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The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

PapaQ ·

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  • Allen,[p]Fifteen months ago my 55 gal. drum and my Weber gave up the ghost. Actually, they were well beyond junk a couple of years before that, but I just couldn't make the jump to a gasser. I looked at pellet cookers and the bar-b-chef, talked to s…
  • chuckls,[p]I missed you at the eggfest Saturday, but I certainly understand the circumstances. I remember Rocky from our minifest last spring and that we talked about about what the aging process had taken from him. While this was not unexpected, th…
  • eggor,[p]I'll second the big pat on the back for Jennifer and the the whole Outdoor Kitchen crew. They did a marvelous job. I, too, had a great time cooking, meeting other eggheads, and sampling all the great food. It was a very nice event and hopef…
  • Clay Q,[p]Thanks Clay. I've got one more for tomorrow nitght that even blows me away. I used to bake bread when the kids were young, but I'd spend all day Sunday in the kitchen and the fuit of my efforts would be gone by Tuesday. With twelve fewer m…
  • Car Wash Mike,[p]Like the Dizzy Pig rubs, Ken Stone does a marvelous job with his. I love the Witchy Red, but I'm also partial to his Gilded Splinters and Wicked Grin. Contact Ken. He has a sampler pack of all his rubs. His sauces, especially Happy …
  • eggor,[p]One of my sons and his fiancee will be housesitting for us. The eggs will be lonely, though. My son loves the egged food I cook, but hasn't taken much interest in learning the process.[p]I'm very sorry to hear about your wife's pending surg…
  • Clay Q,[p]You're right about seafood, but shrimp tops the field. Mazatlan exports more shrimp than anywhere else in the world. It seems they also know how to cook it more ways than anyone. They do some BBQ, but nothing like in the US. Many of the po…
  • Car Wash Mike,[p]Thanks Mike. Boneless chicken breasts are always kind of "ify" for me. They are easily overcooked. Tonight's effort was a bit overdone, but they were still very tasty - not just as juicy as I would have liked.[p]Paul
  • Car Wash Mike,[p]What's going on this winter in the KC area? You guys are getting bombed. How far above average snow fall are you? I'll bet the farmers love it, though.[p]I'm going with Witchy Red on chicken breasts tonight.[p]Paul
  • JimboBQ,[p]Good choice on the shrimp. I love RR. I can't tell from your picture whether you are using one skewer or two for each load of shrimp. I would suggest using two - one at either end of the shrimp. That way you can turn them over easier whil…
  • Nature Boy,[p]Remember when it was a little warmer, when there was a little more on the line, and the only chores were BBQ related? Ribs is ribs though.[p]I'm raising one with thoughts of our walk through the "Dark Side".[p]Paul[p]
  • James,[p]Man-O-Man, I made the same mistake a week ago. And I know better. But I was passing my old favorite place and stopped - brought home some overly cooked, tough, yank off the bone ribs. Steaks, burgers, fish, vegetables, pork, chicken, pizza,…
  • Last night's cook,[p]Very creative and looks delish. Question about Vidalia onions, though. I haven't been able to find any in Denver for several months (mouth's watering for a VO pie). They seem to hit our shelves in April and to disappear by Septe…
    in Pigasso Comment by PapaQ January 2005
  • Colacooker,[p]I love taking pictures of fire meeting meat. There's a short story and a lesson learned about my cook last night though that I think I should share. I almost didn't get to take the picture of the flames licking my roast. When I transfe…
  • thirdeye,[p]Thanks for compliments.[p]Paul
  • StumpBaby,[p]I'm proud to "StumpBaby" every now and again. There's no one on this forum more entertaining than you. And between all the giggles and even the gafaws we have while reading your prose, we also learn a lot. Hope you're feeling better.[p]…
  • Car Wash Mike,[p]A word of advice for next week borne out of my experience yesterday. I took my roast out the fridge two hours before it went onto the grill. I had wanted to take it out earlier, but forgot because my wife and I were hurrying to get …
  • chuckls,[p]I love to hear shouts of "Yowza" when I take something off the egg. When I carried last night's trophy into the house and showed it to the intended recipients, I didn't get Yowza's, but enjoyed the sweet refrain of words of equal apprecia…
  • Lawn Ranger,[p]Thanks for the kind words. I'm having a major "senior moment", though, Mike. I can't remember ordering anything from you since I you sent me the great Texas Mountain Alder church key just before Christmas. If I'm mistaken (which is of…
  • Car Wash Mike,[p]From what I've read here and other places, there seems to be a split of opinion on whether to sear first or last. Some don't even sear at all. I've also noted that temperatures for the main cook vary from 220-350. I've done rib roas…
  • Smoked Signals,[p]I did one a month ago that was really good. Tonight's "bad boy" is cruising along at 250-255. I'll post the results tomorrow.[p]Paul
  • Smoked Signals,[p]Good luck on the brisket. There should be a lot of love on the other end of all those hours.[p]I just put an 8.5# standing rib roast on. We're going to have stufed mushrooms and ABT's for appetizers, and I roasted a garlic bulb to …
  • Todd in Ottawa, CANADA,[p]As Car Wash Mike said (and he should know with the rotten winter they've had in KC), I always open the slider all the way and stick the top inside the egg as soon as I finish a cook. Generally all the gunk will melt away as…
  • Chef Arnoldi,[p]Just what we all need - another pork fat recipe. Pork fat RULES. Yummy.[p]Paul
  • goldencoop,[p]IMHO, I would not brine. Butts have so much fat in them that you really don't need the added moisture. I save the brining process for things that don't have much moisture in them like chicken, turkey, and pork loins. [p]Paul
  • New Bob,[p]I usually only do one bulb at a time, so I haven't had a storage problem. My guess, though, is that if you have a Food Saver, they would do well frozen for quite some time. Also, I think they would survive for a couple of weeks at a time …
  • Good Eats,[p]It's my homepage, but unfortunately I don't get enough time to keep up every day.[p]Paul
  • New Bob,[p]I usually roast garlic by cutting off the top 1/4 of the bulb, drizzle with olive oil, and season with a little salt. I've done them at anywhere from 300-375 for 45 to 60 minutes. What you will be looking for in the end is a nutty brown c…
  • Alan P,[p]If you haven't started seasoning your new grid in the oven yet, may I make a suggestion. Seasoning cast iron in the oven can become quite smelly. I seasoned my cast iron Dutch oven in my egg at around 400 for 2-3 hours so as not to stink u…
  • Car Wash Mike,[p]And Happy New Year back at ya, Mike. No cooking for me today. I always cook a gourmet dinner for my wife on New Year's Eve, but she is out of town until tomorrow. So last night I T-Rex'd a 2# t-bone for my self. I have enough left o…