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Springram

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Springram
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  • @caliking - Wings? What wings? You cooked wings? Springram Spring, Texas
  • @caliking - do not forget the wings you cooked on Saturday. Personally thought they were the  best wings of the day which is a high bar since all of the wings at the Fest were super. Springram Spring, Texas
  • @EggObsessed - how did you like the SS vent cap you bought during the fest? I got one and have installed it but have not yet cooked with it. Springram Spring, Texas
  • Many thanks to @Mickey and @Spring_Chicken,  Keith's Hardware and others for a super great time. As usual, Will, et al, at the Inn were absolutely wonderful. Cannot wait for March 2015. Springram Spring, Texas
  • Mr. Henapple, You helped us with our "stuff" when we arrived for the Frdiay "before party".  When someone does that for people without being asked, it indicates a really great guy. It makes makes me think of you very highly...kind of like I think …
  • @egger_ave   - these were the first thing I tried at the Eggfest. There were truly outstanding. Thanks for sharing. Springram Spring, Texas
  • Still have 190+ lbs to go of Rockwood, Wonderful charcoal. Will definitely reorder. Springram Spring, Texas
  • Will be there again. Springram Spring, Texas
  • I love the Cuisinart. Works wonders on brisket and love using with ribs. Springram Spring, Texas
  • lousubcap said: Opinion here (and we all know what those are worth...) but the point is the best eats of the brisket.  I don't do burnt ends for that reason.  The Franklin videos will solve your brisket process questions.  Enjoy the cook! BT…
  • Congratulation, Ashish. Will see you and family in Salado. Springram Spring, Texas
  • If mine ever breaks, I will replace it. Great tool. Make sure to store it inside the house. Springram Spring, Texas
  • I have nine bags left of Rockwood in my garage. Absolutely wonderful charcoal The best I have used. The point about "VOC's" is true for sure. Rockwood has far less than other brands which means I am up and cooking a lot faster. Springram Spr…
  • Northern California = Heaven  Personally, I prefer late October-November to April insofar as weather is concerned. Springram Spring, Texas
  • @andres1987 - your rather extravagant description of the "fancy travis method" causes me to wonder if you are any better at cooking than your obvious inability to use the English language in a suitable manner on this forum. Springram Spring, Tex…
  • Just go to the Ceramic Grill Store and get the welding gloves that Tom has found to be the best. They are. Period. Springram Spring, Texas
    in Gloves Comment by Springram January 2014
  • @CPARKTX - the list of ingredients incudes white vinegar but the picture shows apple cider vinegar. Which one should I use? Just want to do it the way you did because it all looks fantastic. Thanks Springram Spring, Texas
  • The Travis Method is a wonderful way to cook brisket. Just be aware of the meat temp and/or the tenderness if doing a flat ....use your probe or even a bamboo skewer to check tenderness. Springram Spring, Texas
  • # 25 Springram Spring, Texas
  • I participated with @Caliking in the Rockwood group buy. It seems to not give off as much VOC ( or whatever you call it) when initially lit. I find I am able to cook sooner because of that. Also seems to get the Egg to temp faster. I am sold on it…
  • I know a guy that works for the company who makes the Egg Carten. I think Scott has or is in the process of moving his family to another city but has expressed interest in resuming production soon. Stay tuned. Springram Spring, Texas
  • Ten bags of Rockwood charcoal, welding gloves from the Ceramic Grill Store and a Cuisinart electric knife.  Springram Spring, Texas
  • +1 on the worcestershire. Mainly on pork ribs and brisket. Took me 5 attempts to spell it correctly. Still could be wrong. I also use mustard on butts. Just the way I learned to do it.  Springram Spring, Texas
  • stlcharcoal said: plumbfir01 said:   I just completed a 20hour cook with the rockwood with 40# of butts on my LBGE... i think you are right but it still has the ability to last if you dont open lid every 5 min.... I also quit…
  • @henapple - You mentioned you do not remove the membrane from St Louis ribs. Do you think that the ribs retain more moisture by not removing it? I would love to skip this step. Please further encourage me! Hope your ribs turned out great yesterday…
  • @piney - I keep thinking about getting a vacuum sealer.  Thanks for the advice. @Carolina Q - I made pulled pork nachos that I thought were OK.  Springram Spring, Texas
  • Just picked up yesterday 10 bags of Rockwood from a group purchase here in the Houston area. Will try it out on Saturday but based on all I have heard, it is going to be top notch. @henapple - how did your ribs turn out? Springram Spring, Te…
  • The turbo method works like a charm for me. I am a total "Mickey" cooker.  I find that warmed over pulled pork does not taste as good as the first day....any recommendations? Just wife and I so always have too much. Springram Spring, T…
  • The bad part to me is that I do not know if we can ever turn it around.... Springram Spring, Texas
  • I use Cook's and cook at 350* raised direct until 140* IT. Just like Dr. Mickey orders...comes out perfect every time. I use a Woo so the grid is about felt line.  Springram Spring, Texas
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