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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Sweet potato

What fix'n?
Pure Michigan
Grand Rapids, Michigan  LBGE, SBGE
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Comments

  • HashmakerHashmaker Posts: 149
    Butter
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  • TjcoleyTjcoley Posts: 3,422
    and Cinnamon sugar

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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • nolaeggheadnolaegghead Posts: 13,810
    Now, allow me to irritate Little Steven with some muthaflippin' food SCIENCE!!!!

    You can cook sweet potatoes slow and the beta-amylase enzyme will keep breaking the starch down into sugar.   I believe this enzyme works up until 168 F (might be 144 F).  If you cook fast, you'll have less sugar and more starch.  So you can control the overall texture and sweetness with the cooking temps.  The amylase is called a diastatic.  Same thing brewers use to convert starches to sugars, same thing the malting process of grains uses.
    ______________________________________________
    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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  • HashmakerHashmaker Posts: 149
    @nolaegghead...so are you saying just put butter on it or what?
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  • nolaeggheadnolaegghead Posts: 13,810

    Hashmaker said:
    @nolaegghead...so are you saying just put butter on it or what?
    Yeah, all that stuff I wrote basically equals "put more damn butter on it".  :)
    ______________________________________________
    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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  • HashmakerHashmaker Posts: 149
    Just checkin cause I'm from South Carolina and words like beta-amylase and enzyme and amylase and diastatic confuse me. I just put butter and gravy on everything and figured that's what you meant.
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  • Just to be safe, maybe use unsalted butter and save the salt for when they're done.  You don't want to interfere with the beta-amylase enzyme starch breakdown process!

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    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • nolaeggheadnolaegghead Posts: 13,810
    Ohhh....whoops.  I'm dyslexic.  I was thinking you were "Mashmaker" from Kentucky.  Those guys are proverbial rocket scientists on diastatics and amylase due to the moonshine industry.  My apologies!
    ______________________________________________
    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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  • HashmakerHashmaker Posts: 149
    It's ok. Google is my friend. Sometime tomorrow, I'll figure it out. :D
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  • travisstricktravisstrick Posts: 4,794
    Be careful, man! I've got a beverage here.
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