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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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

Prof Dan ·

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  • fyrcat,[p]Are you saying that you used your New York Times "kneadless bread" recipe for pizza?? If so, great idea! How do you roll it out? That stuff is pretty sticky.[p]Another idea -- add some chopped rosemary to the dough. And maybe some fine…
  • ugavet,[p]I like fall off the bone ribs, even though I know that it not the traditional way. Here is a foolproof method, which is very easy on a day when you have a lot of other things going on. [p]Smoke 'em indirect for 3 hours at 250, turning the…
  • toomsdpt,[p]I'm quoting your post here: "I suggested to my girlfriend that I would stay home . . . . Well, as you might imagine, that didnt go over well with the Mrs."[p]Now that's a cool Mrs. -- she wants you to go out with the girlfriend? You …
  • MollyShark,[p]Flank steak or London broil as carne asada -- marinate in salsa. High temp. Slice it very thin when done. Serve with hot tortillas, beans, salsa, salad, maybe rice, beer, red wine, margaritas, pin~a coladas. Pretty soon nobody cares w…
  • stike,[p]I think you are right -- I like the idea that the fire "wants" a certain quantity of air and is not limited by setting the vent to 350 until the temp actually reaches 350.[p]It may be faster to just open it wide and let the fire build with …
  • gene,[p]Just tell her it's actually a weight-loss machine [not that she needs such a thing, of course]. When you slow cook, the fat drips off the meat slowly. When you grill with a raised grill, the fat drips off fast without causing flare-ups [un…
  • condodog,[p]This thing will SAVE you money, in the long run. Pretty soon, your food will be so good that your family won't want to go out to dinner. Let's say you used to go out to dinner once a week, and you usually spent $40 for four people, whi…
  • edbro,[p]I have not done this delayed trick with pizza, but I do it with ciabatta, Italian slipper bread. You make a thing called a biga or sponge a day or more before you actually make the dough. Let it sit in the fridge for a day, and then make …
  • Eric,[p]Please let Rachael know how much we enjoyed her NPR interviews -- I kept hoping she'd mention the Egg, but she kept focusing on trivial stuff like survival and so forth.[p]Hang in there!
  • The Egg And I,[p]First of all, your family won't want to go out to eat any more, since restaurant food is not nearly as good as what you make for them on the Egg. If the Egg saves you one restaurant meal a month, it'll pay for itself pretty darn qu…
  • Crab leg,[p]250 for an hour indirect, with oak chunks. But you could do it shorter or longer, hotter or cooler, depending on how mellow or sharp you want your garlic.
    in Garlic Comment by Prof Dan December 2005
  • Tired Jim,[p]It'll keep for a week in the fridge and yes, it can be frozen. We buy those big tubs of peeled garlic at Costco -- I smoke a whole bunch of the cloves, grind 'em up, and freeze them in an ice tray. Once it is frozen, we dump out the c…
    in Garlic Comment by Prof Dan December 2005
  • Louisiana Redneck,[p]Every so often, I make a halfhearted attempt to brush off the really thick crud with a brass wire brush -- otherwise, big black chunks sometimes fall in the food. [p]This is only the stuff on the inside of the dome, of course -…
  • egret,[p]You bet -- the oil would be a big problem. That's why I wiped it down with thinner, and burned off the thinner, and sanded it a little, and wire brushed it, and wiped it with alcohol. Sounds like a lot of work, but the whole job, start to…
  • eggor,[p]How did you cut that marble top for that Egg table? That looks even better than tile![p]
  • Memphis,[p]Yep. Garlic shrimp wok-topped on my Egg, baked eggplant with garlic and cheese, garlic pasta with pine nuts, and salad with garlic dressing. [There was a theme here, I guess.][p]But that was Thursday. Today [Saturday] we are off to Gra…
  • Havanah Daydreamin",[p]Speaking as a teacher, there is no such thing as a stupid question. Every question is important to the "student" asking it. And that is especially true on this forum, since so many of us are still learning how to get the mos…
  • egret,[p]Thanks! Very detailed -- I really like the tip about putting the top upside down into the bottom. I might have figured it out for myself, but I doubt it.
  • Jenn in GA,[p]I just do it for 40 minutes at 275, without flipping it. Comes out smoky and moist, and it's really easy.
  • Bullet,[p]I do it the easy way -- sprinkle them inside and out with season salt. Lay them right on the grill [maybe on top of some green onion so they don't stick]. Cook 'em whole for an hour at 250 with a lot of wood chunks. That's it.
  • anne,[p]Don't start with a turkey -- it's not that hard, but it's not the easiest thing, either. Start with chicken pieces. Learn to control the temp precisely. Get used to cooking with natural charcoal, rather than gas or briquettes. You will s…
  • Havana Daydreamin,[p]Do you mean smoke or grill? Either way, I do them direct but raised. I smoke them for two hours at 250 and then finish them for a few minutes at 300. I grill them at 300 for an hour [a half hour on a side].
  • Wardster,[p]I have had great results with the Spyderco Sharpmaker, and I also own the Chef's Choice. Both are good, but the edge goes to Spyderco [sorry for the pun]. It is not a machine -- it consists of four ceramic sticks in a holder. Very eas…
  • Jim ,[p]Even Wal Mart sometimes carries lump -- both Royal Oak and Real Flavor.
  • Dano,[p]I've been using a large for the last several years and have not felt the need for an XL -- but I would think that if you do a lot of entertaining for groups in excess of 12 or so people, an XL might be a good idea. On a large, I can do a ma…
  • Clay Q,[p]Definitely use a stone. Put the stone on, get the Egg up to 550 [not higher], and leave it there for a half hour before slapping the dough onto the stone and closing the lid. Five minutes later, it's done, just like a wood fired pizza ove…
  • Dano,[p]About pulling the trigger -- I am the same sort of "research it to death before you buy" person -- in retrospect, my only regret about the Egg is waiting for six months before buying. After four years of Egging, I am still wildly enthusiast…
  • Tara Trevino,[p]Welcome! The electric starter works fine -- lots of us use MAPP torches, but to tell the truth, I like the torch mainly because it makes a loud noise and it spits out a three thousand degree [really] plume of fire. Not necessary, b…
  • jj,[p]Depends -- whole fish, fillet, or steaks? I do fillets at 250 for a half hour, with lots of smoke. That does not sound like enough time or temp, but it is!
  • AZRP,[p]I bet you can find some decent cabrito in Tucson -- hard to find in Los Angeles, surprisingly. If you have never had true bbq cabrito, you will be amazed. [Baby goat -- better than lamb.]