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A few recent cooks

AleBrewerAleBrewer Posts: 555
edited August 2012 in EggHead Forum
Did a few cooks while my wife was out of town for an Iron Girl Triathlon. I got to stay home and finish painting and watch the dog!

A really nice center cut pork chop....this was about 2" thick too! I hit it with some DP Red Eye Express. Turned out great.

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Next night was a CAB choice ribeye with DP Cowlick, and a few slices of fresh pineapple with some DP Pineapple head rub. Came out great, and the Cowlick was awesome...and so was the pineapple head!


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Next up was about 7lbs of loin for Canadian bacon and a rack of St. Louis spares.  Bacon was cured using a wet cure/brine from the book Charcutrerie. Turned out to be the best Canadian bacon I have ever made!

 
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And the ribs were pretty good too. Finished with some Stubbs original.

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Comments

  • nolaeggheadnolaegghead Posts: 13,483
    Wow, you've been busy - looks great! 

    When can I come over?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Hungry JoeHungry Joe Posts: 1,141

    They all look great. You better hope you wife doesn't see all the fun you have been having, um....painting.

    ;)
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  • stikestike Posts: 15,597
    Your bacon is sliced better by hand than when i use my cheapo 'deli' slicer. :(
    :))
    ed egli avea del cul fatto trombetta -Dante
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  • Wow, nice knife work!
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  • AleBrewerAleBrewer Posts: 555
    edited August 2012
    Well....besides all the "ummm painting" ....I also installed a new outlet by the egg so I don't have to use an extension cord with the Guru, and I also put in a motion light for Egging at night. So much for a relaxing vacation!

    As far as the slicing goes.....it's all in the knife! That slicing knife makes quick work of that bacon.
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  • Looks like a cutco knife?
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  • BrownieBrownie Posts: 1,022
    nice looking grub.
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  • AdamdAdamd Posts: 160
    I love that Stubb's BBQ sauce!!! 
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  • smokesniffersmokesniffer Posts: 1,713
    Wanna  share your bacon recipe??? B-)
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  • newegg13newegg13 Posts: 231
    edited August 2012
    Nice cooks and post. What kind of knife is that?
    Amateur Egger; professional rodeo clown. Birmingham, AL
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  • cazzycazzy Posts: 7,381
    Great looking cooks! The canadian bacon is very impressive.
    Just a hack that makes some $hitty BBQ...
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  • AleBrewerAleBrewer Posts: 555
    Canadian Bacon recipe can be found here:
    http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

    The knife is a Victorinox 12" granton edge slicing knife. I got it a few years ago....really happy with it, and it wasn't all that expensive.
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  • Very nice cooks.  Canadian bacon one of my favorites, thanks for the link.  I like your taste in knifes.  
    Eggin in SW "Keep it Weird" TX
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  • BudgeezerBudgeezer Posts: 510
    The bacon looks awesome, thanks for sharing the recipe.
    Edina, MN

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  • I love the idea for the canadian bacon, what temp did you cook it at?
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  • AleBrewerAleBrewer Posts: 555
    I smoked the bacon at 230° grate temp until the internal temps hit 150°. I used peach wood on the bacon and ribs. Gives a nice subtle flavor to the bacon.

    I highly recommend using the fresh herbs and garlic that the recipe mentions. I have made CB several times in the past, but never used any aromatics.....they really are a great addition to the bacon.
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  • stikestike Posts: 15,597
    fletch.. check the recipe. hot smoke usually to 150 (hot smoke is 180-225, 250 max roughly)
    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 13,483
    I sliced up my my last batch of CB last night.  I got distracted and pulled them off at 158F, I was shooting for 145.  Smoked at 200 F to get a lot of smoke in them.  Used apple.  Came out great, just ate a CB sammich for lunch.


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    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • AleBrewerAleBrewer Posts: 555
    Nice!.....I gotta get mine into foodsaver bags and into the freezer today.
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  • nolaeggheadnolaegghead Posts: 13,483
    I was sitting on these uncut for about a week waiting for my meat slicer to come in.  I cut half thin and half thick.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • AleBrewerAleBrewer Posts: 555
    I was sitting on these uncut for about a week waiting for my meat slicer to come in. 
    What slicer did you get?
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  • nolaeggheadnolaegghead Posts: 13,483
    I got the Chef's Choice 615.  Love it, based on that first time use of slicing 7 or 8 pounds of loin.

    It wasn't the cheapest one out there, but it has great reviews.  $150 on Amazon.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • AleBrewerAleBrewer Posts: 555
    edited August 2012
    Nice.....I've been keeping an eye out for a used commercial one.....never seem to be at the right place/right time.....or they are too expensive.

    Will that 615 shave pretty thin?
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  • nolaeggheadnolaegghead Posts: 13,483
    Yeah, mechanically, it seems capable.  Depends on what you're slicing.  There's probably a little more play than there is on a Hobart (I used to have a Hobart, wish I didn't sell it, but it was huge....). 

    Anyway, it's surprisingly well built and easy to clean.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • stikestike Posts: 15,597
    uh. not to pee in the pool.  the chef's choice home-sized ones don't slice very thin, unfortunately.  i have tried (and tried, and tried).  whether the meat is chilled or not, the slicer doesn't manage very thin slices well.  the adjustable platen thing (determines thickness ) bends as you slide the meat against it.  you can get slices that are tin on one end and thicker on the other.  no only does that make you crazy, but the chunk you are slinging will start to get slanted.  as you cut more, the meat will start to loo like you are slicing it diagonally.

    very disappointed in the thing.  seems the only option is a 150 dollar chef's choice, or a 1500 craigslist deli slicer.


    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 13,483
    There were a bunch of cheaper Chef's choice models.  I just got this one a day before yesterday and used it once.  I'll run some stuff through it and see what it'll actually do.  I'm sure it won't do bresaola paper thin cuts.  The back plate has a little play, about what I expected.  The pool is about 97% pee already, so no worries.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • stikestike Posts: 15,597
    i think mine was $139.  there seemed to be a couple chef's choice models, but all basically the same thing.  if yours works, i would be happy to hear it. 
    ed egli avea del cul fatto trombetta -Dante
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  • AleBrewerAleBrewer Posts: 555
    I like my prosciutto shaved very thin, so I'll wait till I find a good deal on a used one. .....and I don't have a pool
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  • nolaeggheadnolaegghead Posts: 13,483
    You'll want to look for one with the non-serrated blade if you want microtome thin.  Or buy a second blade.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Stike, you sure you don't work with me? Everyone at my work calls me Fletch.
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