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

We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Vogs ·

About

Username
Vogs
Joined
-
Visits
0
Last Active
Roles
Member
Posts
41

Comments

  • Ham 'n Egg,[p]Got an 8 pounder on the egg, it's been going about 16 hours. Looks like it should be another good.[p] Vogs
  • GrillMeister,[p]I used the BGE tables plans for basic measuremenats and winged it from there. Unfortunately I do not have any written plans. I think I am going to a tiled top. The wood top stains easily and water gets into my storage area when it ra…
  • vogs,
  • RhumAndJerk,[p]Sounds good. Now I am hungery too![p]Thanks
    in Jerk Pork Comment by Vogs March 2003
  • Cornbread Willy,[p] Also doing scallops tonight. Following a recipe for Parmesain breaded scallops from one of Webers cookbooks. Coat scallops with olive oil, then coat with bread crumbs, parmesian cheese, salt & pepper mixture. Let sit for 30 …
  • Gwei-lo, I have also noticed that the grill and dome temp variation will change over time on long cooks. As time goes on the temperature variations seems to decrease. Probably because the heat deflector, water pan and meat temperature keep rising. …
  • ColaCooker,[p]Came out of a new cook book I got for Christmas called "Where there is smoke , there is flavor". It is a flank steak that has been cut in half length wise then pound thin. Then covered with garlic, pancetta, raisens, pine nuts, romana …
  • Hooter,[p]Only about an inch of snow here in Chicago. Kinda of a rainy/snowy thing today. Did manage to cook this for my wifes birthday though.[p]Vogs
  • BajaTom,[p]I am not sure what the grade was. Next time I will make sue it is choice and see how it turns out.[p]Thanks, Vogs
  • JSlot, Cooked indirect with inverted plate setter and a drip pan with water.[p]Vogs
  • Steve-O,[p]Most of the cheese managed to stick to the broccoli partly due to the marinade. Also, at that low of a temperature the cheese did not melt all that much.[p]Vgos
  • Wise One,[p]I took around one pound of broccoli and mixed it with 1/2 cup olive oil. 1/4 cider vinegar, white pepper & salt to taste. Let sit for about 15 minutes. Mixed broccoli with a cup of grated parmesan cheese. Cooked indirect for 30 minut…
  • KennyG,[p]Here is the parmasiana broccoli to go with the brisket.[p]Happy new year, Vogs
  • KennyG,[p]It is brisket for me tonight. Can't wait!![p]Vogs
  • Spring Chicken,[p]I have a 5 lb. brisket flat cooking to end the year.[p]Happy new year to you also and everyone else on the forum,[p]Karl
  • Tim M, I plan on doing things the way you stated. I am asuuming this will give me enough air & heat circulation so I do not need a V rack.[p]Is there any benefit to a V rack?[p]Thanks, Vogs
  • jeff,[p]Here is the recipe I use for smoked salmon. The last time I made it I got rave reviews.[p][p] 1 cup kosher salt 1/2 cup sugar 1/2 cup dark brown sugar 1 tablespoon crushed black peppercorns 2 large salmon fillets or sides,…
  • Stogie,[p]I stand corrected. Polenta is not Mexican, but Italian. Pretty tasty either way.[p]Vogs
  • Spin,[p]After further review with the wife it turns out the sweet potatoe recipe is only baked sweet potatoes!! Therefore, I plan to cook the pork loin at around 350 degrees for about 1.5 to 2 hours. I plan to take it off the egg when it reached 145…
  • Thanks for everyones help!![p]Vogs
  • Nature Boy,[p]Thanks, I am going to keep the temp at about 200 and see what happens. At what temp do you usually pull your shoulders off at?[p]Also, I am doing a two tier arrangement with the shoulders on a rack above the brisket. Therefore the shou…