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Last Active


  • solon der:[p]See if this helps . . . [ul][li]Duck . . .[/ul]
  • fonchik:[p]Alternatively, we always used to have a seafood feast . . . Shrimp, oysters, crab, clams, crab cakes, gumbo, etc. Some good eating if it is planned right!
  • Richard:[p]When we cook duck on a ceramic cooker we butterfly, rub with olive oil and season with a favorite rub cooking on an elevated grid at 200º rendering as much fat as possible. The cook usually takes about four hours for a couple of birds…

  • ronbeaux:[p]How did you do duck in the oven?
  • Michael B:[p]This thread is a little confusing. So I have posted the following for clarification, not trying to step on anyone's toes.[p]CWM is actually talking about cooking bacon and smoking per Juggy’s Smoked Bacon.[p]Brandon seems to be speakin…
  • Michael B:[p]What temperature do you smoke cured bacon?
  • Michael B:[p]My experience is that it does not draw as well with a dome to dome connection.
  • Brandon:[p]To smoke cured bacon, you want to utilize some sort of indirect method with a pair of ceramic cookers. The best technique would utilize one BGE for a fire source (and smoke) and a second for the receiving end of the smoking process for t…
  • Car Wash Mike:[p]I render the fat from the bacon in a large 15" covered cast iron skillet at 250º in the oven. I then transfer the limp, raw bacon rendered of much of its fat to the cooker grill and smoke it direct (best for good penetration of smo…
  • honestlou:[p]I, too, prefer hickory wood over the nuts. Dried nuts are not a problem. Hickory nuts provide hickory smoke with a little sweetness added from the nut meat.[p]I have also tried dried hulls, but they burn too quick and produce little s…
  • Essex County:[p]Yes, just remove the outer hull and add the whole uncracked nuts to your fire. I prefer to let them dry out before I use them and store them in a bucket away from the tree rats.
  • WessB:[p]What you said . . . Nice tribute to Kenny and a well laid out cookbook. Cooking pictures make all the difference! Thanks Bill!
  • DTM:[p]We had some smoked salmon, something Kenny was fond of, and some pink wine . . . The Princess, you know . . .[p] Melissa:[p]Kenny had some very kind things to say about that wonderful salmon you served at EGGtoberfest!
  • Larry:[p]It simply shows that we should treasure what little time we have to spend with folks we enjoy. I am thankful that I had an opportunity to spend some time with Kenny last weekend. Always bright-eyed and bushy tailed; always sharing a fr…

  • egret:[p]It was actually a dill sauce served with that wonderful salmon. A very nice accompaniment for a really tasty fish!
  • Richard:[p]No. However, if you decide to try ATB's with okra, consider using pickeled okra as it is pre-cooked.
  • fishlessman:[p]I actually inject my flats and let them soak in brine under refrigeration for ten days. Then they are smoked low and slow till done. Send me an e-mail and I will forward the recipe to you.

  • Pork Puller:[p]If you have the referigerated space, you are better off brining your own brisket flats to be used to make pastrami. This allows for better control of the brining process and ultimately the final salt content. It is very dificult to …
  • icemncmth:[p]Just grill them whole at 350º to 400º whole and turn them a time or two. As for seasoning, rub with olive oil and salt and pepper or your favorite rub will work. Grill till the juices at the joints run clear.

  • jake42:[p]Next time cut the zucchini length wise and lay it next to the chix . . .

  • griffingadawg:[p]I use one or two raw eggs depending on how much meat being used.
  • Topo Gigio:[p]The skin color? This is not from a teriyaki marinate, but from the cook itself. These ducks were never marinated, only rubbed with a simple, favorite rub. Although there was some wood added for flavor, there was not enough for color…
  • Willie:[p]Give it a try and see how you like it. The link will take you to an alternative consideration. [ul][li][/ul]
  • Fudge Mountain:[p]For your review and modification as fits your cooking style . . . [ul][li]Duck[/ul]
    in Egging Duck? Comment by djm5x9 June 2006
  • MollyShark:[p]If pork works for everyone I second the pork tenderloins grilled whole and served with garlic mashed potatoes and a thick chicken broth gravy.[p]Alternatively, grilled thick cut pork loin steaks are great too. They can be seasoned wit…
  • WooDoggies:[p]Thanks for sharing their successs![p]Chris, congratulations to you and your team for being focused and showing them who rules!
  • Essex County:[p]Amen!
    in Pork Loin Comment by djm5x9 May 2006
  • Zee:[p]The bad guys are killed at 137 degrees. I would pull the loin at 143 degrees and let it rest covered for a few minutes. The temperature will continue to rise and you will be well into the safe zone and internal moisture will redistribute. …
    in Pork Loin Comment by djm5x9 May 2006
  • Chef Wil:[p]Thanks for the insight . . .
  • Chef Wil:[p]I agree with you, but both methods could be considered risky with consideration to good food handling practice. It is a risk that healthy steak connoisseurs evidently do not mind taking.[p]Do specialty restaurants use methods like this …
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