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Ca_rnivore ·

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  • Otis,[p]I did something similar to jim. I removed all the innards and bubble-wrapped them and packed them in seperate boxes. For the outer portions, I left the lid and bands attached, but I put several pieces og card board between the lid and base…
  • Tom Stickney,[p]I've done Spam several times. I cut the spam longways and get 4 ~4x4x1/4 inch patties and cook it just like a hamburger around 400 degrees for 3-5 minutes per side until it crisps up and is warmed through. I also smoked one on an E…
    in Spam Comment by Ca_rnivore July 2002
  • BlueSmoke,[p]I've done something similar. I was cooking ribs indirect on my BGE, and as they got close to done, there was not enough bark for my taste. I fired up the other ceramic cooker and finished the ribs direct at a slightly higher temp. I …
  • Holy Smokes,[p]Hey, no problem. I'm just glad you don't think I'm loco and were willing to try my idea! [p]Have a happy 4th, --Kevin
  • Chuck,[p]Thanks! That seems like a logical and way to get lots of smoke for a long time. I'll give it a try next time I do a low & slow.[p]--Kevin
  • Chuck,[p]Yeah, I've been stabilizing the BGE at around 200 before putting the eggs in. I've cut back the cooking time to 1 hour, but it's still too much at 200 degrees. I think I'll try putting them on sooner and letting the temp rise slowly. [p]…
  • Chuck,[p]That was Reg that posted the smoked deviled egg recipe. I've done it 4 or 5 times now. I usually smoke only 2 eggs per dozen and use them in the filling for the unsmoked eggs.[p]I've also found that the eggs are really hard to keep from t…
  • Marvin,[p]That swordfish sounds delish! I've got some garam masala, do you think I could add a little cayenne and approximate the flavor of chana masala? Or are the the flavors two different families? I was thinking of using this idea on some tun…
  • Bully,[p]The plate setter is wide enough to sit on the fire ring without a grill under it. Most of the time the plate setter is inverted and a drip pan is placed on it between its legs. The grill then sits on the platesetter legs above the drip pa…
  • Mr Beer,[p]Glad you liked the asparagus. I think i'm gonna cry when the seacon's over. I've been buying 3 or 4 bunches per week and eating it all kinda ways. I've started making 2 veggies for dinner, the asparagus for me and some other veggie for…
  • Sprouter,[p]here's a link to an asparagus recipe that I posted a few weeks ago. I also like spraying the stalks with olive oil and salt & pepper, then grilling direct @ 400 degrees or so until it just starts to brown.[p]--Kevin [ul][li]Crisp…
  • Brian,[p]I got a Weber replacement grill at Home Depot for mine. I got the bottom grill for a 22inch Weber. The metal is thicker and the actual diameter is ~18inches. Actually any 18inch round grill should work in the large BGE.[p]--Kevin
  • Omaha Mark,[p]Well... the theory is that the acids in the mustard break down and tenderize the meat. Also the mustard is thick enough that it holds the rub in place pretty good. I think it may also help to draw the rub into the surface of the mea…
  • Berky,[p]Nikkig's suggestion about keeping the butts seperated is right on. You may also want to monitor the temps in each butt seperately. I have 2 polder type thermometers and that really helps out. Depending on the amount of fat and collagen, …
  • Ellen aka Gormay,[p]Steve Raichlen does grilled pizza in some of his books. He "pre-bakes" the crust directly on the grill, then adds toppings and lets it go a while longer. If you have any of his books, look up his pizza recipe, it might give you…
  • South O,[p]I like a medium-rare, 1-inch thick T-bone, organic and grain fed. Meyer Ranch Beef form Montana is what I've been using lately. [p]I like 'em done Tuscany style. It's really simple, rub the bone and meat with a clove of garlic and thro…
  • New Bob,[p]Go for it! I saw this post and immediatelt thought, "yeah, and add BBQ sauce instead of catsup into the mix". I know someone on this forum makes a mean mexican-style meatloaf, so maybe you can pioneer a Hawaiian-style loaf. [p]Speaking…
  • JodyMo,[p]The first paragraph of that article is almost word for word what is written in the book. The rest of the article reiterates the concepts that he advocates in his book.[p]Schlesinger says that if briquettes are left until they're grey with…
  • Big Daddy,[p]The prosciutto that I had was about 2inch by 4inch rectangles. It was cut really thin. It was thin enough that it tore pretty easily, and the "fatty" part of the meat was opaque, you could see shapes throughit but no definition. My be…
  • The Naked Whiz,[p]Yeah, I laid the spears flat , wrapped the prosciutto around them, then ran a toothpick through them to keep the whole thing flat and secure. The recipe called for wrapping each spear individually, but I was low on prosciutto, so …
  • nikkig,[p]I've heard that pickled watermelon rinds wrapped in bacon are pretty good. In Raichlens new bopok, he calls it wacky rumaki.[p]However my one and only experience at grilling the fresh watermelon was a disaster. My 10-year old was munchin…
  • Vegas Slim,[p]I think one of the Arizona eggers posted pictures after he installed the new band. I think it was sdbelt that posted. Maybe one of those guys will repost.[p]--Kevin
  • Wise One,[p]Thanks! I guess the savory spices in BBQ are meant to be married to the sticky sweetness of pineapple. Now I got more eggsperiments to try![p]All I can say about other fruits is don't EVER try grillin' watermelon![p]--Kevin[p]
  • Wise One,[p]Would you mind sharing some of your ideas. My wife and kids love pineapple, but aren't into my level of heat.[p]The combo that NatureBoy suggested sounds really good![p]--Kevin
  • Carl T,[p]Twas me that suggested grilling the pineapple with chili powder. I got the idea from the farm workers in Watsonville, Ca. They didn't grill the pineapple, just dusted it with chile powder and started munching. I threw the dusted slices o…
  • djm5x9,[p]Thanks for the info. It's kinda what I thought. I could pick up some premade brats at my local sausage shop and try the simmer/grill thing with them. [p]I'll look for casings tomorrow. If I can't find any, I'll just make patties with ho…
  • j.k.,[p]Yep! Yogurt sure can be used as a marinade. As a matter of fact, I just saw a chicken recipe in the Penzy's catalog that uses yogurt, curry powder, garam masala, and a few other spices as a marinade. I was planning on doing this recipe t…
    in yogurt? Comment by Ca_rnivore June 2002
  • Sorry, that should have said It's probably been said...[p]--Kevin
  • Decision Time,[p]No problem! The BGE will do low& slow smoking and high temp grilling. I prefer to cook steaks, burgers, etc. with the lid closed except for flipping, and using a "dwell" period(that's closing the lid and shutting both upper a…
  • WessB,[p]West Coast Smokey posted this one last spring/summer. It's not exactly smoking them, but it's really good none-the-less.[p]cut the top off off the onion, Core it, leaving several layers of onion and the bottom intact. mince the innards t…