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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BBQfan1 ·

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  • NorthWoodsEgger, I say you're clear on both counts... If there was enough circulating heat to get the smaller ones to completion, there was also enough to get the larger ones to the plateau point (for which, 165°F is a pretty typical 'settling' poi…
  • GenesGrill, There was an old US publication called 'On the Grill' and their Apr '97 issue featured the Egg on the cover. I was intrigued and researched the product at that time. The following summer we bought our first house and at almost the exac…
  • Nature Boy, Thanks, buddy! Yeah, we are pretty pumped about the win on Saturday. We didn't get home til suppertime yesterday as we've been helping out with the new 'backyarder' series offered at our Ontario events on the Sundays following the 'pr…
  • Car Wash Mike, I was doing some Sunday Ribs too! We've been cooking side ribs for Dizzy Pig comps since the early days, but up here in Canada they butcher hogs at a much earlier age than they do in the US, resulting in spares that are thinner …
    in Sunday ribs. Comment by BBQfan1 May 2006
  • Bobby-Q, Congratulations Guys! You set the bar high! Qfan Dizzy Pig Canada
  • BlueSmoke, Made the pilgrimage to Owensboro a couple years ago on way down to the Jack Daniels event and we were lucky enough to get a tour of the pit and talk to the manager there. Got a few tips and pointers, plus a recipe for the 'dip' and the …
  • mad max beyond eggdome, We're going to be doing a Dizzy Pig/Green Egg demo at a Home & Lifestyle show tomorrow and Sunday and as part of that we'll be cooking some Certified Angus Beef flatirons. We've done these before at demos and with a lit…
  • BabyBoomBBQ , Yeah, that was the primary dish that I saw when I did the web search before starting out! I couldn't see not seasoning the tenderloin before cooking, of course, so that introduced the Shaking the Tree and I had no sherry or dark red …
  • BabyBoomBBQ, 'A smoking Egg and some beast' you say? Enjoy! Qfan
  • The Virginian, Marinate in 1 oz Gentleman Jack. Coat with Swamp Venom or Firewalk. Indirect at 275 for 45 mins per side. Call 'em Flap Jacks! LOL Qfan sorry man, it's 3 am; that's all I gots.....
  • mollyshark, I'm waiting for the announcement of the photo contest results where I'm hoping to finally get my Mini! Thought I had it in the bag when Denise and I took 2 days to drive down to the first Eggfest from Canada (I think you, me, Spin, NB,…
  • BlueSmoke, Hey Ken. I've heard of this technique and I believe I have a Chinese recipe book that talks about tea smoked duck. I've always thought to myself, "I'm going to have to try that one someday!" I happen to have a duck in the freezer and …
  • JimboBQ, The Cowlick recipe and the pictorial on the website are mine (call me the 'quiet Dizzy Pig' LOL). That recipe on the website was one of the first we put up and our method's changed slightly over the couple years since then, but babyboombb…
  • NorthWoodsEgger, You know you're hooked when..... 10. Eggcessories always top your birthday/Father's Day and holiday gift wishlist..... 9. Saying or typing 'sammich' only seems 'slightly' juvenile.... 8. You suddenly realize that more than half …
  • bbqBob, Sorry to interject in this thread, but, bbqbob, I sent you an email at the address I had on-hand for you about 3 days ago. Did you get it? I know you've had some computer issues lately. Drop me a quick line at above email if you didn't g…
  • RRP, Cool lookin' idea. Went to their website and it was noted that although they'll take up to 625°F of heat, they're not meant to be used direct over the flame on a bbq grill. Looks like the tenderloins were done direct; was there any noticeabl…
  • dawgtired, I agree with the others that since is seem as something unique to you and your guests you don't want to mask/overpower/alter radically the basic flavour of the meat. I'm also assuming that since it's 6 guests and 1 lb of ground elk, it'…
  • Dr_Redwine, I had a few things in my favour for getting a clean-burning low temp cook. First off, the temperature here (Ontario, Canada), has been around zero°F all week I did the smoking, which certainly helped. Next, I used the electric starter…
  • drbbq, The Crank it Up! blend works well with the bacon if anyone asks you for potential uses. I think it's all in the mumbassa.... Qfan ps--the CiU seasoned slab is the one resting on top at the front.
  • Borders: LOL... well, I SUPPOSE we could actually try a dry run before subjecting 30 lbs of 10-day cured meat to this method. Seems like playing things a little 'safe' to me, but I think you are, of course, correct. As Nature Boy will attest, I'm…
  • Borders, I see what you and some folks are talking about re: hot air rising, getting 'trapped' etc, but I also am thinking of a cooker like a cookshack, where the hot smoke actually circulates up and around through the cook chamber before exiting o…
  • Sundown, I have about 25 lbs worth of pork belly curing in the fridge right now in order to make up some bacon for ourselves and for friends and family during the holiday season: "Nothin' says 'love' like a slab o' cured pork belly"! Would be inte…
  • guava wood, Ain't nothing 'defective' looking about that pie! Yum! qfan
  • Gilligan, So long as you can get the salt and sugar to dissolve in the water, you don't need to boil the brine (maybe use a quart of boiling water to dissolve salt/sugar, then add remaining water cold (or use ice for part of water volume), to cut d…
  • WMK, Here's where my limited knowledge of computers is going to show, but it's my understanding that Microsoft isn't going to upgrade beyond 5.X trouble-shooting upgrades on IE for Mac since Mac has their own Safari platform underway that they don'…
  • WMK, I'm an iMac user with IE for browser and I also got no response when hitting the register button on the new forum. I know just enough about computers to be considered dangerous. Open to any suggestions/recommendations. Qfan
  • Car Wash Mike, Hey Mike. My Canadian Dizzy Pig partner has a meat shop that carries buffalo meat (farmed) and I've tried a couple different cuts. I just find it brutally lean to try to do anything with; it just gets dry as a popcorn phart regardl…
  • Canuck, Fat side down is my recommendation; put the fat to the heat, even if indirect. Let the 'lean side' develop the nice crust from the rub. No need for 23 hrs; if you have a way to monitor temp at the grill, go 240-250°F at grill level and the…
  • Nature Boy, Just goes to show you the crap shoot that is a bbq contest; when Kenny brought his creation over to our site, our dessert chef (Adrienne this time around) said, "well, there goes our chance of winning". That's why you can't get too hig…
  • Chef Wil, You are correct, sir! We did the same recipe at the Canadian Open, without the water pan and the crust came out a touch burned. We went with the pan of water this time around (and a bit lower temp) and it came out well. Live and learn!…