Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

radamo ·

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radamo
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  • Was up just before 6 this morning.  Put on a 6 lb flat before 7 and keeping it about 230 grid... Just got everything squared away and am settling down with my morning coffee.
  • Excellent. Glad it came out well for you. I am planning similar for Sunday. Looks like a nice smoke ring.
    in Brisket today! Comment by radamo May 31
  • For the rest of you... Lol. Been married over 20 years and I am looking to stay married. The egg topper was not her gift. Although she does like it!
  • @nanook my deck has no cover. This new top allows me to BBQ in serious rain. I have been happily using the DFMT without worrying what got into my cooks. With this top it will protect my cook no matter the weather.
  • I did one flat and it came a bit dry but tasty.  Going back to basics on the next one... also a flat.  It is just 3 of us, hard to justify a full packer. 
    in Brisket today! Comment by radamo May 30
  • Let us know how it goes. I am going to do one on Sunday.  Going to use a similar method.
    in Brisket today! Comment by radamo May 30
  • LOL.  Fred you guessed it!Cheers.
  • I do like @SGH and add a dash of Cayenne.  Just turns the heat up a notch without messing with all the other flavors.  Your ribs looks excellent by the way!
  • Going to have to try this. Thanks for posting!
  • Thanks everyone!   @Eggcelsior, I am loving m4/3 land.  These were actually shot raw and had some levels work done but that is about it.  The jpgs are beautiful out of the oly's but I am old school and am used to post processing my images. 
  • Here is a link to the recipe...http://www.biggreenegg.com/recipes/cedar-planked-salmon/ The sauce is Dijon Mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon fresh thyme.  Really easy and tasty... Enjoy!
  • Damn, I celebrated a week early!  Have a great celebration!
  • Truly nice work.  Enjoy!!!
  • Here on Long Island we don't have many choices (that I have found).  I tried Weekend Warrior and it was crap.  All small pieces and dust and way too expensive. Also tried Frontier and everything tasted like it was in a house fire, really bad "burnt"…
    in Royal Oak! Comment by radamo May 28
  • Looks like you had great success there. I am itching to try another Briskie...
  • Welcome @moosebranch.  Looks like you are off to a running start. Enjoy the ride!  We look forward to seeing more of your cooks...
    in New EGGer Comment by radamo May 28
  • Let us know how the ribs came out... Have never turbo'd... So far only low and slow.
  • Looks great and as @dagriller said, you should see a big improvement in flash shots.  Try it for outdoor fill light when in bright situations. I have and used to shoot with a Canon 5D Mk II with the 580 EX II.  That was a big boy for sure.  I am now…
  • When I sauce them (and don't make my own) I use sweet baby ray's.  I really love it and always get RAVE reviews.
  • Congrats @Griff2w2, enjoy the egg.  Loving mine and coming up on 1 year this July!
  • Enjoy @msloan.  Beautiful table and looks really functional.  Get cookin'!!!
    in My New Table! Comment by radamo May 23
  • buzd504 said: @Griffin Try the Blue Diamond soy wasabi almonds.  They're amazing. @buzd504, those sound great. Have to look for them. 
  • Good job Griffin... although I do agree for next time trade the fries for a beer... 
  • Congrats on the small Charles.  Enjoy!  Now you can triple task.  Appetizer, Dinner and Veggies...Nice!!!
    in Got a Mini Comment by radamo May 21
  • That makes sense...thanks.
  • Little Steven said: Water pan. Just trying to learn... Are you saying that not recommended to use a water filled drip pan for brisket?  Should it just be an empty drip pan to catch the drippings?  thanks...
  • NPHuskerFL said: I do them quite a bit. Clean and dry spuds. Pierce the skin in a few spots. Rub with EVOO. Lightly dust with kosher salt and coarse grain pepper. I like them directly on raised grid direct at 350℉-400℉ (it gets the sk…
  • It is possible that opening your egg every 30 minutes to "spritz" also slowed things down.  Back on the Bradley Smoker forum they used to say "if your looking, you're not cooking".  Each time you open the egg the heat escapes and then takes some tim…
  • I have been using Kosher Salt and Fresh Ground pepper with some garlic powder on most things for years.  This simple "rub" goes well with beef, pork, chicken and fish.  Always get rave reviews.  Ribs and Butts I have used more exotic rubs.  Have to …
  • Thank you @horseflesh.  I was not aware of vacuumsealersunlimited.  Looks like where I will buy my FoodSaver bags/rolls from now on.