We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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 hol…
This is my one and only “go to” for a great pizza crust. It is a VERY forgiving dough. It can be mixed and used right away or it can be risen (proofed) once or more.
MOM'S PIZZA DOUGH
This is enough dough for two (Maybe three if you’…
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 it ha…
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 over ni…
I too agree that the Mrs. Dash seasonings are good. I have only ever used two; the Original and the Grilling Blend
OTOH, I take pride in making my own blends so that I can control salt and a lot of other crap that goes into s…
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.