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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, 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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  • I often mix Ragin' River in scrambled eggs.  I've added some Tsunami Spin or Shakin the Tree to bowls of ramen.
  • Concerning the orca glove: I bought one and found that my largish hands did not fit. I was able to use it a couple of times as a clumsy hot pad. Resisted heat well, but I gave it away to someone whose hands fit.
  • pretzelb said:  It is really maddening because he recalls the advertising from Ruth Chris about their 1200 degree searing (which sounds awesome to him) but I have to remind him that unless something goes wrong they won't deliver it burnt but …
  • fishlessman said: not cooked enough but plenty of char. castiron, plenty of rub, engulf it in fire with an open dome. i think the hottub method might be best to get the internals up before it goes on, might even help it stay juicy while being…
  • I don't mist or mop any more except once towards the end. Typically, I lightly brush on some plain water, or a thin coat of neutral flavor oil. Then, a last sprinkle of black pepper and garlic powder, whose flavors often cook away.
  • I worked w. a fellow from Malaysia for awhile. He mentioned that durian tasted wonderful, but smelled like sh_t when opened. A local Vietnamese/Asia market carries them, but I haven't bothered. They also have a durian ice cream. Haven't tried that …
    in Would you? Comment by gdenby March 14
  • I mostly give fast food a pass unless I'm one the road, and haven't any idea about decent local places. -1 on nuggets. Haven't had any good fries from McD for some time, they used to be a treat. Haven't had anything more than passable from KFC for…
  • With my mediums, no auto-stoker, I expect a minimum of 12 hours, dome 250, filled to near the top of the fire ring. I recall going as long as 18, and still had a bit of lump left.
  • First, the food should never go into the Egg till the smoke becomes thin and wispy, almost invisible. Typically, this takes between 20 and 40 minutes. All the lump I've used will impart a small amount of wood smoke flavor. But the main flavor/aroma…
  • robnybbq said: Another question on the stuffed thighs and keeping the stuffing inside.  Do you pound them flat and roll them or slice a pocket and stuff? Sounds like a job for meatglue! I really do need to try some myself. My solution …
  • Try looking up recipes for chicken saltimbocca. I've made them w. pounded thighs. Prosciutto and a sage leaf goes on in the inside. Often its served w. some sort of sauce topping, but I just put a small slab of provolone on the top of each a few min…
  • Part of the "turbo" method I've practiced is that the meat is foiled for a period to speed it thru the stall. To avoid burnt sugar, I'll suggest cooking no higher than 300, and  foil when the meat reaches 190. Then unfoil, and finish. Cooler will be…
  • Looks great! "Using Jacques Pepin's YouTube videos on the subject, I managed to muddle through it in a record time of 45 minutes compared to his 60 seconds." Pepin was once asked what the difference between a chef and a cook was. His answer was …
  • I take it from you post that your grid temp was lower than 250-275F. If so, the ribs were probably undercooked. At 250-275, most slabs of spares take at least 5 hours, sometimes 6, and people have said they have gone as long as 7, and were fine. Th…
  • Pork shoulder has 2 parts, the butt and the picnic. While most of the shoulder sold around me is from the butt, the picnic portion is somewhat common, and always has the skin on. I've made a few mediocre attempts at making cracklin's from both picn…
  • Whenever the dome is opened, the fire size increases. In a low and slow cook, many folks will first see the temp drop after opening the dome, then see it rise beyond where it was before settling back to where it was before dome opening. At a higher…
    in Tempature Comment by gdenby February 28
  • Don't have a Trader's around here. Did get a Whole Food$ a few months ago. I was looking forward to it, but was somewhat let down. Everything I've bought was of good quality, and some things are not available else where. But everything that is avail…
  • OK, at least see Animal House if you had any fun in college at all. Not that I did (ahem.) But I was once at a party where a guy rode his motorcycle up to his third floor bed room. And I have an old friend who frat's last party ended when the Nat'l …
  • Little Steven said:   @gdenby,   I am always impressed by your culinary knowledge! The secondary use of bones makes a product called remouillage and is used for exactly what you state. I bought a large Kuhn Rikon cooker mainly for stockmaki…
  • I bought mine maybe 10 years ago, and it has a permanent place on my stove top. It might have been after reading a CI review. Whoever did the review, they found that models made by the Spanish company Fagor performed almost as well as the more expen…
  • Ahh, Mateus, I don't believe I've had any of that since the 70s. Back then, it was an expensive wine for me and the missus. Used to keep a couple empty bottles in the window, just 'cause they were so classy.
  • Pretty impossible to answer. Some days I really want a Belgian Witte, others, a Baltic porter. There are a couple I have a tendency to buy often. 3 Floyd's Robert the Bruce and Great Lakes Dortmunder Gold come to mind. Fair amount of Bell's 2 Heart…
  • I've done them a couple of times. When I opened the packages, I realized that there were several muscles running in different directions, each w. its own sheath of connective tissue. I sliced away what connective tissue I could, then used a Jaccar…
  • Here's a story I think says it all. When we were dating, I stopped by her apartment. There was a can of tuna sitting open on the kitchen table. I asked "What's that." She replied, "Lunch. Just opening a can is fine w. me." I thought she was joking…
  • Couple of years ago, my house and 4 others on the block lost some or all the eaves. Gutter crews around twon had jobs for months. Mine collapsed in the middle of the night. Heard a huge cracking sound, and a smash. Couldn't figure out what happened…
  • You do realize this is not a rational discussion. So: Kill the gasser. Boil everything you serve her, and Egg in the dead of night for yourself. I know, I know, its not a recipe for marital bliss. Better yet, tell her its a Paleo diet method, and …
  • Something I read early on, which I ignored to my own distress, was to not fuss to much about temperature. You will most likely eventually be able to get a stable temp within just a few degrees of what you want. You will also learn to compensate for …
  • JohnInCarolina said: You can do all sorts of things, but the utility is questionable on all but a few cases. Most meat stops absorbing the smoke once the temp gets above like 140 I think. Not to disagree, but the thing that stops at 140…
  • If you are cooking low and slow, the Egg has such good air flow control that it is almost ompossible for the wood to burn. After an initial period when steam comes off, the wood then just breaks down into gasses that are mostly invisible. Assuming t…
  • My experience is that fresh garlic does produce an unpleasant flavor. I don't know if that is because I've used it in SV at a temperature to low to break down the allicin, or that there isn't enough air to neutralize some flavor. I haven't pre-brown…