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EazyE

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EazyE
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  • Carolina Q said: How about this one. $27 And it's stainless. Each basket is 8" long and I'll bet it's easier to clean than the wire ones. Plus, you get three of them. I still don't see why you need one for meat loaf... but I'm bored this afte…
  • RRP said: HeavyG said: A quick search on Amazon turns up just a bit less than a gazillion stainless steel mesh baskets in a variety of shapes and sizes. Agreed...but not the loaf style - looks like it may have been discontinued.…
  • RRP said: pgprescott said: @RRP  uses them I'm pretty sure. Yes I do and I like the 360º smoke it allows making nice sliced pieces.   Thats exactly what I am looking for. Where did you guys get those?
  • Slabotnick said: @bodski I don't remember exactly where I checked the temp. I generally do at the breast and behind a leg. I'll pay more attention next time to any variances in temps on different locations.  Those look great! But, isn't …
  • That is a good idea as well. Thank you! You guys are full of great ideas!
  • Thanks guys. I serious lee didn't know about the pre-chilling of the drinks. That is a great idea with the ice packs. I have about five of the Arctic Ice chillin brew ice packs. I will give that a try. We do keep the cooler in the basement when not …
  • DoubleEgger said: prechill   I haven't pre-chilled. The water and gatorades are at room temperature before putting on ice. Do people really put all of their beverages in the fridge, and then ice them? That seems like a lot of work.
  • Thanks guys! I appreciate all of the feedback. I am going to order the 65. I'll report back how it turns out. 
  • I recommend wearing sunglasses or goggles while lighting with a torch. Sometimes sparks can fly, and I remember someone on here saying they took a spark to the eye.
  • OK, thanks everyone. It appears the dealer was wrong.
  • It is killer on briskets as well. Just try it and you will thank me later. I coat my briskets with woestecshire sauce, and then coat heavily with DP red eye express. Wrap in plastic and leave in fridge 4-6 hours, or overnight is even better. Turns o…
  • Sams Club in our area sells prime packers for $2.58 per pound and choice packers for $2.38 per pound. Great buys! The flats though are like $4.88 per pound so I always buy the packers!
  • Question to all of you with Dutch ovens. Is the 5 qt big enough most of the time for chilis and stews? My buddy says I need to get the 7 qt as he didnt think the five was big enough. What do you all think?
  • Not to change the subject from the Kub, but I was just in my local Sams club, and they had a "Large" vision grill for $589, and that comes with a cover. It has the side tables like the Kub and a nest for it. Looked like a great deal for $589 for som…
  • I love the huge pieces. Like someone else mentioned, they are perfect for low and slows. Put those huge pieces at the bottom, and build up from there with the smaller pieces, and you will have a perfect fire for low and slows for many many hours!!
  • I have been using it for a while now and have been really happy with it as well. Huge pieces, and it burns for ever. I am certain that is the lump that Naked whiz is showing in his thread/opinion poll. It appears the majority doesnt like large piece…
    in new lump Comment by EazyE July 2013
  • Looks like the Whiz got him some Kamado Joe Lump charcoal. I know he was going to do a review of it per his Facebook page. I use it all the time and it is good stuff with lots of huge pieces just like in his picture. Do I win a prize Whiz??
  • A for me!
  • GoldfishDude said: I use that rub a lot... Highly recommended! Which one do you specifically use. The brisket one, or the Grand champion one?
  • yzzi said: Went to the rub site, and holy sales pitch: http://texasbbqrub.com/secretsrevealed.htm. "Simple 1-2-3"s all over the place. It is. I know Travis uses their rub in his brisket method as well. I really want to try some, just h…
  • nolaegghead said: EazyE said: nolaegghead said: Things used to be much more friendlier around here.  I'm outta here! Thats what I thought. Just wanted to share what I thought was a good method..Guess I will go back…
  • nolaegghead said: Things used to be much more friendlier around here.  I'm outta here! Thats what I thought. Just wanted to share what I thought was a good method..Guess I will go back to being just a lurker. >-
  • hapster said: Wastes too much time trimming it up... just smoke the damn thing already I hear ya there Hap. He talks a lot in this video which prolonged it. It really only takes me maybe 5-10 minutes max to trim it. I know many who do…
  • Sorry for the bad link... But thanks to whoever linked it. I did burnt ends the first two times I did this, and they turned out pretty good, but they had a little too much smoke for me after doing that. So, over Fathers day weekend, I just sliced/cu…
  • Good point. What I meant is even though it is the same, you wouldn't be buying Wicked good for the guys that hate Wicked good. It would be the same quality, but just going to Kamado Joe, and not Wicked good...
  • I agree that it is a great brand of lump. I have been using it for a while now. I did a butt that took 17 plus hours and no problems at all. Actually had lots of lump left after that. I have heard people say that it is the exact same lump as wicked …
  • Hey Hapster, I thought I read in a previous post you were going to do the Travis method on the brisket. Did you ever put the brisket in a pan, or wrap the brisket at any time? Just curious what all you did. It looks great!
  • Where/what site did you order it from?
  • So is there any flavor of the Allegro other than the hot and spicy that you guys would recommend?
  • Awesome. Thanks guys. Last question. I am not familiar with Allegro at all. Can you pick that up at any major grocery store like Dillons(Kroger) Hyvee, Walmart?? Or is it a specialty product?
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