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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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 colored smoke ring stops forming around 140F. If the meat is at room temperature when put on, there won't be much color, but smoke penetrates the meat till the surface dries out. At that point, the smoke will still be deposited on the surface. …
    in Rib help Comment by gdenby July 13
  • It is bad enough that my wife, who has been incautious around my better knives once or twice, was already fretting I might slice myself. I have a gyuto that may be somewhat sharper, but the shape and size of this makes it much easier to control.
    in OT-new toy Comment by gdenby July 13
  • biggreenrob said: --- 4.  Devin Thomas 225mm PM Stainless Custom - http://www.devinthomas.com ... OK, even an Egg isn't as green as me w. envy . A Devin Thomas!?  Me want!!
    in Knife set Comment by gdenby July 12
  • DinnerIsComing said: I haven't ordered any samplers yet. Still on the fence. ... Also, a lot of people have the attitude of why attempt to reinvent the wheel when so many others have already done the experimenting and perfecting. There…
  • 1st. Are you sure you current knives aren't just dull? Industry standards like Dexter-Russel are made for rough use, and it is assumed that they will be sharpened often as a matter of course. My everyday knives all came from 2nd hand shops, and once…
    in Knife set Comment by gdenby July 12
  • I've heard a lot of good stuff about Meat Church over the past few months, but have not had a chance to try them. I notice they don't offer sampler packs. I've been using DP rubs for years now, and wouldn't be without several of them. DP does offer…
  • "Better than bouillon" is good stuff. I've got a jar of beef about half empty. For more $, and online ordering fuss, look up "Demi-Glace Gold," from "More Than Gourmet." Super concentrated, and super flavorful. I buy a few tiny packs for holiday mea…
  • Carolina Q said: No idea what that stuff tastes like and at an obscene 700 mg of sodium per teaspoon, I will never know! I recently discovered Herb-Ox powdered bouillon (both chicken and beef) with zero sodium. Works for me.  Here's a bit …
  • Hello, Holland, I happen to live in South Bend. If you are here in September, there is a very good chance the city will be filled with visitors coming to the University of Notre Dame football games. For a few days, the population of the city almost…
  • Definitely a budget store, but better than similar places in my area. When they first started around here, the slogan was "The stock up store." Lots of people then buying whole cases of canned goods. My family used it for awhile. My 4 kids ate a lo…
  • I just mentioned in another thread that the biggest problem, for me, is that there are several different cuts and names for short ribs. I've not yet figured out how to identify them. At best, I can say that if the meat has 2 layers of muscle divided…
  • Legume said: I've seen a few recipes for 72-hour SV short ribs, they're supposed to fall apart.  ... I can't see going the whole way SV to just do a super quick sear at the end.  The 72 hour method seems to get around the problem of cooking t…
  • JohnInCarolina said: 72 hours!  Man - I wonder how top restaurants do it.  Do they have people put their orders in four days in advance? From what I've read, many fine restaurants have for decades been pre-cooking various meals a'la SV, th…
  • saluki2007 said: Great looking cooks Craig.  I too have been skeptical of sous vide, but for a different reason.  Something about cooking in a plastic bag rubs me the wrong way. If you don't care to use plastic, you can poach in oil. The t…
  • Don't know why this popped into my head, but, I wonder if SBR could be frozen into popsicles. 'Q-sicles, if you will.  Or frozen and shaved onto watermelon? Sweet, and cool, the sweet and hot...
  • Yes, I was delighted to find it some years ago at an oriental market that also had a small Caribbean and African section. Nothing I've had as been as good. Was also happy to see small quantities available a on of the larger stores of a local chain.
    in What a jerk... Comment by gdenby July 7
  • Results look good, particularly for a first time. The rub really doesn't need to sit on the meat very long. Maybe 45 min. Enough time to let the sugar and salt melt, and the other flavors to mix with the foods own water. I've never used an XL, so …
  • njl said: gdenby said: Just a couple of observations. Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up …
  • Just a couple of observations. Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs in the foil too lo…
  • Hi! I think you are going to enjoy yourself. There' usually a medium learning curve for the Egg, and a tendency to go overboard accessorizing. One of the finest ways to Egg a turkey is Mad Max's method. Its somewhat elaborate, and aimed at making a…
  • Fine looking piece of beef. Hope you enjoy. Myself, I'd prefer everything from a butcher shop, but, sigh, price aside, the closest good one is only open 2 days a week, and the best one in the vicinity is a minimum of 45 minutes away in good traffic.…
  • I like the sauce combo. Tart and tangy w. some heat. good choice. I've done beef cheeks a couple of times. I would suppose there's not a lot of difference between those and ox cheeks. I knew they had very complex structure with connective tissue r…
  • I worked as a museum preparator for 37 years. Handled objects of all kinds. Ceramics were the 2nd worse, after plaster objects. BGE ceramics are much harder than most, being fired to a high temp. But when stuff like that fail, ker-blooey. All or not…
    in XXL Disaster Comment by gdenby July 1
  • A local Asian market gets slabs of pork belly most every week. They tend to be rather thin, not very suitable for bacon. Typically I go thru the work of slicing off the tough skin. Put standard rib rub on the belly slab, and cook it just like I woul…
  • Congrats, My 1st SV cook also was 72 hr ribs. Likewise, the texture and tenderness was unlike anything I'd ever had. Perhaps more delicious than any beef I'd previously made. SV & Egg, great pair.
  • Dude! Seriously, the pics are making my mouth water. Foghorn said: Excellent post - although I have to admit that once I saw the tater tots I kinda quit reading or caring about the burger... Yes, the tots are clearly hand made from high …
  • I'd read in a couple of places that some fruit woods if used green would impart a bit of the fruit flavor. I used some fresh cut peach, and there was no effect that I could tell. Wet wood has to dry before it can smoke, so if you use green wood, y…
    in Green Wood Comment by gdenby June 28
  • It is not necessary to get the Egg really hot to dispel the heavy acrid smoke. I've tried a couple of times lighting the lump with the wood present, and whatever extra gear I'm using for the cook, then shutting the Daisy to a sliver, and the bottom …
  • I would hope that when its delivered, the dome hasn't gone out of alignment. The Egg ceramics are heavy, and moving them can cause the hinges and bands to get loose. Not to in any way suggest this will happen, but I've done it to myself. There's a p…
  • My most unusual fire starter was a big wad of clothes drier lint, soak with melted paraffin. Worked really well, better than wax and sawdust, better than cooking oil soaked paper towels. Just took a couple of weeks of washes to gather enough...