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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Rich G ·

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Rich G
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  • QBabe,[p]These were good.[p]R [ul][li]HMS Wings[/ul]
  • PackerFan,[p]I love tri tip. I think this one had some DP RedEye Express dusted on it. I like to cook them direct at about 450 or so. Flip every 7 minutes until they register about 130 in the center. Let them rest for 5-10 minutes loosely co…
  • JSlot,[p]There's a wing recipe in Smoke and Spice that uses peanut butter (kind of a Thai smoked wing recipe.) I've made it once, and IIRC it was good. Then again, I had about 15 guys over for a football game, and there might have been beer involv…
  • Mully,[p]Double trash bags work for me. One bag inside the other. Turkey into inner bag. Tie it up good. Put into cooler and surround with ice. Keeps the fridge empty, too![p]HTH, Rich G.
  • QBabe,[p]I almost always see it at Smart and Final when I go. I see they have stores in FL, not sure if you have checked there or not. I know that some cuts just seem to be regional in nature. Also, S&F, unfortunately, only stocks Select beef…
    in Tri-tip Comment by Rich G October 2003
  • Sorry about the pic....my web hoster decided to have some technical probs, so I couldn't put this on my own site. Tried to use GeoCities/Yahoo, but I guess you can't link to photos from there....I'll find somewhere to grab it, but in the meantime, …
    in Tri-tip Comment by Rich G October 2003
  • Bill-[p]Thanks for the comments. Unless someone talks me out of it, I'll probably just do the overnighter, and probably cook at a little lower temp than normal to slow things down a bit (I've been getting my 10lb'ers done in 10 hrs.) If I can run …
  • MollyShark,[p]Nope, no brine here. Just out of the package, up to room temp, seasoned and on the grill 15 mins later. Agreed, dry, chalky pork ranks right up there with dry, stringy chicken breast! I just kept a close eye on this one, and when it…
  • William R. ,[p]Yep. Any bugs are dead at 137. This was 141 post-rest.[p]R[p]
  • Hey, Jeff.[p]I have never measured the temps after I open the dome to sear. I usually let the dome temps get to 750º before I open to sear, and I assume that the grid temps probably rises when open due to the larger amount of available oxygen a…
  • Brian,[p]250-275 would work Raised grid, or main+raised depending on how many I have done mine indirect Wood for sure -- have used oak, hickory, cherry, plum Probably take about an hour or so, whenever the bacon is done[p]NOTE: Try adding a Tbsp…
  • Scottie,[p]I think Dylan was going to try that. I had planned on it, too, but by the time I was ready to cook, I didn't want to wait for the 30-45 mins in the freezer. Planning meal time last night was tough with the two little ones all to myself.…
  • KL,[p]I'm not Nature Boy, and I don't even play him on TV (nor did I stay at a Holiday Inn Express last night), but.....[p]Any of those will do just fine on your ribs. How many slabs do you have (at 11 lbs, I'm guessing 3 or 4?) You could do one o…
  • QBabe,[p]Ok, here's a pic....last night's dinner... :)[p]Rich G.
  • Saucy Elbows,[p]I wondered why my arms were getting tired!! ;)[p]Happy to help point you to AB's info. I've never cooked Top Sirloin before, but my dad has many times (he likes cheaper cuts.) I think the key is to make sure you don't overcook it, …
  • Saucy Elbows,[p]From Alton Brown's show yesterday. I'm sure you could think of a way to adapt the technique to the egg....[p]R [ul][li]AB Top Sirloin[/ul]
  • Ooops, try this link [ul][li]Beef Ribs[/ul]
  • QBabe,[p]I put some info up on my website on how I did mine (yes, there are pics, too...) ;)[p]Rich G. [ul][li]Beef Ribs[/ul]
  • Smokey ,[p]Get a couple more and use them to make jerky, ABTs, etc. Anything that is smaller and you can use multiple levels of screens for more space. Use wood blocks as spacers for low-temp cooks, or use empty tuna cans, etc.....[p]Rich G.
  • ribcrazy,[p]I believe that the new ET-73 Redicheck from Maverick does what you wish. I have not used it, but have read many posts from folks that have. Seems to work well.[p]Rich G.
  • Woogeroo,[p]2" deep cake pan. I use either 18" dia or 20" dia depending on the cooker I'm using. You can get them in 16" dia as well, and, if you want, 3" deep. Restaurant supply stores generally carry them, or, do a GOOGLE search on cake pan.[p]…
  • ColaCooker,[p]Thanks for the reply. I'll probably try them next time I get to grinding and stuffing. I'll try to post some results in case anyone is interested.[p]Cheers, Rich G.
  • ColaCooker,[p]I dabble in home sausage making when I have the time, and was wondering if you used natural or synthetic casings for the sausage in the picture...? Any particular preference from your perspective? I have only used natural casings up …
  • QBabe,[p]Thanks for posting! Will try it out soon....[p]Rich G.
  • QBabe,[p]I'd love to see that recipe, sounds delicious!![p]Rich G.
  • ChefAmy,[p]I have done them exactly ONE time. Turned out great. Here's how I did them.[p]HTH, Rich G. [ul][li]My Beef Ribs[/ul]
  • Andy,[p]Nature Boy and Qfan make a sugarless rub -- Cowlick Steak Rub -- which is great on a brisket! If you don't have time to order any, I have often done them with salt, pepper, onion pwdr, garlic pwdr, and some chili pwdr or cayenne if you like…
  • Tom,[p]Get a brisket on in time to have it for breakfast tomorrow (man, is that a way to wake up, or what?!?! Brisket and eggs!) Keep your fire warm throughout the morning, then throw on a chicken in time to have it for lunch. Later in the aftern…
  • Ryan,[p]I cook indirect at 230-240, spares (trimmed) usually 6 hours. No mop, sauce served on the side at the table.[p]Have only cooked BB's once, like the flavor and price of spares better.[p]Rich
  • Dave's Not Here,[p]Yeah, I totally agree. I almost never get the farm raised stuff, and I'm embarrassed that I did with the salmon season still going and boats bringin' 'em in fresh no more than 30 mi from my house..... It was a convenience thing.…