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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

gdenby

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  • Youch! Do keep it clean. Sliced off part of a knuckle a few years ago with a boning knife, didn't keep it clean enough. Infection got into the joint, which sent me into surgery.
  • Davec433 said: I can't stand how articles are layed out. I understand that they need the advertisement money but does that article really need to be 20 pages to milk it? Some years ago, I had a friend who wrote for magazines. He said the …
  • Black_Badger said: I've seen lots of pre-brined meat in the stores but I don't' think I've ever seen it frozen. Any reason not to do this? I think there is a reason not to. During brining, salt is drawn into the meat, and that holds extr…
  • Doesn't seem to be an optimum answer. Cattle, yummy, and they give milk. Pigs, maybe yummier, easier to transport, no milk. Ducks or geese. Great taste and fat, a little more delicate, but then there's eggs. Hmm, goats? Rugged, eat most things, giv…
  • msloan said: i like to buy meat locally as well, so I am not trying to sound like a SNR fanboy.....but dont they basically ship for a flat fee of like $9.50 or something? I haven't dealt w. them, but I wonder if the flat fee is per pound, …
  • ryantt said: Agree with @Darby_Crenshaw look for a local farmer. You may find good quality product at a more affordable price point.   Double agree. Maybe I'm lucky, but I've found a number of sources for some exceptional meats within 50 m…
  • Dang, that's going to be sooo hard. Day after day, night after night, prosciutto, prosciutto, prosciutto. Really, its a curse. Pass it on to me, I need some suffering to cleanse my soul.
  • blasting said: So is this a nostalgic thing?  I can't see eating cow tongue by choice unless it's something you grew up with.  No., not nostalgia for me. 1st one I came across was maybe 30 years ago. Prior to that, I'd only read about it, …
    in Cow tongue Comment by gdenby January 5
  • The inside of the Egg has a fairly complex temperature profile. Down near the lump, the coals are producing heat up to about 2200F, and usually more like 1400F. Most of the energy is coming out as IR, whose intensity drops of to about 1/4 by the tim…
  • Yeah, sure. There's 4 in town, and more than another 20 within 30 miles. 1st craft beer I ever had was the Christmas Special for the year 2000. A Russian Imperial. That has remained a winter favorite. Over-all, I go more for the malty styles. Excep…
  • My younger daughter also was unhappy w. the similarities to New Hope.  I don't know why this is such a big deal. It is the same story, just another chapter. Nobody goes, "Oh, Game of Thrones, which character will get killed off in this episode." An…
  • I lost one old friend to non-Hodgkin's lymphoma when he was maybe 36. He would come back each year to spend a week with his widowed mother. We always got together, and as was our habit, we would needle each other about dumb stuff. We usually phone…
  • An uncured ham is just a pork roast. I did a fresh one a few Christmases ago. 8 pounds I think. Took about 4 hours, dome 250-ish, till internal reached just over 160. Used apple wood. There was enough smoke to be pleasant, and the meat was still nic…
  • For the back bone I use a pair of scissor style tin snips. Cost about $10. For boning, I have a couple of old beaters. One is a Dexter-Russel, the other Chicago cutlery I think. Each was $15 - $20. They get honed almost continually, but I don't worr…
  • Spaightlabs said: gdenby said: I had a friend who was a roofer, among other things. He decided he wanted to loose a bunch of weight. Ate nothing but meat for several weeks, and dropped about 20 pounds. He didn't have much money, and wa…
  • I had a friend who was a roofer, among other things. He decided he wanted to loose a bunch of weight. Ate nothing but meat for several weeks, and dropped about 20 pounds. He didn't have much money, and wasn't much of a cook, so he got pretty tired o…
  • YEMTrey said: I read where Han didn't want to be part of the series anymore.  He's getting up there in age, 73.  I think he agreed to a percentage of the profits and moved on.  He did a good job in his role in this final part though. I sus…
  • Way back when, I knew a couple of guys who were paid to cook steaks, altho they were not cooks, at fancy joints. They knew they were ruining the meat, but didn't know any better. Can't imagine much has changed. My youngest cooks for a living, confi…
  • SGH said: EGGjlmh said: Thanks for sharing, how do you kill your hogs? For years, I killed them with a sticking knife. Now that I'm older, I find less mishaps with the 22 than the sticking knife. However if I'm wanting to salvage th…
  • Hello, and congrats on your wife's fine present to you. The adhesive that holds the gaskets in place may not be fully cured, and may fail if overheated before it sets fully. Also, make sure the gaskets forms a tight seal. Its not uncommon for the …
  • External temps have little effect. If an Egg sits for a couple of weeks in cold and damp weather, it will soak up lots of moisture. Then it will take maybe an hour to get to temp using regular settings. Gotta bake off all that water. Otherwise...…
    in Temps Comment by gdenby December 2015
  • Griffin said: You start adding anything besides cheese and to me it stops being a grilled cheese and becomes another sandwich. Meats and veggies do not belong on a grilled cheese. Just cheese. Now I like adding ham, but then its a grilled ham…
  • I like an approximation to the French croque madame. Crusty white bread w. at least black forest ham, speck if I can find some, and emmentaler, or baby swiss. Toast the bread, brush w. egg and milk wash, fry, and place an egg on top when the cheese …
  • For cooking, I use it mostly to see when stones, pans, griddles, etc are to the temp I need. In Egg, and in kitchen stove. Somewhat for testing the surfaces of drying chambers. But also use it a lot to measure wall and window temperatures around th…
  • In my above post I said "Ren" when I meant "Rey." D'oh After trying out 3D w. the Hobbit, my wife and I decided that 2D was fine for The Force. 3D does add a bit, but in action scenes, it makes things harder to follow. Talked w. my elder son abou…
  • Here's a recipe that satisfied my whole family: http://www.rachaelrayshow.com/food/recipes/19875_sweetie_pie_s_mac_n_cheese/ The cook is a pro, makes and sells huge trays of it every day. Note the use of the evaporated milk. The extra protein help…
  • Yup, that is some massively tough skin, or whatever it is. And, yes, you will be eating good tonight
  • I think it is to be expected that this episode will continue w. some of the characters and themes of the earlier ones. Certainly makes for killer nostalgia for me, who saw "Star Wars" 7 times in 6 weeks in a year long ago and far away. The origina…
  • I tweak my method almost every time. Just this thread has me wanting to find a tongue and try a few things that came to mind. Basically, get the skin off. It is tough and harsh enough I think you could sand wood with it. Then section the tongue so …