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Slippy

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Slippy
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  • I've held them that long before, no problem at all. 
    in FTC RIBS? Comment by Slippy February 15
  • Do you put a bunch of flour on the stone? I have made that mistake before... The flour burns and funks up the whole crust... 
  • HeavyG said: Slippy said: @ACN gives good advice. Same advice I got from a chef. Another thing too, if your looking for quality, is to make sure the knife is forged, not stamped. Looking at that pic, it would guess those are stamped, s…
  • @ACN gives good advice. Same advice I got from a chef. Another thing too, if your looking for quality, is to make sure the knife is forged, not stamped. Looking at that pic, it would guess those are stamped, since its not a full tang. 
  • unoriginalusername said: I really like that setup. Did you use Polygal on top, for a roof? 
  • SmokeyPitt said: I have tried the Aaron Franklin turkey breast posted here.  Remove skin, smoke, finish iwrapped in foifoikl and butter. It was pretty darn good.  This! I did it the same way, and when I cut into it, it was so moist you c…
  • Chorizo sounds good. I have made them with brisket, chicken, pork & Pineapple. All equally good. 
  • The best briskets I have ever done were snake river farms and those were all frozen, the SRF I bought from Costco in July were fresh but I ground 2 (one for sausage and one for burgers) and made pastrami out of 1. Still have 2 frozen but have not sm…
  • The Cen-Tex Smoker said: did anyone get any of these? are they the SRF they had over July 4th or another brand? I still have a few SRF in the freezer but have some classes coming up. Would be a nice treat to use Wagyu if they are good. …
  • I was in the Rockwall store on Wed and didn’t see it, so got a prime, which I am babysitting right now. Which Costco have you seen them at? 
  • A nice meaty rib, at 265-275 should take about 6 hours. This one did:
  • Where do you live? If you were in TX I would say 12-14 pounds, BBQ Beans and Potato Salad or Mac & Cheese. Anywhere else and I'm sure they would do it a little different.  
  • Botch said: Most of us here make pizzas on our Eggs, so we must include here the most stunning, sublime, and succinct food preparation wisdom ever condensed into a mere 56 seconds.     I'm still left breathless, every time I see that.   …
  • Foghorn said: Here’s a sample of a competition team timeline. For this competition it involved about 2 hours the previous night. And started that day at 2 AM and lasted until brisket turnin time at 4 PM.  I sometimes use the notes section of m…
  • Photo Egg said: Slippy said: Photo Egg said: Slippy said: Photo Egg said: I cook on the weekends to relax. Charts and graphs will never be used at my house.lol But I could see how they would be useful for com…
  • Photo Egg said: Slippy said: Photo Egg said: I cook on the weekends to relax. Charts and graphs will never be used at my house.lol But I could see how they would be useful for competition teams to keep them on track. Th…
  • smbishop said: @Slippy What did you use to create the timeline graphic. Love this kind of stuff! I used Adobe Illustrator.  
  • Sea2Ski said: In general, I do not keep that close of track when to do certain things when cooking UNLESS It is a more formal dinner or there is a tight timeline. Example is this weekend. Moments before I opened this thread I did a timeline sta…
  • nolaegghead said: What about gravitational time dilation? Oh yeah, taken into account, but depends on moon phase.
  • ewyllins said: wow thats some organization, but where is the shaded area for drinking? The white, blue, green and yellow areas are for drinking. 
  • Photo Egg said: I cook on the weekends to relax. Charts and graphs will never be used at my house.lol But I could see how they would be useful for competition teams to keep them on track. That's the point... If you relax too much, you mi…
  • Check on Craigslist for granite or quartz remnants. That's what I did. Found a piece of quartz from a countertop fabricator, and had him cut down and put a hole in it. I think I paid $120 all in. Could be an option..... Also check for pool tables in…
  • I had to do this a few years ago when I built my table. If I recall, I think i zip-tied the two bands together, once I loosened it, to keep the spring from flinging the rings apart... 
  • Bang for buck, Fuji XT-20 is a great place to start. Fuji lenses are really nice, and they all work with an XT-20, and the kit lens (18-55mm) will be a workhorse... I know several photographers and they all rave about the Fuji lenses... It's also a …
  • Looks pretty darn good, especially for the first try.... As far as Costco briskets go, you kind of have to luck out. For me, the sweet spot for a brisket is 12-14 lbs. Those are not easy to come by at Costco though. Either they go first, or they don…
  • mEGG_My_Day said: Slippy said: Spare ribs come from the back, plate ribs come from underneath. Plate ribs are the ones sometimes called dino ribs.  Both are pretty good though.  So not the same as spare ribs from a pig that come…
  • Jeeps are fun. 
  • SmokeyPitt said: Right now I have hickory, oak, and apple. I have some pecan as well. I am probably in the minority but I don't care for pecan. Maybe I got a bad batch of chunks that weren't dried properly...but I found the smoke way to overpow…
    in Which wood? Comment by Slippy January 20
  • Spare ribs come from the back, plate ribs come from underneath. Plate ribs are the ones sometimes called dino ribs.  Both are pretty good though. 
  • can you get a stick/rod across the slots and twist it loose?
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