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Skiddymarker
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Skiddymarker

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  • Great use of the bundt pan, other than monkey bread, thanks for updating the brain cells.
  • Blue cheese with frizzled onions on an upscale burger, you know in the pubs where they have a real candle on the table.  Provolone for us at home most of the time, stuff melts incredibly well, or old cheddar from an American dairy, medium if from a …
  • DoubleEgger said: I don’t like the texture of SV steaks, chops, and chicken.  Really? I can’t tell much of a difference, but then steak and chops are never in more than 1 to 2 hours. I often do a steak at 130º and drop in chicken breast…
  • MCAH a few years ago suggests to season, salt, no more than 1 hour before cooking. I used to be in the season the night before camp until trying an hour or so before cooking. Texture is noticeably better with season just before cooking, IMO.
  • Sorry to hear that your ANOVA is a-never, that’s not good.  Steaks and chops, seared in a CI, brief sear just for colour, in the SV and then finish sear when ready to eat guarantees a great steak. Prime rib is excellent if put on the egg at low as y…
  • For steaks, briquettes will do the job, lump works too and IMO can be a tad hotter, even if you don’t need the extra heat.  I use the smaller Smokey Joe to sear all the time powered by Kingsford Comps or blue bag, whichever is on sale. Stubbs is goo…
  • Carolina Q said: Interesting. This is absolutely the first negative T-pen thread I have ever seen. Mine has been fine for at least 8 years except the case is cracked. Not bad and it still works fine. Haven't even had to replace the batteries...…
  • Son goes keto and uses stevia - a little dab 'll do ya.... It is great stuff, expensive as hell but good results. 
  • your lump surprise is pretty clean, mine not so much,
  • The Cen-Tex Smoker said: never done burnt ends with chuckie (or brisket for that matter) but I'm interested in your results. We have done pulled beef with chuckie many times and that has always turned out great. Never really thought to cube it …
  • Generally I find I can dump briquettes into a chimney with little fuss or dust as they are uniform in size. I drop the chimney onto the side burner or one burner of the Camp Chef and in a minute or two they are lit. The chimney sits in the Weber unt…
  • Depends on the “recipe”. For rubbed and crisp skin, raised direct is fine, dome temp between 300º and 350º. For marinated sauced wings, i like indirect temps 350º to 400º. Cazzy’s Wings are awesome, he does raised direct, i do indirect.  BTW it is t…
  • CR has some “wonder if they really did that test” issues as far as I am concerned. Using briquettes, which have much more ash then lump, in a kamado is asking for airflow problems and kamados are all about air flow. How briquettes can be rated excel…
  • Uniform pieces, hardly and chips, very little dust. Almost no VOCs, smoke is clear in minutes. Above average ash.  Lots of heat for grilling/searing, works best with the dome off, for the price you can’t go wrong.
  • @gdenby we had a cafe across the street, used to be able to get steak and potato with veggies lunch for about $1, which included tip. No blues guitarist, I envy you.  Two things I remember was that bread was 10 for $1 and so was Zip dog food.I stac…
  • DMW said: VHS won because porn studios went with it. For distribution, but they filmed using a beta-cam, don't ask how I know this.....
  • With age, albeit only a few days, come wisdom, grasshopper. 
  • nolaegghead said: BikerBob said: Torque to about 10 ft lbs. WRONG.  120 inch lbs.  Jesus. And I thought it was 13.56Nm......go figure.  Torque wrench is your friend, regardless of the units used. 120 inch pounds is spe…
  • @pgprescott no question Sony beta was better, perhaps the biggest mistake ever made by Sony, the way i understand it they developed both formats, sold the VHS format keeping the better beta for themselves. JVC unleashed worldwide distribution of VHS…
  • First VCR, a Sony with a tethered remote was $700, can't find one now except at garage sales for $5 or $10. Watched those VHF movies on a $450 19" Zenith colour TV....as we had a St Bernard, brought home two movies; Cujo and the Shining - Cujo scare…
  • good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours. 
  • BGEs are like cars, every year there is something new. Personal opinion but I would have gone for the XL. There might be days when you can use any one of your three eggs to handle the cooking. The XL will use less fuel when cooking full than two lar…
  • welcome to the asylum! Have a medium, the fuel miser of the manado world. I use the High-Que grate, much better air flow control than the swiss chess OEM grate. An alternative is what @DoubleEgger suggests - use the KAB. 
  • sometimes the sipping starts Tuesday or any other day with a "y" in it, but Friday is the standout.  What @DMW said above is the real reason this format is suitable, unlike many other forums where there can be too much going on, including pop-up ad…
  • Canugghead said: @Skiddymarker Someone told me he loves his PBC, right up there with BGE,  Had to pulled the trigger when this showed up in Kijiji! As far as deals go, as @lousubcap says, better to be lucky than good any day. Don’t blame…
  • Great post. PBC and the 22” WSM are about the same if you remove the water pan and add a hanger. Suppose it could work with the 18” WSM as well. Like the idea of hanging chicken halves, must give that a try.  Looks like you are bringing your work ho…
  • Interesting, have never wet or dry brined ribs. Using a rub with a salt component, rubbed the ribs about 4 hours before they hit the smoker. Stored uncovered in the fridge for the full four hours to ensure the ribs are cold. The salted rub will swea…
  • RRP said: While I agree that a KAB will help, you may still have a build up of ash that has fallen thru those holes. Eventually those air holes are blocked. I took this picture after carefully removing my firebox to prove my point of air holes …
  • Carolina Q said: SV while the chicken is cooking. Cook the pork ahead of time, pull and vac seal in 1 lb bags (or so). Refrigerate. When the chicken is cooking, heat water bath to about 160° (SV or otherwise) and put the pork bag(s) in there fo…
  • Wiggle rod is a good way to find out if the grate is plugging. You can fashion your own with a coat hanger to give it a try, if it improves the airflow and heat out put, then investing in a real wiggle rod may be what you need.  For my MBGE, went wi…
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