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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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Bobby Que ·

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Bobby Que
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  • Here in Tampa, paella is a popular dish at many of the Spanish and Cuban restaurants. I have cooked it at home occasionally, but, it often is better and ends up cheaper to eat it out if you can find a place that cooks it traditionally![p]It is made …
  • I use skirt steak in preference to flank steak for fajitas. Skirt has a little more fat in it then flank, and seems to have a more beefy flavor to me. [p]I make a marinade with classic Coca-Cola, lime juice, fajita powder and whatever. An overnig…
  • I use a CocaCola marinade that is very simple and versatile. The coke adds some flavor, and it's sugar helps give a crust to the quick and hot sear I use to cook skirt steak for fajiotas on the BGE. [p]Here's the recipe: CocaCola Fajita Marinade …
  • I would "BARD" the breasts (which is the only really useble meat on these birds) and smoke them until done to your liking.[p]If you are not sure what barding is, it is putting bacon or some such on the breasts during the cook. I made a post about t…
  • Bamabob,[p]I emailed you a link to my Photopoint collection of BGE pictures. If any suit your purpose, feel free to use them.
  • mark,[p]I like to make a slit in a thick (>1.5 inch) filet mignon and insert a nice chunk of gorgonzola or blue cheese. Then I cook rub some olive oil on the meat, some sea salt and lots of cracked pepper, and cook the meat at at least 600 degre…
  • K.O.C.,[p]You are lucky if you can net them that way. Really fresh smoked mullet should be hard to beat. [p]I never had a chance to eat fried mullet, but understand it is good. [p]Smoke some up- it is really easy and the result is very tasty.
  • drbbq,[p]I think this gives maximum surface area to fish as it is smoked, and makes it easier to eat when cooked.[p]If you could get a reliable source of fresh mullet (which are fatter and juicier in the winter), and work out a good way to cook them…
  • djm5x9,[p]I wonder if the St. Pete gentleman is still available to comment on more "modern" ways to prepare a smoked mullet?[p]There is a lettle meat market here in Tampa that makes a lot of smoked food in offset smokers, and tosses in mullet when a…
  • K.O.C.,[p]Go for it, KOC.[p]Let me know what you think after your try some mullet smoked.[p]Have you ever cooked the roe from gravid mullet? Fantastic eating experience, either fried or smoked.
  • drbbq,[p]I look at the mullet after an hour or so, and when the surface is brown and slightly crispy, and firm but not hard underneath, it is done. A lot of juice will accumulate in the abdominal cavity.[p]The question about scales was answered nice…
  • King-O-Trolls,[p]At least you recommend good articles.
  • Bri,[p]Here is a link to an article on brining that I found helpful.[p]My last brined turkey breast sat in a brine with soy sauce, pepper corns, ground lemon grass, red pepper (piment d'esplette), as well as the basic brine. [p]You can also find inf…
  • choo choo,[p]I do mine at 500-600 degrees for about 2 minutes/side or so. I posted a picture of a 2 inch thick tuna steak done in a BGE a few months ago (I think it was with onion marmalade)? You might try to find it in the archives. Overcooked tu…
  • Jethro,[p]I am not familiar with an Asian fish called milk fish. do you have a picture of it or a link to a website with info on it?[p]
  • Huck,[p]Cool website.[p]Have you seen this one? [ul][li]More than you want to know about mullet[/ul]
  • Big Murth,[p]I use a basic brine of 1/4 cup kosher salt and 1/4 cup sugar for 3 large pork chops in a gallon zip bag. Of course, I add other stuff to the brine.[p]I have not had any excessive salt problem using CharCrust (Hickory & Molassas) pu…
  • Tim M,[p]Yowsir- but not a fancy cabernet. We use California and lately Australian reds. Beats iced tea any day!
  • Hal,[p]You may be worrying to much. [p]Here is a picture of a large Porterhouse steak rubbed with Charcrust (garlic & Peppercorn) and cooked at a starting dome temp of 750 degrees for 3/3/5. It came out a little less than medium rare and w…
  • Sandi,[p]You might look at this link about brining. It has several recipes for brines as well as a nice discussion on brining.[p]Good luck. [ul][li]Brining Explained[/ul]
  • bdavidson, I posted a recipe above for some shrooms that is a copy of one I posted some time ago along with Gorgonzola filets- both done on the Egg. I thought it was coming out in this thread? It seems it is similar to some of the other suggestio…
  • Big Daddy, The tuna is rare in the middle. Many people including my family like it this way. and, yes, it is cooked like a steak on the Egg. It only takes a few minutes per side to get it to come out blue in the middle, and seared with grillmark…
  • Here is a picture of the tuna after we cut into it. [p]Yuuuum!!!!
  • You always have charcoal dust under your fingernails from firing up the BGE.
  • Big Murth, Classic Buffalo wing sauce is butter and hot sauce- a stick of butter melted, and enough hot sauce to get the degree of fire you like (I use Texas Pete's hot sauce, but there are lots of others). Less wings there are, the less butter you…
  • OOPS! The link did not show up. Here it is again![p]http://washingtonpost.com/wp-dyn/articles/A40552-2000Apr18.html[p] [ul][li]Brining Explained[/ul]
  • Mikey, Here is a link to a sort-of explanation of the brining process
  • I added the Jerked Grouper recipe to the seafood section of Submitted recipes today. Thanks to all for comments. Please let me know what you think of it.
  • Wise One,[p]Use the white parts and a little of the green. Once again, Eric uses 3 bunches of scallions in the recipe I have placed in the Seafood section of submitted recipes.[p]
  • Wise One,[p]You must have felt like I did when perusing the recipe. It sounded like a lot of scallions. I talked to Chef Eric today. Eric said to go for 3 bunches of scallions and 1/2 inch of ginger in his recipe. I will post this in the Seafood …