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  • RhumAndJerk, My wife and I use that salt exclusively. It is wonderful stuff. We get it from a place in Quebec. After you read about how bad the processed salt is for you and how good this salt is, and especially after you use it for awhile you wo…
  • Spin, Exactly. I just said it differently I guess.
  • Anthony Up North, I didn't explain that very well I guess. All I meant to say is that IMHO the long slow rise with more fermentation gives any dough a better taste.
  • Anthony Up North, You certainly nailed down the pizza dough making routine. Good post. Have you ever tried making the dough and putting it in the refrigerator overnite? Take it out in the morning, let it rise and come to room temp. slowly, punch…
  • one feral kat, Darn it! I almost forgot. You can always cut that meat up in chunks, plop it in the pressure cooker for about 20 min. - add some veg., cook a little more and have you a stew. Later.
  • one feral kat, Take em back and exchange em or go with the jerky. Momma needs advice on what NOT to buy. Good luck with whatever you decide.
  • one feral kat, Just curious, what does ^oo^~ mean? Great idea for the drawer by the way. Gord
  • NB, Way to go!! Now that's a TIP. Sounds wonderful. Thanks much. Steaks for everybody.
    in Searing Steaks Comment by g-o July 2000
  • Csg, Just scroll down, in the last two days all possible brisket questions have been answered.
  • one feral kat, I got a small slab of fresh (uncured) bacon last week and I sliced it kind of thick and put it on the egg at about 220-230 with hickory smoke and left it on till I thought it was done (about an hr. I think). It turned out good. Real…
  • one feral kat, Thank you so much for your concern. Cecile's hand is recovering quite nicely, one or two blisters that are really sore and painful. Doctor said she was lucky that it wasn't worse. A steam burn is the worst kind. I feel really gui…
    in Smoked Turkey Comment by g-o June 2000
  • Glad to hear the turkey turned out good. We have been wanting to do one, just a little hesitant to try. Guess we'll go ahead now. Gord
    in Smoked Turkey Comment by g-o June 2000
  • Smokey, I have not met you or yours but thats alright, that can come later, for now I just want to wish you all the best. Congratulations to a fine looking couple. Gord
  • Tommy, One time I heard about making a smoker out of an old refrigerator and placing an electric frying pan with wood chips in it inside. The frying pan has temp. control on it. Just a thought. Gord
    in Egg convertion Comment by g-o June 2000
  • Gfw, I could have already eaten an hour ago. Guess I'll just have a salad and keep waitin. I'm not going to eat it till its ready. I can be stubborn too. Gord
    in Oh Noooo Comment by g-o June 2000
  • sprinter, just got back from the dentist--had large double tooth pulled ---could use a hug. Gord
  • RhumAndJerk, I agree totally about those supermarket sausages--real junky. We had a sausage maker that only lived about 10 mi. away and he died 2 wks. ago. He will be truly missed. Gord
  • Taco, I have had my small egg for a week or so and I made the right choice-only 2 of us here. Small is plenty big enough for us. Price was a BIG factor for us also. $605 Canadian funds after taxes. Gord
  • Oh Yeah, its worth the cost, even if you have puny Can. dollars to work with. Gord
    in HELP!!! Comment by g-o June 2000
  • Wade, This won't apply to you with a large egg, but what I did for my small egg, since the smallest stone I could find was 13" dia.-too big, was go to a floor tile place and they took a square ceramic tile and cut it 12" round for me. Gord
    in Pizza stones Comment by g-o June 2000
  • Spin, I can't answer that, never did it. I'm just smokin, no cure. Gord
  • Sundown, Sounds like great stuff. I'll probably never see it here in Ont. though.
  • Chief, Go quick and get it. I have a small only--plenty big enough for us. I paid $605 for mine after taxes but I had to use our little 48 cent Can. dollars. Oh, it hurts. Gord
  • Ah-Ha got me an idea. Took the turkey meat and the rib meat and ran it thru the meat grinder, added a lb. of hamburger, an onion, a sweet red pepper, an egg, some ketchup, salt, pepper, garlic, worcestershire sauce, and a dab of hot pepper sauce. …
  • Gfw, I agree, great looking jerky. Just noticed an ad for eye-of-round roast on sale this week so I think I'll give it a shot. Gord
    in Beef Jerky Comment by g-o June 2000