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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

gdenby ·

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  • 3-2-1 is typically at dome 250F, raised and indirect. Your right, removing the membrane is not mandatory. But if left on, the rack(s) need some minutes at the end up around 450 to burn it away. It does not soften. Also, w. the membrane off, some rub…
    in RIBS Comment by gdenby July 4
  • Country - style, so called, is cut from the boneless portion of a butt. Usually there's some portions that are very tender, and others that are really tough. I've tried them lo-n-slo, but they always seem to dry out. If I rub them, and mass them in …
  • stevethegreat said: @NPHuskerFL‌ punctuation can save lives: Let's eat grandma. Let's eat, grandma. So I'm working with a fellow with the last name of Rodriguez, native of Holland, Holland, MI that is. On the radio, local fast food ch…
  • The quality of the beef seems the bottom line to me. I rarely use ground beef any more that doesn't come from a butcher shop, or a family farm. No old dairy cow for me, thanks.  Tho' note, not all grass fed is the tastiest.  That just means the beef…
  • Never used an electric starter, so can't answer how quick that might work.. I have 2 mediums. I can get 400F dome w. as little as half a fire pot of lump. The time is quicker w. a full load of lump, but only because the lump surface is closer to …
  • buzd504 said: Congrats on your new Egg.  You will love it. 1.  There's really no need to monitor things like steak and chicken breasts.  They will cook fast enough that an occasional instant-read check is sufficient.  You will quickly get…
  • Years ago on the "old forum" someone used the phrase "bottom vent for 10s of degrees, top for 1's." The bottom vent plays the bigger role in temp control. Its a rule of thumb, but the thumb can be agile. If neither vent had an adjustment, cooks wo…
  • Cookbook_Chip said: @gdenby‌ what temp do you cook to when spatching? With duck, I don't really cook to temp. With chicken, I don't want the breast to be dry, so I stop at 165. Duck can go higher, tho' many people like duck breast rare. …
  • I've done a bunch of ducks. Main thing, like Botch says, is getting the fat out. Cut off any excess fat, like the tail, and render that. The wings are small, so cut off the end section, cause it will burn. Work your fingers under the skin, and t…
  • RRP said: tcampbell said: I've had for 25 years but they were old when I got them.Neither can has been open.Budweiser and Falstaff no pull tops on either one. One thing for certain is they needed "church keys" to open which mean…
  • The last pic makes my mouth water. Maybe to heavy on the coriander and pepper, but just maybe. Can always scrape a bit off before serving.
  • Let me point you here. There are a lot of other good recipes for slaw on the site also. I tend to go with more of a vinegar slaw. My tips, use sherry or champagne vinegar. Try Napa cabbage for a change.
  • Don't cook w. a dome lower than 250F. Many reports of fires going out when cooking lower. After lighting, put all the gear you plan to use, drip pans, 'setter, etc into the Egg. Once you come to temp w. those in. put the meat in, and give it an hou…
  • Yeah, no need for low and slow. I've never had a leg of lamb that was tough, and needed the tenderizing effects of low and slow. Just cook it to a low temp, if your eaters don't mind pink. I and my wife like lamb because it is not only tender, but …
  • Carefully read the labels of skinless hot dogs.
  • FWIW, Mario Batali uses an XL at his summer home up near Traverse City, MI.
  • Congrats. You will find that pulled pork will become something of a staple. The usual time for butts is 1.5 - 2 hours/lb with a dome of 250. Lots of people have been doing them hotter for faster results, and/or foiling them for a period to push the…
  • I'd minus the green peppers too, primarily because i dislike their taste. Likewise, the sugar doesn't seem to be necessary. The carrots, onions, and tomatoes all have sugar in them. Lentils have been a staple in out house from the start. As I've be…
    in Lentils Comment by gdenby June 24
  • Sudden is a shock on top of the inevitable sorrow. Breath deep now, and if at some point you get a chance to cry, it helps.
  • So I don't have to run for cover, my brisket so far has been mediocre, and have to put it farther down the list than most would. 1 Pork Spares 2 Pork butt &/or picnic 3 Beef plate short ribs 4 pastramied corned beef 5 beef brisket 6 pork…
  • Little Steven said: I like olive oil, rosemary, caramelized onions, garlic and torn basil on occasion. Try adding a little crushed pistachio or walnut.
  • I'm not surprised. A few years ago I had my first true Neapolitan style pizza. Among the offering were a basic marinara. It was delicious. Most of the other pies had some fresh mozzarella, or maybe a little parmesan, but nothing like the amount that…
  • hapster said: Either they're obsessed with the actually cooking on it; or more so what comes off of it Myself, I'm obsessed with cooking on it, and then eating the food, while I'm also obsessed by eating good food and ways to cook it. …
  • Seeing the bag, I'm supposing you SV'd the leg quarters?
  • Hmmm, I can only speculate. Fresh lump has some VOCs left over from the production. Some of those are very flammable, and burn hot. I suppose in some lump, once those are driven off, the lump will be harder to light because carbon itself takes a hig…
  • Do you stir the lump around and knock off the ash accumulation? Leaving the dome open or closed depends on how you are lighting. If you are using something like a fire starter cube, leaving the dome open provides the copious air they need, and pr…
  • NPHuskerFL said: @NPHuskerFL‌ Looks like a winner to me. The only problem is I would eat 3 or 4 plates of it so the low calories wouldn't benefit me very much!! Looks awesome my friend! I actually had a plate the same size and I got full. …
  • The amount you need depends on the eaters. At one time, a whole rack left me hungry. Now, a half can satisfy. That is one reason to have sides. You can rub them anytime from now to about 45 min. before starting to cook. Myself, I don't rub earlier …
  • Biggreenpharmacist said: I bet homemade pickled mustard is awesome. I like mustard that stings a little when you breathe in through your nose, I dont think I want any that hurts for hours though. My dad's family made their own horse rad…
  • nolaegghead said: Interesting.  I'm not surprised it's so hot, the off-the-shelf stuff is cooked.  Try pickling it raw with some vinegar. Might bring the heat down a little. I was trying for heat, but was shocked at how strong it was. …