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

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

AleBrewer

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  • There is a Rocky Patel Decade waiting in my hotel room....looking forward to that one. Since I can't be with my Egg right now.....might as well blame you guys for my new cigar habit! Just about to light up an Olivia special G.....3.75x48. Hoping …
  • I smoked an Olivia Series V Melanio this past weekend. I am ordering a box of these very soon!  One of the best smokes I've had in a while.
  • no pics man.....
  • I have both styles. My wooden handled wok is 14", and I mostly use it indoors, or on the turkey fryer burner outside. Also have a 16" D handled wok that I use on the Egg. The spider from CGS makes it really easy to wok on the egg whatever style wo…
  • That's interesting for sure, but I'll pass on the Lavazza pods ....wonder if Ducati will ever have one? My sister has a full auto machine, I think it's a Jura-Capresso....it works well for her. The full auto's are nice for sure.  I myself like to …
  • CGW1 said: @AleBrewer....I've got a unit at the shop as well as home, can never stray far from my coffee drinks!!! dbl boiler without a doubt the way to go.  The breville unit offers a lot of bang for your buck. You're killing me here! …
  • Really?.....you had to tell me that?  I'm very jealous!  My next machine will a dbl boiler for sure!
  • I would agree that it's closer to a machiatto. A latte would have a lot more milk than that. Soo many video's on latte art....never tried any art with a machiatto, usually do just a dollop of really smooth micro-foam on mine. I'll have to try it w…
  • Mayberry said: I have no idea what I just found, but it looks pretty awful and I'm afraid to eat the meat. If I had a dollar.....
  • Sounds like it might be worth a try. I just picked up a Drew Estates Isla Del Sol, and I'll probably give that a try this weekend. Also got a couple of Drew Natural Dirt torpedo's....had one a while ago and thought it was pretty good. Enjoy your sm…
  • Thanks for the tips guys. I think I have a tube of heartfelt beads at home.....will have to bring that back with me on my next trip home. Should do just fine in the lock n lock tupperware style box I found today.
  • I was just looking at the cigar caddy online. Will these keep cigars for a few weeks at a time? Or are they more geared to just a few days?
  • I never even knew such a thing existed....Thanks. Just picked up a few sticks from a local joint and they gave me a water pillow to use with a ziplock until I find a better solution.
  • FTC = Foil, Towel, Cooler Foil the  meat, wrap in a couple of towels, and place in a cooler for a few hours if needed.
  • Bark looks awesome.....hope it turns out as well as it looks!
  • hapster said: Brisket looks great man!  28" of snow far....and it's still coming down! Damn you. Jealous as hell... Have fun and stay safe. Sunny and windy here; not even a dusting. Yeah......well, umm....I'm not even at home. I'm…
  • hapster said: Brisket looks great man!  28" of snow far....and it's still coming down! Damn you. Jealous as hell... Have fun and stay safe. Sunny and windy here; not even a dusting. Yeah......well, umm....I'm not even at home. I'm…
  • Brisket looks great man!  28" of snow far....and it's still coming down!
  • I use the spider "legs down" so to speak. Seems to just fit better that way. I did burn off some of the seasoning on the wok during my first cook. After cleaning it with only water, I dried it off and set on stove top to dry/heat up. Rubbed a bit m…
  • Looks good. I did two coats of flax seed oil on my new wok last week. Only did two cause I was in a hurry to use it! Spider from CGS works perfectly with a 16" round bottom wok on a large egg.
  • Looks like mine, no wheels here either. I know PT wood is not the popular choice here, but I was in a hurry to build a table before I picked up my Egg, so I went with PT for ease of availability, and price too. It's been holding up fine, but does g…
  • Chubbs said: You brew but don't drink @ Alebrewer? That's tough. Well, it actually been awhile since I've brewed too. When I got my Egg, and joined this site, I was brewing(and drinking) on a regular basis. Since then, I have taken a …
  • Skiddymarker said: @Griffin - SWMBO will not let me use Panko crumbs when making meatloaf. She claims it to make the loaf too dry. I've never noticed a difference. Think I read it on this forum somewhere, but she prefers crumbled soda cracker…
  • Haven't had a beer(or any bourbon either) since sitting at BWI airport watching pre-game super bowl crap. Probably won't have any either until the next time I go home in two more weeks. Living on the road in motels can drive you a bit nuts....no Eg…
  • I agree that frozen pizza turns oit great on the Egg! Much more flavor than the oven! I do it the way Solson005 has pictured. we usually get Paul Newman's frozen pies. No pappa Murphy's near us.
  • Why not? We had to endure the pork chop tittie picture!!!
  • Yeah....bad meatloaf is just bad. Not much you can do for it. I'm a big fan of the Cooks Illustrated meatloaf. It's a bit fussy and time consuming to make, so I usually make at least two at a time. They freeze really well, and they come out fantasti…
  • Skiddymarker said: Has to be a quality bun, else it will become a soggy mess and fall apart - we tend to use Lexington sauce and slaw so the PP is a tad on the wet side. I like a high gluten Italian bread same as we use for Italian beef, hold…
  • Lots of people like plain old cheap hamburg buns. I like to use ciabatta rolls when I can get them.
  • robnybbq said: Just north of NY city.  I do not go down there that much - PITA to get in and out and expensive. I spent 9 months working at a new IBM chip plant in the Fishkill/Poughkeepsie area back in 2001.....some great food in that…