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
Yummy! (...and a new toy!)
Rich G
Posts: 103
Comments
-
Rich G,
That's me knocking on your door for a late lunch, WOW!
-
-
Rich G,
Looks Greaat!!
Where's the saurkraut??
-
Rich G,[p]Nice! On the wash-out - I've found that digitals can do really nice without flash but obviously you'd need a tripod.
-
Haggis,[p]Funny you mention that. Just ordered one of those compact, flexible tripods today. Not just for the food photos that my wife likes to razz me about, but for other macros, family shots on timer, etc. We'll see how that works out, and I'll try your tip of no flash since I have enough natural light.[p]Rich
-
looks fantastic - how was the saltiness ?
what recipe did you use - i may wan't to give it try as well.
:P that's my tongue hanging out - slurp -
Rich G,[p]I'm the other guy knocking on your door. Wow, impressive. Can you post the details? That is awesome. Enjoy, AZ
-
Rich G,
It does look fantastic!!!
Bobby-FTW,Tx
-
AZ Traveler,[p]One of the simpler cooks I've done, and far from my innovation.....[p]1. Buy a package of corned beef brisket at the store (get one with the spices in a packet)
2. Fill a pot with cold water, remove CB from package, discard spices, soak in cold water.
3. Prep and heat grill to about 240, use your favorite beef smoke-wood.
4. Change water in pot every 30 minutes for 1.5 hours.
5. After 1.5 hours, remove CB from pot, dry thoroughly, and coat with pepper to suit your taste (no salt!)
6. Place on grill and cook until internal temp is about 190.
7. Cool, slice thin and serve.[p]As you can see from my sandwich pic, I like to top with swiss, nuke on 50% power for 2-2.5 minutes, then onto toasted bread with mayo and mustard. It's also very good diced up with potatoes for hash in the am.[p]Try one (or three), you'll like it![p]Rich
-
Rich G,[p]Thanks for the recipe. I'll be trying it pretty soon. That must be a nice slicer you received. Looks like it did a great job. Hope you enjoy your new camera. I have an older Nikon D70 that I really like. Enjoy, AZ
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