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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mikey ·

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  • And I was reading the reviews of the latest edition of Joy of Cooking at Amazon.com. See, I've had the '75 edition since about '77, and think it's the greatest cookbook ever written; I mean, it has EVERYTHING in it. Fancy foo-foo stuff to home cann…
  • If you mean take a dried sausage recipe, leave out the cure, and cook it right away, then the answer is yes, you can do that. You CANNOT leave a sausage at room temp without adding something to prevent spoilage.
  • bbqwizard, Phillip, Stop it now, your killin me...........Im drooling like a starved dog staring at an unattended steak. Looks almost good enough to chew instead of swallowing it whole.............Looks awesome my friend. Mikey
  • Yeah, what he said. Holy snikies that looks good.[p]Mike[p]
  • guess it depends on how you cook your ribs! The meat will be definetly pulled away from the bone, and you shouldn't have to hold the butt with one hand while you tug on the bone. I usually cook 'em to nearly 200, so I'd leave that one to 190 before …
  • Since the meat temp has been up and down, the usual temp targets may not be valid. Try the old traditional test: when you can pull the blade bone out, it's done. If dry is your concern, use the f-word.
  • Dave, This isn't what you asked for (but then, I'm no rib master either, heh), but take a look at this site for some great pictures on prepping ribs.[p]hth, Mike
  • congrats, doc! Did you season those loaners?
  • KL, I have never used anything but lump myself. I do think that certain brands of lump impart more flavor than others. I believe the dense woods like the brazillian lump is made from and "formed" charcoal (like that chinese lump at walmart) have …
  • Spring Chicken, I prefer mine chilled a bit as well, though I've never taken its temp. Yellow tail was the first of the australian wines I tried and I have been very happy with it, especially the cabernet. [p]I know lots of folks say not to chill…
  • Porkchop, You have all the letters you need:[p]P - people, philosoph(y, ers, ical, etc.) I - Illin(ois, i), intellectual G - grill(s, ing, ers, etc.) S - Smok(ers, ing, etc.)[p]i.e. Philisophical Illini Grill(ers/ing) and Smok(ers/ing) Philosp…
  • wardster, I'm no expert on peppers, but I've always heard that the seeds DO NOT contain as much capsaicin as people generally think. I did a quick search and found this reference.[p]==================== Ripped from a NG Post:[p]In "On Food and Co…
    in ABT results Comment by Mikey March 2003
  • The Naked Whiz, Sorry about your trouble and glad it wasn't any worse.[p]I've done 4 or 5 brisket flats and I usually do them at a Dome temp of 250-ish. Maybe 1 of them was done within 10 hours, the others were closer to 12-14. I always cook them …
  • KennyG, I was looking for this recipe a couple of weeks ago and couldn't find it. Thanks for posting it again.[p]Mike
  • Mark G, I have a couple of the Willie Chicken Sitters that sound like what you've got. I actually got them from the same store you posted.[p]http://www.barbecue-store.com/sitters.htm[p]I like them a lot and used them just last weekend to do a coup…
  • That is cool. Is it really that fast? I hate waiting for a Polder to stabilize.
  • try using chunks, bury 'em halfway in the charcoal. Chips may be just burning up.
  • Are you sitting downwind of the cooker? A few hours of smoke will kill your smeller, and you can't taste what you've cooked.
  • Nature Boy, I am thinking of serving it up for lunch tomorrow, so I should be good to go. I thought it might go as long as 12 hours, so I knew I should have plenty of time. I have been extreemly pleased with the pulled pork I've done so far and I…
  • Franco, Maybe its me, maybe its because I was just around the smoke so much before I pulled and ate it, but I too think that PP is better reheated. Not that it isn't great right after pulling (which is after I have taken it off the cooker and tent…
  • Sidney, I know that you can get great food from an offset smoker. My questions to you is, over say a 14-16 hour period to smoke a boston butt, how many times do you have to tend the fire? How much time do you have to spend in front of the thing? …
  • MickeyT., Yes I also make sure to pull out whatever fat is left. There is usually very little, but there's always some. When I take the butt off the cooker, I put it in a pan with a rack and cover it with foil. I let that sit for an hour and the…
    in Pulling pork Comment by Mikey July 2001
  • bdavidson, I've only done 2 butts so far, but my second attempt was a bit better than my first. I did have the help of the remote thermometer from Costco, but there were some other things I learned from the first cook too.[p]I don't sort the lump,…
  • ChefRD, Same here. I was disappointed at how much time I spent tending the fire with my old metal cooker. The first Butt I did with my new strange looking (and fairly expensive) ceramic cooker convinced me that looks ain't everything and you get…
  • Shelby, I heard a rumor recently about the secret to The Rendezvous's famouse ribs. Now this will probably offend many of you so you may want to stop reading now....[p]I heard that they *gasp* boil them using a crab boil for an hour or so before t…
  • C~W, Heh, it's a pork fat thing.....[p]Mike
  • Fireball, C'mon over, there's plenty![p]I wish I had a dutch oven. I think I may have to add one to my arsenal. Till then, I'll either cover the dish with foil or pick up one of those disposable aluminum jobs at the store.[p]I got a recipe from de…
  • Turkey, My local BGE dealer actually carried the Royal Oak lump in the red bag until just recently changing to Nature Glo. They are made by the same poeple now, so it is really just a change in packaging.[p]I've used a couple of 20lb bags (the red…
  • Cornfed, DO NOT GO TO TIM'S SITE!![p]You will leave feeling hungry, likely with drool on your keyboard, and wanting to immediately go cook ribs, chicken, turkey, a tenderloin, and maybe a couple of steaks.[p]You have been warned.....[p]Mikey