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MW

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MW
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  • thirdeye, any recipes would be appreciated Thanks MW
    in HAM Comment by MW November 2005
  • Tonia, what recipe? I did not see a link...but thanks for the thought! MW[p]
    in Planked Salmon Comment by MW July 2002
  • RRP,I replaced mine a some while agao, great improvement over the stock metal one. I found a nice instruction sheet here on the forum someplace that guides you through it. Found some stove caulking to seal it well and it has been smooth "sliding" ev…
  • djm5x9, so you think it could be too dry? what do you think an optimal time would be for a 4.5 lb leg?? MW
  • Robert P, GREAT idea!! Now to make a nice subtle marrinade...mint? . .lime and olive oil? hmmmm Thanks MW[p]
  • Gordy, thanx for all these great suggestions.... mmmm.. now let me see... MW
  • Tim M, Thank you very much. MW[p]
  • Tim M, tahnk you.... just what I needed. MW
  • sprinter, Now the REALLY tuff bit.. I have to take it on a canoes trip tomorrow...just better try a little..[p]Thank you for your support and help. MW
    in Salmon 'Juice' Comment by MW May 2000
  • sprinter, Looks wonderfull, the white stuff has darkened a little but looks like I melted butter all over it... MMM...
    in Salmon 'Juice' Comment by MW May 2000
  • sprinter, So....... should I go for five hours? I am coming up to the fourth hour and the dome temp is 200+. Peeked down through the top and the pices are covered in the white salmon juice. Leave it be? MW
    in Salmon 'Juice' Comment by MW May 2000
  • Smokey, the recipe for the smoked salmon is coutesy i f 'sprinter' - who posted it in response to my "To Brine or Not" question in the forum yesterday. He has been helping me along today with the attentiveness if a mid-wife. The smoke is at 160 deg…
    in Salmon 'Juice' Comment by MW May 2000
  • Smokey, the recipe for the smoked salmon is coutesy i f 'sprinter' - who posted it in response to my "To Brine or Not" question in the forum yesterday. He has been helping me along today with the attentiveness if a mid-wife. The fish is at 160 degr…
    in Salmon 'Juice' Comment by MW May 2000
  • sprinter, Thanks... I appreciate the tips... MW
    in Salmon 'Juice' Comment by MW May 2000
  • sprinter, cut into 4" slabs to prevent the fighting afterwards!! HA HA..... I am taking it on a canoe trip and thought it would just be easier to manage... OK... will let you know.. MW[p]
  • sprinter, this looks great. I have the salmon, cut in 4 inch sections with the skin on and will now salt and sugar it down....think it should sit overnight in the fridge.[p]Do you rinse any of the salt off before you smoke it??[p]Thanks for the reci…
  • Nature Boy, Thanks for the input - yes, on researching the traditional way to make smoke salmon it always mentions brine... my concern is the constant warnings I read about overdoing it...oh well... in the egg...it will be great! MW
  • KennyG, wow what am excellent recipe!!! I HAVE to try this one. Thank you for your encouragement - I am hoping I will also learn about brining the salmon. There are many good recipes on her and n the archives on this technique. The time in the br…
  • KennyG, wow what am excellent recipe!!! I HAVE to try this one. Thank you for your encouragement - I am hoping I will also learn about brining the salmon. There are many good recipes on her and n the archives on this technique. The time in the br…
  • KennyG, Thank you for the advice..ALL!!! I think the stainless steel one sounds great (grate!) where can I find one?? MW
  • Smokey, so where is GFW's website... I would like to try this myself...[p]MW
  • Gfw, thank you for your rapid response... mmm you should smell this thing as it cooks!!! My egg is a large, I am using a daisy wheel (almost closed) lower door about 3/4 " open and no firebricks. Have the normal rack with a drip pan (6" x 10") and …
  • Dr. Chicken, I do find it a bit tricky keeping it at 200. I claened the thing out as per Elder, but the fire got too low. I do want to get to a point where I can leave Mr Egg and even to a point wher he can go through the night. Obviously, it is fir…
    in Butt........ Comment by MW March 2000
  • Doug, I am a new 'egger' but I came to this forum a few months ago pondering if I should buy the medium or the large...I was inundated with advice to buy the large and to this day I am so glad that I did....never looked back.[p]Like I said.... just …
    in Another EGG?? Comment by MW March 2000
  • Mark, sounds good, but tell me about more about the brining solution. It sounds intersting... MW
  • Bob, Thanks, all is clear. I shall be going for the pulled. Thank you all for the tips. MW
    in Boston Butt Comment by MW March 2000
  • Bob, thanks, I understand... the BGE book says 170 for internal temp and my thermometer says 175, 200 seems high. MW
    in Boston Butt Comment by MW March 2000
  • SloppyPig, thanx for the tips...MW[p]
  • Gfw, What do you cook your pizza on? I have a large BGE and would love to get the requisite stuff to do pizzas.. Thnx MW
  • Cat, thank you, I think I will go for the low and slow, and rig it up so its over a drip pan. The main point I am learning here (new egg day 2!) is experiment!!! Thnaks MW
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