New Orleans Eats Forums at NOLAEats.com

Shep, get thee to Cibreo...the fine-dining ristorante if your pocketbook can take a hit, but know that the adjacent trattoria Cibreo (no reservations, go early to get a table) is MUCH less expensive and shares a kitchen (and many menu items) with the higher-end ristorante. I recall an ethereal parme...

There's a lack of fine dining options in that area and I think that's one of the reasons people like it. Within an easy walk of J-I's are Boucherie, One, Dante's Kitchen, and Brigtsen's, not to mention at least a dozen other non-fine-dining places. I think J-I's appeals to a certain sort of from-ou...

I tried it last Friday and thoroughly enjoyed it. Only one comment, since I am a pick up the slice and eat it kind of person, the meatballs wanted to roll off. I think maybe the meatballs could be flattened a bit to prevent rolling. Otherwise a great pizza and a great looking place. Make like the I...

The uber-consistency of the temp. in a BGE, IMO, doesn't allow for much fun or learning or variety. The 'set it and forget it' philosophy isn't a selling point for me -- I know it's not the same thing, but it reminds me of what you'd say about a Crockpot. Cooking is therapy for me...and I like gett...

Who did Cook's Illustrated rate as #1? BTW, next time you have tandoori chicken & naan, if you wouldn't mind snapping a few pix, that will probably be the thing that will seal the deal for me getting this for my birthday! Thanks, dawlin! ;) The WSM (weber smoky mountain) ranked #1, but as anyon...

I think it would be cool to have a cook/food writer see if one of the BGE reps would give them a BGE to cook on for a month or two, Maybe I'll suggest that to one of them. Ha! They'd probably give one to a good cook/writer for the PR value. (Make sure its a large size) I've seen Steven Raichlen on ...

Me, I use a Weber Smokey Mountain. It's an incredibly versatile and efficient cooker -- you can use it for long, indirect cooks, or re-jigger it for direct heat, or even "smoke-roasting". Yeah, but you can't bake bread or cook a pizza on a WSM. I can do tandoori chicken & cook naan at...

I've owned the Big Size, which I loved for all the fifteen years it lasted. If I could have only one backyard cooker, a large BGE or Primo would be it. I'm confused by this comment, as all BGEs have a lifetime warranty. Every dang component on the "real thing" is replaceable, so if someth...

I have a BGE and love it. Last night, I did a raack of baby back ribs and two pork steaks, cut from the boston butt (shoulder). So good. But, a lot different from cooking steaks on an open flame (like the hibachi). That's the cool thing about a Mini Green Egg (which is made of the same ceramic as a...

Isabella Maja wrote:Thanks TD, I'd really greatly appreciate it.
That's exactly what I want to use it for... 2 ribeyes, 4 burgers, 6 chicken thighs. I'd start grilling again if I had a good one. For years, I'd use one 4-5 days a week.

Isa, you need a Mini Green Egg!