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njl

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  • blakeas said: thx NJL! anybody have a cook time amount for a spatch chicken?  Just keep checking the breast and pull at 155? It all depends on the size of the bird.  For a good size chicken (8-9lb) at 450F, I'd suggest to start che…
  • EggHeadDad said: abpgwolf said: I have a pair of tin snips that I use for poultry. They make spatchcock turkey easy.  That's too funny . . . I was looking at a set I have in the garage thinking they'd make an easy go at cutting …
  • If you're going to do that, dry brine it (if it's not already brined). http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html
  • I've done this with anything from cornish hens to 9+ lb. chickens, and small turkey.  Make a mix 3:1 ratio of kosher salt and baking powder.  After cutting out the spine with game shears, place on the counter breast up, and press down hard on the br…
  • I was going to start a new thread...but I found this one.  Sam's just opened a new club near my house a couple of weeks ago.  I just stopped in for the first time, and saw they had medium and large BGE's.  The large is $849 apparently with next and …
  • I used to use bits of pavers that were cutting scraps from the coping for our pool.  A while back, there was a group buy of a custom swivel bracket that lets you put a second grid on top of the main one.  I use that now, and am spoiled...I almost al…
  • Really low price...because you'll have no warranty.  What's the odds of you successfully relocating it without breaking anything?
  • S.Newcomb76 said: Figures I just replaced my broken thermapen with a new backlit one and this comes out.  I just did the same thing.  What went wrong with your original?  Mine, I think has a bad connection/wire...and powers on/off when t…
  • Jeepster47 said: Will try the oil soaked towel, since I love to experiment.  When the egg is cleaned up and prepped the day before it's used, can you add the oil soaked towel at that time?  Probably.  My only concern would be attracting …
  • I bought an open box thermopen several years ago, and during the warranty period, it started acting up as if there's a bad connection (broken wire?) such that when swung open, it may or may not work, but if you swing it a little more in either direc…
  • DoubleEgger said: All of the bacon talk made me hungry  I think RRP may have misunderstood.  When I cook bacon, I generally do it on a baking sheet in the oven.  When it's done, they get laid out on a paper towel lined dinner plate as a…
  • I was working from home Monday, and over the weekend I was at Publix and they had half racks of baby backs on "manager's special" at $2.99/lb...so I decided to try following this method as closely as possible (cooking just one half rack).  If I unde…
  • Photo Egg said: Stainless would be better than light weight aluminum. I also use old school, weighted, Stainless, 35mm film clips. Photo below not the same as mine but similar. I clip them to the bottom of the foodsaver bag. Oh man...it…
  • My nearest Aldi had a couple of the fajita sets (pan, wood, handle insulator), but I didn't think I'd have a use for them.  They had a better number of the comals, which I thought might be useful for frying an egg or two.  None of the grill pans. S…
  • They're at my local Costco this week too...and unlike when they were selling BGE's, this appear to be totally legit with a KJ sales rep there to help sell the stuff.   I've been using a LBGE for several years, and I have to say, from a cursory look…
  • gdenby said: Just a couple of observations. Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs …
  • THEBuckeye said: Agree - Car Wash Mike http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html I did 3 racks this way yesterday, except I applied rub the night before, cut the racks in half, and used the V rack to …
  • Farmland to the rescue.  It's been a while since I've done a big batch of ribs from Costco...and while prepping them tonight I was distracted by guests.  I totally forgot about the membrane until I was done applying wet and dry rubs.  I scraped off …
  • dougcrann said: I am a bit of a gearhead. Used to spend a lot of time on a certain Mopar site...lot of folks on that site have, in my opion, a severe case of brand loyalty.  Thought that only existed in the car world but the more time I spend o…
  • If you haven't already, try eggs cooked for 1hr at 149F.  They're a little messy...but go great on toast.
  • That price...it's like you went back in time.  IIRC, it's up to about $6/lb at Costco.
  • Brown out = power "goes out" for like a fraction of a second.  That's all it takes to have the One forget it was cooking something.  It'll power up (because it has an actual power switch, so it's "on" when the power comes back up to full V), know wh…
  • It all depends on how hard your lump is to get lit, airflow, and how hot you want.   BTW...when you get tired of buying starter cubes, paper towels soaked with bacon fat (i.e. the paper towel you put on a plate to drain your fresh cooked bacon) wor…
  • All of Lodge's cast iron that I've seen is pre-seasoned, but will get much better with use (bacon).  Peeling doesn't sound right.  In the long run, it probably won't matter, but if you need to be cooking dinners in it in the immediate future, might …
  • The biggest downside to the One is the non-adjustable mounting bracket depth.  Your vessel has to be deep enough to accommodate it.  One other annoyance...a brown-out will stop your cook on a One.  I suspect it will on the newer one, but haven't fou…
  • I like that the Anova's can be put into a giant pot or cooler to do a big cook, or tall but thin tupperware canister to do a couple of soft cooked eggs.  The only thing that pisses me off about the Anova is if you have a brown out, it terminates the…
  • I put it on at 300F, and over the course of the 45 minute cook, let it get up to about 375F.  When the breast hit 138F (kind of late) I flipped it skin side down.  It turned out really good.  The cooking time/temp was a little short for the veggies.…
    in Spatch time? Comment by njl May 2015
  • stemc33 said: Are you for real? You've been part of this forum since 2011 and you've been cooking spatch's in the oven. Also, where in the world did you get a 2.5lb chicken Yeah...I don't know why, but we've never really been into co…
    in Spatch time? Comment by njl May 2015
  • It's not just BBQ.  Most things you cook at home, if you do it well, you're going to be disappointed with most places that mass produce it for profit. But, if you want to talk disappointing BBQ...compare baby back ribs from Costco made at home with…
    in Not worth it Comment by njl April 2015
  • And what about sous vide?  If you hold them at 145F for 24 hours or more and then under the broiler for a few minutes to finish them, does that make them any safer to eat?
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