clear that either A) I didn't clean the top well enough after its last …
  • Killit_and_Grillit said: Thai Spicy Sweet Sticky Spare Ribs.  @caliking maybe I was the other brown guy in the pics Sous Vide spare ribs for 12 hours, smoked with cherry for 90m, then glazed with a Thai garlic sauce.  Served with pickled ra…
  • EggNorth said: Sounds like some confusion on property lines ... Need to be careful,  isn't there some squatters law or something?   If they been using it for years, they own it, probably just a Canadian thing. Adverse possession.  In Cal…
  • Yeah, thats why I got a second sealing ring now.  I prefer my Greek yogurt to taste of yogurt.
  • onedbguru said: baychilla said: What's the strained wh[e]y do?  Do you just substitute it 1:1 for water in a recipe? Yes, 1:1 whey for water or milk or buttermilk.  Whey is that yellowish liquid when you strain the yogurt which …
  • What's the strained why do?  Do you just substitute it 1:1 for water in a recipe?
  • Stinson beach and Muir beach.  North of San Francisco on the other side of the bay.  Also Limantour beach in the Pt. Reyes area.
  • SSQUAL612 said: There was a privately held chain here in CA..."Chick's.  It was named after the owner, but it did seem to employ younger, attractive females.  After the acquisition it went from Chick's to "****'s"...guess it's keeping with the …
  • GrillSgt said: Anyone that increases interest in food not from a chain is ok in my book.  His California places didn't have chain like food, but IMO the stuff served at his NYC place could've been a tweaked version of every chains fo…
  • I'm not a fan of frosted tips or men who get in slap fights with their hairdresser at SFO.   My real issue with him is hes management.  He's not a cook, not a chef.  And as a manager/owner I found him terrible.  He place off Railroad Square in Sant…
  • Looks good.  Wish my local "butchers" were honest about their St. Louis ribs.
  • theyolksonyou said: You should just spring for the sub zeros I think my relatives that have Sub Zeros have put their techs kids through college. 
  • No but unless the Valentinas has a vastly different sugar content than Franks I wouldn't worry about it.
  • What parts Weber?
    in Chicken Comment by baychilla April 8
  • The only issue you might have with moving a Smobot from house to house would be if you're using the cloud functionality rather than an ad hoc network. If that's the case you'd have to swap the SSID/pass info around at each place.
  • The cook finished.  It seems the Guru was closer to the Meater and BGE thermo than the Smobot (at one point the Smobot pit clip fell into the charcoal so that might be the issue however it was off before then).  I tried something new with this (star…
  • Using the WebUI the Smobot maxed out at 600 (the + button does nothing, however the ^ button will raise the temp.  A save over 600 fails).  Considering the BGE thermo and Meater are both over 200 degrees off the Smobot I'm wondering whats happening …
  • More attention than Found on Road Dead or Fix Often Repair Daily?  Grats on the new truck.
  • Just set the Smobot to 550.  Im thinking I'm going to have to rely on the Meater (pity theres no API for dummies option to feed the output from the Meaters pit sensor into the Smobot for pit control as there's too much of a delta between the Meater …
  • Thanks I guess I'll be signing up then.
  • nolaegghead said: I find the propensity of vegans and vegetarians to own a disproportionate number of carnivorous pets to be especially hypocritical.  But then they try to starve them by making them go vegetarian.  Or don't breastfeed …
  • HoustonEgger said: saluki2007 said: The SRF are tiny. However if you can get the spares at the BOGO price they are worth trying.  Agreed - the SRF spareribs are great when they've got the BOGO deal. I usually by 6 or more at a t…
  • Mikeymise said: Any chance you’re near a Whole Foods?  In the NE they carry Berkshire from local farms. I have not eaten supermarket pork in 15 years. Also, I’m far from cheap, but cannot pull the trigger on a $13 / 5oz chip from SRF.   …
  • Thanks, I was afraid of that.  The rack of Berkshires I had before appeared to be hand trimmed with only meat between the bones.  Maybe the collar or butt or chops would be a better option.
Click here for Forum Use Guidelines.