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BigWader

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BigWader
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  • DieselkW said: That's a lot of membranes to remove... I wonder if they dip them in some chemical or actually to that by hand. I knew a guy that worked at a factory that made precooked ribs in sauce and they used compressed air to blo…
  • W-O-W... details please.  Is this a custom fab job or some unknown table from somewhere
  • bigalsworth said: I wish costco had the KJ road show in Canada. Look at Lowes.  Price is about $550 Cdn.  Lots of times they have 10-15% off sales on everything in store and with the exchange on $399 USD and state sales tax you are prob…
  • To further confuse you - I chose Cooper A/Tw for my truck over the BFG.  The price was better, I was able to get an LT (Light Truck rated) tire in the same size which was an extra 2/32" deeper tread pattern and I have been extremely happy with the r…
  • I think that the risk is too great. An unseen void or vein that causes expansion differently and pop you have a ruined piece of granite.  A huge cost to replace.  It might be okay over 99% of the slab but that one spot you can't even see could cause…
  • Striploins would fall into the "tender" beef category so I think 10 hours sous vide is too long.  At 1 inch thick the recommended max time is 4 hours.  At 2 inches thick the recommended is 6 hours.  Now if you are starting from frozen you really jus…
  • We seem to do well with this kind of side... I eat it as a stand alone for lunch or dinner sometimes... http://allrecipes.com/recipe/213638/southwestern-quinoa-salad/ If your wife likes this kind of thing the possibilities with Quinoa, or Cous Co…
    in OT: Sides Comment by BigWader June 2016
  • I bookmarked this when I saw it - love the concept and I'd like to do something similar but build in one of those "space saver" propane grills at Canadian Tire - minus the folding side tables. http://eggheadforum.com/discussion/1153192/built-an-alt…
  • 1move said: Tony_T said: 1move said: Whatever you do, don't shut the vents. This is such a misguided recipe that puts a lot of crap in your body. Just cook it with the vents open at 650F, 3-4 minutes per side is usually medium…
  • Welcome to the forum and cooking a tenderloin is an awesome showcase cook. Everyone really enjoyed this meal... http://eggheadforum.com/discussion/1169658/prime-beef-tenderloin-and-a-full-saturday-egging#latest Recipe for the Tenderloin from the…
  • I always thought that beef ribs needed to go for a long time.... like 24-48 hours... http://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm I'm not sure you will get enough collagen conversion and fat rendering in a few hours…
  • My dad has a Louisiana grill - which surprisingly has their headquarters in Edmonton, Alberta! I believe the Country series is made there with thicker steel than Traegers have now and it is very easy to operate once I got him the digital control rep…
  • That is how you maximize the bark!  Well done.
  • oh man that looks good!!!  clearly you have natural talent.
  • @powak The kick ash basket is a new fire grate and charcoal basket all in one. The advantage in a small is it is easy to remove to clean ash and lets more airflow than stock cast iron fire grate.  Makes higher temps in a small a piece of cake.
  • There is no way the OP should be on the hook for this. I can't believe the views on this thread already so I think another call to HH tomorrow should ask directly for someone in management. It seems like the OP s being polite and patient but being t…
  • I have a large/small combo and when I got the small the money I saved vs the MM I used to get a Woo and a kick ash basket and a Smokeware. I have to try hard hitting low and slow temps as it has no problem giving searing temps.   With the loft light…
  • Jack Ort said: Ive experienced a number of both the meat and pit temp probe failures with the CyberQ.  Maybe share a bit more info.  How old is your cyber q?  Are all probes bad?  maybe a bad socket?  As mentioned have they been exposed …
    in CyberQ Comment by BigWader May 2016
  • BigBlackV said: lousubcap said: One thing with the water/beer drip pan-as mentioned above, the liquid is a heat-sink keeping your temperature suppressed  until all the liquid evaporates.  If that happens your BGE temperature will rise …
  • My breadmaker has gluten free recipes and good reviews for people making gluten free bread.  I am like Nola and always add a bit of gluten to the recipe for structure... http://www.amazon.com/Breville-BBM800XL-Custom-Bread-Maker/dp/B004RCNJA0/ref=s…
  • In general we like our Rinnai but one problem crept up that the installer never mentioned (and maybe didn't even think about).  Our unit is installed close to the main water lines to prevent too long a run before hot water gets upstairs.  The vent…
  • @hondabbq - tell your sous-chef to sign up for the Stihl.ca BGE giveaway.  They are giving away a mini a month all year and a LBGE at the end of the year.
  • @hondabbq that's too bad.  For you I think it was a "want" not a "need" so you wanted everything (MM+ guaranteed warranty) for a steal of a deal.  Somebody else maybe with more need took the deal... I got a new unused small last year that was a ra…
  • @tgs2401 Thanks for the heads up!  Wish me luck. 
  • @kevlah Welcome to the forum.  Lots of people will chime in to help. In addition to checking your dome thermo, you might want to check how tightly the lid is sealed when closed.  You can take a dollar bill and put it on the gasket at various places…
  • @oldfaithful - if you have the oval stone you don't need the plate setter.  Mine has been in the box since my adjustable rig arrived. Welcome aboard.  In addition to the thermapen I vote for a pizza stone.  I have an Emile Henry that I got a steal …
    in New Egghead Comment by BigWader May 2016
  • @Griffin burgers look great and don't listen to the naysayers.  From what I can tell from your first pic you are way off to the side and not the first, second or even third most likely landing spot for errant balls.  (it isn't even totally clear whe…
  • If you will be able to then definitely do it on the egg. You can follow your oven time/temp or go lower and cook longer for pulled pork.  I would load charcoal to the top of the fire ring, light in 2 or 3 places and after 5 min or so put the place …
  • Thanks everyone. The Meat Church Holy cow was really good for this and totally satisfied my itch for BBQ beef
  • And the plated shot... I would do this again. Figure I left the smoke ware open too much and didn't need to assist the fire
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