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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Zip ·

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  • Rich G,[p]That looks very good and cooked to my specs based on the color.[p]Ashley
  • coleslaw,[p]See this post linked below.[p]Z [ul][li]http://www.biggreenegg.com/archives/2000/messages/58652.htm[/ul]
  • Pizza Rookie,[p]Just start using it and just scrape it clean when it get funky...if it does. Did you get a BGE stone or something else?[p]Lots of pizza cooks here, some professional and some should be, so ask all the questions you want.[p]Ashley[p]…
  • Charbon,[p]The uncoated Weber grill can be "seasoned" just like cast iron to reduce the rust. Just reapply grease/lard/oil/shortning as needed to keep it up. Over time it will pretty much stick free.[p]Ashley
  • Robert A. Durako,[p]You have received some good information and I'll add this. When I get finished cooking, I let the temp get up to 400º if it is not already there and cook for about 15 minutes without any top like a daisy/slide. I then shut it d…
  • Joyce,[p]When I spoke of "Additional Mass" I didn't know what you may have place the turkey on. Folks use a variety of stuff to create a indirect cook like a platesetter, pizza stones, empty pans or filled with broken tiles, sand, or water, quarry …
  • The Naked Whiz,[p]The marinade sounds great and I'm going to try it on some skirt skewers. Thanks for sharing![p]Ashley
  • jdee,[p]This is a great way to do steaks and really gets folks stirred up when you do with a audience. The first I saw of this was by the folks that were said to have invented the "Grilled Pizza". I believe the guy's name was George Germon and h…
  • Joyce,[p]I would tend to agree with Jim about the temp of the turkey starting out partially frozen. I see you used a spanek, but did you use anything else like a plate setter, firebricks, or a pizza stone that would account for additional mass?[p]A…
  • bbqMon,[p]Well the fire ring is the extension of the firebox that the actual grill sets on. To start a low and slow I fire off a couple hands full of lump in the egg or use a chimney starter and dump into the egg. Place my dry smoking wood on top …
  • bbqMon,[p]Generally speaking for low fire, it doesn't hurt to fill the firebox up to the ring. You didn't mention size of cooker or desired cooking temp, that could be a consideration.[p]Ashley
  • Gloria,[p]A couple different ways to do this and first takes patience and a thin putty knife. Just work the knife in between the two halves and work your way around. If the egg is empty and doesn't have a drip pan, pizza stone, plate setter, ect i…
  • Ksdaddio,[p]That sounds pretty good to me. I'll try adding some grilled peaches folded in and see how it works.[p]Ashley
  • Zilm,[p]I cannot say that I have tried this recipe, but right off the temps and times are very welcoming to disaster. Slow smoking without a cure can lead to some serious food poisoning. The last thing you want to do is have a housefull of guests…
  • BBQfan1,[p]Wow, I may be able to afford that. I found a very cool Asian market in Gainesville a year or so ago and finally stocked the pantry with some things that would make Chris/Nature Boy proud. The only thing I would buy in the past there was…
  • BBQfan1,[p]This sounds very good to me. I have used ginger ale post mix syrup for a base sweetner for a brine and sauces, but have never really used any "real" ginger. My only experience with ginger has been the candied and powdered. I assume I d…
  • Nardi,[p]My experience is that a little smoke goes a very long way considering jerky for the most part is very thin. As far as knowing when it is done, consider the jerky you have had before as a guide. It will be a little different texture when i…
  • The Naked Whiz,[p]I have experienced the same concerning the scorching, but frequently use the egg for breads like batches of pita and pizzas at very high temps. If you are not cooking at nuclear temps for extended periods of time, it probably will…
  • WooDoggies,[p]Hey I know what you mean, but since she was adopted it would be too confusing for her. I think the picture says it all........[p]ashley
  • EggDawg,[p]Find a local knife sharpener shop and get them done about once a year. Then get a steel and that should pretty much keep you going. The person who sharpens your knives should be able to get you up to speed on using the steel. They are …
  • Guys, [p]That is great news overall. The scores on chicken really suck, but still a great showing considering how long ya'll have been cooking together.[p]Ashley
  • The Naked Whiz,[p]You can use semolina as well for the corn meal.[p]Ashley
  • Ray:[p]Just to think at how many scoffed when you became our "Offical Leader". You and LisaMarie keep up the good work.[p]It's gotta be the egg....[p] Ashley[p]
  • Smokey Bob,[p]Ms Kafka is a definative resource on roasting. The book that is noted is a keeper for me. There are some recipes/methods/theories like the one above that may be questioned, but for the most part are pretty solid. I seem to remember …
  • Tony,[p]Pecan works well as does apple.[p]Ashley
  • bigmikej,[p]This is my preferred method for doing low and slows. Just use a couple handfuls of lump to do your high temp cook. When you are finished, add you dry smoking wood and then fill with lump. Add your platesetter, drip pan, grid, and then…
  • paulH,[p]That brisket will well served by removing at 188º - 192º, wrapped in foil and placed in a warmed cooler for at least a hour. A couple hours seems to work best, but you will not have a crunchy bark with this method. If this works well for …
  • nikkig,[p]Why not make kabobs out of Jobu's Sausage and Peppers. Just precook the sausage to nearly done, cut into bite size pieces and then place on skewers. Grill 'em off till they start taking on some color.[p]I like the Bourbon Chicken cut int…
  • Duh, I should have looked at the page before I posted the link. It's very cool to see others took off and tried this for themselves.[p] [p]and[p][p]were the first attempts of cold smoking. It actually worked pretty well.[p]I then started thinking …
    in Cold smoking. Comment by Zip July 2003
  • Brad M,[p]Yep, been working on this since back in '98 with a dual egg setup among other methods using a egg. Check out this post for some pics and alternatives.[p]Ashley [ul][li]Cold Smokin'[/ul]
    in Cold smoking. Comment by Zip July 2003