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A-Maze-N Smoker

2

Comments

  • 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
  • QDudeQDude Posts: 623
    I bought mine off of Amazon.  Was free shipping when I ordered enough stuff to go over the $25 mark.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • 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
  • 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.

    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.

  • 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 old
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • 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
  • pantsypantspantsypants Posts: 1,191
    Your local butcher should also carry them . Just ask they usually have them in the back . But they use tons of it
    Toronto
  • Well now I wonder what I bought. I guess I better toss it and order online. Thanks for the info CT.
    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. 

    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.

  • EggcelsiorEggcelsior Posts: 11,550



    Well now I wonder what I bought. I guess I better toss it and order online. Thanks for the info CT.

    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. 

    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.
  • Definitely words of wisdom..
    Cherry Hill, NJ
  • Greeno55Greeno55 Posts: 617
    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
  • Where did you get the spice recipe. I looked but could not find it
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • Greeno55Greeno55 Posts: 617
    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
  • jtippersjtippers Posts: 512
    Greeno55 said:
    I bought the book. I was told it'd be my meat bible, and it truly has been. So many projects bookmarked.
    +1 - That book is awesome!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • DMWDMW Posts: 7,250
    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!!!

    You will like the almonds, that spice recipe is right on.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • jtippersjtippers Posts: 512
    Thats the one!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • Greeno55Greeno55 Posts: 617
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • jtippersjtippers Posts: 512
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • Greeno55Greeno55 Posts: 617
    DMW said:
    You will like the almonds, that spice recipe is right on.

    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 up
    Thanks guys!
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • Greeno55Greeno55 Posts: 617
    edited December 2013
    Found it online, except I used apple, not oak: http://forum.bradleysmoker.com/index.php?topic=10050.0
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • jtippersjtippers Posts: 512
    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 July
    Location: Jasper, Georgia

  • laserdoc85laserdoc85 Posts: 577
    edited December 2013
    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
  • Greeno55Greeno55 Posts: 617
    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
  • DMWDMW Posts: 7,250
    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.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • 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 periodically 
    Looks like a winner
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • LuvfltLuvflt Posts: 63

    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 spices
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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