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Basscat

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  • chuckytheegghead said: Cool. Thanks for the review. What kind of cooking set up are you using there? I went for about 40 minutes indirect 325ish (Woo Ring and pizza stone), rested the meat and settled the temp to 450 or so direct without…
  • chuckytheegghead said: Way to rock out the mini, it looks great! How do you like the rub? What else would you put it on? I like it a lot. Hope to try a turkey breast in a couple weeks, I think it would also be really nice on pork. As wit…
  • Godspeed. Hope it's not as bad as expected. 
  • Killit_and_Grillit said: Wish I could get my crust to turn out like that. Looks amazing.  This is the best recipe I have used. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
    in Pizza Comment by Basscat October 2016
  • Mostly the same, started about 300, but got it up to 370ish after a half hour or so, cooked for an hour and a half. Platesetter legs up and the cast iron grid. Used this recipe, mostly, but used chicken stock instead of milk with the half-and-half. …
  • bgebrent said: Looks likes a winner!  Difference from grilled tori tip you felt was key?  I love SV. Looking for your opinion.  Grilled, even reverse-sear, will never be medium rare from edge to edge, and sous vide make it a little more …
  • GrateEggspectations said: Is it just me, or is your gasket in a sad state? Not much gasket left on either of my Eggs. They are gettin' old but they work fine. I don't worry about it.
  • I love my 12" Granton edge Victorinox. 
  • I ate about half of it 'cause I'm old
  • Spatchcock chicken... Almost exactly 12 years ago.
  • Boil it 4 hours, skin it, slice it, and put it on buttered white bread. That's how Grandma did it, and that's how I always do it. I've got a Buffalo tongue in the freezer, might try adding a little smoke to that, we'll see... Your cook looks good!
  • Beef tongue is one of my greatest childhood memories... Whenever I would get to go to Grandma's for a few days or a week, the folks would meet Grandma halfway, and Grandma would stop on the way back to town at the Co-op Locker Plant and get a tongue…
  • Results! Dizzy Pig Crossroads rub and 350ish for 2:40. Pretty fine loin backs. I think not quite as smokey as my usual 5 hour cook, but really good...   
    in Fast Ribs? Comment by Basscat April 2016
  • XC242 said: That looks great but we need your Recipie or it didn't happen. Didn't really use a recipe, just put together the stuff I remember. Went kinda like this... Poached a big chicken breast, sauteed some onion, garlic, carrots, ce…
  • Thatgrimguy said: Looks great, but 10 hours on poultry?! Was it stringy? I've found long baths on poultry lead to a stringy texture. Not stringy, not "soft", pretty much perfectly tender to my taste. Sous vide temp was only 150, higher t…
  • If it's oven-safe, it's Egg-safe. Lasagna on the Egg is awesome, enjoy!
  • minniemoh said: Sounds good... where's the pictures of that delicacy?  Sorry, this forum seems a little weird on how pics work lately, but i think I figured it out...
  • So ignore it, cook stuff how you like it, and get on with your life. C'est la vie.
  • Awesome! I'm going to try the pizza shrooms on shitaake, what a great idea! Thanks!
  • Nature Boy said: Fresh is key with fish! Looks like it was cooked righteously. Thanks for your choice of seasoning! Cheers! Chris Thanks for making it! It's so perfect with salmon and alder smoke. 
  • Wow! You gotta post the recipe for that, please, looks fantastic!
  • Bulitt said: SmokeLife said: Looks great. What temperature were you at, and how long? .....and did you let the skillet get hot before you put the pizza in or did you make the pizza in the skillet and then put in the egg cold?  A…
  • I usually do loin backs, they are leaner, but spares are great too. I like to keep it simple, rub with whatever rub you like, or just salt and pepper is great too. I often add a little celery seed for a little zing. The on the Egg, starting at 230is…
    in Ribs Comment by Basscat October 2015
  • Botch said: !  I've seen recipes for roasting the flour in an oven, rather than on a stovetop, will try that someday but haven't yet.   Hungry for gumbo now!   I did the roux in the oven following Alton Brown's recipe, basically 350 …
    in Gumbo Comment by Basscat October 2015
  • PASmoke said: Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it? Actually took longer than then the 12-15 minutes in the recipe.…
  • Looks fantastic!
    in Gumbo Comment by Basscat September 2015
  • Jupiter Jim said: Looks awesome! what dough did you use? Followed this recipe: http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
  • Hawg Fan said: Nice looking cook.  What's the mesh grate you're using on top of the Egg grate? It's a silicone grill mat, think I got it from the BBQ Guru folks years ago, don't know if it's available now. It's great for these, delicate …
  • bgebrent said: More details please? Cooked up a sauce of bacon grease, butter, maple syrup, apple cider vinegar, and few other things to glaze the ribs with at the end of a 5 hour cook. Made it up as I went along, will change a few thing…
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