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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

gdenby

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  • The ceramics are somewhat porous. Repeated high heat will drive off all sorts of stuff. Mold, moisture, grease, and even lighter fluid. One should also atone for the abuse of the Egg by walking down the street, ringing a bell and hollering "Unclean…
  • Took me about 6 mo.s to realize that I needed to forget everything I had done in metal cookers. The Egg is really different. As mentioned, there is more moisture retention, and crisp skin happens better above 400 dome. You can cook them direct or …
    in Leg quarters Comment by gdenby March 3
  • Beef chucks are somewhat like pork butts, mostly cooked for pulling. There is some nice tender and flavorful meat, but usually lots of tough connective tissue. Unfortunately, not as much fat as a butt, so without some time in fluid, they can get kin…
  • Great work, man! Doing something that many would take as a chore to make into an opportunity to practice one's own skill is prime, and worthy of the rib-eye. Now, are people signing up to celebrate your next birthday with you?
  • Hungarian goulash with hot paprika. Hard to find hot paprika in the US. Should be marked "erős." Szeged brand "hot" works sometimes. I suppose it depends on freshness. Adding cayenne to common paprika can work. The result should be about as hot as…
  • GATraveller said: Anyone have any good Tofurky recipes?  No, but how 'bout some vegan bologna?
  • Assuming you stopped cooking the butt at a temp between 195 - 205, it will just cool, and actually firm up some. Below 180, the melted collagen will start forming a solid gel. Nothing bad about that, just needs a little zap to make it soft again. F…
  • I spent a couple years buying better knives, and learning to sharpen them. So my first observation is be careful. The damage you do to your wallet can be extensive. Second, as you have already experienced, really sharp knives can be dangerous. My w…
  • My .02. My Elder daughter and her husband live just north of Detroit. They were/are Goth/Punk. Look scary, but really are not. Tho' my SIL did chase a car down the street after it hit his car, and dragged the drunk out of the window, and put a boot …
  • Food poisoning, yow. Gave it to myself twice, once to a son, and once to my wife. For me and the son, it was because the 'fridge was failing, and the leftovers sat for a day or 2 close to 50F. My wife evidently got a dose of bacillus cereus from som…
  • Or, liberally season the cavity and stuff with a few lemon slices and grill them - I'd go raised direct, maybe 300-350. When the fins and tail start to crisp up and the head starts to pull away a bit from the body, they're good to go. If you work …
    in Trout? Comment by gdenby February 16
  • No problem for the Egg, just a problem for the Egger.  Don't recall the lowest, but I think some Canadian Eggers have reported cooking in -30F. My record is 0F.
  • Dry aged beef is darker than fresh. As they dry age, the natural enzymes create more flavor, and that flavor is concentrated because of the water loss. Dry aged steaks can be very expen$$ive.
  • @MelSharples - yes they have all been bone in. I have to say I am confused by the terminology regarding pork shoulder / butt / boston butt... My local market has what the are calling "Pork Shoulder/Picnic" this week for $1.49 per pound.  Not sure if…
  • Good tip. Possibly no less expensive than having a range on hand, but a very keen knife with a "Japanese" edge will cut the onion so cleanly that tears don't happen. I know when to sharpen my better knives when I start to cry w. onions.
  • Foiling doesn't keep them moist. In fact, it speeds the water coming out of the tissue as it cooks. But it also speeds turning the collagen to gel, which is a trade-off. I've tried those kinds of cuts any number of times, and have never been really…
  • Just one more small note. I learned last year all parts of the pea plant are edible.They can be planted as soon as the soil is soft, but well before the last frost or even snow. My sprouts survived under an inch or 2 of snow last year. The stalks …
  • Look like what are sometimes called "Western ribs" around here. The "country style" butt portions with some bone left in. There are a few butchers selling "country ribs" which do come from the loin section. Appears to be an odd trim where the spine…
  • If you want more flavor and heat, consider a 2nd application of rub late in the cook. Black pepper, paprika, mustard, to an extent garlic all seem to me to fade away during the cook. I noticed that lots of competition chili makers add spices and her…
  • I agree @gdenby, I have a few herb beds as well. I do a lot of herb crusted pork and makes it real easy to get from yard. I want to try shallots. I have not had luck with onions going from seed or buying sets. When I buy sets they just don't get big…
  • Been gardening off and on most of my life. At present, have a space about 25' x 15' w. some containers here and there. A few years ago, I bought a small cold frame,which has proved very useful. I can set p[lants out well before the last frost, and …
  • You are fine. For overnight cooks, start w. a dome at least 250. Below that, the fire has a tendency to fade away.
  • Please do comment on the taste. I've had several wild boar roasts, and they were excellent. But they were farmed hogs, not ones that were let to forage as they might.
  • Lots of people are allergic to molds. I would think that the period of "bad smoke" might be irritating to anyone around it. Worlds full of wood. Unless snowed in, or on a tight schedule, I'd prefer some fresh. Personally, I dislike handling moldy s…
  • Tips are just the trimmings cut away from spares when making St.Louis style ribs. They often cook more unevenly. Some parts are thin and mostly meat, others thick and mostly bone. 250 Dome, 4.5 hours - 5.5 hours should do it. Higher temps = faster. …
    in Rib Tips Comment by gdenby February 1
  • A fine paper. When I was that age, there wasn't any way to add images. Guess some of the kids are taking steps forward using the new tools. I suppose she may at some time start cooking, and do a really good job. May seems strange, but cooking is a …
  • The fact that the butt hadn't cooled all that much is a good sign, and that the temp rose just by opening the vents is likewise good.  I think if you were in food service, you would probably be required to dump the food. I've done a couple of tests …
  • Yeah! Looks so good.
  • +2 for the Konriko Pecan rice. Distinct flavor.
  • I've had good wild rice from a place called Christmas Point. As mentioned, it is not the same species as rice. My experience is that it takes perhaps 3 times longer to cook than regular rice. The hulls are very thick, and it takes awhile for the wat…