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Anyone do their own deli meats off the egg?
Comments
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Yes. Right now I have Canadian bacon and pastrami in the freezer. Saturday I will cook a boneless pork loin for dinner and leftovers will be sliced for sandwiches. Turkey and chicken breast are done on a regular basis. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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I recently did a batch of pastrami and turkey breast. Sous vide first, then smoked.
______________________________________________I love lamp.. -
We do smoked turkey breast (no added solution) and roast beef.XL,L,SWinston-Salem, NC
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Canadian Bacon
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Pastrami
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great. Somebody want to post a how-to??
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i have done canadian and regular bacon ,roast beef ,pastrami and turkey breast all fantastic way better off the egg imhoLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I have done Turkey breast. It's the way to go. So much healthier (lol) and a lot better. Real turkey over deli meat, real turkey wins every time!
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I've done turkey, Canadian Bacon, regular bacon. Really want to try different roast beefs and other charcuterie. Turkey was fantastic...
Toronto, Canada
Large BGE, Small BGE
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@BigWader that turkey looks fantastic. Could you post your method/recipe?
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Nope. Never done pit beef.
Nor have I ever done turkey.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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deli beef(cook under 300 dome), ham, pastrami, roast pork, deli style meatloaf.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
heres a trick with pastrami, roll and tie it up before cooking, fits the rolls better than long narrow strips. this ones a newengland grey corned beef smoked into pastrami
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I've made Canadian Bacon, regular Bacon and Corned Beef.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Just got my slicer about a month ago or so and did turkey breast the taste was great but a little dry, will brine next time. I see pastrami in my future, thanks @doc_eggerton and @nola_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@boileregger - Thanks for the compliment. Here is the post - but I realized I didn't mention much in the way of method etc. http://eggheadforum.com/discussion/1150200/post-holiday-turkey-deal-fun#latest
After I boned out the turkey carcass I removed the breast from one half of the skin. I pulled the sinew out of the tenders and stuck them on top of the breast on the skin. Sprinkled the whole thing liberally with rub (I used High Mountain Steak Rub - but it is heavy on garlic so I knew it would work for turkey) and then put the other breast on top facing the other way to make a more even log shape. Wrapped the skin remaining skin over top and tied it fairly tight in a log.
Cooked on the egg indirect at 350 to internal temp of 165. Pulled and rested for 30 min. before putting in fridge to chill. I have one more in the freezer - vacuum packed ready to cook. When I do it I will remove the skin before slicing. It just got in the way and I didn't want to eat it anyway, so it would be better removed.
Each roast is over 5 lbs raw - and so I paid about $1.50/lb for the meat.
Toronto, Canada
Large BGE, Small BGE
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I didn't deli slice it, but this is the most magnificant turkey I ever did. This is a great recipie.
http://eggheadforum.com/discussion/1139864/first-charcuterie-herb-turkey
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I do Turkey Breast, injected this one with a salad dressing, not sure why, but i did, and it was pretty good.
County of Parkland, Alberta, Canada -
Thanks all for the advice. I have been thinking about picking up the Charcuterie book for a while, this might just push me over the edge on it. I would love to do smoked turkey, the wife loves that stuff.
How do you guys like the slicers you own? I don't own one yet and have heard mixed reviews about them.
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My Chefs Choice 632 is perfect for how little I use it, once a month or so. Paid 300 from Williams sonoma._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
bought my ritter about 10 years ago for under a hundred on close out, use it about once a month and heavily on week or two every year. its worn out now, blades loose and the cut goes from thin to thick now, still works ok for me. thing is we all dont use them everyday and some might use it a couple times and into the closet, if i didnt have a camp with lots coming up to fish i would hardly ever use it, when its time to replace it though itll be another inexpensive one
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Im not a big fan of mine, its good, i just dont like the slide on it. Im not sure the model number, its a cuisinart, you can see the name in the picture above.County of Parkland, Alberta, Canada
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I LOVE my Nella 10". Got it for my birthday - but I got to pick it so the specs on motor etc are great!
Toronto, Canada
Large BGE, Small BGE
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Chef's choice 610. Perfect for what I do. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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I get the prime sirloin at costco and always throw an extra on for slicing. Little prepared horseradish and thin sliced onion and you are done. I have also done a slightly modified guy fieri baltomore bad boy recipe on the egg with sirloin then sliced thin.
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@Big_Ragu - recipe please.... details
Toronto, Canada
Large BGE, Small BGE
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