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I use chunks and splits. Never soak the wood and reserve the chips for the bean can smoker.
Good to hear you liked the flavor...Asd as others have said; you don't even need to see smoke. As a matter of fact, if you do see smoke, you may want to h…
Sorry about the way my blends recipes posted. Just did a cut and paste from MSWord..
But it came out a bit off..I'd say.
Steven, Yes, it me!
And thanks for the post on the "stone removal". I have that prob and will give it a try!
DO NOT over heat your cast iron! Fishlessman already has stated that his warped...It can also crack!
Why do you need to strip it?? Old, well seasoned is good!!
One of the best cast pans I have came from Grandmother and I'm pretty darn sure i…
Griffin's got it! Go this direction and you will be happy with brining!
I use a higher salt to water (1 qt. to 1/4 C. Kosher salt) as I'm from the school of 6% brine.
However after a brining (1 to 4 hrs. for chicken parts and 4 hrs to even ove…
Well...You do have some nice fat on / in those chops, but my thought is always a YES when it comes to brining.
I perhaps go over board, but brining is the big secret that the professionals use.
With your chops...Here is what I would do.