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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Essex County

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  • I'll add my vote for the 3-tier cooking grid for the LBGE.  The lowest grid is the same size as the regular grid but there is so little clearance between the lip of the egg and the middle grid that it is pretty useless.  Raise it up?  Great idea exc…
  • Makes me think of the note on the menu at the Road Kill Cafe: Never assume it's a raisin. Paul
  • I haven't done a rack of lamb for quite a while but the last one had a rub similar to what you describe except for the addition of mustard. For the cook, I did sort of a reverse t-rex. I roasted the rack in an earthenware pie pan on top of a pizza…
  • Thanks Julie for the rememberance. Paul
  • I've done smaller pieces of butt before. The upside is that you get more bark. But the 2 hour per pound rule doesn't apply to a piece that small though. You'll need more time to do a true low and slow.
  • I agree about the Pearl dogs. You may have heard some eggers talk about Fred's Franks in Wakefield, MA. He has an outdoor location with an XL egg. The dogs are all Pearls. The linguica, kielbasa, chorizo, etc. ain't bad either. Paul
  • Beautiful pics. The food looks fantastic. I thought the chutney was fanfriggintastic! Good luck with the contest. Paul
  • Not sure what you've got. Is your lump really dry? If it has just a little moisture, it will smoke for a while. Are you mixing wood chips into the lump? Maybe when you open the lid to add water or apple juice the rush of air ignites some of chips…
  • I'm still working with my original gasket on my large, maybe 7 years old. It's just barely there, black and crisp! I know others who have no gasket whatsoever. If you can hold a low temp and shut down when you're done, no need for one. But you'll…
  • Glad to see the ragtop pickup is still looking good! It's a good day to work from home. Maybe 15 or so inches here in Andover. Good thing the plows are doing their thing. I need to do a beer run this afternoon.
  • Just cleaned out the large. Saved a couple of handfuls of scraps and tossed a bunch of chips and ash. My rule is to toss it if it's smaller than a wine cork.
  • We've got a German sausage store not far from where I live. Weisswurst is one of my favorites. There's a great link on their website regarding the protocol for eating weisswurst. How to eat a weisswurst
  • Not really an outdoor cooking story but it was done in a woodstove oven. Made a beautiful elderberry pie. Used salt instead of sugar. Even the dog wouldn't eat it.
  • remdog, You're gonna get a variety of responses on this. Some folks will say throw it out. You've been below 140 for an unknown number of hours. Surprised the internal got all the way down to 85 so quickly, even in a dead egg but I'm guessing yo…
  • Made this last Saturday. Very simple. Trim and tie the tenderloin so it's as cylindrical as possible. Rub with a little olive oil, then salt and pepper. Use more than you'd put on a steak. Crush 4-5 garlic cloves and smear them on the roast. I…
  • I haven't done brownies on the egg but have done a chocolate chipolte cake and a pineapple upside down cake and many breads. I agree with RRP that you do (or don't do) breakfast on the egg because you can. But baking on the egg is a positive thing…
  • I've roasted them with evoo and seasoning but like to cut them in half and stirfry with some bacon fat. When they are tender but still a little crunchy, toss in some sesame seeds, the bacon that donated its fat, and deglaze with balsamic. Sweet, ta…
  • Nice one! Makes me want to drink a Maudite! Paul
  • Are you sure? How could any woman resist BK Flame? Burger King Cologne (It's that 4th click!)
  • The best you can do is to slow down the cooling process without letting the cheese dry out (in the oven) or the crust to steam up (in a cooler). You could ask your local pizzeria for a couple of boxes, or just buy one and try to keep it intact. Th…
  • I also use a similar approach to Fidel. However, I will usually do spatchcock and flip the chicken, skin side down for the last 10 minutes. I also have a cast iron pizza pan I've had good luck heating it up on the stove and then placing it over th…
  • I'm trying to come up with another reason for the different results but this coincides with my experience. We've done a number of cakes in the egg and I agree, they come out denser. As a result, we do cakes that are heavier to start with (pineappl…
  • I used to use the white Weber starters and they do seem to smoke a lot. Now I use the little compressed sawdust starters. They give off some smoke but not a lot. Is it possible that your lump is a tiny bit damp? I've found that damp lump will pro…
  • What do you do with the Ghosts? I know a restaurant in Cambridge that serves them with pasta and blows out even the most stolid chiliheads. I don't have chocolate habs. Only regular, bright orange ones and a gazillion mild poblanos.
  • Thanks for the suggestions. I have one habanero plant that is super productive. I chop and freeze a bunch but am always looking for ways to store the heat in the rest!
  • Nice pic of me with your sausage. 30 minutes or less? Marinated boneless chicken breasts Corn on the cob Planked salmon Grilled tuna/seabass/swordfish... Grilled zucchini/eggplant/onion Boneless leg of lamb Korean short ribs ...
  • It's difficult to get crisp chicken skin at low temps. But you can finish the chicken at a higher temp to brown/crispen the skin. You can also add some cornstarch to your rub. This pulls moisture out of the skin and crispens it. You can also hea…
  • It's easier. Just remove the backbone, flatten the chicken, apply a rub and cook direct. No need to drink half a beer (haha). No need to jam the can into the chicken and then balance it on the grill. No need to remove a steaming hot can from the…
  • Glad to see Guinness is still on tap at the fishless residence!