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gdenby

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  • Seems like Grandpa's Grub posting is gone. Too bad, it was a good reference.
    in Temp Control Comment by gdenby July 21
  • Most often, short ribs like those are used for Korean galbi/kalbi style BBQ. But they are a little thick for that. Still, the method might work. Marinade them for a couple of hours, basic oil and soy sauce and other flavors you might like. Then cook…
  • I guess I was sort of lucky growing up where I did. There's always been a farmer's market. Used to be 2, but the much smaller one closed down in the early 60s. It has been around for over 100 years, w. the current association of members operating th…
  • steelcity314 said: YukonRon said: Did you finish with the egg? I seared it on both sides in a CI pan before the water bath, and finished it in the oven for about 15 minutes at 475. Next time I will try smoking it on the egg at 2…
  • Hmm, if I do 4 - 5 hours at 225, they are almost always undercooked. The meat still is sticking to the bone. Typically, I start seeing the bone ends showing at 4.5+ hours at 250. But, here's something to try. Don't base the rub on mustard. Its rea…
  • I'll also suggest a real doctor. While both my daughter and an old friend have relied on chiropractors 'cause of no or worthless insurance, in my daughter's case, it seems to be getting a lot worse. She was in a car wreck, and didn't get an X-ray, w…
  • The chuck is a heavily worked bunch of muscles. That's part of what gives it its great flavor. It also means that there are a number of thick bands of connective tissue. The connective tissue breaks down rapidly around 180. Traditionally, it was oft…
  • Here's and incorrect time. 133F/12 hours. I was working on making aconfit. Rabbit, lots of salt, a stick of butter. At 12 hours, unbagged the bunny, and thought, "Maybe a little browning on the Egg..." Grabbed a fore leg, it fell off.  Tried turning…
  • Cook w. top down. Daisy off, bottom wide open. Grill on the fire bowl if you have long tongs. Fire resistant gloves (welders' gloves are good.) The dome may read 500 or more, but the heat at the grill will be around 1800 - 2000F. Burp the lid a litt…
  • Almost certain those are beef back ribs. That is what is left after  boneless rib-eye steaks are cut away. They look better than average. Often, there is very little meat. Less than 40% of the weight. They cook pretty quickly, 'cause its steak meat,…
  • I've extinguished the fire on purpose a couple of times. It takes 90 minutes or more to drop below 140. Your fire hadn't been out long. 225 is the bottom end of what I would do for an over nighter, for just this reason. They tend to go out. It also…
  • Part of the problem is that rubs made for pork have sugar in them, and usually its the 1st ingredient. Looking at Meat Church rubs, its the Holy Cow, for beef, that doesn't have sugar, where their others do. Maybe you should consider mixing beef rub…
  • I'm assuming you didn't notice any smoke leaking from the gasket line. The dome slipped a bit when I set up my 1st Egg. My 3rd cook went to 600, and about 8" of gasket towards the back turned to ash. The other problem, uncured adhesive failing, isn'…
  • Yes. Add a towel over the foil package. Take a hint from carry-out pits. Pour a bunch of 180F+ sauce over/around the spares, if you like sauced ribs. They will still be pretty hot when the other stuff is ready, and the bark may not be completely sof…
  • A lot of fat has already been trimmed. Membranes on muscle  are usually there to bind the muscle to another muscle. Its mostly collagen, and so turns to gel w. cooking. Membranes that connect muscles to bones are good to cut away. They are made from…
  • When I 1st started doing rabbit (there's a stall at the farmer's market that almost always has them) I'd do them whole, herb rub, and carrots and such in the body cavity. They were good, but very bland. Tried them covered with tandoori paste, and va…
  • "Egg is coming up to temp. Will be putting these on shortly. I asked for plate ribs, I'm pretty sure I got plate ribs but the sticker says short ribs. Oh well. " Both the plate and the chuck ribs can be called "short" because they come from the…
  • Spent some time reading about the production after I posted. Actually, almost all completely real, filmed in and around Atlanta. Evidently the hardest driving was done by 1 guy, 70 miles an hour down alleys, etc. There's a sequence where the car is …
  • Oop, sorry for the double post, don't quite know how I did that
  • You can get stable temps around 225, but as others have said, why? I can hold pretty stable down to 190, assuming my gaskets are good, and dome is aligned right. For 225, once the egg ceramics are heated, the vents will be all but shut. Really, so …
  • SSQUAL612 said: Does this help make the skin crispier?  The corn starch absorbs some of the chicken's moisture, and when cooked, makes a thin coat of "breading." It only takes a couple of hours before cooking, tops. Otherwise, the chicke…
  • Personally, I always put on Depeche Mode when I'm doing lo-n-slo marshmallows.
  • GrillSgt said: Top shelf rear is the coldest spot.  That's where mine is. Back when I was young, the standard was bottom shelf was coldest, 'cause the cold air goes to the bottom. But then, the cold air came in at the bottom.
  • tenpenny_05 said: @Carolina Q I get what you're saying. Seems like when I pick up the big packs they are almost always frozen. So I consider that day zero. The bugs don't start to grow until some time after they come out of freezing. If …
  • B747crew said: I just ordered The John Henry's Texas Pecan Rub .... Have you used it ??   Yes, I like it a lot. Judy's All Purpose is what it claims to be. I've enjoyed the Texas Chicken Tickler too.
  • Depends some on how cold the fridge is. And if the chicken has been processed with a saline injection Most fresh unfrozen are good for 7 days at around 40F, but chicken has a pretty poor reputation at this point for cleanliness. If you have spots i…
  • Fred's right, its subjective. Dizzy Pig gets good ratings because the blends are reliably fresh, and have a very distinct flavor profile. I've used a lot of John Henry's. Very solid. There's a place out of Milwaukee/Chicago called the Spice House…
  • The heat the food gets from direct varies by, um, the inverse square of the distance. In other words, it starts off really intense, and drops off ever faster. So around the gasket level, give or take a fraction of an inch, not as much difference as …
    in Raised Direct Comment by gdenby June 24
  • What strikes me as weird is that there looks to be a regular kitchen behind it. So that room is the out door kitchen, but it isn't. Looks like the seats may face some louvered doors, and that might be a bug light in front of the doors into the inter…
  • A late comment on this thread. Here's a site: https://pmp.errc.ars.usda.gov/default.aspx that will calculate growth and death rates for various pathogens in various heat, pH, sodium. etc environments. Its worth looking over to get an idea how muc…
    in Safe to eat? Comment by gdenby June 22
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