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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

wdan ·

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  • Houndog, I saw your post earlier today at work, but I usually don't correspond from there. But let me tell you, I've been shouting this one from the rooftops for the past 3 New Years Eve's. Not many responses either...seems to be a lot of meat and …
  • OrlandoTopDawg, Your pix are absolutely killing me. I live in northern Wisconsin and we have the Great Lakes nearby, but fresh fish from them doesn't come easily my way. Our fish is flown in frozen weekly from places like where you live. Sometimes…
  • fishlessman, You always talk about how "rough" it is out on the lake and all during the winter. And how your big planned events end up with less people than expected because of the weather. Ya know? I was actually starting to believe you and that b…
  • Yo Clay, I was lamenting last night about my inability to find any Johnsonville Irish sausage so far this year. Wis. Ave. Copp's doesn't have it and neither does the Pig on Northland. Have you seen it down in your hood?[p]I tried to e-mail Johnsonv…
  • RonW., We just finished a 1.0 lb strip and 1.5 lb sirloin about an hour ago. I always do them a la T-Rex and have never looked for an alternative method since learning this method 3+ years ago. For some reason, tonight's entry was without question,…
  • Master Mason, Without a doubt, one has to develop an "acquired taste" before one can enjoy this stuff. Kinda like scotch. lol.
  • WDAN, Whoops, I forgot to mention you put on a couple juliened strips of daikon radish too.
  • fishlessman, Kalbi and Bulgogi are very similar in flavor, particularly due to the sesame oil. Anytime I had Bulgogi, it was served as a personal side dish or in a larger pass-around bowl. I recall that several vegetables were also mixed in with th…
  • smokinsop, Sundown got me to try picnics a couple of years ago and I have gotten particular about which cut I choose ever since.[p]I use butt when I make traditional American pulled pork. The picnic part of the shoulder works for me when I make the…
    in Picnic cuts Comment by wdan March 2006
  • Dr. Meat, For now, I would suggest using baby backs until you get to know your BGE better. B-backs are usually more forgiving than the spares. [p]Your seasoning/curing/injecting/etc prolly did not make a difference in good vs. bad outcome especiall…
  • Eggsessed, A timely question here at my household. I did a bone-in tonight and pulled it at 146...rested about 20 minutes and subsequently found it was getting on the dry side already. It was 5-ish pounds and I subjected it to 250 dome for more tim…
  • Dos Huevos, Be careful my friend. Some of our cousins in Philly may take umbrage to the inference. After all, truly good scrapple has to contain the snouts and the toes too!
  • RhumAndJerk, Welcome to the world of Mojo! I stumbled onto this great alternative flavor a couple years back. It has become a tradition at our house every New Year's Eve. I think fishlessman and a few others have gotten into this as well. The bl…
  • Dos Huevos, Don't feel so bad. While the technique is relatively well-known, the application may not (at least in our ceramic community). I know I am not alone in this category, but I freely admit I typically avoid grilling the higher-end cuts of p…
  • locolongball, You are welcome up here in Wisconsin anytime, my friend. I was turned onto using grapevine chunks for sausages a couple years ago...my fellow cheeseheads didn't know what hit them! And I still haven't divuldged my secret (Egg, lump, g…
  • Haggis, I have a feeling you're going to get a lot of encouragement on this, so I'll be proud to be the first.[p]I have always used the Elder Ward method to do pork lo 'n slo's. He says butt and I've dutifully complied with wonderful results. Enter…
  • Smoked Signals, These sound really good! Do you serve them hot or cold?
  • Charbon, I saw a lamb shoulder at the store yesterday. Has anybody tackled one of these yet? It looked a lot like a pork butt, so my guess is it would be a good candidate for a low 'n slow.
  • Rogers Turf, Brats get my very next vote right after pulled pork. They love smoke and if you live in an area where these are popular, chances are the usual way people cook them is to boil them half to death in beer and then fry whatever life is lef…
  • Hi Clay, Of course there is the other pasty that is pronounced slightly differently and used for a completely different purpose. The deer hunters "up Nort,hey" know about these kind too! Nice job with your project though. They look mighty authenti…
  • stike, Oh yeah? Well I happen think my answers are dumber than yours! In fact, my answers are so dumb, I saw a dog chasing a cat and they were both walking. And for all you lurkers out there, you need to remember one thing: No matter where you go.…
  • mad max beyond eggdome, Nothing tonight...gotta go to first holiday party of the season...so I'll drink until they run out of something, and then come home.[p]Tomorrow, I'm thinking Cornish hens. It's been forever since I've done them, and I've nev…
  • ClayQ, Way to go , Hoss, you da man! My 23 lb-er is in the oven (sheesh), and looking real done on the outside, but my Thermapen says it has about 20 deg's to go.[p]Happy Thanksgiving to you and yours.
    in PING~CLAYQ Comment by wdan November 2005
  • QBabe, Thanks to all 3 of you for the encouragement. Yeah, I'm sticking with the plan. Nature Boy's suggestion was on the same wave length as my thought process. I actually removed the rosemary sprigs after about 20 minutes of simmering. The house …
  • YYZash, I avoided the problem by making the simmered portion of my brine tonight. It is currently cooling down to refrigerator temp in a covered pot out on my screened in porch (it multi-tasks as a walk-in freezer this time of year). Tomorrow, I wi…
  • ClayQ, Just when I was beginning to think we were on the same plane...man, you are on one that is well above me. We were at some friends house for dinner Saturday and she said they were "worried about making something good enough for Dan." I didn'…
  • Bobby-Q, When I took th elamb out of the zip-lock, I was bowled over by the garlic fumes...12 cloves in the aioli I smeared it with last night...My wife claimed she didn't notice the garlic flavor in the stew...so much for people claiming, "what is…
  • kk, lol. Hey, it's a guy magnet too!...especially a chick who cooks on the grill...the wimps might get intimidated, but what a great weeding-out tool!
  • kk, If you have a Mexican version of Giada on the hook with reheated ABT's, you GOTTA invite her over for the fresh ones straight off the egg! And if you're getting all kinds of e-mails about it, tell to come too and the men to invite female compan…
  • ClayQ, I'm on the egg 3-5 days a week, but believe it or not, plans are for it to be idle Thursday. I'm heeding the advice of somebody who posted last week (as well as my own past experience), don't experiment with Thanksgiving dinner! This is the…