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Good Book

YBYB Posts: 3,861
edited 4:33AM in EggHead Forum
Yesterday i was looking through my books and ran across this one,Home Book of Smoke Cooking Meat,Fish&Game by Jack Sleight and Raymond Hull.I don't remember where or when i got it,the last printing was july,1982.As i started looking through it,i found a drawing of a egg,and a detailed description,boy was i surprised.The book has every brine in the world in it,even one for squid,beef tongue,kidneys and peruvian cured hearts.It also tells you how to smoke every kind of meat,seafood and miscellaneous delicacies such as cheese,nuts,seeds,eggs and bread.
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Comments

  • Nature BoyNature Boy Posts: 8,339
    YB,
    That sounds cool. I will check and see if they have it at Borders. Yum!! Peruvian Cured Hearts![p]My wife says that many Asians believe that the part of the animal you eat, helps that part of your body. If you have a problem with your liver, eat liver. If you have a problem with your heart, eat heart.[p]Thanks for the tip on the book. That was a pretty ggod find for you! You probably had totally forgotten that you had it. And last time you saw it, you didn't have an egg!

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Nature Boy said:[p]<My wife says that many Asians believe that the part of the animal you eat, helps that part of your body. If you have a problem with your liver, eat liver. If you have a problem with your heart, eat heart.>[p]This is too easy, but:[p]I doubt this treatment regimen is going to substantially hurt Viagra or Preparation H sales. 8*}[p]Gerard
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  • YB,
    I've got the same excellent book! The one I've got shows 25th printing May 1988 (got it for Christmas in 1988). It is a resource that can't be beat. Look at Barnes & Noble or Amazon for it. Excellent brine recipes for smoked fish too![p]Dr. C

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  • CatCat Posts: 556
    YB,[p]Thanks for the great lead! Barnes & Noble has it for just $10 and change. Here's the link. [p]Cathy
    [ul][li]B&N listing[/ul]
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  • YBYB Posts: 3,861
    Nature Boy,
    This ones for you.
    Brine for Octopus or Squid(ink fish)[p]4 gallons of water
    5 lb. dark brown sugar
    32 fluid ounces soy sauce
    1 1/2 teaspoon monosodium glutamate
    1 1/2 cups lemon juice
    2 tablespoons liquid garlic
    2 tablespoons liquid onion
    3 tablespoons ground ginger
    Dissolve the salt first,then mix in thevother ingredients.An egg or peeled potato just floats.or the salinometer reads 80.[p]Cut open the body and remove the digestive organs. Place in boiling water to firm the flesh,then cut into small pieces or leave whole.Soak in the brine for 45 minutes.Then rinse briefly in fresh water,and place on oiled rack or oiled sheets of aluminum foil,pierced with many small holes,until they are complety dry.Begin smoking at 75 degrees to 80 degrees for about 30 minutes,then raise the temperture to 150 f.and smoke for about 30 more minutes.Watch closley to see that they are not overdone.
    YB[p]

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  • YBYB Posts: 3,861
    Dr. Chicken,
    Mine is the seventeenth printing july,1982,i've had it a long time.
    YB

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  • YBYB Posts: 3,861
    Cat,
    I think you will really like the book,and it is snowing like crazy here in Augusta,Ga. This is the first time i have ever seen snow on my eggs,it only snows here every 8 or 9 years.
    YB

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  • Nature BoyNature Boy Posts: 8,339
    YB,
    Holy Inkfish!!!
    That sounds like enough brine to do 30 pounds!
    Didja check out that 5 pounds sugar and a quart of soy sauce!![p]It is interesting that they say to smoke it low. Could be good. I heard squid is tough unless you cook with super high temps, or slow in a stew. Have to give it a shot and see what happens (of course with 1/8 of the quantities listed).[p]Thanks for the post.[p]NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Nature BoyNature Boy Posts: 8,339
    Nature Boy,[p] I had a full paragraph on this one, but I absolutely could not bring myself to post it!! My regards to you lovely wife!
    :-)
    Char-Woody

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • YBYB Posts: 3,861
    Cat,
    That's the same cover on my book,and published at the same time.Everything here is now solid white,including the cul-de-sac i live in.People down here don't know to drive in snow and don't own any snow chains.
    YB

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  • NatureBoy,[p]Yeah, it was tough not to comment on that one. I just ordered it from the borders website. On a non-cooking note they have the WWF's The Rock's book at 50% off! Now if he had a BGE than he could legitimately ask "Can you smell what the Rock is cooking?!"[p]Later,
    Jobu

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  • Okay, I'll do it! Since the first of the year my ribs, and shoulders are doing great, and that pain in my ham-string has completely gone away.. HAAAAAAAA! Yall thought I was going to say my,,,, my,,, wings?

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  • BryanBryan Posts: 53
    YB,
    Believe it or not, I got the same one. Good Book. Gives good alternatives to the Egg if you like to experiment.[p]

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  • JimWJimW Posts: 450
    Cat,
    Thanks for the link. I just became the proud owner of a copy.
    JimW

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