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Stogie

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  • BBQBluesStringer,[p]Try this link. The best I have found for explaining the sauces of each region.[p]Stogie [ul][li]
  • BobM,[p]You will need to cook a little longer. They should cook exactly the same as pork spares. It takes me 6-7 hours at 225º and using foil. I use my own foiling times...3hours out, 3 hours in, then 1 hour out....I guess that would be 3-3-1 Pl…
  • Ken and Sue Turner,[p]I am not the one who cooked this, but I have been making these 2 recipes for some time now. They are good enough to make the cut in my rather exacting repertoire of recipes. Simply add chicken to these ingredients. I serve …
  • dublin,[p]Here is another idea.......[p]Stuff the cavities with candy bars. I have used Snickers, Milky Way and 3 Musketeers. Follow the same techniques as Raichlen.[p]Stogie
  • angel egg,[p]Here is a link to my jerky page. When it comes to drying, no matter what cooker you use....try to keep your temps under 200º....otherwise you will start to cook the meat.[p]Stogie [ul][li]
    in beef jerky Comment by Stogie April 2003
  • Cornbread Willy,[p]Of course you can. Sear at 500-600º for 5 minutes each side, then back temps down to 400º and finish. Should take around 20 minutes. I baste often when doing this.[p]Stogie
  • Washog,[p]You should cook those right along with the ribs. Don't grill them, they will do better with low and slow.[p]Once cooked, then shred or chunk and use in other dishes.[p]Stogie
  • Joel Ferman,[p]Very simple..I make these and all my bagel chips in my dehydrator.[p]Slice very thin....I use my meat slicer...brush both sides with melted butter, sprinkle cinammon sugar on both sides and dry. Make sure the cinammon sugar is dissol…
    in Bagel Chips Comment by Stogie March 2003
  • Seth Howard,[p]Not a "stuffed" loin(not a big fan of them) but vey good nonetheless.[p]Apple Glazed Pork Loin [p]3 pounds Boneless Pork Loin Cajun seasoning GLAZE 1/2 cup Brown sugar, light 1/4 cup Honey 1 cup Brandy 4 cu…
  • Animal Eater,[p]Try this link. Very good tutorial.[p]Stogie [ul][li]
  • otis,[p]2 things......[p]Smoke will absorb into the meat for as long as you add it. What you are referring to is the smokering formation. That stops at around those levels. But, smoke will be absored throughout the entire cook.[p]Why finish in th…
  • qbabes husband,[p]When it comes to brisket, the THICKNESS of the cut is what matters. I did up 25 lbs. of corned beef this past weekend. Mostly chunks of the point that weighed 2 - 4 lbs. They ALL took over 8 hours to cook. I foiled after about …
  • BluesnBBQ,[p]OK, sorry about that. I do remember you talking about doing this.[p]Good luck with it![p]Stogie
  • BluesnBBQ,[p]For my jerky, I add 1 Tablespoon of TQ for every pound of meat. Below is the link to my jerky page so you can see the other ingredients.[p]http://mywebpages.comcast.net/ktaylor11/kevi.htm[p]Now, I still don't understand why you are usi…
  • BluesnBBQ,[p]Here is the differences between curing and brining......[p]Brining is a technique used to retain moisture and add flavors to meat. [p]Curing is a way of preserving meat......insuring that no bad bugs are left after cooking. It MUST be…
  • Eggaholic,[p]I have tried it only once and used this recipe. Very good white meat.[p]Stogie[p]Indian Sea Bass [p]4, 6 ounce Sea bass, fillets 2 tablespoon(s) Olive oil, virgin 2 teaspoon(s) Lemon juice 1 teaspoon Ginger, …
  • Sandi,[p]That is the only way I ever do mine..on my smoker. First thing you gotta do or you'll ruin it.........Soak for 2 hours minimum and change the water several times. Otherwise...you will be eating a salt block. The traditional way of cookin…
    in Corned beef Comment by Stogie March 2003
  • Car Wash Mike,[p]Here are 2 recipes I have used with both strips and filets. Easily used on a whole tenderloin. Last year, these took 1st and 2nd place in our annual neighborhood Association(300 members) steak cook-off. The rubs and the sauces com…
  • Duane in SW Missouri,[p]Sear over high heat for 5 minutes per side. Back the heat off to 400º and cook until 140-145º.[p]I turn mine every 10 minutes or so and baste after turning.[p]Should take a total of about 45-60 minutes to finish.[p]Stogie
  • Babyray,[p]I have never stuffed bologna with anything other than sauce. Below is a link to my web page that expalins the process.[p]After coring, you could stuff that thing with about anything that tickled your fancy.[p]As far as smoking....impossi…
  • RRP,[p]The Outback one is actually very good. Never been to Outback so can't compare, but the dressing is good regardless.[p]Here are a couple others to try. The first one is very good if you like the creamy style. The second one is a variation, …
  • Citizen Q,[p]As a 20+ year veteran of jerky making, I use cure in every stick of jerky I have ever made. The reason....to kill off any unwanted bugs. You don't get hot enough in the dehydrators(or smokers for that matter) to kill most bugs, so you…
  • Ken,[p]I think there is much less meat loss due to cooking with tenderloins. I will measure this week. We eat tenderloins once a week and I have prepared them every way imaginable....even in a crockpot![p]I buy them by the case at Sam's and recent…
  • Banker John,[p]Since you didn't brine, I would suggest hot and fast...grilling.[p]Sear at 550-600º for 5 minutes on each side.[p]Then back heat down to 400º and cook for another 30-40 minutes. You want to turn and baste every 10 minutes from this p…
  • MollyShark,[p]Try this one. It makes a lot. [p]To get a real good pepper steak, the steak needs to be PAN fried. Use a cast iron skillet and be sure to scrape the bits up. Without these pan drippings, the sauce is rather "hollow" tasting.[p]Stog…
  • Big Boy,[p]Between 145-155º is safe and not over done. I like the 145º and then let rest for around 5-7 minutes.[p]Stogie
  • greenman,[p]Here is everything you need to know about making jerky. Over 20 years worth of jerky making tips and techniques.[p]Stogie [ul][li]
  • Wardster,[p]I agree with Elder.....this cut of meat at 160º will be tough and gnarly. Bring it to 185-190º and it will be much better.[p]Stogie
  • TRex,[p]You will be fine! Just keep it refrigerated.[p]Stogie
  • qbabes husband,[p]I have done this a few times and quite honestly have never really noticed any difference.[p]It is quite easy to do......[p]Place UNCOVERED roast on a wire rack. Do not season at this stage. Place the wire rack and roast on a plat…
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