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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Morro Bay Rich
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- Morro Bay Rich
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Yup, best that you buy a new girlfriend. :woohoo:
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PARCHMENT PAPER!! Lastnight used it under the pie as it was being prepared and I will never revert to corn meal again. If you try it, you too will become a convert.
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Just checked and it still refers to the oven. Suspect you meant "remove from boiling water, drain and cool to room temperature". Your recipe sounded so good I wanted to make it and was thrown by your oven step.
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The Naked Whiz has a review of both. Go to his website.
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Your Step 2 says "Remove from oven". There is no instruction of what goes into the oven. Can you give us a hint?
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http://www.eggsbythebay.com/Recipes.html
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Hmmmmmm, sounds like he/she must be the one who picked up my old Weber from the curb.
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Doug, Interesting thing was I was living in Raleigh at the time. I had to cover the Weber with burlap bags and drag it into the garage just to try to keep the temp up. I never want to do that again.
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It is pretty clear The Weber Guy has never tried to cook a Thanksgiving turkey at 27* with the wind blowing. I have and let me tell you it is a real problem when the turkey gets done 9 hrs later than planned and there are 10 people waiting for dinn…
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Smithy's truck. :woohoo:
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First: I have found grass fed beef cooks faster than regular beef. Second: I do not reverse sear as I find one has too little control over the outcome. I always sear first.
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They never tested their SM model in 32* weather with a wind. The only wind I heard was their analysis.
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Max, You win the prize. Your roasted marrow certainly is the most novel and unexpected until some one pops up with roasted nutria loin.
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After seeing your pic I am starting to sway from my choice of chicken.
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Ross, How about tomorrow? :ermm:
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I'm sure it is a laxative as well.
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That is just three of the same thing so you are in accordance with the rules. B)
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Max, Thank you. I have always wondered how the salt block differed from a cast iron pan. I can sleep peacefully now.
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Told my wife if I could cook only one thing on the Egg it would be chicken. I'm glad to see there is another kindred soul among us.
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They also sell mesquite and orange lump, at least they did when I was there.
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Max, We hear a lot about the salt block but is it any different than cooking in a cast iron pan? So far no one has broached the subject and it seems like an obvious comparison.
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The only way to break a BGE pizza stone is to drop it. Get one.
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The Whiz knows. Lump usually doesn't change.
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The one with the biggest opening.
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Fingers too big for this little keyboard! :angry: :angry:
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Red oak if you can find it. Otherwise oak.
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Red oak if you can find it. Otherwise oak.
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Leroy, Glad it worked out for you. So far I have cooked it at all the Egg by the Bay Eggfests (6) and at the first PNW Eggfest and no one has complained yet. There would be nothing worse than hearing "Who do you think you are fooling? You're met…
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He's still here. I saw him drooling over these ribs.
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I'm with RRP. Tried it and then tossed it in the garbage can. TOO MUCH SALT.