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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! 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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  • henapple said: My chef's knife cost $35,900. It's from the Ming Dynasty. Oh yeah? I've got one from Luristan, c. 1000 BC, and I got it as a token of respect from an ancient pit master. :P
  • Its not that it doesn't work, its that its much harder. The big problem w. turkey is always that the breast can get too dry from over cooking. One of the finest recipes for Egging turkey, Mad Max's, calls for packing the breasts w. ice for 20 minute…
    in Turkey Comment by gdenby July 13
  • There are 2 (maybe 3) different kinds of beef short ribs. I've never been quite able to tell the difference by looking. I've never seen a whole "rack" for sale. Flanken cut is a thin slice across several bones. All of them taste good. My experienc…
  • I'm sure the Lobel's receipt was an eye-brow raiser. I balked at mail order costs for Berkshire, but a stall opened up selling it at the local farm market. Price is 200+ % over commodity pork, but worth every penny.
    in Berkshire pork Comment by gdenby July 12
  • While I like Hebrew National a lot (just finished the last I had on hand yesterday), I like Vienna Beef better but there's only one place I know nearby that sells them. Boar's Head are pretty good to. My "local" fave is from a place called Drier's.…
  • How bout something easier. Take some of the bark from a smoked butt that has only a sugar rub. Put some shreds in the cream overnight, and then make the ice cream.
  • Pineapple Head rub, or just basting w. pineapple juice works really well. Most places that have pigs have a sort of BBQ. As far as I know, not northern Europe. The standard is to boil them with 'kraut and dumplings. Mimicing that, If you marinade o…
  • The Ossabaw island hogs were either released or got away from the Spanish back in the 1500s. They are directly related to the Iberico, w. the difference that they mutated to store more fat. They are hard to raise. Very "active," (the chef still ha…
  • 'nother good indicator beside bone pulling out, the butt as a whole should juggle a little like jelly. I have a huge spatula to lift from the grill, because I've had them fall to pieces when lifting.
  • Portobello burger, as mentioned above, is quite good. If you have to give up the bun, maybe wrap it at the end in whole lettuce leaves. Lots of marinated mushrooms grill nicely. Its unfortunate your wife appears to not like "oil" fishes, like salmo…
  • If I had to cook for lots of people all the time, catering, or the like, I would certainly invest in a controller.  For myself, and the smaller groups of people I serve, no need. Had a Maverick for a few months, but don't even use that anymore. I am…
  • FWIW, some time ago, I did an experiment where I placed a pie plate w. a cup of water at the raised grill position. I had stabilized the fire at 250F dome. I tried 4 different set ups. An empty pan on the lower grill. The same pan w. water. The sa…
    in Bad bad wings Comment by gdenby July 8
  • Welcome! Yeah, the Egg is an amazing instrument. An analogy: Years ago I banged away for hours on an old upright piano. Eventually the piano tuner told me that the mechanism really was just about shot, and I should consider a new piano. I followed …
  • Bump the temperature up some. Sounds like there was way too much fat, and a bit more of that would have rendered out. I wonder what the meat source was? Most commodity pork in the US is raised to produce a product with similar results across the he…
    in Ribs disaster Comment by gdenby July 7
  • Actually, nothing more Midwest. State seal of Indiana features a bison. A few blocks from me is a street named Parkovash, a rendering of the French for "cow park" (LaSalle was the 1st European thru here, and most of the Potawatomi spoke a mix of the…
  • 1 disintegrated fire box over about 12 years. Otherwise, normal deterioration of the felt gasket, and to be expected.
  • I did build my raised grill w. stainless bolts, etc. from a True Value shop. But in an ensuing discussion, fishlessman, who runs a welding shop, said that the zinc cladding was a very minimal risk. While zinc vapor is dangerous, the hazard from me…
  • Nice, indeed. Like a butter knife, but with teeth.
  • How do you mean "better?" Sweeter? More complex flavor? Maybe start w. Ray's, and boost some of the components, maybe more pineapple juice. Some onion juice. The original doesn't have much (?any) heat, so add a dash of cayenne.
    in Barbecue sauce Comment by gdenby July 4
  • 3-2-1 is typically at dome 250F, raised and indirect. Your right, removing the membrane is not mandatory. But if left on, the rack(s) need some minutes at the end up around 450 to burn it away. It does not soften. Also, w. the membrane off, some rub…
    in RIBS Comment by gdenby July 4
  • Country - style, so called, is cut from the boneless portion of a butt. Usually there's some portions that are very tender, and others that are really tough. I've tried them lo-n-slo, but they always seem to dry out. If I rub them, and mass them in …
  • stevethegreat said: @NPHuskerFL‌ punctuation can save lives: Let's eat grandma. Let's eat, grandma. So I'm working with a fellow with the last name of Rodriguez, native of Holland, Holland, MI that is. On the radio, local fast food ch…
  • The quality of the beef seems the bottom line to me. I rarely use ground beef any more that doesn't come from a butcher shop, or a family farm. No old dairy cow for me, thanks.  Tho' note, not all grass fed is the tastiest.  That just means the beef…
  • Never used an electric starter, so can't answer how quick that might work.. I have 2 mediums. I can get 400F dome w. as little as half a fire pot of lump. The time is quicker w. a full load of lump, but only because the lump surface is closer to …
  • buzd504 said: Congrats on your new Egg.  You will love it. 1.  There's really no need to monitor things like steak and chicken breasts.  They will cook fast enough that an occasional instant-read check is sufficient.  You will quickly get…
  • Years ago on the "old forum" someone used the phrase "bottom vent for 10s of degrees, top for 1's." The bottom vent plays the bigger role in temp control. Its a rule of thumb, but the thumb can be agile. If neither vent had an adjustment, cooks wo…
  • Cookbook_Chip said: @gdenby‌ what temp do you cook to when spatching? With duck, I don't really cook to temp. With chicken, I don't want the breast to be dry, so I stop at 165. Duck can go higher, tho' many people like duck breast rare. …
  • I've done a bunch of ducks. Main thing, like Botch says, is getting the fat out. Cut off any excess fat, like the tail, and render that. The wings are small, so cut off the end section, cause it will burn. Work your fingers under the skin, and t…
  • RRP said: tcampbell said: I've had for 25 years but they were old when I got them.Neither can has been open.Budweiser and Falstaff no pull tops on either one. One thing for certain is they needed "church keys" to open which mean…
  • The last pic makes my mouth water. Maybe to heavy on the coriander and pepper, but just maybe. Can always scrape a bit off before serving.