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It was just me and my youngest daughter at home tonight. I asked her if she wanted me to take her out for a dinner date. She wanted to stay home and cook Greek chicken on the the 32BB. We added lentil soup, couscous, and tomatoes with cucumbers.

I could never afford that model egg cooker. Too fancy! 😎

All this talk of egg cooking pushed me to get out the pc and cook my breakfast egg. Results- Just the way I wanted it.

We use our Sous Vide to prepare eggs often and love it. Such a versatile cooking method. I enjoy eggs daily as well. Sent from my iPhone using Tapatalk

Now THAT's an egg cooker. It's called @MacKenzie

I think your daughter is pretty smart and evidently like home cooked food better especially by Dad. Looks pretty yummy by the way nice cook.

...and here I was expecting a discourse on BGE vs. Kamado Joe — two egg cookers.

From the good ole internet: Some people use a pin to make a small hole in the shell at the large end of the egg before they put the egg in the water. At the large end of each egg is a small air space. When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell—but not before the egg white sets. This leaves the egg with a flattened end. The best explanation that I could find for the decreasing amount of water being added when cooking more eggs was that the higher number of eggs increases the cold surface area inside the cooker, condensing the steam back to water, which drains back to the heating element to repeat the cycle until all the water/steam eventually escapes out the top as the eggs warm up/cook. So, with fewer eggs, more steam escapes early in the cooking process, so you need more water to start with to compensate for the added losses.

Pot smoking didn’t mellow him. At. All. ‘Course, around here that means something else entirely...RIGHT??

I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

Trust the welsh to have a 7 letter word with 1 vowel. I caught the wrong train in Wales and ended up lost. I had to call some friends and spell the name out because I couldn’t pronounce it” C W M B R A N” Sent from my iPhone using Tapatalk

Speaking of sardines this is how I like mine.

@Jon B. I too love hard boiled eggs. I think having the capacity to cook 12 at once would blow my mind! One egg sliced, on toast with sardines works just fine for me. In fact, I think I need to have one of those very soon. A bit of added cheese wouldn't do any harm. Gross, I know.

Well, I found a "solution" to getting a more sour taste in a most unusual place. We visited a meat heavy restaurant in Wales on Wednesday (called Ynyshir) and one of their courses came with a great sourdough loaf. It turns out they age the dough for their loaves for seven days before baking. Now, I knew about aging dough for pizzas but it never occured to me to age dough for a loaf of bread. Will see how it turns out.

The older the egg the easier to peel. A fresh egg is very difficult to peel cleanly I'm sorry to say.

I'm not sure how your egg peels when coming out of those particular cookers. A good friend was often bothered by this condition of the shell or skin sticking to the albumen (the white part) and ruining any presentation and for that matter, half the egg. So he looked up the perfect egg online and low and behold a recipe/method was provided. A little longer and a bit involved but, if your lookin for perfection another avenue awaits. You know Jon B, cooking an egg ain't as straight forward as it looks.

Thanks Jon, I can't get myself that excited about boiling eggs. Have you tried one of these? They have worked well for us.

For folks that are interested - that would be you, ckreef! (LOL). Here's my source for tajines - both kinds - cooking and serving. https://treasuresofmorocco.com/moroccan-kitchenware.html?p=2 You can get them from the same source on Amazon, too. https://smile.amazon.com/s?k=tajine&i=kitchen&rh=n%3A284507%2Cn%3A3737331%2Cp_6%3AAZ24I9M1PA8YH&dc&qid=1579198131&rnid=331544011&ref=sr_nr_p_6_1 @Syzygies- those recipes are pretty spot on. I had used up all my cilantro in the fridge or I would have added that at the end. The green harissa was my substitute. I like to use both the green and black olives (especially the oil cured ones). I have made preserved lemons in the past (not hard, just takes about a month in the heavy salt/lemon juice brine.) https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/ Or be lazy like me and just buy them. https://smile.amazon.com/s?k=preserved+lemons+moroccan&crid=2QXXKDKHBY2OJ&sprefix=preserved+lem%2Caps%2C191&ref=nb_sb_ss_i_3_13

We just bought the 23 Ultimate. My first cook was a smoked brisket for a tailgate (26 people). We nailed it. Go big or go home.

I posted my 23 on Craigslist for awhile. Found that to be pointless. In spite of my ad clearly stating “no schmucks” I heard only from schmucks who thought it should be listed for significantly less. One even thought we should strike up an email conversation about the great virtues of the Big Green Egg. In the end I decided to keep it. I would suggest listing at a high visibility BBQ forum like BBQ Brethren or Amazing Ribs (there is a paywall, so you’ll need to join for about $30). I successfully sold a cabinet smoker via BBQ Brethren. Both of those forums are chock full of people that appreciate a great cooker. Far fewer schmucks.