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gdenby

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  • Hooray for her!  Good work to you and spouse. Make sure she has lots of books at hand. There's something about learning from scanning a page (maybe) over and over that sticks so much better than reading online.
  • Having Egg(s) and finding good butchers definitely makes many restaurants very disappointing. My cooking has improved with time, but I've also managed to eat at a few really good restaurant$ in the past few years (in a way, nice to not be feeding 4 …
  • Work on it. Painting, music, etc really pay back well. For me, imagination is what needs following. Manual skill comes with practice, but thinking about shapes, colors, composition really helps light up the mind.
  • Making this up. A future thread "when is the smoke good to start cooking?" "When its thin and wispy, so you manage to remember its time to take the food out right when its done." Or "When you get as baked as the food should be." Or the inverse, "you…
    in I wonder. Comment by gdenby June 6
  • With father's day up coming, I ran across an article saying all dad's all over the world like steak. So I'll suggest a tri-tip. Close to steak tender, but smokes really well.
  • Sorry your results were not good. I usually pull at a little lower temp. My last one turned out better than expected. I used a corned beef that was the same brand a few weeks earlier, and tho' I soaked it over night, the finished result was still t…
    in Pastrami Fail Comment by gdenby June 5
  • A fine recipe, well executed. I suppose the fennel seeds were a little too old. But toasting does improve the flavor any way, in my limited experience.
  • Sounds like a good quick recipe. I like when my pork and beans have some extra fluid. I take the fluid, and a couple of tablespoons of the beans and blend them into a nice thick gravy.
  • I've done stuffed portobellos for my vegetarian daughter. Not bad. I don't know how long stuffed creminis would take, but I'm supposing they would be good snack sized bites. Otherwise, hmm, sliced zukes in dressing, skewered side ways w. some cherr…
  • Yep, envy provoking post. Tsk-tsk. Maybe at least we'll get to see the Scorcese series, and the "Long Strange Trip" flic.
  • I agree with the above that an 85 - 15 mix is generally too lean for burgers. Reading around, it appears that Kirkland organic beef can bee from any number of different sources. Some may be all grass fed, some grain finished. As off a couple of yea…
  • No foil, and consider brushing a thin coat of a light oil on about 60 - 45 min before end. Seems to me it seals in a tiny bit of moisture, but leaves the bark intact.
  • I haven't used a rack in some time, but my recollection was that the ribs cooked unevenly if I didn't flip them a few times. I rely on a bend test, or more like a tug test. When I can grab a bone end, and a little jerk starts to tear the bone out,…
  • Blues Hog Tennessee is my fave, but its only available at 2 stores in the county. My back up is a 60-40 mix of Sweet Baby Ray's and Stubb's original.
  • Had to do some searching to find the pics. The link is to a profile, which I suppose is part of you Instagram acct. They look real good. Suggestions. No need to pre-soak the wood. But post oak is great, IMO. I usually cook them some what hotte…
    in Best Beef Ribs Comment by gdenby May 29
  • Yes, hotter. The meat stalls until most of the water evaporates. At 220F dome, that takes pretty much forever. Above 350, the is no stall, but the surface can desiccate, and sugar in rubs starts burning.
  • The butt was only in the danger zone for maybe 10 minutes. It takes the Egg about 90 minutes from the time the fire goes out to drop to 120. Also, the surface of the meat was sterilized long before. If the butt was cut into somehow, there's a smal…
  • Michael Ruhlman, a noted food writer and blogger, had a revelation when a chef told him to add some lemon juice to a dish. The acid transformed it completely. Its a game changer. BTW, get a whole hog head and put a splash of vinegar sauce on the c…
  • I'm inclined to think using the Egg to contain a wood fire is probably not a good thing. The fire in the Egg is controlled by the air flow. Wood fires require quite a lot of air flow, and unless the dome is open, I doubt there would be enough oxyge…
  • It will take some patience, but 72 hour short ribs are other worldly good. 48 hours can also be good, but not quite the same unbelievable texture. Give them a bit of Montreal seasoning, not much 'cause the flavors concentrate in the SV bag. Save the…
  • The Egg's restricted airflow keeps the wood from catching fire, unless the dome is open for a long time. Anyway, even if wood is soaked long time, very little fluid penetrates. Try putting some wood in a water bath with food coloring overnite. Cut i…
    in Smoking Comment by gdenby May 24
  • There are a couple of Old Bay variants. The "rub" has brown sugar, and there's a low salt version. The season salt flavor you tasted might have been the celery salt taste in the Old Bay. Most rub/spice blend do have quite a bit of onion powder, an…
    in All purpose rub Comment by gdenby May 24
  • He was a fine guy, tho' I will respectfully disagree about the Bond roles. Don't think the presentation was his idea, just what the director's wanted from him. Heard an interview w. him maybe a year ago. He was talking about himself, and his actor …
    in RIP Roger Moore Comment by gdenby May 23
  • 1st one I bought was the 2nd cheapest from a big box store. A few uses in, I let some marinade juice get into the pump, and that was the end of that. Sometime later I started doing SV, and found a simple hand pump vacuum. The main cost was the bag…
  • I'd expect it to be pretty good. I've done a yogurt and curry marinade on rabbit that was quite good, and a buttermilk and nutmeg one for pork. The lactobacillus cultures in the yogurt and buttermilk add both their own flavors and others from starti…
  • I suppose there's another factor that you should consider.  Are the knives any good to begin with?  Most of the knives I had for years were crummy or mediocre. I had a couple of pull thru manual sharpeners for those. Similar ones can be had at Harbo…
  • A good ceramic hone and strop w. some buffing compound will do for many knives, assuming the edge isn't beat up. If the knives are really messed, are there any commercial sharpeners near where you live? Might be less expensive to use one for a few …
  • bikesAndBBQ said: If you run around 300 the whole time, you may not hit much if any of a stall.  Yes, keep it kinda hot, and if really short on time, then foil. Push out as much water as possible to get the meat up to 180F, where the col…
  • Great post. Ton of good info. "Not a bad cut of meat either! Meyer All Natural Choice," I've never seen any brisket so marbled where I live. Spectacular. If I understand correctly, the equalization period of the brining balances the salinity.
  • Foiling helps, and you might collect some juices for sauce. But the heat in the foil pack won't go much above boiling, which is what is needed. The key to a "turbo" cook is the ambient temperature. The stall is the period when the meat cannot heat…
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