Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

BridgeMan

About

Username
BridgeMan
Joined
-
Visits
0
Last Active
Roles
Member
Posts
7

Comments

  • debander,[p]Planks are great but just try salt, pepper, a sliced lemon and some fresh oregano. Tie in place and grill direct. I did this with some catfish last week and it was terrific. Can't help with froglegs though (other than the obvious sugges…
  • thirdeye,[p]I bought this book recently. Haven't tried it but it got great reviews: Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover) [ul][li]http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/sr=8-1/qi…
  • Chuck/Tx, I saw a recommendation from Steven Raichlien to simply smoke indirect for about 45 minutes. Some of the fat renders out (which my wife appreciates)and they have a good smoky flavor.
  • Dublin Dawg, If you happen to have a surface planer around, you can run the plank through the machine for a fresh surface. My wife says I am the only person she knows that needs to use a major power tool to smoke fish. Bridgeman
  • Frank C. Holding,[p]I had good success over Christmas with a variation of the t-rex searing method. I put a cast iron griddle directly over the coals and raise the temp to 450ish. I used the previously suggested olive oil, sea salt, lots of pepper a…
  • WDAN, Isn't this the piece that can be cut into slabs for pork chops? I would sear it and then roast at a very low heat until medium rare. Bridgeman
  • Pakak, I have a little information that might be helpful. Gluten is what promotes chewiness in a crust. All purpose flour has mid level gluten (approx 11.7% gluten). The suggestion that bread flour has higher gluten is correct. Bread flour has aro…
Click here for Forum Use Guidelines.