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gdenby
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- gdenby
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I'd have to say, for the sake of your sanity and IQ, don't read the cr*p from that site again. So the id**t says an Egg is for hobbyists? Dumb as saying a pick up truck is only for hobbyists, cause nothing under 5 tons is worth calling a truck. May…
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Check this out. I haven't tried it myself, but I've followed his instructions for various other things, and they have turned out well. The only thing I can comment on is that I find SV generally increases the impact of many herbs and spices. The o…
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I have a rule which I try hard to not disobey. Never cook something for company that you haven't cooked for yourself first. the corollary to this is: What's "Plan B?" Still, I think that even as a newb, a turbo butt is do-able w. a good chance …
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First notion to my mind is beef back ribs, not to be confused w. beef short ribs. The quality depends a lot on how they are cut. Essentially they are the boney section of a rib roast. Often, they are available as the leftovers of trimming away rib …
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travisstrick said: There was quite a bit of grumbling about the eggs and my maverick and thermapen. The guys with $10k rigs didn't like my full night of sleep either. Congratulations. Over the years, lots of Egging competitors have laughed …
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Do experiment a bit w. temperature control. For steak searing, the dome temperature needs to be at least 450F. 550 - 600 is better. Once the fire reaches 450, it can rise above 800, and higher in just a few minutes. You need to know the effects of o…
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Ummm, yummm, dino bones! For difficulty, brisket get major points, but as far as I'm concerned, those are the bestest of the best.
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A couple of years ago a local store started selling oak chips marked frm Texas. Certainly looks different from the red, white, and black oak that is common here in No. In. Gives the best smoke flavor, IMO, for pork and beef. I buy up lots of it. For…
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No pics from me. The old style gaskets can and will be trashed sooner or later. Hi-temp fires always are a hazard for them. It won't turn the whole inside white. The fire box and fire ring, yes. After many lo-n-slo cooks, the inside of the Egg is …
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Can there be just 1? I could get by w. an 8" chef's and a 4" petty/paring. And they would nrrf to be able to take and hold a 15 degree bevel in each side. But if I was forced to haver just one, here is one I think I could live with.
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I was an "ovo-lactarian" for a couple of years. Eggs and milk products were OK. If your wife thinks that is acceptable: Beans in chili sauce w. some cheddar or sour cream, great stuff. Fried 'taters w. a soft egg on top. Huge salads w. every shre…
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Woodcarving (mostly walking sticks & staffs,) gardening, some piano.
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I bought an Edge Pro Apex a few years ago. It took a little practice. I started w. 2nd hand store dime knives. Now, between careful ceramic honing and the Edge Pro, my knives will cut most anything very smoothly.
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I always have Dizzy Dust and Swamp Venom on hand. The 2 together are my base rub. Just now, Ragin' River and Cowlick are also necessities. Just my current preferences. There have been times when Rasin' the Steaks and Tsunammi Spin were indispensabl…
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When we were a family of 6, the weekly trip to the supermarket was around $70, but the kids drank a minimum of a gallon of milk a day on top of that. Probably $400/mo in 1990 dollars. The youngest boy managed to move out last December. (2 jobs, 6 d…
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Wonderful idea. Looks like they are simple, make ahead-able, and really easy to get good results. I've got a couple balls of frozen dough in the freezer. Altho I had planned on waiting for the pizza steel to use them, I think 1 is going to be used a…
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I agree. FTC not a necessity.
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There could be a small down side. Any time meat is frozen slowly, ice crystals form in the muscle cells, and pierce the cell walls. When the meat is defrosted, some of that water leaks out. Re-freezing just compounds the problem. Cooks Illustrated d…
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Please clarify. Maverick instant read or Maverick remote? If instant read, I'd be tempted, but Thermapen has a very good track record. I'm completely satisfied w. mine. The Maverick remote was very useful to me when I first got my Egg, but within …
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"Country style" ribs are slices of butt that have no bone. W. bone in, they are called "Western ribs." They can be cooked fast and hot. Some bites will be tender, many will be tough. A period of marinade or brine improves the tenderness/juiciness. …
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jls9595 said: The Cen-Tex Smoker said: jls9595 said: Is it possible that different types of lump burn differently i.e. hotter than others? This might explain the difference since I had my egg setup the way I normally …
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Are you sure the meat temp reading is accurate? If it is, my guess is the BGE thermometer is closer to correct. You've got 4 - 6 hours FTC. I'm going to guess the outside may be a little charred. Maybe take a taste of anything really black and cris…
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Same here. I've used a 'setter that was out in -24C w/o any problem.
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Put it in a big pot, and run tap water over it. Swap out the water every 1/2 hour or so, as the butt chills the water. Return to fridge when defrosted. If it is still quite frozen 3 hours before you want to prep it for cooking, sit it changes of hot…
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I like to pass on what I have learned to other Egger's and I like learning their ideas too. And thank you for that. Every tip and trick makes the job so much easier, and the meal more like a celebration. I'm not trained either, just love it wh…
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Beaumonty said: I've heard of the demi-glace method. I believe they referred to it as "steak butter" and you store reduced meat stock in ice cube trays. sounded complex. I too heard it was applied after cooking. Have you tried the commerc…
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Jscott said: this is interesting. Is there a way to do this without the MSG concentration? Its be awhile since I perused Escoffier, someone whom Micheal Pierre White , Knorr's spokesperson, would know much better than I. But the old Fren…
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The Cen-Tex Smoker said: The big difference to me comes in the more delicate, non fatty cuts like chicken breast and fish. You can safely cook them a far lower temps (like 147 for chicken breast) and it makes the texture and flavor sublime. J…
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HogHeaven said: gdenby said: I i One of the things it illustrates is that the heat is so intense near the lump that raising the food a couple of inches, as many grills do, has almost no effect on the intensity of the heat. Not a big fa…
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EddieK76 said: gdenby said: Part of the price might be the neighborhood. Just down the road from the 4 highest income ZIPs in Indiana. That could very well be. I live in Hamilton County but yeah I wouldn't pay 1500 bucks for tha…