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A-Maze-N Smoker
Comments
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I just order it online as I hate driving around looking for what I want.Gas and my time are to $$$Jefferson .GA.Been egging since 1985 on a medium egg
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I bought mine off of Amazon. Was free shipping when I ordered enough stuff to go over the $25 mark.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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I thought the same thing so I went to a natural foods store and found it there. Then since I bought it, I swear I see it everywhere. I have seen it at Kroger and Kohls both recently.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
You can also use Morton Tender Quick to cure bacon or anything for that matter, just keep in mind that the ratios are far different than using the pink cure, plus it's much saltier and you'll have to soak a bit to get rid of the saltiness.Cherry Hill, NJ
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Dude, you are seeing "pink salt" not curing salt. They would never carry curing salts in natural food stores or kohls. Do not cure with that stuff. You could get very sick. Himalayan pink salt is just regular salt with minerals in it. You are looking for sodium nitrite.Egghead_Daron said:I thought the same thing so I went to a natural foods store and found it there. Then since I bought it, I swear I see it everywhere. I have seen it at Kroger and Kohls both recently.
Keepin' It Weird in The ATX FBTX -
Man just order it online. A package will last you a long time you are only using 2 tsp for 5 pounds.I have about 3/4 of a pound and the package is 2 years oldJefferson .GA.Been egging since 1985 on a medium egg
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Well now I wonder what I bought. I guess I better toss it and order online. Thanks for the info CT.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Your local butcher should also carry them . Just ask they usually have them in the back . But they use tons of itToronto
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Egghead_Daron said:Well now I wonder what I bought. I guess I better toss it and order online. Thanks for the info CT.Everyone should really read up on curing and know exactly what you are putting in your food. it's a fun, easy,and delicious way to cook but just like anything else, do it wrong and you are in a world of hurt.Keepin' It Weird in The ATX FBTX
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It is confusing. I know a couple of other guys who did the same thing. You are looking for Sodium Nitrite. It's also called pink salt #1, Prague Powder and Prague Powder #1.The Cen-Tex Smoker said:Egghead_Daron said:Well now I wonder what I bought. I guess I better toss it and order online. Thanks for the info CT.Everyone should really read up on curing and know exactly what you are putting in your food. it's a fun, easy,and delicious way to cook but just like anything else, do it wrong and you are in a world of hurt.
Well, your butt sure will be.
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All this A-Maze-N smoker talk had me thinking mine has been sitting inactive too long, so I picked up a few pounds of almonds and they've been chugging away a little over an hour now. Have done cheese and bacon, but yet to try almonds. Also have the spice recipe from Charcuterie all ready to go. Can't wait!!!LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Where did you get the spice recipe. I looked but could not find itJefferson .GA.Been egging since 1985 on a medium egg
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I bought the book. I was told it'd be my meat bible, and it truly has been. So many projects bookmarked.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Greeno55 said:I bought the book. I was told it'd be my meat bible, and it truly has been. So many projects bookmarked.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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You will like the almonds, that spice recipe is right on.Greeno55 said:All this A-Maze-N smoker talk had me thinking mine has been sitting inactive too long, so I picked up a few pounds of almonds and they've been chugging away a little over an hour now. Have done cheese and bacon, but yet to try almonds. Also have the spice recipe from Charcuterie all ready to go. Can't wait!!!
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Jefferson .GA.Been egging since 1985 on a medium egg
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Thats the one!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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laserdoc85 said:
Pick that bad boy up. You won't regret it!LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Actually, here is the revised edition... ts a little cheaper:SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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DMW said:
WOW were you correct. Followed the recipe to a tee, and these are pretty amazing. Perfect amount of spice. Now I know what I'm making for Christmas favours for friends and family.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Can someone post this spice make up ?I put this cook book on my Xmas list but until then I hope someone can post it upThanks guys!Jefferson .GA.Been egging since 1985 on a medium egg
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Found it online, except I used apple, not oak: http://forum.bradleysmoker.com/index.php?topic=10050.0LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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I made these tonight as well... unfortunately, I burnt mine. I little to long in the oven. Take note that the spices do burn easily in this recipe. I left them in the oven for spurts of five minutes, taking them out to toss in between. Total time in the oven was 15 minutes. I'll cut that back to ten next time!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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Got it, same forum I have used for my bacon questions. Haved learned a lot from the site. You figure out how to make the spice stick better?Jefferson .GA.Been egging since 1985 on a medium egg
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I know mine are only a few hours old, but I ran mine through my old coffee grinder to a nice powder, and it seems to be sticking quite well.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Yes, be sure to grind all the spices together Ina fine powder then mix with the oil, and then toss with the almonds. Should stick no problem. If you don't grind to a fine powder the spices won't stick as well.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
OK got it.I just woke up that old post on the Bradley forum and someone posted a sweet mix for the almonds. Really looks good.For sweet smoked almonds try this one. 3# almonds 6 oz honey 1/2 cup brown sugar 1/2 cup maple syrup 1/2 cup melted butter 1 tsp sea salt 2 tsp cinnamon. Combine all, stir into almonds and refrigerate 6 hrs, stir every hour or so. Spray frog mats with pam and spread almonds in a single layer. Smoke at 200 until dry, rotate racks periodicallyLooks like a winnerJefferson .GA.Been egging since 1985 on a medium egg
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Glad someone posted the recipe. I just want to make sure that you are supposed to smoke raw almonds first then do the spices then put them in the oven. Is that how everyone is doing them?
Palm City, FL -
Check this one out. Most say to let the nuts mellow out for a week or two like cheese then add your spicesJefferson .GA.Been egging since 1985 on a medium egg
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