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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

Palisin ·

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Palisin
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  • Sorry folks, Time and temps were forgotten. I am from the little a this some a that cooking school. I sometimes forget. I am not in the practice of writing recipes down. Be ready for more. Temp= 300-350 time 7-8 minutes a side let rub set 20-…
  • Rotor, My Fiance and friends are convinced I am going to blow myself up. I got one those lodge cast Iron trivets and have subsequently scorched the dog and the deck! (Dog is fine he didn't notice) But you can reach new heights with increased air…
  • Tom Kowalski, Yes, it is. Cooking on it is an art that you will learn especially from the folks here! Take the plunge and you will wonder how you lived without it.
  • BluesnBBQ, Great recipe. Kinda how I cook. I do something similar call it Voodoo Shrimp. Garlic, Curry powder, olive oil, allspice, hot chilis to taste . Marinate 20-30 minutes Cook on skewers. Eat I sometimes find it hard to share P
  • Nature Boy, When I had mine I used it just like a pan adding spices and broth to the mix! cleans up fine.
  • RhumAndJerk, Sorry I am working btween posts and mistyped AGAIN! Should be 2 to 1. I also use an electric stove that is not precise so I am fiddlin with it a lot. make sure it is covered and remove from heat as soon as you see the water disappate…
  • RhumAndJerk, I didn't have any problems with clumping. I took the rice right off the stove. I use a variety of rice I get @ the oriental grocery store. It is a variety of jasmine. I have also used basmati. It is the least sticky. I use one cup…
  • Zip, I did that one in april for 3 days with a slight variation I was 50 miles off Tampa came home with Snappers, grouper, shark and grunts
  • Daddy, Sorry that should be 1/2 cup i was furiously cutting and pasting when I had a free moment @ work.
  • Bobby Que, Excellent I often use Coca-Cola in my recipes and this one loks good Will have to tryit. I particualry enjoy using it in my BBQ sauce. It provides a great flavor and tenderizes as well.
  • Nature Boy, If you have an oriental grocery near you, you may be able to find what you are looking for. They make them with 1/4 inch holes and they nest inside a regular wok niceley for storage and deep frying. The other thing is all of the other…
  • Char-Woody, Are you holding out on us? I have been searching for the same thing. Please open the doors on the searing sensation!
  • EJ, Glad to help, that bit o citrus is a good idea and compliment those spices well. Palisin
  • Carl T, That is exactly what Iam looking for. That is the some nice work! A friend of mine likes to hammer steel may talk to him about it.
  • EJ, 2tbs Olive oil sprig of fresh rosemary(dried if ya dont got it) sprig of Fresh thyme Salt to taste Black pepper oregano Fresh Garilic Chop and mix all Rub Vigorously Cook like a steak!
  • Char-Woody, Love using the Cast iron on the BGE.I have been searching for a cast circular grill to place on the BGE. The best luck I have had is a replacement to the Lodge Outpost Grill #510 and the 13" diameter swing away cooking grate item # is …
  • Char-Woody, Long live the Cast! I have 3 skillets and a griddle. I am looking for a Cast grill for cooking steaks any info?
  • Cat, That was exactly what I was looking for. I have tread that article before and I thank you greatly.
  • JimW, You can go here: http://www.lodgemfg.com/ I ordered one and am going to install this evening and ram some porterhouse steaks in the BGE tonight.
  • Cornish hens are the size of a large grapefruit
  • I have cooked hens b4 they take a little longer because they have a higher fat content as with any meat the more fat the longer the cook time( but not 2 hours). It normally takes a little over an hour@ 350-375. The thermometer is an integral part o…