Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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

Pig Picker ·

About

Username
Pig Picker
Joined
-
Visits
0
Last Active
Roles
Member
Posts
28

Comments

  • RhumAndJerk,[p]180*? I've never taken a turkey breast past 165*. After I take it off the Egg I wrap it in foil and the temp normally rises to near 170*. [p]Just a matter of personal taste, I've always found 180* too much. Is 180* every dry for y…
  • Brent,[p]If you change the water you keep it in whenever you use it, it should last easily a week. If longer just slice and freeze.[p]PP
  • Bama Fire,[p]I've smoked extra firm tofu with the same method I use for making jerky. [p]First take your block(s) of tofu and slice it into 1/4 inch thick slices. Then lay out paper towels and place the tofu slices on it in a single layer. Put an…
  • Nature Boy,[p]I had the fire going in the Egg around 10pm. The temp seemed to stop at 225* around 11:30pm but it was probably slowly still going up. If I had stayed up a little later I could have caught it long before it reached 300*.[p]Thanks for…
  • MikeO,[p]Now that I did not know. Very interesting. I normally clean all the excess ash out before I start but insulating the bottom does sound like a good idea.[p]thanx PP
  • Nature Boy,[p]I wonder if I could position by electric starter to do the same thing. Or maybe put the starter in the middle of lump while I fill it up. I'll have to play around with it.[p]Thanks for the input PP
  • MickeyT.,[p]That is an awesome setup! I must try it.[p]PP
  • RhumAndJerk,[p]Oh man. Thanks a bunch![p]TEQUILA!!!!!![p]I love this recipe
  • Jimbo,[p]Hey, I use that brine too. Good stuff. Have you tried the bread pudding from that episode? I must say it is excellent too.[p]PP
  • Nature Boy,[p]I don't know if you ever watch the Food Network or not but this recipe was featured recently. By the end of the show, my mouth was watering.[p]http://www.foodtv.com/recipes/re-c1/0,1724,13891,00.html[p]PP
  • Bamabob,[p]The Egg makes wonderful smoked turkey legs. I normally brine (1/2 cup sugar, 1/2 cup salt, 1/2 gallon of water) the legs for around an hour or so. I do this a day before just for convenience. You could do it the day of with no problem.…
  • Cat and Everyone who responded,[p]Thanks for the advise guys.[p]I use the electric starter for 8 - 10 minutes. Normally I see nice red coals around the starter when I take it out.[p]I'm going to try to bring up the heat slowly with the vents barely…
  • Fireball,[p]Pretty darn close. I think the Egg's legs turned out better but it can't provide me with a jousting tourney [p]The BGE really did an good job duplicating that rich smokey flavor and wonderful color. I'm going to try a brine next time I…
  • Lord Fireball,[p]I attend the Ren Fest near Charlotte, NC since I live near there. Thanks for all the tips. I look forward to hoisting a leg with a grand Huzzah![p]Good Feasting Milord! PP