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vb4677

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  • Welcome !  Wasn't that long ago and mine looked that pretty!  Enjoy this ride -we all do!  And help us out and put your cookers and location in your signature line - believe it or not it helps when you ask a question!
  • Take a good look at the 'why' you're wanting to pull the trigger on these... Like the others have said - get what you'll use. I've made my own "BGE Only" set of knives for myself - we've got the block with a mix/match of stuff, including a Cutco Sp…
  • Been noodlin' around about doing my own bacon...2019 is the year to pull the trigger on it, I feel.  Glad you had a delicious success!  Next time, pics or it didn't happen...
    in Pork Belly Comment by vb4677 February 7
  • poster said: 11 hours at 185?? Was it a pork butt or something? Seems pretty hot Yeah that temp/time combo LEAPT off the screen at me - I bet the FoodSaver bag couldn't handle that heat that long. 
  • I won a LBGE - no issues- and yes, there is a "Won/Gift" category.
  • We ALL know a Chiefs-Saint's SB would've been killer despite the refs. So in the Snub Bowl, I'll be smoking some wings and maybe something else once the SWMBO decides what I need to do...
  • @Griffin  - I agree with the whole washing thing, too.  I've brewed a 'friendly' second beer and just kept the yeast cake in the fermentor and dumped the wort on top before.  But to @alaskanassasin point, I usually use new yeast each batch.  And jus…
  • Also: * Make sauces a day or two ahead of time (if possible).  They taste better.
  • U_tarded said: Get a second sealing ring.  We make Indian food occasionally in ours and the ring holds the smell.  This way you can have one for savory and one for neutral/sweet.  They sell different colored ones on amazon.  So, I've got…
  • Griffin said: GrateEggspectations said: I’ll get the ball rolling.... Keep a Sharpie and painter’s tape in the kitchen drawer. Can label any and all items with date to keep tabs on how long it’s been in the fridge or freezer. …
  • * Freeze stuff for an hour or so before vac sealing. Then label & date each item with a Sharpie. * Those 30 aluminum half sheet trays at Costco for like $6 are a true and holy gift from the BBQ Gods. Amen. * Practice mise en place, as best you c…
  • I like these - they say up to 900F - but I'd be a little hesitant... I use on stir fry's and the like and moving the placesetter if it's around 400-500F.  But I'm moving quickly... For doing pulled pork or moving brisket - I take a pair of cotton, …
  • Lookin' great! Hope it tastes like you want!
    in Cooking day Comment by vb4677 January 27
  • So - quick follow up - ended up getting a couple of sheet pans and racks, and the 'score of the day' was 5# of salt !  I use it in my drip pan, so this should last me a while! Anxious to have an event where I need a lot of meat - some of that beef l…
  • tenpenny_05 said: Their pre cooked pork shanks are awesome if you can find them I did see those - didn't buy any... yet. I am familiar with them as I've gotten to know the gang at Smoke Brewing Co. in Lee's Summit, and they serve them as…
  • I like this, a lot - and I'd use my Google Home and just start spouting off timers and naming them... "Hey Google, start a timer for 4 hours called Start Spritzing"...
  • https://www.smoking-meat.com/ https://heygrillhey.com/ https://www.thespruceeats.com/ https://bbqpitboys.com/recipes-page/ http://hangryq.com/category/recipe/ https://www.foodnetwork.com/recipes And if you have an Instant Pot... https://www.p…
  • * Over the Top Chili - for sure! (use the SEARCH box) * Pepper Stout Beef - (again w/ the SEARCH box...) * Buffalo Chicken - here * Bread And I can't wait to use mine on my little outdoor single burner stove to deep fry some smoked chicken wings I…
    in Dutch Oven Comment by vb4677 January 23
  • Next time Fiorella's Jack Stack or Joe's KC...  not as saucy.
  • SWMBO picked up a 20# bag at some el cheapo discount store for like $10.  They were labeled "Competition Blend" with hickory, pecan, oak and apple.  Seemed to work just fine and tasted great on the last batch of cheese I did... Figure I've got a cou…
  • Nice cook! And not to detract, but rather add to the convo, I happened across this site yesterday... seems appropriate for us burger lovers!! http://www.cheeseandburger.com/
  • GlennM said: We have a 6 and a 3. Love them both and never felt we needed the 8 (only two of us) I don't get this.. but I just know the SWMBO is already griping about having to store one IP, I can't imagine trying to get a second...  So,…
  • Just the two of us and I got the 8.  Sure, I can throw in a couple of frozen chicken breasts and a sauce, but it's really great for family gatherings when you need the room to make a risotto for 8-10 people.  
  • Made for a fantastic Christmas dinner!!! I also love their pork loin roasts - usu. around $20.  And I've gotten steelhead trout (salmon), bone-in pork shoulders and BLSL chicken packs there - always end up great. And who can't help but love the ext…
  • I have the 5x8 tray - love it for cheese!  Want to do a pork belly at some point, so I'm glad I've got the overhead of more smoking time than I need for just cheese.
  • I've sacrificed one into 3 chunks and use them as spacers on my platesetter.  Was also fiddling around with using one in my KAB as a divider... Additionally, I brew beer and I use 3 as feet when I take my boiling hot kettle off of the burner.  And …
  • Nice !  
  • Loads of comments can be found in the Search box - look for Flameboss, EggGenius, Smobot, DigiQ.... you'll be inundated.
  • Nuttin' too fancy, but looking forward to topping a burger with an over easy egg, or dropping a few smoked wangs into a DO of oil!!
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