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Eric

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  • icemncmth, Excellent point. When I initially put the probe in , it recorded 44 degrees. So the Butts were cold. Also I may have put the probes in somekind of fat pocket Thank Eric
  • EggspertMN, Thanks for the insigt. Live and Learn
  • cityWok, Thanks for the quick response. I'll get cranking. Eric
  • cityWok, Thanks for the quick response. I'll get cranking. Eric
  • Thanks Mad Max
  • Thanks Micheael I an not sure I have much time for the marinade but I will give it a shot. Happy Father's Day Eric
  • ATX, We were using a rub with about 15% T. sugar and still had no smoke ring.[p]Looking back at the cook and reading the posts from stike I think the temp issue is the key
  • Celtic Wolf, I use the same method but "stuff" with chopped arugalla or spinach and a mix of white cheddar and provolone cheese.[p]
  • Jonnio,[p]Sounds good, will look for Pickled watermelon Rinds-[p]Where do you find them- are they stocked in normal grocery stores or are they a specialty product?
  • MesaManiac,[p]WOW, just drooled on the keyboard.
  • Celtic Wolf,[p]The PP and brisket will be done by a client who owns a BBQ joint so I'll order it by the lb. His shop is the only 'Q joint that does PP and brisket that is better then mine. He has a custom made smoker that he has mastered. [p]Kind …
  • Bobby-Q,[p]See ya tomorrow!!!!!![p]Best regards from IOWA[p]Eric
  • mad max beyond eggdome,[p]Wow, sounds great.. I've done the ice bath but never the 2x fry. [p]I have some cider vin. and kosher salt. this will be a great day. [p]Cracked open beer #2, just got BGE stab at 350 deg, put beef on and then... the sky …
  • mad max beyond eggdome,[p]Please send some FF tips my way!
  • mad max beyond eggdome,[p]Thanks for the post.[p]Wess B- let me clarify, I can open the "some of my cooks" link just fine and I found the pit beef there after Mad MAX sent it to me.[p]I can't open any of the links on the "recipes and cook book" page…
  • ronbeaux,[p]I pick the ones that are firm and give just a little, the mushy ones are hard to move around w/ tongs.
  • Grillicious,[p] The skin or rind or what ever it is called gets tossed out. You just need a light coat of EVOO on flesh to be sure it doesn't stick to grill.
  • SeeRockCity,[p]A buddy of mine who owns a Q-shack down the street does smoked & fried turkeys as special order items for the holidays. He rubs bird w/ his fav rub, smokes the bird for about 2 hours then into the fryer where he cooks it for 3.5 min…
  • WOW,[p]Burgers were great. I uses the Cook's Illustrated bacon burger from the web site mentioned in my last post.[p]Cooked direct over Kingsford briquetts, no idea how hot the fire was, their P.O.$. cheap grill has no therm. on it so it was about 4…
  • smokn gramma G,[p] FYI- cooks Illustrated Magazine has a good art. on burgers on the grill- [p]Goal: make a well done burger that is not a dry brick.[p]In a nut shell - they added 1 slice of chopped up white bread (no crust) and 2 tablespoons of …
  • PIG PEN,[p]I love "Raisin' the Steaks". Actually I was trying to decide between a ribeye or pork tenderloin tonight. Those pictures have helped me decide![p]I met Mike from DP last summer and have hung out with him and the Dizzy Pig North team at …
  • jake42,[p] I sear both ways and find that with a thicker steak I get better results w/the lid open.[p]I also sear right on the coals ( ogt to get them lava like) and keep the lid open. This is great for flank steak for fajitas.[p]Eric
  • Mollyshark,[p] Iget a tin of smoked oysters from the store, stuff one or two in the ABT and top w/ cheese of choice- I like cheddar.[p]Also have used grilled shrip w/ a mexican cheese.[p]If you have a ny smoked fish spread (salmon, catfish what eve…
    in ABT Varieties Comment by Eric July 2005
  • bobbyb,[p] See you there.[p]I'll be hanging around the LA MArket place area b/c my wfe works in that area.[p]Have a good fest!
  • Borders,[p] We need pics for this. I think I know how to do it but would love to see the process in action.[p]Pull out the camera the next time you do it please![p]
  • Zippy,[p]Here is an easy way to fill the AbT's.[p]I take make my filling, (softened cream cheese and shredded (or chopped) smoked pork and spice of choice) in a zip lock bag and mix it up real good- just seal the bag and squish it around till it is …
    in ABT Question Comment by Eric March 2005
  • Bobby-Q, Me[p]Then- 6 years as an Armor (M1A1’s) Officer in the US Army, couple of years as a corporate slave.[p]Now, entertainment attorney in New Orleans, and Bed and Breakfast owner[p]Wife- Coordinator for the Louisiana Market Place at the New …
  • gdube16,[p]Ok, I admit, I use to have tough ribs also. Don't tell anyone else, but now..... I boil my ribs.[p]Yes, it is a shock and I hope that I don't have my posting rights revoked but I am a rib boiler![p]My method... big pot w/ water and koshe…
  • WudEyeDoo,[p]Yup,true story, only a little bit of artistic license.[p]Eric
  • Nature Boy,[p]I picked up the browning pasta from a book on Spanish cooking andhave used it a lot.[p]My father in law browns his rice b/f cooking it, it comes out great. Low heat and a good stir every 1.5 min in key, can't rush it. How much you bro…
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