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caliking

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  • I bookmark many of your cooks, and definitely this one. Outstanding! the pita takes it over the top. Can’t have mediocre bread with a cook like that
  • Firstly... Welcome aboard!!! I had a fire or two burn straight through the center of the pile and die out. Changed to lighting the pile of lump in 4 quadrants (12,3,6, and 9 o'clock) and have had no problems ever since. I like to think it made a d…
  • I'd go with Tel-tru if possible. 
  • FearlessTheEggNoob said: I personally believe the focus of the hinge is safety. If a lid ever comes down on a finger your relaxing evening is over. Yet to hear of a dome vs. finger injury. There’s always a first though. In which case …
  • Watching this was indeed a bright spot of the day. Feel good vibes for sure. 
  • JohnInCarolina said: DoubleEgger said: This is just like a ballet between two synchronized swimmers, except with none of the grace, coordination, or athleticism, but all of the slushee. If you can’t see grace, coordination…
  • Can someone ‘splain this to me? I’ve wondered about what confit means/is for quite a while. And yes... I am too lazy to google this for 15mins and educate myself. 
  • It sounds like your bulk rise didn’t quite take off. You should see at least a 50% rise. 
    in Wild Yeast Comment by caliking June 22
  • Your first loaf sounds like it turned out better than mine, so don't despair! How much did the dough rise after the bulk rise? Its not expected to rise as much as yeast dough, especially if you have it in the fridge.  Also, proofing for 4hrs is t…
    in Wild Yeast Comment by caliking June 22
  • Deets on the steaks? looks like they were poached in butter or oil first? Or just SV?
  • blind99 said: caliking said: @blind99 re: salmon what temp and times have you tried? 135F x 40mins , then quick sear in a pan usually does it for me.  And you’re not alone as far as SV yogurt goes   @caliking 120, per kenji/che…
  • fishlessman said: johnnyp said: fishlessman said: what temp and time for chicken thighs that will later get fried with breading. if theres one chicken dish i want to get right its a buffalo sauced fried chicken sandwich with t…
  • @blind99 re: salmon what temp and times have you tried? 135F x 40mins , then quick sear in a pan usually does it for me.  And you’re not alone as far as SV yogurt goes  
  • Also, grinding the meat fine will possibly work best. 
  • Cool idea to try! one lesson learned during our sausage making sub-venture, was that mixing/kneading the meat releases myosin (I think) which helps the meat bind. Worth a shot to see if it works with beef.  Mix the meat by hand until a golf ball s…
  • Possumtrot said: Killit_and_Grillit said: cazzy said: Guys, Put together a package that would make you excited to open! @cazzy I apologize in advance. I’m a child. Low hanging fruit and what have you.  Mine should go ou…
  • Hope to make the trip up there myself some day.  @tjv has always been a swell guy to do business with. And that’s not a reputation that’s easily earned these days. 
  • DMW said: caliking said: I’m not a fan. BT range doesn’t work for my setup. Especially if the device doesn’t reconnect automatically  with my phone when I get close enough. Having to connect every time when I was back in range made me …
  • And because someone has to say it... ... you know you could have gone to the store for "fresh" tuna, right?
  • I would have said that was an epic adventure/tale, but it sounds like there will be more.  Gripping to read. Please keep us posted about future trips. 
  • When I'm cooking/egging, I usually wear stuff that's ok to get dirty or greasy. I have the same apron that @Cornholio has, and I bought it because it has crossed straps at the back, instead of the usual over-the-head neck strap. I've used it for e…
  • I’m not a fan. BT range doesn’t work for my setup. Especially if the device doesn’t reconnect automatically  with my phone when I get close enough. Having to connect every time when I was back in range made me give up on BT devices a long time ago. …
  • Sounds like you already have a fajita game plan figured out.  Why not do beef ribs as burnt ends, for the appetizer?  And everyone is happy
  • Since a “ditch the brisket” suggestion has been made, have you considered fajitas? Meat for the carnivores, veg for the lesser mortals. You don’t have to tend anything once all the fixings are laid out. Easy for people to grab a bite in between ev…
  • I bank my birthday/anniversary/Father’s Day gifts in a virtual credit account. Usually for the annual Chrismahannukwanzakah buying spree at the end of the year.  But somehow, a new set of SS pans showed up last week.
  • War_Eagle_2244 said: Any one have suggestions on something better/more durable?  Has anyone ever tried using just the adhesive to create the seal?  I’ve burned up everything I’ve tried.  Thanks  1. Yes, you can make a seal/gasket using o…
  • I've never understood folks who swear off eating meat,  but still want to eat stuff that looks and tastes like meat. 
  • +1 for getting a second “clean” griddle. 
  • @blind99 She must like you or something. That pie looks hella good. 
  • JohnInCarolina said: Killit_and_Grillit said: @caliking already has a hard enough time keeping up with his pots de Creme and you went and added bourbon.  Well. Played.  I’ve heard that they have a tendency to disappear on him b…
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