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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

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  • one feral kat[p]The Copper River is open to dipnetting, and State residents may take several hundred lbs of king and sockeye, usually beginning in June, after the commercial boys have had their turn. We fill the freezer here and from the Kenai Rive…
  • QBabe, Yum!!!!! Food just doesn't look better than that!
  • Shelby, I may give this a try; but aren't the shrimp nuked into dessicated shells long before the bacon would be done? Have you tried using partially-cooked bacon? I do this for rumaki.
  • bigmikej, Its our favorite fish to egg, too. I cook it at very high temps (600-700F) after S&P,a bit of olive oil. 1/2-3/4 inch steaks take about 7, then 5 minutes. Baste quickly with ginger/lime butter (use salted butter or add salt), then…
  • fiver29, Sweat, huh? I cook a Lot of salmon on the egg and have never noticed sweat. I cook at 600-700F, timing depends on thickness, but usually 7min/5minutes starting with skin down for chinook (king)filets. When you cook salmon at intermediat…
  • Kip, You can always sear the thing on the stove top, then proceed with the cook in the egg. The advantage here is that you can render the fat to use for Yorkshire pudding or jus. Otherwise, sear on the egg, then remove the meat and stabilize the t…
  • bob eskew, I have to disagree with the other post. The definitive guide here is the Dec. '95 treatment of the subject in Cooks Illustrated. They recommend low and slow, cooking at constant 200F to get uniform color without the "window" effect of …
  • Brian,I'm guessing you have back strap rather than loin (?). Either way, for God's sake, don't marnate them. Cut 1 1/2 in thick, rub with cut garlic cloves, sprinkle with thyme, and coat lightly with oil. Sear them in the egg at 750F so for 3 minu…
  • Marty C., Get the large. and thanks for not going with the tired joke/subject "Does size matter?".
  • The Naked Whiz, Dittos. I have found brined turkey sloughs its skin with enthusiasm, and if not very careful, takes on a pastrami or teriyaki overtone which is just weird. My take on all this is to use the simplest of brines and keep it short.
  • Butch M, If loin chops, remove fat around the chops. I go with cuts at 1 3/4 in. thickness. Make a loose paste out of minced garlic, fresh minced rosemary, and half as much fresh minced thyme all blended with olive oil. Sltaher cuts with this a…
  • MickeyT, I'm not real familiar with the rings, but are you saying you can hold temps as low as 130F? This is still a little hot for cold smoke salmon, but getting close...
  • Byrdman, try an hour soak in this: 1c soy s., 5 cloves crushed garlic, an inch of fresh ginger, grated, a shot of rice wine vinegar, and 3T of toasted sesame oil. Grill direct at 450F for about 10 min. one side, 7 the other for M-R
  • DavidHall, sounds good; how do you deal with the pits in those olives?
  • tipc1, I had the same experience. I've been cooking this at 350 direct, but now go with a bit longer on the cavity side, like 35 minutes; followed by 25 on the skin side. I might be using a bigger bird, as there is no way I would get two of these…
  • Nature Boy, read the book; its hilarious. Steigarten is a true gourmand who chased after THE french fry, winding up in some Alsatian cafe (as I recall) where they achieved FF vahalla by frying the pomme frites in fat surrounding horse kidneys. Mr.…
  • DavidHall, Have you tried frying them in horse kidney suet?
  • sdbelt, No excuses when you have a store like AJ's there in Scottsdale. This is certainly one of, if not the finest food stores in the US.
  • Ca-rnivore, I've never understood this; if you wrap something entirely in al. foil, what does it matter what you use as the heat source? Why not just use the oven? I am doing fresh swordfish fillets tonight, and will go pretty much as NB describe…
  • BB, I'm cooking this tonight. I brined mine, against the directions on TNW's site. I wonder why he says there is no need to brine with this method; it seems nothing more than direct grilling.
  • Crob, The 1-1-3 is certainly a way to go, but I prefer to smoke the God out of a good quality ground chuck. I coat liberally with rub and black ground pepper, add a large handful of Lil Devil hickory pellets (I find these very handy), and cook at …
  • Roosevelt Whitaker, take it easy big guy; you are doing something wrong. I assume you have the egg top down, your vents are both wide open, that you are using fresh, dry lump, that you have cleaned the lower grid to maintain airflow, and that you …
  • J Appledog, Mine are usually about 1.5-2 in thick, but I would rub them with a mixture of chopped rosemary, thyme, and garlic in olive oil; marinate as long as possible, then grill direct with vents in upper open so temp stabilizes around 350-400. …
  • Big Murth, I've got wings on this weeks menu. I usually soak them in a mix of red hot, garlic, brn sugar, sage, and a shot of Dave's Insanity. The batter recipe sounds weird with no deep frying, but I thought I'd try. One question: can you just u…
  • LasVegasMac, sorry, couldn't help myself. I get a lot of fishing in, starting with Steelhead trip in April, then into first run of kings, then reds, dip-netting, and more trout. I've been thinking about how to modify the egg for smoking fish. I'…
  • Buckiquer, Good you get egg. Make lotsa food. Make tum tum happy.
  • PuppyBreath, with Alaksan or BC oysters, the best way to cook them is not to. With "outside" oysters, you want to cook them to neutralize the hepatitis, but no more. BTW, we were in Vancouver recently and enjoyed Tojo's and Vigh's restaurants. S…
  • Jamesw, Twiced baked. scoop out 2 large baked potatoes and mash. Add 1T sour cream, 1t salt, 1T butter, and 1 T Pickapeppa sauce. Mix and add hot 1/2 and 1/2 to desired consistency. Stuff back into shells, but not to the top just yet. Now add s…
  • Gfw, going, going, gone. Everyone's tastes differ, but what a thing to do to a swell piece of loin. My preference is for rare. how rare? A good vet could bring it back.
  • Razorback, Just finished some. You might try this: 1qt Red Hot (Sams's Club), 6 heads garlic, smashed, 1 cup brown sugar, bunch of fresh sage, smashed, 1T Dave's Insanity (or a quart of any weaker hot sauce). Marinade wings for 2 days, then grill…