Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

A new low (temp) for me

Sunday has turned into pizza day around here. Wife decided she wants to try a smoked salmon creation of some type so I bought some copper river yesterday an buried it in salt and brown sugar for a little over a half day. Rinsed, dried it off and put it in the fridge uncoverd over night to dry some more. Hit it with some Pineapple head before hitting the smoke. Second cook with WGWW (those unfriendly bastards seemtomake pretty good lump). Had some left over from yesterday's brisket, so added some addt'l, put in some cherry chunks and lit her up. Been holding at 170 for a little over 2 hours so far...never been able to hold that low before, but this is also the first real try since I got the Hi-Q. Seems to do what everyone says... Pics to follow...

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