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SmokeyPitt

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  • Obviously you need to stop drinking that PBR.  I always suspected there was a little gasoline in it.  
  • That is the table top/portable version.  A few members here have them and really like them.  One thing to keep in mind is it uses the smaller camping style propane tanks rather than the big tanks like you would use with a gas grill.  You can get an …
  • Powak said: stlcharcoal said: The whole beer aspect has been debunked because very little of the liquid in the can boils.  Just use an empty can or a chicken stand.  I have a cheap stand with a little pan at the bottom that catches the…
  • Powak said: FarmerTom said: Hub said: Six months ago I had never heard of a smash burger.  I didn't even know what it was.  Now, smash burgers are in my top five favorite foods of all time.  I'd eat them every night if it didn…
  • This was a fun one to make.  A big @$$ burger. 
  • I think either direct or indirect will work fine, but IMO the most important thing is to cook them until they are about 180 degrees internal temp.  I think I would go with the @Mickey method and go raised direct.  They will be done quicker and you w…
  • Rock out with your male gallinaceous bird out. 
  • That sounds like a good plan to me.  With the cost you are talking about in the outdoor kitchen, the difference between the large and XL egg is a drop in the bucket.   Just my $.02 but if you are looking to save some money now and compromise with t…
  • I haven't tried that particular brand but I love a natural casing dog.  FWIW I prefer not to cut them or puncture them and leave the case in tact.  If they are too tough you might try par cooking them a bit in liquid and then grilling as mentioned i…
  • One of my favorites.  That sammich looks insanely good.  
  • If you are buying Big Green Egg branded lump then you are likely wasting alot of money.  It is Royal Oak in a green bag for twice the price. 
  • I also recently replaced a DLP that crapped out with a vizio 4K TV and so far I couldn't be happier with it.  Just my $.02 but I decided to spend a little more money and go with 4K.  They have 4K blu ray players but they are pretty pricey (like 5 ti…
  • @Richard Fl- will this work okay in a crock pot if you remove the lid or does the crock pot not have enough horsepower to simmer/reduce?
  • That looks great.  I am a fan of the grill grates.  I use them all the time now for direct.  My only complaint is I wish they made them to fit then entire grid.  On the large you give up a good bit of real estate.   I really like using the grill gr…
  • I am not from TX but read here a few times that HEB has prime briskets.  None in north Dallas but maybe you can swing by on your way home.    After I wrote that I realized I made the assumption that you drove from Florida to North Dallas. Pro…
  • I think the fb cat might be a serval.   https://en.m.wikipedia.org/wiki/Serval
  • Looks great. That Is an interesting concept.  I watched the chefsteps vid and they only seared it on one side so the bacon is crispy on one side and floppy on the other.  
  • I have had great luck reheating pork in the food saver bags.  Pork has much more fat than chicken so I think it is more forgiving.  I would reheat in simmering water.  A few tips: * Vac seal the pork as soon as you pull it.  It dries out the longer…
  • Nice little accessory.  I think that was designed to also work inverted to put the grate close to the fire on on the small grill dome.  Probably would not work in the minimax because the grate is already close. 
  • This may be heresy to recommend a grocery store rub, but I like this one: http://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-chicken-seasoning It doesn't really have much heat at all but definitely has a citrus and …
  • It seems like a shop vac might be a cheap solution.  This was a nest in the house.  Water and dish soap in the shop vac and it looks like they all drowned.  
  • It sounds like you did a combination of reverse sear + sous vide.  The initial smoke I am sure added some flavor.  Nothing wrong with this, but just my $.02 I would skip the sous vide in this scenario.  If you just slow roast/smoke on the egg up to …
    in Sous Vide Comment by SmokeyPitt July 19
  • Based on what you mentioned about cooking until they "looked done" previously I suspect that you were not measuring IT before and you may have been cooking them more and basically "overcooking" them.  If you are not enjoying them cooked to temp then…
  • RedSkip said: btw, are you a Panther fan? No, Pitt is just the first syllable of my last name.
  • One thing you can do is open the post in a new tab.  On an iphone you press and hold any link for a second or 2 and you will see an option "open in new tab". When you are finished reading that post close the tab and the main feed page should be wher…
  • That sucks man but it happens to the best of us.  The draft door on my small is a little sloppy and loose as well.  Did you have the daisy wheel and closed as well?  
  • This is definitely interesting and could be a time saver.   App info here: http://www.samsclub.com/sams/html/mobile/help/scan-and-go.html?mobiledetect=false It looks like so far only available for iphone (IOS).  Android coming soon.  I installed th…
  • Wardster said: I mean the top in general, not the modifications... @Wardster - if you are asking about the tip top temp:  http://tiptoptemp.com/ ...it is a mechanical temperature controller.  It maintains temp using a bimetallic coil th…
  • I haven't tried it but it seems like it should work.  I did SV burgers with no protection ring and they worked out fine.  I just stopped the vac before the burgers were too smushed. 
  • That is an inspirational hunk of beef.
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