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tarheelmatt
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Foghorn ·

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  • I suspect the gadgets help with the insulation.
  • As you probably know the portion of meat closest to the bone cooks the slowest.  It is hard to keep the edge of the meat from overcooking while you wait for the portion next to the bone to heat up.  So, the lower your roasting temperature, the bette…
  • If 1) the meat didn't sit out long, 2) it has been in our 34 degree refrigerator, and 3) it looks and smells OK then I'll eat it. It doesn't make it that long very often but occasionally I'll find something in the back of the fridge....
  • Dude that sounds like a perfectly planned and executed cook. But before I can agree that the result is perfect I'lll need you to send me a gallon ziplock bag of the pulled pork so I can taste it. Thanks in advance.
  • 2+ weeks if it was promptly cooled and kept cold.
  • I'm not sure how much a kamado adds to the tailgating experience.  I like having a lot of surface area when I go portable so I have the 20" version of this:http://www.napoleongrills.com/grills/product-details/productid/24/ccd/en-ca/apollo-200-charco…
  • BYS1981 said: I like my Tpen. But if it ever dies (or becomes a doggie treat), I will buy a Thermopop for $20something. Supposedly just as accurate, only a tad slower and backlit. I paid $24 for my thermapop, it's now $29, but on open box…
  • Thanks for reminding me that I need to cook more Mahi.
    in Mahi x2 Comment by Foghorn August 31
  • "Was this just the fat evaporating and not the VOC's?"I can't answer that question with 100% certainty, but I'd be really surprised if you got any unpleasant taste from this. It may have been the oak catching fire and burning.  Was the drip pan rais…
  • Yes. Cooking the meat above 140 - like a butt which will go to about 200 - will kill anything that may have thought about growing during the time the meat was in the "danger zone". This is less true of meat that you only cook to say 145 like a pork…
  • Volatile Organic Compounds are in the "bad smoke" that you get early after you light fresh charcoal. http://en.m.wikipedia.org/wiki/Volatile_organic_compound
  • Looks professional to me.
  • "I'm a wine dummy..." Me too. However, by taking an interest in this one grape I now have a certain "wine knowledge validity" among my friends and colleagues. A wine store owner once told me that he wouldn't buy any more 100% Pinotage because nobod…
  • +1.I did this for the first time last week with storebought ground pork and it was outstanding.
  • In my opinion (may or may not be vaulable to you) the best wine to go with meat cooked outdoors is a Pinotage, or a blend that includes a high percentage of Pinotage.  This is typically a South African grape although J Vineyards in Napa has one.  La…
  • So, how was it? Sorry I didn't answer your follow-up question. I was flying yesterday.
  • You're good whether you put it in the oven or not. It is safe as long as it is above 140.
  • Thanks @Phatchris.I guess I should have made it clear from the last post that the trip was over and I was back at the airport.  Sorry.
  • @fishlessman and @Acn,THANK YOU VERY MUCH for the recommendations about Allagash beer.  Their saison and their tripel reserve may be the two best beers I have ever tasted.  @ChillyWillis and @jhl192, THANK YOU as well.  I picked up Wicked Good Weeke…
  • He can't be that well if he's spending time with Mickey.
  • Grillin_beers said: I just can't bring myself to throw a steak right on the coals. I'm sure it's good because everyone says it's so good. It just goes against all my grilling instincts. You and me both! I felt the same way initially. Th…
  • So, I've done a lot of Cavemanning and have done ribs, chicken breasts (with and without bones), sausages, and many different cuts of beef. I just last night learned that the quality of the charcoal is more important when cavemanning. Wicked Good…
  • RRP said: WOW! on every account!...even on 30 bottles of wine a day! Man, he must live in the bathroom!  Yeah, he's a Greek tragedy.  And my understanding is that he tends to "limit" it to 10-15 bottles on days when he is working....
  • JerkChicken said: I bought these last month. When I got home I was out of lump, so I just microwaved them. Not bad, but not really worth the price. LOL I hope.
  • RRP said: Foghorn said: If the product is returned unused then it is likely to be bought up by a secondary (tertiary?) resaler.  Much of it ends up on ebay.  A friend of mine from high school started a company that does this for many o…
  • If the product is returned unused then it is likely to be bought up by a secondary (tertiary?) resaler.  Much of it ends up on ebay.  A friend of mine from high school started a company that does this for many of the western U.S. Costcos, Sam's Club…
  • Way to but the ground running. Welcome.
  • That looks EXCELLENT.  I've never done one but thanks to this thread I've started to realize that I can and should. 
  • Eggcelsior said: Very nice. I definitely don't do kabobs enough. I was thinking the same thing.
  • If it spent a lot of time out before you refrigerated it (more than 4 hours) or your refrigerator temperature is above 40F I might toss it, but if neither of those two conditions exist I would use it.  You boiled it. It has been kept cold since the…