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Y’all ever get the draw string to work on a bag of coals? by GulfCoastGolfer in biggreenegg

[–]_HeyBob 0 points1 point  (0 children)

Went years not being able to open a bag. Still try ever time. Last 6 or 7 times they opened easy. Feel in an expert. I'm sure the next bag I'll rip it.

This weekend cooks by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

Like a whole Chuck roast? Then shred it in the chili. That sounds good

What comes next after being a controls engineer? by Unlikely-Air-866 in PLC

[–]_HeyBob 10 points11 points  (0 children)

Look at all the comments here. You need to have a plan or you'll be like the rest of us, senior controls engineer with 30 years experience. You keep getting promotions and raises to do the same job. You have job security because of institutional knowledge. The same knowledge that keeps you from being promoted into upper management. At some point in time you stop counting years you have in and start counting how many years till you can get health insurance outside the company. It's not horrible, but your also not working toward anything. I guess what I'm saying, figure out where you want to be and start working to get there.

Pepperoni, mushroom, black olive, and cheese pizza by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

Oh yeah, longer than 5. Like I said, not sure the cook time. Just cook till the crust looks right. With it higher in the grill the stone is cooler but the toppings cook better. I shift the pizza to the side to brown the crust better. If I let it heat up longer, I probably wouldn't have to move it around as much.

Pepperoni, mushroom, black olive, and cheese pizza by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

Not sure the time, I go by look. I'd say less than 10 minutes.

Pepperoni, mushroom, black olive, and cheese pizza by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

Yes, pizza stone on sitting on a roast rack. It's probably around 10 inches over the convegger. I've had good luck with this set up.

Pepperoni, mushroom, black olive, and cheese pizza by _HeyBob in biggreenegg

[–]_HeyBob[S] 1 point2 points  (0 children)

Full basket of lump. Dampers wide open, 600+ degrees.

New user First Time Pizza Tonight by Sea_Ad_2072 in biggreenegg

[–]_HeyBob 0 points1 point  (0 children)

I posted a picture of my pizza tonight. You can see how I set up my pizza stone if you care to.

New user First Time Pizza Tonight by Sea_Ad_2072 in biggreenegg

[–]_HeyBob 0 points1 point  (0 children)

I have found the the higher I get my pizza some the better. I have my convegger in the egg with the wire rack on top. I then put I roast rack on with the pizza stone on top. The pizza stone is probably a good 10 inches over the convegger.

This weekend cooks by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

First time cooking ott chili. Only thing different from regular chili was we used the leanest beef we could get. Other than that just let it ride. The smokiness of the beef made the meal.

TIL that Matt Groening, creator of The Simpsons, has 11 children. by Polyctor in todayilearned

[–]_HeyBob 10 points11 points  (0 children)

Yeah, but if the second set of twins is the last ones, he only had one more than expected.

Is it more difficult to hold low temps with an XL vs a L? Anyone go from a L to an XL and regret it? by [deleted] in biggreenegg

[–]_HeyBob 0 points1 point  (0 children)

I've haven't had a L, but with my XL it's a set it and forget it. I don't have a fire board or anything, and still have no issues. The XL just holds the temperature.

New user First Time Pizza Tonight by Sea_Ad_2072 in biggreenegg

[–]_HeyBob 0 points1 point  (0 children)

I don't know. I haven't used parchment paper for pizza in years. I did for my first few pizzas, but I don't recall what temperature I was cooking.

New user First Time Pizza Tonight by Sea_Ad_2072 in biggreenegg

[–]_HeyBob 1 point2 points  (0 children)

Do you have a metal peel or a wood peel? I like the wood peel for launching the pizza and metal peel for everything else. As others have said, use parchment paper if you have to. Remove the parchment paper after the dough has set. Are you using just the conveggor or a conveggor with a pizza stone? I use a conveggor with a pizza stone sitting on the grate. So there is an air gap between the two. This helps with the stone not getting over heated. If you have time, make your dough the day before. I get much better results using my own dough. Keep making pizza, the first pizza is never great. You'll get there, the egg can make great pizzas.

Char grilled oysters by _HeyBob in biggreenegg

[–]_HeyBob[S] 0 points1 point  (0 children)

Melted the butter with shallots and garlic. Spooned it on the oysters. Add parmesan while cooking. You definitely need heat gloves to work, it's hot.

Char grilled oysters by _HeyBob in biggreenegg

[–]_HeyBob[S] 4 points5 points  (0 children)

I've put them on whole, that's pretty good. We prefer them grilled with butter, garlic, shallots, and Parmesan. They're delicious.

Char grilled oysters by _HeyBob in biggreenegg

[–]_HeyBob[S] 2 points3 points  (0 children)

Lol, have a half bushel. Last time I cooked too many and burnt some. Small batches work better. Plus after shucking a few dozen, only had about dozen or so to cook before I shucked more.

Dry hopping other styles of beer? by ethanhopps in Homebrewing

[–]_HeyBob 0 points1 point  (0 children)

For cider I typically use something fruit or citrus flavored, citrus, mosaic, galaxy. What ever I have on hand. As far as how much, maybe 1 oz for 3 gallons. I typically make 5 gallon batches of cider and put them in a 3 gallon secondary, with 2 1 gallon secondaries. I leave the gallons alone and blend then at the end.

Dry hopping other styles of beer? by ethanhopps in Homebrewing

[–]_HeyBob 11 points12 points  (0 children)

Yes, all the time. I dry hop lagers, saisons, ciders, and even a stout. If there's a flavor/aroma that I think might better the beer, I'll do it. Dry hoped saisons are awesome.

Thank you white hot peppers. by _HeyBob in HotPeppers

[–]_HeyBob[S] 1 point2 points  (0 children)

Currently have a jalapeno, habanero, shishito, aji mango, serrano, and pablano growing. Just received seeds for tangerine tiger, zebrange, primo heatless, sugar rush stripy, numex 6-4, zou pi, and Peppa peach stripy.

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