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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

gdenby ·

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  • That is a great basic treatment for lamb. Keep it up. Lots of great ways to do lamb. Stuffed boneless leg of lamb can be spectacular.
  • I did a whole fresh ham a few years ago. Essentially, they are just big pork roasts. I don't remember the weight. Average size or a little larger. My recollection is that I did it at 350 dome, raised, indirect. I served a little after noon, and I kn…
  • W. the exception of corn and squashes, I've had the best results from root vegetables. I started w. the classic "hobo packet." Foiled potatoes, onions, and carrots, some garlic, S & P and oil or butter. Cook direct until there is the sound of si…
  • I haven't ever used an automatic stoker, so I don't know what effect one of those would have. But I fully expect the dome temp to creep up during long cooks. Initially, there is a big lump of meat, which is mostly cool water. The foood volume can b…
  • I've been asked for repeats on my spare ribs. An number of people have been very impressed w. hot tubbed steaks finished in a lava temp Egg.
  • Dry and tough usually means underdone. If you were cooking indirect w. a dome of 225F, even w. foiling the meat might not have finished. The grill temp is often 25 - 30 degrees less for several hours. Rely on the bend test. Whatever procedure is us…
    in Ribs-fail Comment by gdenby April 7
  • The BBQ Guru is a fine tool. But all you need for A & A+ ribs is the bend test.
  • Lookin' good. Don't know if you will be able, but I took fat from the pan and brushed it over the head. Didn't improve the tenderness any, but the browning effect was great.
  • My recollection is that mine was a little bigger, maybe 10#. Started a little after noon, and finished just before 5. I had the vent settings for around 250, but the dome therm never was above 210. I knew it was cooking well because the rendered fat…
  • Do be sure to have good light. Even in a south window, any of my starts become spindly after a week or so.  Most plants can use as much light as they can get, tho' they do need a day night cycle. Lettuce quality may depend on the variety. For the l…
  • I think you will have fun w. it. I only managed to get mostly tough skin, but everything under the skin was super. Honestly, as I cut into the cheeks, the bacon-ey aroma was unbelievably intense. Most of the meat was surrounded by more fat than in t…
  • I guess I'm a double bastard, I have 2 mediums. The first one helped me produce enough good stuff that my kids started asking me to cook for their birthdays. Pretty hard to do on a single medium. And I also became the chief cook for family holiday g…
  • The Cen-Tex Smoker said: Jiro Dreams of Sushi- Pretty good little foodie doc but the burger parody was very funny But wait, "Edzo" will soon be a feature length documentary. Mere humor can not contain the significance!
  • caliking said: Did you know that it takes just as many years, if not more, to train as a sushi chef than it does to become a neurosurgeon? That only makes sense. A neurosurgeon heals a human, but that human will then go looking for some…
  • There are some people, as hard as it is for me to imagine, who just don't like any smoke flavor. If that is your situation, the best you can hope for is that she will eventually accept the least smokey flavor. If you want to spend $$$, you could tr…
  • Clarify, please. You found a Korin brand suji at a baggage claim for $20. If so, grab it. That's a steal. Korin carries many fine brands, and I would suppose the store brand is at least better than average. But the prices usually start 10 times high…
    in Korin knives Comment by gdenby April 3
  • pantsypants said: i like the idea of a pulled meat , So i am leaning towards Turkey or Beef Pulled beef is great, but harder to do. It can be hard to get parts of the sholder clod, such as the chuck, to be tender. Some braising or foil…
    in Cook Idea ? Comment by gdenby April 1
  • Very few of the local farms around here sell half or wholes, so I'm not familiar w. those prices. Store bought commodity ground lamb is usually around $4/lb, and organic 6$+. I've seen better cuts like racks for as high as $16/lb. My wife and I lov…
    in Lamb price? Comment by gdenby April 1
  • May be edible, but I don't think they will be enjoyable. I tried a beef roast that was over a year frozen, and the texture was like cardboard.
    in Frozen ribs Comment by gdenby April 1
  • Carolina Q said: This is excellent! http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922 +1 on that. You can fancy it up a little by adding heavy cream and a bit of nutmeg. Voila, Vichyssoise.
  • Where I grew up, BBQ usually meant loose ground beef, pan simmered and then drowned in Hunt's sauce. Maybe a few bits of onion and carrot tossed in. Served on a bun. A few years ago, I asked an elderly lady what BBQ meant, and she answered "With sau…
  • fishlessman said: tksmoke said: Several weeks ago, chefknivestogo had a sale on the 210mm Goko Gyuto, and that has turned out to be a very nice knife - it comes very close to making the carving knife unnecessary.  It has a very thin …
  • This sort of thread comes up pretty often. A guy I used to work with thought Eggs were way too expensive, and didn't believe me when I talked about how good the food came out, and how easy it was to use. He eventually bought a used medium from Craig…
  • Currently 2.59, skin on at an Asian grocery. Irregular sizes. Were about .50 cheaper last year.
  • DMW said: gdenby said: There is some difference between chuck short ribs, and plate short ribs. Unfortunately, many shops do not mention if they are chuck or plate. The chuck ribs are a somewhat tougher than the plate. I can sort of te…
  • There is some difference between chuck short ribs, and plate short ribs. Unfortunately, many shops do not mention if they are chuck or plate. The chuck ribs are a somewhat tougher than the plate. I can sort of tell the two apart by look, but its a b…
  • Before you became the guardian, do you know what his eating habits were? Or would not eat. By the time I reached my teens, my Mom knew that I would not tolerate boiled cabbage or anything w. green peppers. (She tried sneaking some pureed into a spag…
  • Note that the fat collected from the drip pan will probably have some smoke flavor in it. I've collected fat from goose, and smoke flavor was not at an objectionable level. It did go rancid faster than the fat I collected from just boiling some cut …
  • bclarksicle said: @bclarksicle... I dropped by a local butcher shop yesterday to ask about getting a hog's head. He's checking with his pork supplier and is going to let me know. He asked about the brain so, I'm asking you... was the brain in…
  • Hogs heads are great cooks. I did one maybe 2 years ago. I have medium Eggs, and getting the head to fit was difficult. The head was sitting in the drip pan, and enough fat rendered that I had to spoon it out so it didn't overflow. Towards the end,…