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gtcharlie

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  • I have for the most part switched from Morton to Diamond Crystal.  I find the latter with its smaller crystals dissolves much better when cooking pasta, coats foods with a more even distribution and overall works both at the table and in the kitchen…
  • Stoogie said: In the video, AB says that he uses pickling salt because it dissolves better in cold water.   I am thinking I will probably be alright with my kosher salt then.   I have the Diamond kosher on hand which is finer than Mortons…
  • Question-  is there a major difference between pickling and kosher salt?  Have the latter on hand and was thinking of using that instead.  
  • I have made the exact recipe a couple of times with fantastic results.  Both times marinated overnight and done in the oven.  Only change I make is to at least double the amount of onions called for.   Serve on either pita or naan with some tzatziki…
  • blasting said: Danny71 said: If you don’t have a black stone and want smash burgers is a cast iron skillet sufficient or should I go with a cast iron griddle. Really want to try this and I got 2 bge’s and a gasser  Short of a B…
  • Did my turkey last night as well.  I do not rinse before egging.  Just wipe off any excess salt.  And I have never had anyone complain it is too salty.   I have it in a refrigerator bag right now but will uncover this evening to let the skin dry out…
  • Another vote for Northern Brewer especially if you are just starting out and wanting to gauge further interest.  Have to say I really enjoyed the whole process and the product I turned out.    Actually became a fun family project with my boys helpin…
  • One more vote for either Kiaweh or Seabrook right next door.   Probably the best vacation I have ever taken with the family.
  • Probably the best live show I ever saw.  Back in 1980 at the Aragon Ballroom in Chicago.   Awesome place to see a concert (saw the Clash there as well, probably second best concert)  The floor had folding chairs on it which pretty much got either pu…
  • Pretty much anything by Larry Brown.  And Dave Egger.  And for non fiction Jon Krakauer
  • Standard store type packaging.  I did not unwrap it and freezer bag or food saver it.
  • Stunning.  Can I ask what she was taking the pictures with?
  • Wow.  Looks delicious.   I use my cast iron pizza pan mostly for smashburgers and steaks.   Going to have to actually try pizza on it. 
  • Thanks for all the suggestions.  It is the flipping of the burgers I am most concerned with.   I use a drywall trowel with parchment paper to handle the flattening.  That part works extremely well.  Looks like a couple good options here to handle th…
  • Another vote for Costco.  The wine selection is another big plus.   Even the Kirkland wines are pretty decent at a price which is pretty hard to beat.
  • I second the pizza pan with aluminum foil.   Works great for me.   Platesetter on the bottom, aluminum foil balled up as a buffer in between, and then the pizza pan.
  • Yep.  Actually both are attached to the post.   Just realized I need to size the original properly.
  • OK.  Think I got it.   Wish I realized earlier how easy it is to post a photo.  
  • Griffin said: They look good, but does it seem weird to anybody else that the recipe uses flour tortillas instead of corn? I've never had enchiladas with flour tortillas, just seems...odd I guess. I thought the same thing when I read the…
  • One other suggestion for kicking up the heat-- replace whatever rub you currently use with some Jamaican Firewalk from Dizzy Pig.   That stuff is hot but has a nice flavor as well.  Just start out using it sparingly at first.
  • I went ahead and made these last night.   Got home a little later than I thought I would so finished in the oven rather than the egg.   Delicious.  I agree with a lot of reviews on the site--  making the homemade enchilada sauce is key.  So much bet…
  • I know whats for dinner tonight.  Do you add any smoke at all when you do them and if so what kind?
  • Those look great.  Can't wait to try this weekend.  Which cast iron pan is that?  And do you find that it is so shallow that the grease flows over the sides?  If so are there any deeper pizza pans out there?
  • Very cool event.   Any idea if they do these at different price points?   My everyday drinker range is much closer to $10-15.
  • I do have a cast iron dutch oven which I have used for chili and the like on the egg so this will be my second piece in the "collection".   Funny how these things grow.   Now I need to find a place to store all this stuff.
  • Angela said: What size egg? The Lodge 17 inch skillet which has two loop handles fits on the large egg, but the handles will overhang so the lid won't close. The Lodge pizza pan which is 14 inches will fit in the large and the lid will clos…
  • Thanks for the replies.   Sorry about not listing my egg size-- it is a large.  I will take a look at the seriouseats site for sure.    And I like the idea of a baking steel.   Will most likely only be using it for searing so that sounds like a good…
  • Binge watched Longmire and absolutely loved it.  So glad Netflix picked it up for season 4 and will now do season 5.  One of those rare cable series you can actually watch with your family. Some that weren't mentioned (and not necessarily family fri…
  • DoubleEgger said: Thanks for turning me on to Narcos. It's going to be hard to wait for Season 2. Watched an episode of Longmire last night. Thanks for the recommendations. The wife and I like shows like BB and Narcos that don't have a "conclus…
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