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SaintJohnsEgger

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SaintJohnsEgger
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  • Sounds good if you are keeping an eye on things. But a Wordpress blog may be a better way to go.
  • I can' stand a watch that is analog and digital. It bugs me when the the hands don't agree with the digital display. I bought a watch once only to get home and find out that the numbers glowed in the dark. But the hands didn't. I returned it rather…
  • I've worn a watch for too many years to give it up now. It just feels like something is missing when there is no watch on my wrist. My current watch is an Apple Watch my kids got me for Christmas. But i've had many a Timex Ironman or Indigo over th…
  • Thanks for the history lesson. How are you holding out?
  • Nice skillet and a great looking first cook. Congrats.
  • @1911Man I like that handle. Which 1911 do have? I'm selling my Sig 1911 to finance a pellet smoker. The Sig just sits in the safe and I don't carry it so I decided its time to go.
  • JohnInCarolina said: SaintJohnsEgger said: I much prefer the beef bologna. I’m guessing it’s a lot easier to eat after you’ve lost all of your real teeth. I'm confused????
  • I got my membership earlier this month and I've been happy with it. I don't spend a fortune and only buy meats for the next week's cooks. I have been 3 times so far and the crowd has been insane each time. I hate crowds. Getting run over by people t…
  • I don't know your local butcher so I don't know if he is dead or alive. I have yet to find a good local butcher in my area.
  • I much prefer the beef bologna.
  • Everyone seems to like pecan. I used it in my last two cooks and it really puts out some smoke. I have chunks and chips of cherry, oak, apple and pecan. I have a pellet blend of oak/cherry/apple as well as a bag of hickory pellets to use in the Am…
  • dmourati said: Yes.  (Sorry for doing that but you walked into an age old Computer Science joke) https://en.wikipedia.org/wiki/OR_gate I'm very familiar with ANDs, ORs and NAND gates having designed a few things in my past. I'm also v…
  • SemolinaPilchard said: Lit said: I’m gonna barbecue the barbecue chicken in the barbecue. You missed adjective.  The adjective is not needed in that sentence. The chicken will not be barbecue chicken until after it is barbecued.…
  • Legume said: SaintJohnsEgger said: So its now done when it probes like buttah and jiggles like jello? This could end up being an epic friday post with all of the pics that are bound to show up. I thought you were advocating for…
  • So its now done when it probes like buttah and jiggles like jello? This could end up being an epic friday post with all of the pics that are bound to show up.
  • Best wishes Norah. Remember: No pain no gain. Been married to a Occupational Therapist for 35 years. She may be a terrorist with patients but she isn't like that at home. 
  • I watched all 4 episodes this evening while my wife was attending an in-service meeting at work. I especially enjoyed the Fat episode as we will be in Italy in March. Kind of got some ideas for meals while we are there.
  • I started with a sampler pack from Amazon that had like 5 different flavors. That helped me decide which smoke types I liked best for different meats. I picked up a 20 lb. bag of their Signature Blend yesterday at Ace - https://www.acehardware.com/d…
  • NPHuskerFL said: Post your MM cooks, setups etc. And most recently @NPHuskerFL  What's the scoop on the nest leg modifications?
  • Great looking MM pics. Thanks everyone. Again, an invitation to join us on Facebook - see the link in my signature if you are interested.
  • I have wrapped before but normally i just let the butt ride until 203 and pull it off then loosely cover it with foil to hold the heat in. Butts are very forgiving and don't seem to dry out much so no need to foil unless you are adding something to…
  • GrateEggspectations said: CPARKTX said: Just bung watched series on Netflix. Very well done. Even kids were in on the action.  Not sure what “bung watching” is, but also not sure I want to know.  @GrateEggspectations caug…
  • Welcome. Just cook until it probes like butter. I only use the T to tell me when to start probing. I usually start around 190 probing the meat. Some is fine at about 193 and sometimes I have to go over 200 to get it to probe right.
  • Those look good. I've switched to boneless wings for most of my cooks. I take chicken tenderloin and cut it into strips and then do them like wings. Been working out pretty good. I'm the only one in the family that likes wings on the bone. 
  • I've got a couple of nags in the garage along with plenty of other lump. Wife would have a fit if I bout more right now.
  • Great looking meal. I love potatoes au gratin. And happy birthday.
  • I have had the book for about a year now but I wasn't aware of the Netflix show.
  • Mdames501 said: SaintJohnsEgger said: I've gone both routes but prefer to make my own. I sometimes just go GSP and I keep Holy Cow and Dizzy Pig on hand for those times I don't have the time or energy to make up a rub. I used this on …
  • I see your problem with the stew- you put okra in it.  I'll have to give this a try as I'm looking for followup recipes for my brisket cooks. I'll skip the okra though as I only like it when fried.
  • GlennM said: i saw this at Walmart yesterday. It looked really good to me. 36” griddle with rear discharge, two side burners, deep fryer, nice cabinet and shelves. Covers for the griddle and burners, integrated curing board and even a paper tow…
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