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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

gdenby ·

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  • There is more lamb available now than when I was a child. Then leg of lamb might appear around Easter, or lamb chops for very special occasions. It is somewhat more common now, tho' expensive. The quality varies. Much of what appears in the markets …
  • I read a good short article by a guy named Robert Moss about how hard it was to make good Hoppin' John. A big part of the problem is that modern bacon bears little relation to the old country bacon. When I can, I drive 35 miles to a guy who cures an…
  • Umm, Yumm, Gimme! I liked just lookin'. 'Spose you had even better eatin'.
  • I'd go w. surf and turf. I suppose Grandma would be pleased if you tried making a Spanish influenced dish, but she could probably make it better. I have a rule for myself. Never serve to company something I haven't made successfully for myself at …
  • dinneralahodgson said: Hello All, New to the forum and beginner egger. Just assembled last week. Two cooks in, one successful and one very unsuccessful. I'm excited to learn and share knowledge and welcome any and all ideas and advice.…
  • The big secret to brussel sprouts is to cut them in half lengthwise before cooking. The problem w. them is that there are chemicals on the outside that cook before the inside heats up enough, which leaves the inside bitter. But if the inside gets wa…
  • I'm not sure if the beef can soak too long, but it can soak too little. My first, I only soaked for 24 hours w. 2 water changes. Still way too salty. As a BTW, a chef in my town cooks w. the Egg, and he puts a slice of smoked corned beef on his bur…
  • I suspect that as Zmokin said, if there's just too much air flow, the controller can't compensate very well. Try cramming the gaps brown paper to form a better seal till you can replace the gasket. Low temperature cooking in an Egg will always have…
  • There are  lists out there matching kinds of wood for smoking with kinds of food . Many people have thought a lot about wood selection. In general, it appears that harder woods are preferred. All the oaks work, but I prefer post oak also, followed …
  • Dome temp is not important. It is the heat the pan reaches. Which, in turn, is what the temp of the frying oil will be.  The best way to heat the pan is by direct cooking. Closer to the coals will give more heat to the pan, higher, somewhat less. I …
  • Fred19Flintstone said: My kitchen knives and I are old friends, I forgive the chef's knife that nearly took my thumb in a recent potato dicing massacre. (Right across the nail, what a mess that made!) I get mine professionally sharpened. It …
  • I've heard a lot of good things about the Tormek system. There's a fellow at the farmers market who uses one at his sharpening stall. Its fast enough that one can drop blades off, and pick them up sharpened after doing other sharpening. It is far m…
  • The old "safe between 40F - 140F for four hours" is misleading. Pathogen growth rate varies widely by temperature, toping out around 110F. If its safe for 4 hours at 110, on average, there would be about as much pathogen growth after about 5 days at…
  • Probably edible. If the wrapping is sealed, and you are not seeing a lot of ice crystals on the surface, they might still be enjoyable. If they look dessicated, roast 'em w. butter and vegs and then use for broth.
  • I've had the brand Mauviel recommended to me. According to the recommendation, they are slightly better than All-Clad.
  • Guess I'm lucky. I have lots of options. Part of where I shop depends on how much I'm willing to spend, or how far I'm willing to travel. If I have the money, there are 3 butcher shops in the county. If I have the time and money, there are three in…
  • Yeah, one would think for a party, folks would do something special. Unfortunately, way too many folks don't know anything about cooking, or just can't be bothered . And have become used to stuff that is garbage, to put it politely. Tho' I did ha…
  • My guess is that you'll do best if you FTC the first one. It will dry some even w. a tight foil pouch. My main concern would be that because fowl is never cooked as hot as pork, it might cool a lot faster than FTC pork. I'm thinking that while safet…
  • Thanks for the link. Put it in my bookmarks. The machete cleaver is a doozy, but I'm more interested in the "miracle" knife. Shredded veggies made easy w/o slicing finger tips off in a Benrinner.
  • I did a pig's head a few years ago. No brine, just some DP rubbed on the exposed meat at the back. I did baste the head in the rendered fat several times during the cook. My wife also didn't want to look at the head. Relented some, but said she did…
  • I don't read a tiny fraction of what I once did. Used to read a sci-fi per day. Now, maybe a history once a month. But my younger son is an avid reader, mostly sci-fi like me. For Christmas I'm getting him a couple of volumes of Dashiel Hammett's "C…
  • Not really gourmet. Actually Thai street food, but this recipe for chicken (game hens) is really good. See here. Needs lemon grass, which may not be easy to find depending where you are. A much lesser amount of lemon zest might work. Again. not go…
  • I tried. My wife thought what I made was pretty good, but I didn't think much of it. I started the culture just for pizza. We happened upon a place over in the next county where the fellow has had his own culture growing for the last 12+ years, and …
  • I have to say, jokingly, that I hate you. It took me at least 6 mo.s to make a decent loaf of sourdough. Your first attempt looks as good, probably better, than anything I made. I did try the Ischia culture w/o much success. Eventually had good res…
  • Woods that are good for smoking, when "pyrolized," produce fumes that have spicelike flavors. Surprisingly to me, vanilla flavor is one of them. Woods pyrolize when there is enough heat to break down the chemical structure of the wood, but not enoug…
  • fishlessman said: gdenby said: There's been a fair amount of press over the past few years about olive oil. The upshot is that unless an olive oil has an estate or region designation, it is most likely rancid and/or adulterated. Altho'…
  • There's been a fair amount of press over the past few years about olive oil. The upshot is that unless an olive oil has an estate or region designation, it is most likely rancid and/or adulterated. Altho', curiously, after one has been exposed to ra…
  • Couple of things you said seem really important: "I have no sick days as I don't even get them." & " I don't want to imagine what the landscape of my industry looks like in 30 years." Seems like you can read the handwriting on the wall. Time…
  • While it is possible to make turkey tender enough to pull, I suspect that you knife is just dull. If the blade has tiny serrations, it probably is not worth sharpening. Its very time consuming to do, and the micro serrations are likely to be there…
  • Spring Chicken said: Thanks gdenby,.  I was also doing some research since I posted the question.  It seems that it is being done a lot.By the way, I've been around for a while.  Spring Chicken Posts: 9,524   Also got …