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

We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Just-RuthandJim ·

About

Username
Just-RuthandJim
Joined
-
Visits
0
Last Active
Roles
Member
Posts
17

Comments

  • DavidR, Jim and I use our mini almost as much as our large BGE. Since there are only two of us we often fire it up at lunch for a hamburger on buffalo burger. I find, since we really prefer our beef rare, that I can go from a small (6 to 8 oz ), f…
  • Sundown, I was the one that asked for (and received) help concerning smoking almonds. I have found that the almonds we (and our friends) prefer start with raw almonds. I use soy sauce for the saltiness, a dash of Worchestershire sauce for the spic…
  • Zen Cooker #1, When doing turkey (range raised, I agree) I marinate instead of brine and get the benefits of a brine. I make a blend of fresh jalapenoes, fresh ginger, garlic, in wine(or apple cider---depends of what I have and the flavor I want---…
  • E.B., We took the plunge and did aprox the same size picnic on the Egg...the flavor was wonderful. We used JJ's rub and cooked at between 190 and 210 degrees for approximately 14 hours and then raised the temperature to aprox 350. We hadn't paid a…
  • Big Murth, I was just reporting my experience when I was using the Brinkman...haven't had a chance to try it on the Egg but we are looking forward to the experience! I have always, for no specific reason, brined for a long time. As to rinsing....w…
  • Gretl, We have been using brine for a long time on poultry and I have never used bulk salt. I generally use wine or vinegar as a base. (Saki is wonderful but it is now quite expensive...much more so than when I started making brines over 35 years a…
  • Glenn Heilemann, We have been using the BGE since we got it the first of July and we do not regret the expense...yes, there was sticker shock when we went to buy it but the purchase (and the wonderful help one gets from the forum) makes the purchase…
  • Daddio,Sorry about slowness of response....the reciept does not call for any water. This is a dry brine that takes some of the moisture out of the salmon.
  • Daddio, Welcome to egging from a relatively newcommer too. I have been having good luck with the smoked salmon reciept in Steven Raichlen's book "How to Grill". It calls for a 15 minute soak of skinned filets in a cup of rum followed by four hours …
  • one feral kat, Thanks for the info...I do not expect the Blue Dimond flavor, but some experimentation is always good. Next time we get to DC we will get some more olives and try smoking them..we use a lot of olives in a salsa type mix. We get sever…
  • bdavidson, We think the portobello recipe in the recipe section is great. Another idea is to use blue cheese instead of swiss....that is if you like the taste of a stronger cheese than swiss. The blue cheese with portobello idea came from a favori…
  • BlueSmoke, We didn't want to mislead you since we haven't been back to Norfolk to get the goat meat...the cabrito attempt will probably be this weekend. Thanks for the info..I like the idea of soy sauce, sake and marin...gives me a good excuse to h…