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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Lee2 ·

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  • Butcher, Each time I have made that particular recipe I have cooked it in one of those disposable aluminum pans. I have put the pan directly on the grid and baked/Egged the loaf at 350°. I've always used lean beef and lean whole hog sausage, so g…
  • Gord, Since the amount of time I have to do low and slow (weekends) is limited I am glad I bought the large Egg. I can do ribs or a ham & turkey combo on the large and have enough goodies to last the week. I normally cook for 2 or 3 people ma…
  • Anthony Up North, If by ceramic you mean a glazed and fired product vs an unglazed but still fired (clay) product, I would suggest food-grade unglazed for most baking applications. Ceramic (glazed) will make a nice casserole, etc., but they don't …
  • RRP, Something else that works very nicely is an unfinished cedar shingle. I learned about them from a Julia Child cookbook and used one for years for bread baking. Some fool threw it away and I had to resort to a wooden peel. I certainly did lo…
  • Char-Woody, Since it's a 2 crust pie with a meat filling I think it'd work kind of like the spinach pie recipe Rhum and Jerk has posted in the new recipe section. If this rain doesn't let up, I may have to wait until Sunday to make it. I think I'…
  • Q.N.E. tyme, It's a pork pie, French Canadian I believe. It just seems to me that it would lend itself well to the Egg. It has pork, herbs and spices like garlic, thyme, sage and cloves and sometimes potatoes or oats in it also.
  • ruffo, I just submitted a meatloaf recipe in the new recipe section that I "invented" last summer. I don't know if it's the kind of meatloaf you're looking for but my friends an family like it.
  • Char-Woody, You know, fellows, I really don't want to be a wet blanket and a party pooper, but speaking as the mother of a professional potter, I hope you are making sure that these pots you're cooking in and/or on aren't glazed with a lead glaze. …
  • Nature Boy, As R&J said garam masala would probably work well with the spices you have listed. Other than that, maybe some Chinese 5 spice?
    in New Rib Rub Comment by Lee2 May 2000
  • Billy, I've used alder pellets for salmon since it has been my only readily available source of alder. They worked ok for the salmon since it was only on the heat 20-30 minutes. I did notice when I took the fish off that in that short time the pe…
    in Wood Pellets Comment by Lee2 May 2000
  • Billy, I've used alder pellets for salmon since it has been my only readily available source of alder. They worked ok for the salmon since it was only on the heat 20-30 minutes. I did notice when I took the fish off that in that short time the pe…
    in Wood Pellets Comment by Lee2 May 2000
  • RLA, First of all the loin must be boneless. The way I butterfly one (be it right or wrong) is to slice it almost all the way through lengthwise, open it up and lay it out as flat as is possible.
  • Shirley, I've done rump roasts and eye of round roasts in the Egg. I cook them exactally the same as I would do in the oven, same temp, same amount of time. They seem to come out just fine, except they're better done on the Egg than in the oven.
    in Tough Cuts Comment by Lee2 April 2000
  • Cornfed, We had whatever's-in-the-cabinet & fridge vegetables that would be good with your Chunk'O'Cheddar burgers and chicken. I choped a couple of stalks of broccoli, roasted red pepper, water chestnuts and sweet onion. Then I poured over 1…
  • Spin, Thanks, Spin. Next weekend will be cheese time on the BGE!
  • Nu-Guy, This might not be just the designer look you're going for, but shower curtains are inexpensive and effective covers for all kinds of outdoor things. They can be weighted down with bricks or what-have-you. With all of the fancy shower curt…
    in Egg Wrapper? Comment by Lee2 March 2000
  • Gfw, The ham is posted in the new recipe section. I forgot to add in the recipe that I left the entire fatcap on the ham for moistness and then pulled it off after it came out of the Egg. I think this is one of those things where there is probabl…
  • MAC, I suppose this goes without saying, but just in case...a fresh ham is nothing more than a wonderful pork roast until it's cured and smoked.
  • cvsusn, I bought a 10 lb boneless fresh ham last weekend and cut it in half. I'm curing half of it and cooked the other half like a regular pork roast. Ham is more tender than a butt or shoulder. I had a long experienced Q'er at work tell me to …
  • Teslamania, This is sweeter than a saytay, and would normally be cooked by street vendors over the nastiest cheapest charcoal around. It is good, though, and you can adjust the sweetness factor, of course. If there are any Westpac sailors in th…
  • Nature Boy, I've been intending to make a salmon loaf and bake it in the Egg but haven't gotten around to it yet. It will be interesting to learn how your salmon patties work out.
  • BluesnBBQ, Interesting article. Thanks for posting it. I'm picking up a 10 lb fresh ham tomorrow for the weekend. I couldn't decide to inject it with maple syrup, brine it or try to cure it and smoke it next weekend. An old country fellow talke…
  • Nature Boy, Did you try misting these loaves or did you bake them dry?
  • Nature Boy, If you are pressed for time, you could use rapid rise yeast, but I don't think it gives as good a final result as regular yeast. Proof your yeast to make sure it's good. That might have been part of the dense loaf problem.[p]You can g…
  • Nature Boy, When you put your loaf into the oven or BGE crack open the lid just a tad and give the cooking chamber 2 or 3 quick squirts with a plant mister type squirt bottle. Do this 2 or 3 times during the first 5 minutes of baking. After that,…
  • Nature Boy, Yes, form your loaf and let it rise a second time for about 45 minutes in a warm place.
  • Nature Boy, The KitchenAide will improve your cooking life more than you know. They are worth th $$$ just for whipping cream alone. Anything that takes a long mixing time, toss it into the mixer and go off and do something else for a few minutes.…
  • Nature Boy, I would think your bread will be just fine with two rises. The third, IMO, is just icing on the cake.