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Joel Ferman

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Joel Ferman
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  • EggCamper, I eagerly await your results. -Joel
  • Mac in NC, WOW, that makes sense.... I kept thinking "What the hell is whip cream doing on meat!?!?!" -Joel
  • banker john, You had me till you reached miracle whip. I am open to new things though, and might just give it a try n e way. Isn't miracle whip like cool whip? -Joel
  • RG, I have NEVER cleaned my grill's for my bge, and I never leave the vents fully open.... seems to wprk ok for me. -Joel
  • KL, I get yoshida's at Costco, Safeway, Albertsons or any grocer. It is a pretty common sauce, I would be pretty shocked if your grocer didn't carry it. Oh, and I put the sauce on before. If you have any other questions, feel free to ask. -Joel
  • Charcoal Mike, Looks great.... I think you have inspired me to try it. -Joel
  • Ryan, You know, I forgot, but I want to say somewhere between 3-5lbs. There were like 5-6 slices of bacon alone ground up into them. We made bigger once, but had to cut it like a pizza, and it kinda ruined the experience. -Joel
  • Bill in VA, FIRST of all, let me apoligize in advance for the poor spelling. It's been a LOONNG night and I just woke up.[p]I don't do anything sceintific here, so bear with me here. I use yoshidas sauce as the base, and add ingredients to it to…

  • Gfw, Where you been buddy? Seems like you have been pretty quiet for the last month! -Joel
  • Shelby, I gotta say, I blame the egg for my success. Pulled pork was the FIRST thing I made the day I got my egg, and it came out perfect. Speaking of which I am up at school right now and am going to put a few butts on the egg tomorrow for my sist…
  • Smokin' Todd, I thought that was going to be one of those mastercard type things.... Price $25, Time 15.25hrs, cherry wood $3, finished product..... priceless ;-) -Joel
  • EggCanoer, How come all three look similar? :-) -Joel
  • Aron, I disagree..... with a 1 inch steak, it is just to thin to try to TREX it, and the benefits are almost nill. Get some Red Pappy's rub, lightly sprinkle it on both sides, fire up the egg to 750, do a 2 min sear on both sides, then shut off bot…
  • One last thing.... try to cut down on the salt in your rub.
  • Ed G., Put some liquid in a drip pan below it to keep the humidity up (beer, h20, apple juice, etc) and occasionally open up the dome and spray the brisket with cranberry juice (or whatever your prefer). Also, try to lower the tempo.... when doing …
  • Car Wash Mike, Well this week is finals week so I am not going to be doing much cooking, however I am going to do a MEAN rib smoke Thursday after my last final and on friday I am going to smoke some crabs and bacon wrapped scallops, then sear up a …
  • WudEyeDoo, There are a myriad of different ways to prepare a tri-tip, but my favorite is to dust in my favorite rub, wrap in bacon, then dust in rub again. I then add some wood chunks (oak, hickory or mesquite, sometimes cherry) and the results are…
  • Kyle, Rub them down with some fresh rosemary, brown sugar, honey, garlic, and rub. Then stuff them with wild rice, bacon, scallops etc and cook at around 350 for 1 hour. -Joel[p][p][p][p][p]

  • char buddy , I cooked it direct on a raised grill at about 350. I rubbed the bottom in brown sugar to get it sweet and crispy on the bottom..... really neat consistency. But definatly no pan. I made it in a pan, but I bbq all meat touching a grill.…
    in Modified Comment by Joel Ferman May 2003
  • char buddy , well for starters, I didn't like the idea of bell peppers in the center, so I put peppers on the first 1/2 then orange slices on the second 1/2. The orange slices made a REALLY nice effect, I think I am going to try some with apple or …
    in Modified Comment by Joel Ferman May 2003
  • Jethro, Yeah, I have brined salmon. I don't really think it is worht the effort, but to each their own. Here are some pics of brined and terayaki honey injected salmon steaks I made.... I really smoked the hell outta 'em and made them almost a c…

  • djm5x9, I'll see if I can do better for you guys. I've got pics of past girls, but I don't think they'd be "appropriate" for the forum. I was thinking naked women caressing the egg.... mmmmmmmm meat and women. -Joel
  • mad max beyond eggdome, Actually, it was for me and my girlfriend, and you guessed it.... Raging River rub, with a few mods. -Joel
  • Car Wash Mike, Both sides here as well.
  • TxEgg, I use cheapie firebricks. If you were so inclined, you could keep the plate setter in the egg while it warms up, and when it reaches around 450 degrees, take it out, get the temp up, throw the tri tip on, sear both sides for a minute or so, …
  • The Log, Welcome to the forum. Don't be a stranger, and congrats on the new egg. You'll soon find yourself attached to that thing like a wart on a witch. -Joel
  • Joel Ferman, Almost forgot, as you can see here I start with a GOOD sear on both sides, then I go with the indirect setup. -Joel

  • Tim M, All this Eggfest talk has me wanting to go to eggtoberfest. Is it as big or larger than eggfest? If the whole gang goes, I guess I'll be forced to take a few days off school. -Joel
  • flajoker, Yes.... comes out excellent. -Joel
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