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Naked

SteveWPBFLSteveWPBFL Posts: 1,307
edited June 2012 in EggHead Forum
On one of the threads not too long ago somebody mentioned that they quit using rubs and now prefer to do all their cooks naked (the meat, not them). I'm intrigued by that and am planning to try a few cooks that way.

Anybody else cook much naked or maybe with minimal rub and or just use a dipping sauce at the table.

Comments

  • reh111reh111 Posts: 178
    Damn You!!!!!!!!! I was looking for something a little more provacative when I opened this ;-)
  • no way. I will do just salt and pepper on some cuts but never naked
    Keeping it Weird in the ATX
  • MickeyMickey Posts: 17,425
    edited June 2012
    That could have been my new way of doing ham. Nothing(naked) cooked indirect and from now forward the only way I will cook a ham
    Photobucket Pictures, Images and Photos
    A few days ago went looking for (did not know this at the time) a naked ham / smoke only. Thank you Wayne (Thirdeye)for the hand holding. Also thanks to Richard and Gary (Village Idiot)and Kent and Chubby for all the emails and calls on other ways to do a ham w/o the maple. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both pecan and cherry chunks. Cooked at 300 till 145/150. I did score the ham deep.
    Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Village IdiotVillage Idiot Posts: 6,953
    I saw that Mickey had posted on a "Naked" thread and got so excited, only to be let down.  =))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • gdenbygdenby Posts: 5,193
    If one is cooking over lump, the meat will never be really "naked." The residual smoke from the lump, altho slight, will offer a little of the chemicals in spices.

    If I get a particularly good piece of meat, say some pasture raised hog, I'll do some w. just salt. Or S&P on a good steak. Once in a great while, I'll do chicken without anything, but chicken really takes the smoke flavors well.


  • tdeatertdeater Posts: 38
    Great looking ham. I have gone naked with a few cooks and then just garlic powder. Sometimes less is more, just depends on what you are trying to achieve.
  • MickeyMickey Posts: 17,425
    I saw that Mickey had posted on a "Naked" thread and got so excited, only to be let down.  =))
    Yep, you and I. The poster boys for "Naked"
    X_X
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • stikestike Posts: 15,597
    dry aged steak needs nothing but salt.  and it barely needs salt.

    ed egli avea del cul fatto trombetta -Dante
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