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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

gdenby ·

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  • Really cool. Thanks for the detailed prep presentation. I had a volunteer acorn squash vine in the garden this year. I'm thinking squash tots real soon.
  • With the rub on it, its harder to tell. I don't know of any common cuts that have as many small muscles and veins of fat & connective tissue. Not a part of a ham or picnic that I can recognize. As above, seems like an oddly cut piece of shoulde…
  • What!? They need to be cooked? I thought you just sprinkled the flavorings over the block, and ate 'em like crackers. Did that more than a few times when I didn't even have a hot plate. Then I over cooked them till they were mush. Better at that n…
  • The turkey stock should be ok. Looks like it is very concentrated. The dilution should help the turkey flavor from overpowering the pork tenderloin. Lots of good savory veg flavor in there that will pair w. the stuffing. Its curious. People cook po…
  • More organized people than I pour it into ice cube trays. Typically, I pour a batch  half an inch thick into disposable aluminum pie plates or tray. Once chilled, break the slab up and put it all in a freezer bag.
  • It took me at least a dozen tries to make decent gravy. Basically, one makes a roux, which is flour browned in fat, usually butter. Then pan drippings are added till one gets the right consistence, season as one goes along. The way you are doing the…
  • Not sure a thermopen would be much help in this situation. The patties might be thin enough that the probe tip either reads the cool center or the cooked exterior depending on a very small distance. I found some reviews of the Blumenthal pre-made p…
  • I've skinned thighs a couple of times, and cooked the skin separate towards the end. Much easier to crisp it, tho' serving it pinned to the meat by a tooth-pick leaves something to be desired.
  • pgprescott said: Basic BBs. 4 hours bones down, indirect @250 with Apple and hickory smoke. I use mustard and sweet rub o mine on my ribs because it is more delicate than say bad Byron's. I like a little less kick on my ribs than say butts. T…
  • Spend some time, and check out the e-gullet.org posts on sous vide. Couple of hundred pages there, tho' most is in excruciating detail. Many, many good thing. As you probably noticed during the last few days, there was a thread on SV beef short rib…
    in Sous Vide Comment by gdenby September 4
  • Check out the Bernzomatic JT850. Can use either Map Pro gas, for super fast starts, or propane. The long barrel keeps the nozzle about 3' away, but overall, its light and small enough that its a lot like carrying a cane.
  • Don't use just a chimneys worth of charcoal every time, unless you want a hot fire spot right in the center. Have a bunch of lump in the fire box, and  spread the chimney's worth out for a broad, even fire, As it burns down, the chimney's worth will…
  • Is there anyone w. impaired immunity who might eat them? Kids under 5, or seniors over 70? Depending on the pathogen, growth rate reaches 0 around 126F. Assuming the water reached 135, the pathogens would have experienced some die back already, an…
  • TTC said: Good stuff there sir. I have mixed results with fish sauce, it either blends into the background perfectly or dominates and ruins a dish. I was a little worried. Even though the glaze uses just 2 table spoons, and I brushed on…
  • henapple said: Way to think outside the box. Nicely done The chef is big on grilling over charcoal. The flavors are different, but he makes a kind of pulled pork, and a sliced flank steak, and chicken wings. A lot of the stuff isn't all …
  • My record is a mere -10 F, w. windchill dropping it to -20. Not a problem for the Egg. Worst winter problem was an ice storm that left a 1/2" shell around the Egg. Had to use a torch to melt lots of that away.
  • You might consider this. Its small enough for trimming, but long enough to cut deeply into larger pieces of meat. The steel is good. Its a razor steel, so corrosion isn't a problem, and takes a fine edge. Misono makes a similar one in its molybdenum…
  • Hmm, for your wife's consideration, perhaps "stuffed pork sausage rolls." Fat has had a bad rap for a couple of generations, and it will take at least one for people not to freak about the word. Most of the fatties I came across at first were much …
    in Fatties? Comment by gdenby August 31
  • A good discussion of food safety temperatures would take pages. Do read around, there's lots on the topic. In short, "4 hours between 40F & 140F" was a very broad statement designed to insure food safety in restaurants. Over the past few years …
  • I saved some cobs last year after parboiling them, and cutting off the kernels, then pressure cooking them for corn broth. When dried, didn't add much flavor, which was good, because I didn't like it. This year I after cutting off the kernels, I tr…
  • I admit I rely on bought rubs and sauces.  My rubs are getting better, maybe a step above run of the mill. Its good to be able to make something passable when the bottle of "good stuff" is somehow almost empty. I guess I'm lucky that I prefer "dry"…
  • Hog head is great. Where I live, surprising hard to come by. But for a special dinner, some of the best. Maybe its all the bone transmitting the heat to the meat and fat, and melting everything so well.
    in I Love Head Comment by gdenby August 30
  • I do the exact same thing. About 65% DD to 35% SV.  My wife won't stand hotter, and I won't stand milder.
  • A couple of years ago, I bought a bunch of John Henry's. At the time, people were going nuts about the Pecan rub. Myself, after trying it, I wondered why not just use pecan wood for smoke. Unfortunately, I don't recall which of the other ones I tho…
  • You probably have the ingredients at hand for a basic rub. Just about every rub for pork has sugar, salt, paprika, and black pepper. Most also have onion and garlic powder, some cayenne and mustard. Beef rubs tend to go easier on the sugar, and up t…
    in Rub Comment by gdenby August 28
  • KiterTodd said: I've always started my rub with the yellow mustard base that everyone seems to use here. Is that a requirement for bark? I was just doing what I was told...  :\"> Not a requirement as far as  I know. The mustard sauc…
    in No Bark Comment by gdenby August 27
  • I'll suggest a higher dome temperature for the whole duration. Baste w. a bit of honey or molasses towards the end.
    in No Bark Comment by gdenby August 27
  • Load it up w. lump. Start a fire and just mess w. temperature setting via the vents for an hour or 2. Expect slow temperature changes. Don't let the Egg get hot, 450F+ for very long, or it will take an hour to cool. Then try a spatch'd chicken. Re…
  • Burgers!
    in Heaven... Comment by gdenby August 23