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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

Mac in NC ·

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Mac in NC
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  • Kim,[p]The meat will stick to the grate during the sear and will release itself when ready. Give it a minute sear and lightly try to lift the steak. If its still holding tight to the grate, its not ready. As far as the finished product, the Trex …
  • Doug,[p]The mini will produce the same great results on a steak as a medium. Actually, I think the mini does a better job on steaks. They are cooked much closer to the coals. I have a medium as well and bought a mini about two years ago for the sam…
  • fishlessman,[p]I did some last weekend for some chili. The chunks absorbed a lot of smoke flavor and were as tough as nails to chew. I had to simmer them in the chili base for about two hours to soften them up to an edible consistency. [p]Mac
  • dick and kathy,[p]Dry the outer skin with paper towels and let the chicken sit in the fridge exposed for a couple hours before you oil it up. The skin will continue to release moisture and will take the oil in better. Follow the other advice given…
  • QBabe,[p]I saw a show on Outdoor Life Network last summer that showed a campground where the lots started at 250K!!! The place was completelhy sold out. They had a waiting list of folks looking to buy if anyone ever decided to sell. Unreal...[p]My…
  • djm5x9,[p]Wow! Thanks for THAT tip!! Don't need no pot blowing up my EGG! [p]Could you just use an inverted platesetter and a pizza stone with some spacers in between? Put the bread on the pizza stone? Just throwing out an idea that came to min…
  • Sujit Chokshi,[p]Great idea!! Thanks for the tip. I've been wanting to try naan for sometime and now I have an excuse to give it a try this weekend. It's great to see some fresh ideas...
  • MasterMason,[p]Sorry about that. Sodium nitrite and sodium nitrate are the correct ingredients. It was really early in the morning when I typed it up.[p]Mac
  • Wise One,[p] I suppose you could always give it a try. I'd be sure to cover in bacon to keep the moisture level high. I personally have only prepared corned beef by boiling. As far as the recipe instructions are concerned, the recipe is a paraphra…
  • goldencoop,[p]How long you had that Egg? I've never seen any Egg other than the mini with the scissor hinge. Or is that a mini with some REALLY, REALLY small cuts of meat on it... :o)[p]Mac [p]
  • Sparky,[p]Wait til the lump is burning like a pile of lava. The temp. will probably be close to 700 degrees. No worries. Shut the vents and the temp. will drop to the 400 range in ten minutes or so. This is when I start to use the mini. Open th…
  • Yazoo,[p]Yep, I have to hold 'em if I want any lovin' from her. She absolutely hates the things. Now that home-grown tomato is making me really wish it was summer. There is nothing better than a slice of 'mater straight from the vine. [p]Mac
  • mad max beyond eggdome,[p]I don't know what else to call one of those things. Its just a big hot smooth sheet of steel like those you see at Waffle House. Would griddle space sound better? LOL[p]All this mini-burger talk is getting me hungry. Wh…
  • Pakak,[p]The idea of poking (4) holes in the burgers in order to cook quicker was actually an idea developed by the creaters of White Castle hamburgers!! They came up with the idea right around the time they switched from round burgers to square on…
  • btravis,[p]This question gets asked alot and the best answer is always to buy what you feel comfortable in purchasing. I am in the same position that you are in. I bought a medium four years ago. It gets the job done without regrets and I've had …
  • Kevin Wingate,[p]I'm not sure who to give credit for this, but one gentleman here on the forum uses the mini to build his fire in order to "cold smoke" salmon in his large. He has the mini vent connected to the large vent by way of a dryer tube and…
  • Old Dave,[p]Since I've lived in the South all of my life, I'm not the least bit familiar with pastrami or how to make it. However, I always did enjoy visiting the deli's in NYC when I would go visit my relatives as a child. A fresh meat market/del…
  • Hasenfeffer,[p]Congratulations to you on your first successful overnighter! I'm sure many more will follow...[p]Mac
  • TRex,[p]I cook mine on a raised grid direct for about 20 minutes in the 350 range. [p]Mac
  • Mike in MN,[p]That tatziki sauce has got to be one of the greatest veggie dips of all time! Even better than ranch dressing! We always have a container in the fridege. [p]Thanks for the lesson on gyros. Lots of interesting facts learned. I've n…
  • Mike in MN,[p]I definitely do like gyros so I'll have to give lamb a shot. The $10.00 worth of samplers is a great idea! I'll see if I can pick up a rack or a leg tomorrow. [p]By the way, maybe you can answer two quick questions about gyros. [p](…
  • The Naked Whiz, Thanks Doug. Your pistachio encrusted lamb recipe got me curious. I've got a whole bag of them nuts in the cupboard and keep forgetting about 'em. I'll see if I can convince Tina to give it a try. [p]Mac
  • RRP,[p]I use flank steak. I think ts the same as "skirt". [p]Mac
  • Eggsellent, Yep. I've done both of these but I've discovered that I'm not too fond of blackened chicken. [p]For the slow smoking, I personally go indirect at a temp. of 250-275 or so. I flip only once. I don't tend to use any added wood chunks.…
  • Car Wash Mike,[p]I second that. Jamaican Firewalk is the way to go...[p]Mac
  • gdub16,[p]I know that your post was directed toward Nature Boy but I'll chime in a bit. He's a litle modest when it comes to talking about those rubs of his. :o)[p]Dizzy Dust (either regular or coarse)is my favorite for ribs. If someone around he…
  • SnowEgg,[p]My wife has been suggesting I go to counseling for three years now. Want to go together? Maybe we can sneak my mini into the session.[p]Mac
  • eggor,[p]Can someone give me a hand getting out of this thing???[p]Mac
  • Mac in NC ,[p]Thanks for the insight (Jose) as well as the pics (Holysmokes). I'll try your recipe (Dr. Redwine) this week. [p]Have a great weekend,[p]Mac
  • Dr_Redwine,[p]What actually does a poblano pepper look like? The grocers around here stock many peppers but they never label them. The last time I asked the produce guy which were which, he had no idea. Frustrating...[p]Recipe looks great. I'd l…