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gdenby

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  • What strikes me as weird is that there looks to be a regular kitchen behind it. So that room is the out door kitchen, but it isn't. Looks like the seats may face some louvered doors, and that might be a bug light in front of the doors into the inter…
  • A late comment on this thread. Here's a site: https://pmp.errc.ars.usda.gov/default.aspx that will calculate growth and death rates for various pathogens in various heat, pH, sodium. etc environments. Its worth looking over to get an idea how muc…
    in Safe to eat? Comment by gdenby June 22
  • fishlessman said: SaintJohnsEgger said: I've never understood why they are measured that way but I've known about it for years. non kilned rough cut lumber at the saw mill is true to size, the boards finished and dried are sma…
  • I've re-seated my domes many times. The bands heat up, and expand a bit, and when the dome is opened, there can be some slipping. This can happen after really high temp sears. Once cool, the band is then gripping, but not quite flat. Look, and make …
    in Lid trouble Comment by gdenby June 21
  • Meat is about 50% water. At cooking temperature, around 126F, the muscle tissue breaks down, and the water goes loose. If the meat was brined w. salt, wet or dry brine, the salt ions in the tissue will hold and retain some of the water. The expresse…
  • I'll have about 15 and a quarter hours tomorrow of sun up. Due to oddities of gov't, my times zone position puts me about and hour and 45 minutes off of sun time. With twilight added in, tomorrow will have about 17~18 hours of light, assuming the sk…
  • 1st, smoke always affects the food, not just during the 1st hour. That is the approximate time it takes to get a good smoke ring in meat, which stops forming when the meat reaches 140F. The smoke continues to penetrate the meat as long as the surfac…
  • I was baking sourdough a few years ago. Maybe 3 of the first twelve tries were vaguely edible. Had one that was such a brick even the birds and squirrels didn't bother with it.  Finally got a really exact recipe and method down (which I wrote out, a…
    in Wild Yeast Comment by gdenby June 20
  • SV has been around for decades, but mostly cost way too much for the home chef. More than many small restaurants could afford. As a hats off, here's a link to an article by a guy that predicted SV would be the next kitchen essential like the micro w…
  • I was interested in this question, because I have sometimes dug into the freezer and found packages a year or more older. So I did some searching. I came across a couple of things that seemed to the point. The bags can have variable oxygen permeabi…
  • I've had good results w. both rubs and marinades started at least 12 hours earlier. If you like heat, and can find it, Walkerwood's Jamaican Jerk paste seasoning rubbed on the day works really well. It is, to me a little bitter, but I guess that is …
  • I've tried their spare ribs, and thought they were pretty good. No extra salt solution. The label name was "Roseland" which seems like Aldi's house brand. Not certain. A son who was working as a cafe cook said it was the standard brand where he work…
    in Aldi ribs Comment by gdenby June 17
  • Supposedly, a guy shooting a fridge w. some tannerite explosive in it. https://www.gunsamerica.com/blog/fridge-door-goes-flying-almost-hits-man-who-loaded-it-with-binary-explosive/ When I saw it, I shouted out the same phrase heard in the vid.
  • Teefus said: How cold is cold? That looks like something I'd like to bite right now. Technically, that's a hot smoke. Cold smoking is pretty much like hanging the meat over a smoking pit on a sunny day. Or maybe in a shed on a hot s…
  • Aside from the risk, one of the few short comings of an Egg is cold smoking. Very hard to do. Some years ago, there were some folks doing cold smoking by hooking up a mini to a large via a drier duct, and pumping in smoke that way. Or having just a …
  • Don't use as much in the way of rub. Flavors tend to concentrate in the bag. I've held bagged SV meats in the fridge for 5 days, no problems. They have been cooked long enough to pasteurize them, and the salt and sugar and spices in the rub partial…
  • blasting said: Never done it, but this was the prompt.  Of course I can google it, but does anyone have a list of instructions they'd recommend? I haven't reached picked egg nirvana, but learning how to boil them just right is important.…
  • I save the leftover juice from Clausen's dills. For a kick of color I add a few beet slices. Sometimes add a little sugar.
  • I too have degenerative disk disease, but not nearly so badly. Last time I had a major failure, the doc said I'd need a spinal fusion if it happened again. I had learned at that time that prior to improvements in fusion surgery, the best that could …
  • I think the water pan may have contributed to the acrid smell. The water was just warm enough to release some steam that cooled as it exited the top, and the fumes from the lump and/or smoke wood were forming creosote in the presence of the water va…
  • bigbadben said: gdenby said: V-nice! What kind of wood on the pattern welded blade? The blade in question has a leopardwood handle with maple spacers and african blackwood.  The other handle is african mahogany.   Thanks…
  • thetrim said: JohnInCarolina said: gdenby said: Start saving for college now. I had a job that subsidized my kids' tuition, but room and board and books was as much for each one as for the family house and food. I thin…
  • Start saving for college now. I had a job that subsidized my kids' tuition, but room and board and books was as much for each one as for the family house and food.
  • V-nice! What kind of wood on the pattern welded blade?
  • Hooray for her!  Good work to you and spouse. Make sure she has lots of books at hand. There's something about learning from scanning a page (maybe) over and over that sticks so much better than reading online.
  • Having Egg(s) and finding good butchers definitely makes many restaurants very disappointing. My cooking has improved with time, but I've also managed to eat at a few really good restaurant$ in the past few years (in a way, nice to not be feeding 4 …
  • Work on it. Painting, music, etc really pay back well. For me, imagination is what needs following. Manual skill comes with practice, but thinking about shapes, colors, composition really helps light up the mind.
  • Making this up. A future thread "when is the smoke good to start cooking?" "When its thin and wispy, so you manage to remember its time to take the food out right when its done." Or "When you get as baked as the food should be." Or the inverse, "you…
    in I wonder. Comment by gdenby June 6
  • With father's day up coming, I ran across an article saying all dad's all over the world like steak. So I'll suggest a tri-tip. Close to steak tender, but smokes really well.
  • Sorry your results were not good. I usually pull at a little lower temp. My last one turned out better than expected. I used a corned beef that was the same brand a few weeks earlier, and tho' I soaked it over night, the finished result was still t…
    in Pastrami Fail Comment by gdenby June 5
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