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Last Active
  • Re: Best Wifi mesh?

    I’ve been using a Netgear Orbi system (1 main router + 2 satellites) for a few months now and it has been rock solid.  I get 400+ Mbps throughout the house without any dead spot.  One of the satellite is installed on the 2nd floor wall facing the backyard so I also have signal throughout the backyard (110 feet).  The main router is installed in a less than optimal spot (on the floor underneath the electrical panel in the basement) so I am confident that it can work for anyone.  One thing that made me chose the Orbi over other systems is that it does not depend on the cloud.  I also wanted a system with satellites that could be plugged in instead of having to be installed on a table or shelf.

    I use it in access point mode and disabled wifi on my ISP’s gateway.  It works well with all my devices including VPN on my work computer.

  • Re: OT- Cuban Cigars -OT

    Cohibas will cost you more than 200$ for a box.  I am sure many will chime in and recommend that you buy from the “back of the factory door” but I guarantee you that they are fake.  “Towel guys” in the resorts can most likely get you the fake ones for ~40$ a box.  That being said, chances are that many places will try to sell you fake ones for wat more than that (200$ is not unlikely).  My recommendation if you want the real stuff is to purchase from hotel gift shop, casa del Habano stores in major towns or from the airport.  A good indication that you are purchasing real ones is that they may ask for your passport.

    For rum my preferences are:
    Vigia 18 años
    Havana Club Seleccion de Maestros
    Santiago de Cuba 12 años

    The rima mentioned above are in the 50-60$ range if I remember correctly.  Vigia is somewhat difficult to find.  You can also find bottles that are much cheaper than that but you can really taste the difference.  I don’t drink a lot but when I drink, I prefer the good stuff.
  • Re: OT - Electric Pressure Cooker

    Also, FWIW, if we decide to eat pork baby back ribs on a weeknight without planning, we can be ready to eat within an hour.  Remove membrane form the ribs; 2 cups of water in the Instant Pot; high pressure for 18 minutes; start the egg while the IP is coming under pressure and cooking the ribs; quick release of pressure when the cycle is completed; grill the ribs for 5-10 minutes.  Texture and taste perfect ribs on a weeknight in under an hour...
  • Re: OT - Electric Pressure Cooker


    Here’s what Instant Pot sites says about pressure canning:

    Instant Pot® can be used for boiling-water canningThe Instant Pot® current product line is regulated by a pressure sensor instead of a thermometer; the altitude of your location may affect the actual cooking temperature.  We recommend to not use Instant Pot® for pressure canning.

    Here’s the link to the warning about canning with electric pressure cooker:
  • Re: OT - Electric Pressure Cooker

    The power pressure cooker has a stick free coating which is a big negative point IMHO.  The Instant Pot has a stainless inner pot.  After the cooking cycle is done, the Instant Pot has a 8+ hours keep warm cycle that kicks in; the power pressure cooker stops after an hour or two.  With the IP, you can have a 3 hours high pressure cycle (useful for broth); the power pressure cooker is limited to 90 minutes.  You can make yogurt in *some* of the IP models (not all).  The Instant Pot is the clear winner from my point of view.

    I was hesitant at first but I am so glad that I purchased it.  I use it at least twice a week now.  Every week I start a batch of chicken broth with bones from a roasted chicken and veggies scrap.  Before going to sleep, I put the chicken bones, skin and everything that we don’t eat in the IP with cleaned carrots skin and ends, celery, onions (we freeze the veggies scrap in large ziploc bags and use them when we need).  I start the cycle on high pressure for 120 minutes and after that it automatically switches to keep warm so when we wake up the broth is still warm but cold enough to go in the fridge fairly quickly.  When it is cold, it has a jello like texture.  Best chicken stock ever.  As a bonus, when we use a chicken carcass that was roasted in the egg, the broth has a lightly smoked taste.  We do the same thing with bones from our steaks and roasts.  I used to pay for chicken carcasses and beef bones to make soup, not anymore.  Also not wasting veggies anymore.
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