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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

CampCook ·

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CampCook
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  • I sold a mini I bought for camping. I used to carry it in the cargo area of our fifth wheel. But, I got older and sod the RV. So, the mini had to go. Was on CL all of about four hours and I got about what I paid for it several years back. …
  • I think the slow butter cook gives entirely different flavor -- less intense then the browned butter approach. Also I am having better luck at getting various doneness steaks done at exactly the same time with the rext method. The process looks mo…
  • I used about 1/2 stick - maybe a bit more. No prep on the steaks except to let them come to room temperature before starting. Herbed butter is next step. I'm a sort of one change at a time guy.
  • Sort of depends on what you want to do. We have Large, Small and Mini. The mini is quite restricted but very useful for camping and the like. Having said that, I have done rack of lamb for eight people using a staging scheme that finished four ra…
  • The small works just fine for overnights and the guru works just as well on the small as on any other Egg. As Egret says, there is an adapter that makes the Guru fit the small. I once did Three pork buts on the small. The buts were a little over …
  • WMK, Got the e-mail and ALL IS WELL Thanks Dave
  • Actually,Cooks Illustrated is a magazine put out by Christopher Kimbal's "America's Test Kitchen". The current issue on news stands is February 2008. Starting on page 18 there is an article that analyses why no-knead bread recipes work and then at…
  • TREX, Funny you noted the tighter crumb structure. Actually, I am trying to get closer to yours. The picture shown is an earlier loaf done precisely as Cook's Illustrated suggested. It is why I increased the hydration to around 77 % for the loav…
  • I bought a sourdough starter from a kitchen supply store and just keep feeding it. It stays in a quart plastic container in the fridge except when I am going to make bread it comes out the day before. When refreshing, I always discard (or use) 1/…
  • This may be what you are looking for When the stand is tipped over, the egg sits inside and goes in the back of my pickup for travel. It is necessary to take the top off so it doesn't bounce off. This idea has been used by many on the forum…
  • Trex I started with the Cook's Illustrated approach which introduces a small amount of kneading during shaping. They also add some beer and vinegar. I found later that I could replace the beer and with water and drop the vinegar when using sourdo…
  • I'm one who can log on on the upper right but not the left. A few weeks back I got a new password and was able to use that in upper right but not the left. I get th "not confirmed message -- please follow e-mail instructions" which there are none.…
  • Thanks, that worked Dave
  • JimiRayClapton, Try just a little corn starch sprinkled on the skin before it goes into the egg. This works for chicken and ought to work for turkey. Dave
  • Morro Bay Rich, Of course, that works but it doesn't capture the "cooked over wood" I also like. There is something about tending a fire that is part of the overall cooking and eating experience. Dave
  • Chuck/Tx, You are correct. However, I like to experiment and the egg provides the opportunity to add a controlled amount of smoke flavor and aroma.... Dave
  • Wise One, There is so much mis information floating around it is almost impossible not to run down a bad ally. For instance, almost all of the "low fat" products pump up useless carbs to get the taste back in line. Also, butter is frequently mali…
  • campCook, They are just what it says, the cheek material off a bovine. All butchers have them but they usually end up in hot dogs or stew meat. They are on display at most mexican style markets here in Phoenix such as Ranch market and Food City.[…
  • Hub, I will second theuse of the T-Rex approach. You could also blacken the steak in an iron skillet on the egg instead of directly in the flame. In any case, use a temperature probe to constantly monitor internal temperature in the second phase.…
  • Jerr, We also use the sear and cook method but with a variation. My wife makes up a soft paste of mint jelly, mint leaf, dijon mustard and garlic. I liberally coat the meaty parts of the rack with this paste after the sear while waiting for the e…
  • AZRP, Take a look at the cajun microave. Same idea Dave (also in AZ)
  • AZRP, Take a look at the cajun cooker. Same idea Dave (also in AZ)
  • JudyFoodie, I've only roasted small batches but this is how I do it. I core a whole bunch of tomatoes and place them in a glass or ceramic backing dish. with lots of garlic cloves. I splash a bunch of olive oil over them and bake over indirect he…
  • rossrich, I can't comment on the adviseability of going for 220 degrees for a brisket but i can tell you I was able to hold 174 degrees for about 48 hours. At that point there was plenty of lump left but there was a burn hole down the center that …
  • thirdeye, You are making me feel old. I got my license in 1956. But, I did'nt discover the egg until 2004. All cooking before that must be discarded as insignificant. So, this kid is way ahead. Dave
  • AZRP, So what is that strange contaption on the right? Looks altogether neandrethal. Dave
  • grillman, I prefer direct cook for leg of lamb. But then, I prefer to sear it at high temp first Dave
  • MAC, There is a link to my site on the Whiz site but in case you miss it you can find it here http://www.brickner.com/db/activities/vittles/bge/campegg.html[p]This was designed for camping but obviously works just as well on a patio. Basic concep…
  • dhuffjr, Sorry for the blank post-cockpit error. Anyway, Like your loaf. I frequently do meatloaf on the egg. I start them in a pan for maybe 30 to 40 minutes and then fold out on a screen to finish. The time in the pan allows them to firm up a…