Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Learn more from mistakes

I've come to the continued realization that I learn more from my mistakes than my successes. The most recent mistake was with macaroni and cheese. I make it from scratch with 2 parts Colby cheddar to one part Sharp. Starting with a bechamel with fat, flour, mustard, red pepper, and minced garlic, and building to a mornay with the cheese I was ready to bake my creation on the egg with some apple wood for smoke flavor. My mistake was two fold, first using a new charcoal and second not waiting long enough until all the VOC's burned off. What I produced tasted and smelled of the acrid chemicals instead of the mild cheese and the light smoke flavor I wanted. The lesson for me is to be more patient and wait until the Egg is ready. I just wanted to share this revelation in case it resonates with others.
Marietta, East Cobb, GA

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