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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

GJ ·

About

Username
GJ
Joined
-
Visits
0
Last Active
Roles
Member
Posts
45

Comments

  • Marvin,[p]Thanks for all the responses. I have done spatch cooked a couple of birds and both times there has been some red between the joints. My wife says the chicken tastes good but she wants it cooked longer. I was hoping thta the brining proc…
  • Earl,[p]Looking awesome Earl!!!
    in Trial Run Comment by GJ April 2002
  • SloppyPig, Earl sure did them on the Egg and while we missed the deadline by 15 minutes I was slighty happy, actually quite happy that we missed as we just had to heat it. It was one DELICIOUS cake. And it was so simple I think I would even attemp…
  • Let me try that link again. In case it doesn't work here is the address. You will just have to copy and past it.[p]http://www.3men.com/smoked.htm [ul][li]Smoked Fish Recipes[/ul]
  • Big Murth,[p]I searched on smoked fish on the net and they all suggested using a brine. I did that (for about 2 hrs) and then smoked over alder and some apple for around 2 hrs (in direct) at about 225. It was great. Here is the site for the recip…
  • ChefRD, Thanks...I will try that. The cook starts tonight
  • Ribquest, I just finished a batch that I did indirect, around 3 hrs right around 280. I cooked them a little hot as I had to feed the kids before bed time (nice of me isn't it!) but they were as Mop would describe "Pull off the bone". I would not …
  • Mop,yes that was some cooker. [p]Well, it is a little after 8pm and the ribs are just a pile of bones. The hunk-o-meat was not too bad. Inside were what I would describe as blade bones.[p]I did them for 3 hrs, indirect, with a light dusting of Bi…
  • BluesnBBQ,[p]I give up. Can someone tell me how I setup a URL link properly. In the meantime, you can cut and paste this link. http://www.cyber-kitchen.com/ubbs/archive/OUTDOOR_COOKING/Lamb_Spiedie_Recipes_by_Jan_B.html
    in Spiedie Comment by GJ January 2001
  • BluesnBBQ,[p]Here is a spiedie recipe.[p]This is also the first time I have tried a url link so bear with me if it doesn't work.[p]
    in Spiedie Comment by GJ January 2001
  • BluesnBBQ,[p]Here is a spiedie recipe.[p]This is also the first time I have tried a url link so bear with me if it doesn't work.[p]
    in Spiedie Comment by GJ January 2001
  • Tim M, I have a large Egg. The water may have contributed to keeping the temp low.[p]My usual practice is to close all the vents after cooking and then just pile some new lump on top of the used lump and ignite that material. I did not see the ai…
  • NB, Thnaks for all the info. I don't think the probe was touching the bird as it was only a small 8lb'er but I will check for next time. I think I may have put the fire bricks on too soon. I used three bricks laying flat and two on their side on…
  • Nature Boy, Thanks for the info. I think I will brine as Dr. Chicken suggests (besides, refrigerator space is limited). I was thinking of adding some garlic and poultry seasonings, maybe some sage.[p]When the cook books say to cook poulty to 180 …
    in Turkey Help Comment by GJ April 2000
  • MikeO, Yes, it was sitting in beer. I just used an instant read thermometer as I don' have a polder yet.
  • Char-Woody, Thanks CW. Given I don't have a polder yet I appreciate the approximate times. I do have an instant read thought so I will make do.
  • Char-Woody, It is rather small and it sort of looks like a sirloin tip
  • Gfw, As soon as I pressed the send button I realized that I neglected to mention this is for tomorrow.
  • Tim M, and everyone else Thanks for the encouragement and tips. I think I will calibrate the thermometer when I get home. I am sure it did wrap around 'cause it was mighty hot.[p]You folks should have seen my wife's face when I served her the bu…
  • Thank you everyone for all the tips. I have a few things on my Egg wish list so I think I will experiment for awhile and see how things go. One of the first things on my list is a thermometer, maybe one of those wireless ones. [p]I can't wait to…