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trup0241

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trup0241
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  • I have used wood working scraps before in the smoker with no problem.  You just want to make sure the wood wasn't treated either before or after the kiln.
    in Oak scraps Comment by trup0241 May 2014
  • I don't know why you would want to try to match folgers, there are so many better (non-mass produced) choices out there).  As Eggcelsior said, freshness is key.  I use to get beans from some local roasters and then figured, why the hell not do it my…
  • Thanks!  Now I have no excuse to pick one up.
  • I have been roasting for a little over a year.  I recently switched to using the Behmor 1600 for a modified air popper.  I think what I can produce is better than what is available, even from local roasters... I might be jaded though.
  • My wife is originally from Cincinnati and introduced me to Grippo's.  They are great.  Last time I was in town, I picked up a bottle of the seasoning.  In my opinion it is pretty good, the seasoning has more of a pepper kick than the chips do, but i…
  • That is awesome... I missed out on the 20 yr and 23 yr unfortunately this year... was able to finagle a bottle for the rip 10 and 12 though... can't be too sad about that .
  • When I do them, I usually go with indirect at about 350.  They typically take about 20-30 minutes to get to 160.  I haven't burst the casing on any yet this way.
  • I do the same exact thing as @Tjcoley
  • @4Runner My two "everyday" bourbons are Elmer T. Lee and Eagle Rare, the Eagle Rare at least around my parts is about $10 cheaper than Woodford Little Steven Tonight I made pork chops marinated in Cheerwine and Bourbon, but since I don't have pic…
  • @GK59I primarily use a White Rye Whiskey, it is the first one in this link.  I have done their wheat whiskey before, but I like the spice of the rye better.  The most surprising one I did that I was pleasantly surprised with was Hickory.  I toasted …
  • I have toyed around with aging my own as well.  Instead of barrels i'll use toasted / charred wood varieties and put them in mason jars with white whiskey/rye.  We have a local distillery in pittsburgh, Wigle Whiskey.  It has come out quite well so …
  • I am not in imminent need. Keep us updated.
  • @Seanr7 I picked up a bottle of High West Double Rye! the other day.  I highly recommend it if you are interested in Ryes, it has a nice spice to it.  The other Rye you can't go wrong with it Sazerac Rye.
  • I had the Woodford Double Oak for the first time... I was impressed with it.  It has much more body/character.
  • I'd be in for 5 bags if your brother can get them down to Pittsburgh.
  • I usually do sausages indirect.  Depending on the temperature you do, even 2-3 hours may be too long.  I usually am doing them indirect at 300F for about 30 minutes.  Doing them indirect helps keep the casings in tact in my opinion.  Best of luck! …
  • I am for some discussion on this.  I have been brewing for about 4 years.  I just bottled two batches a malt version of a kolsch for SWMBO and a honey ale.  I currently have a belgian saison fermenting with some home grown hops.
  • Check out a place called Quan Ju De... it is the original place where what we call Peking Duck was made.  The original restaurant is in Beijing.  Over there, they call it Beijing Duck and those guys know how to carve a duck there. http://en.wikipe…
  • @sumoconnell Shanghai is great.  I use to travel there often for work.  Definitely hit up a place called Quan Ju De and get the Beijing Duck, it is supposedly the restaurant that created the dish (although not the locations in Shanghai).  They hav…
  • Nuclear Power Plant System Design Engineer
  • I love swordfish on the BGE.  I recently made paste I put on the swordfish for about 30 minutes prior to cooking.  Several handfuls of cilantro (probably 2 cups worth), about 1/4 cup cocunut oil, and several cloves of garlic.  I threw that into a fo…
  • I also have a 16" round aluminum cake pan. The pan is 2" tall. I use some aluminum nuts (3/8") as spacers and it fits perfectly.
    in Drip Pans Comment by trup0241 June 2013
  • I have done it with the pork shoulder on top and it worked out pretty well.  The brisket still has a bark, but not as much as when I have done a brisket alone or side by side with a shoulder.  I would recommend doing he pork shoulder on top and it b…
  • I had some 80/20 aluminum extrusion laying around to cut it into small pieces and use them as spacers.
  • Those all sound good.  I am planing on trying to make it for lunch meat.  I will definitely have to try what Richard Fl posted... that sounds amazing. I am thinking I may do 2 or 3 of them, why not if I have the space right?
  • Mkline said: it has previously been mentioned, but MY Fitness pal is great. it helped me loose over 80lbs since last july.  2lbs a week is safe and can be done! keep up the good work and before you know all your friends will be asking if you …
  • I saw this post and figured I should give it a shot.  I made a rub using PB2 (which is a powdered peanut butter, with intense peanut flavor), garlic, and tien tsin peppers.  Smoked it with apple and pecan wood for about 11 hours at 240-250 grate tem…
  • @CGW1 next time I am east of the city I will stop on by your place.
  • @PGHegger I was fortunate to get one as a gift from family (out of state).  I haven't been to local dealers in Pittsburgh, there aren't too many, which is a bummer. @Tjcoley The first round didn't, but the second just might have to.  I need to mix…
  • Thanks everyone.  Pittsburgh is great, I have lived here the last 7 years and love it! @GA_Dawgs... fortunately, there is some for sandwiches to get me through the next cook either tomorrow or sunday.
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