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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

Mike Oelrich ·

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Mike Oelrich
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  • I'd recommend Schneider's on Capitol Hill. They'll have a good recommendation for you. Calvert Woodley is also a good bet. Mike
  • MNT (Meat N Taters),[p] Wüsthoff makes very nice knives. From the wedding receptions I've been to, I'd wager that Wüsthoff and Henckels represent the highest percentages of knives used in U.S. households. But, as others have said, if you buy a…
  • FNP wrote: Thanks Mike, the ones I have are all green. Will they turn red? How will they turn out if I put them on green? Normally, they'd be picked when red. I'm not sure they'll ripen further on the counter without spoiling. You should st…
  • Canuker,[p] Not sure this is altogether helpful but it sure is hilarious. Go to http://www.8legged.com and go the "Live Shows" link. There is one called "Exotic Birds". Tako the Octopus does beer can chicken. Much better on a high speed connect…
  • MikeO,[p] I should probably add that I did it indirect over a plate setter and grid with a drip pan underneath . . .[p]Mike
  • Dale,[p]Thanks again for yet another wonderful event. About the only thing that could have made it better was if that Ferrari was one of the raffle prizes![p]Mike
  • Pigasso,[p] I posted the recipe Charcoal Mike listed below in the "Submitted Recipes" section of the forum several years ago (look for the link in the header section of the forum home page) after I did this at an Eggfest. You can still find it …
  • mike,[p]Neoprene insulated firemen's gloves (mine are called NEOX). You can get similar ones from restaurant supply places; there they are usually called something like "rotisserie gloves".[p]Mikee
  • By the way, that's Mad Max with his flank steak . . .
  • GonnaGetOne,[p] It refers to a method of serving the meat. The traditional methood involves taking two forks and pulling the meat apart until it has a shredded texture. Personally, I prefer to use my fireman's gloves and just rip it apart . . …
  • KL,[p] I think the answer will depend on how you're cooking those steaks. If you are doing an "oven-type" cook with the daisy or slide top on, then it is common for the temperature at the top of the dome to be a bit higher that on the cooking g…
  • New Bob,[p] Sugar maple and pecan. I put a big handful of maple chips and a couple big pecan chunks on right at the beginning of the cook . . .[p]MikeO
  • Hammer,[p] Yeah, cider is good. There's a company near Sonoma called Ace that makes some good ones. Unfortunately, the distributor here in VA only carries their pear cider . . .[p]Mike
  • Hammer,[p] Do wine-coolers count? If not, then the answer is: not that I noticed (at lest not at the 'Fest-proper), and its a bit surprising given the wide variety of other "leaded" beverages there! Maybe if we knew what kind of wine to drink …
  • Brett,[p] Got back a couple hours ago, myself after sitting in some terrible traffic on the Woodrow Wilson Bridge. Gotta agree with you on the band -- they sounded awesome today! And, as usual, the food was outstanding. I think it's safe to s…
  • The Naked Whiz,[p] Did you get the egg with the band already on it or did you order the band separate. Called Seasonal Distribuors to see if they'd have the bands for sale at the Eggfest, but they said they don't expect any in for a while. Any…
  • thisdog,[p]Looks familiar, though I use dark rum:[p]http://biggreenegg.com/recipes/newRecipes/sides0153.htm[p]One of my favorites . . .[p]Mike
  • TRex,[p] Glad you're having fun with the recipe. How much sugar you need will depend on how sweet the fruit is and how ripe it is. The newer "gold" pineapples are higher in sugar content and fairly sweet already. As for the turbinado sugar --…
  • djm5x9,[p] How much did you pay him to be your straight man ? Nice picture, BTW . . .[p]Mike
  • Jeff J,[p] Put the plate setter in upside down (legs up) -- you do not need to put it on top of a grid -- the fire ring should support it. Next put a drip pan on top of that. I use a Brinkman "smoker basket" lined with foil for a drip pan -- i…
  • QBabe,[p] But what temperature was it? Warmer than that beer, I hope .[p]Mike
  • LasVegasMac,[p] Put the pizza stone on top of the plate setter. Preheat it all together. By the time you cook the pizza, whatever stuff was on the stone will have had time to bake. The bottom of your pizza will thank you for having two layers…
  • Fairalbion,[p] For your steaks, at 650º, I would have seared for at least three minutes a side and let them dwell for about five to get medium rare to medium. I know it will be painful for you to eat more steak, but I think you just need to pra…
  • Slyder,[p] Sometimes (e.g., for piza), I find that it is easier to get the food in and out if the grid is at or slightly above the level of the opening . . .[p]Mike
  • MollyShark,[p] I dunno, maybe one of those big Foster's cans could support a turkey. Might have to try it at Eggfest![p]Mike
  • Gordy,[p] For added insurance, you might want to empty out any lump (and old chips and charred grease) that is in there now and do the turkey with a fresh batch of lump . . .[p]Mike
  • Ron,[p] My experience has been that if you put a pan of something like that directly on the plate setter, the bottom will burn. I think you'd get a bit better results by turning the plate setter upside-down, putting the grid on it (resting on t…
  • mollyshark,[p] NEOX HI-LO gloves. Great for wrestling slabs of meat off the grid or for pulling pork. No flippers, tongs, spatulae required. Just grab and go! They do get a bit slippery, however. I've also seen some longer (elbow-length) on…
  • Nature Boy,[p] Or, for those of us that drink out of bottles, the neoprene beer "condoms" with the zippers in them (though now that I've said it, I must admit that using the words "condom" and "zipper" in the same sentence made me cringe a littl…
  • MikeO,[p] Oh, and toss in some oregano, too![p]Mike