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Massive Woosday Pic dump: Curing and stuff
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stike
Posts: 15,597
INPO ('in noh pahtikulah oh-dah')
direct grilled skin-on salmon. see? it ain't hard
raw 18-pounder
cured and smoked
the cure for an Easter experiment
the 'experiment', all cured, on the right, with a chunk of cured pork loin on left
hot-smokin them both
done
pork roast from the loin, rolled and pounded flat
stuffed with spinach, garlic, onion, etc.
rolled
and overcooked (still great)
path to the compost has melted and the pile is thawed. do you compost?
hahaha
one of 9 from last week
a detail
another binding for the collection, arrived yesterday. it's about 9x12. New York, ca. 1890-1895
direct grilled skin-on salmon. see? it ain't hard
raw 18-pounder
cured and smoked
the cure for an Easter experiment
the 'experiment', all cured, on the right, with a chunk of cured pork loin on left
hot-smokin them both
done
pork roast from the loin, rolled and pounded flat
stuffed with spinach, garlic, onion, etc.
rolled
and overcooked (still great)
path to the compost has melted and the pile is thawed. do you compost?
hahaha
one of 9 from last week
a detail
another binding for the collection, arrived yesterday. it's about 9x12. New York, ca. 1890-1895
ed egli avea del cul fatto trombetta -Dante
Comments
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You sure have been busy. I wish I was coming to your house for Easter!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Great looking ham! Should be a delicious fest for Easter.
Ahhhhhh, it's good to see an artist's work. Very nice, Stike. Keep up the good work.
I'm thinking of creating some egg-related visual art and get back to oil painting. Been a loooooog while since I threw paint on canvas but this summer I'm gonna do it. Right now I'm busy finishing up a table for the small egg. You will see my design soon at the Sunshine State Eggfest. There will be, as Bubba Tim calls it, an unveiling. The foundation is Arts and Crafts with my own interpretation. Wish you were going to Florida this week. I'd buy you a beer. -
if you do come, make sure you drink lots of water.
forgot to post the pancetta pics too. and doing cured salmon too, plus some duck prosciutto (two kinds).
i imagine our salt intake may be slightly above the daily allowance :laugh:ed egli avea del cul fatto trombetta -Dante -
thanks for the kind words. i always make a point of saying i'm an 'illustrator', not an artist. but thank you for seeing something in it.
can't find the 'painting' i did a while ago of the pair of strip steaks on my small BGE. that was my only BGE-related 'artwork'
:laugh:ed egli avea del cul fatto trombetta -Dante -
Be sure and score the skin on the duck prosciutto so it can curl up...
:laugh: :blink: :woohoo: :silly:
It all looks deeelicious.... -
flew down with my brothers to visit the old man and my mom. was dad's 70th birthday. we usually send lobsters for a birthday or other occasion, and so called to ask if he'd be around in case we sent some. he said "send them on, we'll be here"
one of his buddies picked us up from the airport with lobsters in tow, and pulled up in front of my father's surprise party. he said "i got your lobsters". when he looked in, there wer the three of us.
these were a couple of the lobsters. a six-pounder, and three three-pounders. as we all know now, having been schooled by a certain someone, big lobsters are horrible :laugh:
that's not a real 3-foot yard stick, btw. it's a two footer marked to look like a yard sticked egli avea del cul fatto trombetta -Dante -
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the little one pounders are way better :laugh: :laugh: ill take that three pounder please, those always cook up perfectfukahwee maineyou can lead a fish to water but you can not make him drink it
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you eat big one-pounders? everyone knows the 8 oz ones are much sweetered egli avea del cul fatto trombetta -Dante
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Nope...the angle I took the picture made it look that way...it turned out quite good actually. I will doing a few more to take to the GA Mtn Eggfest...
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cool.
if you add other flavors to your cure, you might find cutting the flesh allows them to cross the skin barrier a bit. i dunno. the salt draws out water and gets sucked in, but maybe other flavorants could benefit from the cutting.
i didn't try it with mine.
anyway...
did you like it? gotta be careful. lots of folks will eat it and nod politely, and then spit it into a napkin. don't just give it away willy-nilly. make sure they really like it :laugh:ed egli avea del cul fatto trombetta -Dante -
A good 3 pounder down here would cost me an arm.
Yum...Thank you,DarianGalveston Texas -
3 pounders were 7.99/pound. the 6 pounder was 6.99/lb.
but they ended up giving them all to us for 6.99 a pounded egli avea del cul fatto trombetta -Dante -
Sure, kick me in the nadds...$6.99 a pound. :laugh:Thank you,DarianGalveston Texas
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well. i DID have to shovel 8 feet of snow this winter for the privilege of proximity to cheap lobsters :Sed egli avea del cul fatto trombetta -Dante
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That was a neat surprise Jeff and I'm sure it meant a lot to your dad.
Larry -
My MN winters are almost a blurrrrr in my memory.
We took this photo in January.
Thank you,DarianGalveston Texas -
it was 90 when we left. today is cold and rainy.
three days of sun and i am the "tanned guy" around here. hahahaed egli avea del cul fatto trombetta -Dante -
was a nice trip. last minute surprise
thxed egli avea del cul fatto trombetta -Dante -
Wow, aren't you ambitious. Nice cooks and nice illustration, Prismacolor I presume?
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thx
just a cheap no.2 pencil from staples, on vellum, with a little digital colored egli avea del cul fatto trombetta -Dante -
That gives the "Easter Egg" a whole new meaning.
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Man, that ham looks amazing
You really take the fear factor out of curing
The illustation is incredible, now I know how you did that pumkin last year
Shane -
still gotta do a leg of lamb and reheat that monster ham on the big day... the BGE gets a work-out for sureed egli avea del cul fatto trombetta -Dante
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curing is easy. that's the dirty little secret no one wants you to know. :laugh:ed egli avea del cul fatto trombetta -Dante
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Great set of pixs - thanks for sharing - BTW was the binding another one your GG did?
PS I'm still reeling that I'm only 4 years younger than your Father!Re-gasketing America one yard at a time. -
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shhhhhhhh
(yeah) i have one he did for an exhibition with the same tools. both are very early.ed egli avea del cul fatto trombetta -Dante -
All looks great! I did some chickens last week with the pink salts & this week with some kosher salts and fresh herbs, both were good. I gave one of the chickens to Mom & Dad last week but, made sure to tell them the meat was pink but it was cooked. :laugh: Going to the pork center next Tue. :woohoo: I wonder if that will give me enough time to cure a ham for Easter?
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thanks.
9 or 10 days is all it takes to cure. you'll need an injector, to inject some pickle along the length and around th bone, and then submerge in the same pickle at about a day for every two pounds\
haven't done the chickens yet. they are cured? interestinged egli avea del cul fatto trombetta -Dante
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