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

Followed by 1 person
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

UnConundrum ·

About

Username
UnConundrum
Joined
-
Visits
0
Last Active
Roles
Member
Posts
536

Comments

  • Hoping you'll heal quickly Spawn... You go girl :)
  • Thanks for the update Max. Been refreshing every 15 minutes or so hoping you would post. Let her know her team is rooting her on and keeping her in our thoughts :)
  • Jackie, do you have an update for us?
  • Thanks a bunch, I bookmarked the site :)
  • Where did you find the 28oz cans of 6 in 1? I've been buying #10 cans for years, and use it for my cooked sauce. I'd love to have them available for pizza, but have never seen them available at a regular store....
  • Buster, I see a lot of steam, and it looks like some liquid pooling up around the scallops. That would seem to indicate that you got regular scallops and not "DRY" scallops. The difference is that "normal" scallops are soaked in a liquid to make t…
  • Great news Max :)
  • Thanks for the update Max. You know we're all rooting for her, She's a great kid and I'm sure she'll just pull out fine. Next time those tears crop up, just tell her to think about pastrami sandwiches ;)
  • Really great pics as usual John :)
  • That's about as Dutch as you can get Bill :)
  • I grind my own a couple times a year. It's stronger and cleaner taste when you make your own. Also, no chemicals added ;) I usually use the shredding disk of my food processor first, and leave the lid on the bowl until I'm under the exhaust fan…
  • You can place the stone on your regular grid, but you want something below it to avoid hot spots on the stone. I use my plate setter feet up, grid, and then stone.
  • I don't think you'll have problems with storage, but I'd let them come to room temp before starting them up. Don't think their bearings are compatible with those temps.
  • Temperature depends on your setup and dough recipe. I like plate setter, feet up, grid, pizza stone. Actually, I like the plate setter, feet up, spider pointed up, and then pizza stone to get the pizza higher in the dome. The plate setter takes t…
  • I find them to be very tasty, more moist than a brisket, and more fault tolerant. I trim them pretty well between the muscles, and then tie them with butcher's twine, to hold it together. I do them at 240 grid and they take about 14 hours for a sm…
  • I think you'll be hard pressed to get more than one packer cut on a large. I don't have an x-large, so I can't advise you there. BTW, if you're cooking for a restaurant, I love the whole chuck rolls from Sam's. I've had them as big as 26 pounds, …
  • Dome temp is rising again, soon time to pull it... Graph is HERE
  • My own... Just something to play with ;) One of these days, we'll get to play some more and make it more flexible for the average Joe. It works off a stoker... If there was any real interest, I'd consider letting other stoker owners, with stok…
  • I have a recipe for hamburg rolls HERE if you want a softer roll. But a hard hoagie roll is more like a Vienna for which you can find my recipe HERE Just make the loaves roll sized, using the same dough. This is also the dough I use for…
  • Turned out great. Having pulled it at about 155, it was moist, but just a little less tender. By no means was it tuff, but it was more the consistency of a steak than of pulled beef or well cooked short ribs. Here's some pictures: …
  • But how would you ascertain that point of 192? I was saying that if you controlled the fan to keep the dome at 225, the grid would be much higher, and, if my assertion is correct, that the collagen is done when the dome starts to spike, you'd lose …
  • Yes, I've been discussing this with friends for a couple years... Actually, If I controlled the fan with the dome, the fan would have run constantly, raising the grid temp significantly. Remember, the dome runs colder during the cook as I have d…
  • Here's a picture of it in the egg: and one of it out: As to the moisture, you can only tell once I cut it.... about an hour from now. I always like to let them sit for a good bit so the juices redistribute. BTW, regarding the graph…
  • K. Current graph depicts a "conundrum." It's pulling out of the plateau, dome has soared past grid, but the meat is only 153, when conventional wisdom would say I have to go to 185 or above for the meat.... I usally chicken out and wait till it…
  • I have the plate setter below the meat, legs up, with a drip pan in the belly of the plate setter. The plate setter tends to change the dynamics of the heat distribution in the egg. I'd say the meat occupies about 45% of the grid space, and reache…
  • Not sure you're selecting the "all" radio button and clicking on "Change" if you're only seeing 6 hours. The cook started late last night, and the dome was about 25 degrees hotter than the grid for an hour or so, before I added the meat. You can s…
  • For those of you interested, it looks like the roast may be just starting to climb out of the plateau. The graph shows the plateau pretty clearly. For you more experienced eggers, note the rise in the dome temperature as it climbs out of the plate…
  • My first reaction was "whatever works for you," but the more I thought about it, I would think going from the side would be awkward with a hot fire, moving the steak around, changing the grill marks, etc. I think that as you use your ThermaPen you'…
  • He did really well, but he had to head back to school this weekend. He graduates in May, so we'll get serious then :)