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Rich G

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Rich G
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  • AZRP,[p]What kind of casings are those? They look like collagen casings since they are so straight & uniform, but wanted to verify. They look great!![p]Rich
  • Thanks, all, for the input. I'll tinker a bit more and see if we can get there. More sugar is good, right?!?! [p]FWIW, I DO preheat the stone with the cooker, and hold it at temp for at least 30 minutes prior to cooking....[p]Thanks![p]R
  • Glenlivet,[p]Here's a pic of one of many briskets I've cooked "manually".[p]As you have heard from others, the use of "draft assist" type units is not a necessity. I enjoy playing with fire, and I have worked at knowing how to set up my cooker a…

  • canadian bacon,[p]I documented a beef rib cook on my website....[p]R [ul][li]Beef Ribs[/ul]

    in beef ribs Comment by Rich G April 2007
  • bonnie,[p]It's hard to say how long it will take, and smaller roasts will take longer per pound as they still have to go through the process of connective tissue breakdown. I would think that if you cook at 225-250 degrees and use the rule of thumb…
  • All:[p]Thanks for the responses. I pointed my bud to this post, so he got some good info. I got an email this am telling me the butt was on.[p]Appreciate the input![p]R
  • AZ Traveler,[p]If it tastes as good as it looks, I'd say there's not too much room for improvement (though you are probably a tinkerer like me!) [p]That bread is screaming to be hollowed out and filled with chili or chowder for tonight's game!![p]Ri…
  • AZ Traveler,[p]One of the simpler cooks I've done, and far from my innovation.....[p]1. Buy a package of corned beef brisket at the store (get one with the spices in a packet) 2. Fill a pot with cold water, remove CB from package, discard spices, s…
  • Haggis,[p]Funny you mention that. Just ordered one of those compact, flexible tripods today. Not just for the food photos that my wife likes to razz me about, but for other macros, family shots on timer, etc. We'll see how that works out, and I'l…
  • Here"s the finished product....[p]R

  • dale,[p]Brisket is finicky. This is one that has to be cooked by feel. That's the reason that onelegchef's temp range is a bit wide. Start checking for doneness when the brisket hits 185 internal. When you can slide a probe thermometer through t…
  • Pharmeggist,[p]Glad it worked out for you! Sounds right tasty. Especially since I haven't been able to touch my grills this weekend with all the Xmas decorating going on at the house. :([p]R
  • Pharmeggist,[p]About 5-5.5 hours at an average dome temp of 220. Three slabs flat on the grate, indirect cook. The honey addition to the sauce is just an adaptation of Mike Crutchfields finishing sauce for his BRITU (Best Ribs in The Universe) cha…
  • tnslagamater,[p]Not sure where my brother got it, but I'll ask him and post back here for you. Barring any other suggestions, I'll look around for some Nepalese recipes for some herb/flavoring ideas for a marinade.[p]Should be an adventurous lunch …
  • Willie,[p]That was direct. Used my dad's old rule of 5 minutes per inch of thickness, flipping every 5. The internal temp after 20 minutes was a little low, so I let it go another two, then rested for 10 minutes prior to carving.[p]Hope yours turn…
  • They are home (very late) and I carried them from the car and put them in bed. Three very tired, very adorable girls. Mom is a trooper (albeit a nutty one!) to take them by herself to Disney on Ice.....[p]All is quiet and well here. Glad you enjo…
  • 61 CHEV,[p]I second Thirdeye's comments, as long as you don't have an absurdly thick loin, you should be fine without butterflying. I did one of these recently, and mine was under the 3" thickness suggested by the HiMountain folks and it turned out…
  • AlaskanC,[p]....Turn left at Albuquerque.... [p]Rich
  • Ooops, that was the before pic.....tempting as it may be, they looked even tastier after cooking!! [p]Rich

  • George,[p]Usually indirect.[p]R
  • George,[p]I cook a lot of these as it is one of my favorites. I just run the temps higher as if I were roasting in my oven. 400-425 is the target for me, and it turns out wonderfully moist chicken with nice crispy skin. A pre-rub with either oliv…
  • Smokin' Todd,[p]Funny thing is, I'm pretty sure that the plates at my mom's house when we were growing up were exactly the same. Classics, man, classics!! [p]Oh, the beef looks good, too. Not a bad looking kid either. [p]Rich
  • Papa ShaBBQ Mack Daddy06 ,[p]I brined these in a basic brine (I think I used the Cook's Illustrated one), then hickory smoked them at 225 for about 4-5 hours. Easy to do, but since I found out that the butcher who sells me the green hocks, sells…

    in ham hocks Comment by Rich G March 2006
  • Carolyn,[p]Just treat your egg much like your oven. If you have a roasted chicken recipe that you like in the oven, duplicate the times/temps in the egg, and it'll turn out better than it ever did in the oven. Since the egg regulates temperature b…
  • Borders,[p]Thanks. I was wondering about the temp. I've seen lots of posts about 500 and 600 degrees, and it seems that if my local pizza parlor cooked my 22" pie at that temp, it would burn before it cooked. I'll back off to 450 on the next one …
  • Lawn Ranger,[p]I always cook whole packers. Can't really say if I like 'em better than flats, 'cuz I've never cooked just a flat. Of course, I'm usually the guy who loads the cooker full, 'cuz it might as well be full if I'm going to cook for 16 h…
  • LR,[p]Thanks. It doesn't show in the pic, but the grid lifter ya made me is faithfully hanging off the outside of the grill on the other side of the chicken. It gets a lot of use and probably needs a bit of cleaning/oiling to get it purty again.[p…
  • Roundman,[p]If my wife wanted me to cook steak all the time, I'd marry her!!! Oh, wait.... :0[p]R
    in Great Steak Comment by Rich G June 2004
  • mollyshark,[p]I sure thought these were great....[p]R[p] [ul][li]HMS Wings[/ul]

    in Best Wings Comment by Rich G June 2004
  • Chris-[p]As long as you keep making it for me and the handful of other people on the planet who like it!! I'll be emailing you soon for another pound or two.[p]R
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