Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Party prep
Comments
-
@cookn_biker
I think @nolaegghead was referring to parasites as nucleated single to multi-cellular organisms(protozoa, tapeworms) rather than parasitic bacteria, like salmonella or gonorrhea. -
Eggcelsior said:SInce you have skirt steak, do both the chicken and beef fajita-style with some tortillas and toppings.
A Carne Asada marinade is another option.
~~~~~~~
Poolman
-
Eggcelsior said:@cookn_biker
I think @nolaegghead was referring to parasites as nucleated single to multi-cellular organisms(protozoa, tapeworms) rather than parasitic bacteria, like salmonella or gonorrhea.______________________________________________I love lamp.. -
fishlessman said:chicken in the first hour, turn grill up a little and cook the tenderloins, open dome for more heat and sear the flanks, looks doable to me. if you kabobed the tenderloin into madallions they cook even quicker
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
cook to 158 internal, foil and cooler, cook the other stuff, put chicken back on grill for a few minutes with or without sauce and serve.
you can also make this a day ahead and just bake it day of in the oven, this dish seems to show up at every family event we have
http://allrecipes.com/recipe/broccoli-chicken-divan/
fukahwee maineyou can lead a fish to water but you can not make him drink it -
i think you could even pull this off with a little planning in your 2 hour window
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1380662&catid=1
fukahwee maineyou can lead a fish to water but you can not make him drink it -
that looks good.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
cookn biker said:nolaegghead said:Eggcelsior said:Focker said:st¡ke said:Can someone explain the logic behind all the 'cook, freeze, reheat' recommendations? If it is a week away from when you cook, you don't need to freeze it. Refrigerators are amazing things.
Thought you knew.
First at all, the bacteria are divided into 3 classes that distinguish them for their ability to infect the host:Saprophytic bacteria which are not able to infect a host
Parasites are capable of infecting a host. In turn are divided into: (a) diners, if the bacterium that infects the guest is well tolerated and does not bring disadvantages (b) pathogenic bacteria that parasitize the host and create in it a malignant disease.
opportunistic bacteria that in healthy individuals do not elicit an activity pathogenic but if the individual is immune compromised for if they are able to trigger an infection.
The micro-organisms to cause disease should be sufficient in number. It therefore seems important prevent the occurrence of conditions suitable for development. The following summarizes the factors involved in microbial proliferation.NourishmentFoods are a second growth medium of microorganisms, but not all are the same way. The most suitable foods are those of animal origin (meat, fish, milk and dairy products, eggs).The temperatureAlmost all micro-organisms grow at temperatures between + 5 ° C and + 65 ° C, with optimum values of growth around + 37 ° C (our body temperature), while temperatures are eliminated by higher than + 75 ° C continued for a few minutes. Spore forms, however survive even at normal cooking temperatures and can re-contaminate the food, if not well cooled.The low temperatures do not eliminate the microorganisms but merely block the development. In addition, some bacteria, said psychrophilic, including Listeria, a dangerous pathogen, can develop very well to refrigerator temperatures. The molds can withstand temperatures lower than those required by bacteria, and also to grow on foods stored in the refrigerator.The waterWater is essential to the microorganisms, which in fact show little or no growth in foods where available water is scarce, because dried, or with added salts (sausages) or high-sugar (jams).The need for water, however, that varies depending on the species: the bacteria will require much (and therefore contaminate fresh foods), molds little (and contaminate foods driest).AcidityThe microorganisms require a degree of acidity intermediate. The more acidic foods, such as fruit, or very little acids (basic) as the yolk of the egg are therefore not favorable to their growth. Also in this case, the molds are more resistant bacteria.The oxygenSome microorganisms can develop only in the presence of air (aerobic), while others only in the absence of air (anaerobic). However, many microorganisms can tolerate intermediate conditions, with little air (Microaerophilic).The timeMicroorganisms, in favorable conditions, they multiply at very fast: a bacterial population doubles in 20 minutes, and only one individual is able in a little more than 9 hours to give rise to 57 million new cells, equal to the Italian population!
______________________________________________I love lamp.. -
fishlessman said:cook to 158 internal, foil and cooler, cook the other stuff, put chicken back on grill for a few minutes with or without sauce and serve.
you can also make this a day ahead and just bake it day of in the oven, this dish seems to show up at every family event we have
http://allrecipes.com/recipe/broccoli-chicken-divan/
The APL Peach brined pork tenderloins were a hit.
The skirt steaks were gone in seconds.
Pasta/cocktail meatballs - gone.
Party was a hit.
Thanks all
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Well done sir.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
-
Canugghead said:Too busy or embarrassed to take pictures?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
congrats - the good news is this is just first communion out of the way, so many more parties to plan for your kid
-
"...and participating in emptying some beer bottles."
Somebody's got to do it. Way to man up.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum