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nlsteve

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  • Regarding placing that ad in Craigslist: People will drive a ways to get a used Egg at any reasonable discount from the new price. So your friend can post it in nearby Craigslist markets a couple hours away, as well as the Louisville listing. Y…
  • I like the cast iron "non-enamelled" pots for a lot of uses, although I have some enamelled Le Creuset pots for indoor use. Check amazon.com for the "Lodge Logic" brand. If you bite the bullet and join their "amazon prime" deal, you can get free…
  • LC -- thanks for the very kind words. I appreciate it. Happy Egging, Steve
  • I agree with most of the advice here. Yeah, save your chicken bones & freeze them until you're ready to make stock. Roast them and the veggies to get some caramelizing if you are making dark stock. I believe I have heard that including some t…
  • I'm not a Bostonian, but am a frequent tourist there. I can't answer your post spot-on, but I can tell you that I do think Pizzeria Regina in the North End (not their food kiosks elsewhere) is worth a visit. Good brick-oven pizza in the setting …
  • Gonna try to make it! Steve
  • My market has occasionally sold "shoulder filet" steaks on special at the same price. If we're talking about the same cut, it's a very nice, tender cut. It's a bit like filet mignon in that it is a pleasure to eat but needs some help from some ki…
  • I have used the "shoulder filet" which fits your description of tender, but not flavorful on its own. You can treat it like a filet mignon: keep it rare-ish and accent it with some sort of sauce or something. I have served it with a commercial f…
  • From the OP I already mentioned this on a related thread: BGE tells me this was indeed an old BGE, but made of "fire clay" and not designed for work above about 400 degrees. So I am going to pass on fixing it up. Will re-sell it, with full…
  • Tim: Sorry, I didn't get any of those other details from the company. Steve
  • Update from the OP: Thanks for the help everybody. I did send the pictures to the company, and got a response saying it looked like an old BGE that was indeed made of fire clay. Not made to cook above 400. You folks were right. So for my …
  • Jason: Thanks for the bumps! I just reposted my link to the photos, with the goal of seeing if someone can tell me if it is indeed an Egg. I've had a couple of different opinions on that. My dealer is placing his bi-weekly BGE order tomorrow…
  • Update from the OP: I did acquire the large BGE as planned. The bands were loose and dome was separate from the base, so no problem transporting it under the hatchback. . . Thanks for the helpful suggestions & the chuckles (like the sugge…
  • Hmmmmm. . . can I have a better look at that table? Nice. . . Steve
  • "Just the right amount" of beans. Here's my current favorite recipe. I had a little bit of bakers' chocolate for a little earthy complexity, and I think this recipe would do well in an egg picking up a little bit of smoke. If you try it, let me …
  • Another simple idea: Just slather it with Dijon mustard and cook & slice as Fire Walker suggests. The mustard flavor does not come out overpowering. Steve
  • So when you grill a rat, do you foil or not foil? Direct or indirect?
  • Yes (to oversimplify the response).
  • I think there is a difference in risk between sending your credit card info by email and by fax. My understanding is that sending credit card info by email is fairly risky -- your email could be picked off by someone else who is pretty untraceabl…
  • The thigh is the last part to cook. By the time it's thoroughly done, the breast will actually be a little overcooked. So while the breast is done, the thigh may still not be.
    in chicken Comment by nlsteve August 2010
  • BTW, what supermarket chain is that? I wonder if there are more minis that are part of the Fetzer promotion. . .
  • Nothing against a simple grilled steak from the grate (especially if it's a ribeye or T-bone). But if the meat needs a little flavor boost (like a filet mignon or shoulder filet), you get an added advantage from the skillet because you've got the d…
  • Thermometers are great, but the old fashioned way to cook a chicken still works just fine. Cook it until the juices run clear from the thickest part of the thigh (not right next to the bone). I am thinking about 90 minutes at 375, or a little more…
  • Smitty: Andy & the egg were reunited, and he was able to get it to Mexico. But I do thank you for bringing that to my attention, and he mentioned the "Smoking on the Water" event later this month, that the missus & I may check out. …
  • Hi there. If this egg is still available, I'm interested. I have sent an email. Thanks. Steve
  • Thanks for the tip. I'll try him. Steve
  • Your pig looked beautiful to me. Thanks for the photos. I wonder if the judges would have been happier if you had left out the chunk of hickory. So just what is the appropriate Irish beverage used to wash down a mouthful of succulent smoked pi…
  • Thanks for the advice, guys. I hope to be up & cooking soon. If anybody comes across a lead for a used BGE (medium or larger) or other brand in Northern Calif., please do let me know. Steve
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