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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Frozen Chosen

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  • stike, Beings as how its been 2 days, you'll probably never read this post, but I see you never mentioned what the wine was. Looks a bordeaux by the lable. Lafite? I'd like to hear more about it. Some ullage and the cork looks a bit dry, but so a…
  • Rick's Tropical Delight, You pickle them. They are much better than anything you can buy. Recipe is simple: Bring to boil 17c water, 1 c non-iodized salt, 1 c cider vinegar. Slice peppers and stuff into quart jars, alternately adding peeled and…
  • Rick's Tropical Delight, great looking steak. With that sear/grillmarks, can you still get a rare interior, or do they come out med to m/r?
  • Darnoc, Don'y know what the 10 min. window means, but you will in time get the feel for the dough w/o relying on measurements. One thing to remember, I think, is that dough will have an initial "set up" just as pancake batter gets thicker a few mi…
  • Gary Wiggins, A favorite of ours:[p]Bourbon and Honey Pork Tenderloin 1/2 c sliced onion 1 c olive oil 1/2 cup bourbon 1/2 c lemon juice 1/4 c soy sauce 3 T honey 2T coarse chopped sage leaves 1 1/2 minced ginger root 1-2 T minced garlic …
  • Lionel, I am doing some right now, and put them on to a 400F grill after doing some steaks. I have the egg shut down to bring the temp to around 275, what is the standard recipe/time/temp for these? I would have thought the recipe would have been p…
  • BabyBoomBBQ, have to agree with you wife, halibut is much too mild to use smoke, let alone alder which is pretty harsh (at least it wasn't hickory!). The tomoatoe butter sounds like a good touch - have to try that.
  • Texasdawg, Looking good. Your picture brings up how to handle mushrooms on the pie. They seem prone to drying out and getting kind of a hard outer coat - nothing resembling a restaurant pie. I am not sure if this has to do with using fresh v can…
  • Pork Puller, Road kill moose tounge; Yum! While this is laughable to many, Alaska has similar programs where low income folks can apply, then are notified by the troopers when a moose gets hit. Of course, the carcass is often in bad shape and has…
  • Rick's Tropical Delight, you want to see a photo of a frozen pizza?
  • Scott, I think neopolitan is ice cream. Napoletana or margarita pizza is best explained on jvpizza.sliceny.com, but if you want to keep it simpler, just top your dough by spreading some minced garlic on the crust, then lay on slices of fresh mozar…
  • fyrcat, The dough looks too wet to bake at 600F. How long did it cook, and was it done throughout? Interesting. Where did you get the recipe?
  • Metalhead, Good job! You can avoid the whitish/flour appearence on the crust margins by brushing oilive oil around the crust before you load the pie. A little charring is good, but a burnt crust soulds like your set up may be the problem. See the…
  • George, When we were in Naples I kept wondering why every pizza was burned on the bottom. Now come to realize that's the preffered style. If you want the definitive site for pizza napoletana, see the site jvpizza.sliceny.com. I have purchased th…
  • WVU_Egg, very nice/ uniform color without the ring of well done at the edge. How did the cook proceed after the sear? I would do this, except for the lack of rendered fat for Yorkshire....
  • Susie, You can, but not in the BGE. Try to use some dryer venting (metal) entering a smoke box with about a 5 foot run. You are using the egg as the firebox, but keeping the food away from the heat source.
  • DannyV, Can you explain the Trex steak recipe more? What are the advantages over the other methods? I've gotton away from the very high temp cooks, and now go with a 6560F sear on a 2 inch filet at 5min/4minutes whichcomes up very m-rare,
  • Arvadaman, Oh yeah. We've had our BGE for a number of years (is it 10 now?) and have cooked at -23F, but just to prove I'd do it. I don't go out much when its life-threatening. But here in Anchorage its often below 0. Life, and cooking, go on.
  • Chuck/Tx, I use a stone on top of the plate setter with perfect results. First, I don't know what type of crust you have bought, but you should just make your own. Brushing olive oil around the edge will help it brown. Also, I cook at 500-600F fo…
  • FinallyGotAnEgg, If you want to experience what the difference is with the BGE, cook the burgers an hour or more at 225F and pour on the smoke. a little bacon across the top; woof.
  • "The Gator Griller" ,A search of the forum will find many recipes for brisket. Seems to me brisket should be sliced; why would you want "pulled" brisket? I'd guess all'd you have to do is cook it to oblivion.
  • jackbythesea, This is the right idea. I would change the stone set up this guy has as well. I have perfect results every time using a plate setter with the stone placed on top of it (saw this set-up here some years back), so the pizza is at a lev…
  • Smokey, Not yet. The Copper River fishery is scheduled to open May 15. If you see kings offered, I'd guess they are either old, troll caught, or from the Stikine River- but not Copper R. Stikine is a major system like the Copper and Yukon; all p…
  • bigarms, You use 17+ ingredients to make a hamburger? I won't ask for your recipe for bouillabaisse.
  • singram, People recommend Portebellos because they look and kinda taste like meat. See the problem? I'd make a Tabbouleh salad and grill skewers of veggies basted with garlic/soy vinagrett. If you have a copy of the Thrill of the Grill, it has s…
  • RRP, The best thing about CR salmon, for those in the lower 48, is that its marketing causes it to make it to market quickly. Time is everything w salmon. Wait a few years, and you will see Yukon R. salmon. These fish are more fatty, more tasty …
  • RayS, Greetings from Alaska. While some will Egg everything including an Angel food cake, try this traditional and rare recipe with halibut; Hanus Bay halibut. 2# halibut cut in 1 in chunks 2 cans artichoke hearts, drained 2 c button mushrooms…
  • BlueSmoke, Interesting post; up here we dipnet smelt (called candlefish or hooligan) from small streams. The daily limit, I think, is 60 or so. I did this a few times, and did not care much for the texture, although the taste was very mild. I mig…
  • JSlot, Its always good to post these basics for the benefit of the newcomers to the forum, thanks (maybe the recommendation to "Enjoy!!" was excessive). I'm in the habit of adding the rub before the mustard, and think it gets more to the meat that…
  • Fairalbion, Filets should be 3 1/2 inces thick; no more, no less. Sprinkle with original CharCrust, slather with yellow mustard, marinate overnight. Cook rare (a good vet should be able to save it) at 650F for 3,3,3. Serve with salt only. Baked…