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Lucky Duck

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  • sailor61,[p]Wood sailboats... That is a labor of love and or, as you say, lunacy! Thanks for the info.[p]Best fishes,[p]Phil, D' Duck
  • sailor61, Sounds like your having fun![p]Where, if ya don't mind me asking, did you come by your handle? Sail type sailor? Naval vet? Curious as I am both, And a Non combat Nam Vet. A supply ship.[p]Phil, D' sailor Duck
  • Mayberry Smoker, What a fun Q...[p]San Carlos, Ca. Just south of San Francisco.[p]Phil, D' Chuckling Duck
  • Rusty Rooster, I have limited experience here so... I understand that venison is cooked like beef. So to pull beef as some do with a brisket, a temp upwards of 195-200 for venison would seem reasonable.[p]Phil, D for what it's worth Duck
  • Tazmaniancowboy, Are you from down under? I would only use the p-stone for pizza. An indirect may drip a lot of stuff that may not be to your liking when doing your celebrated pizza. I just scrape whatever is left and leave the stone in there as…
  • FV-Egger, I was a sceptic awhile back and I needed to do what you need to do. The brisket was foiled, I wrapped it in some towels and a small furniture blanket and put it in a cooler. 4 hrs later it was as hot as it went in. A slight exaggeratio…
  • Lazydog, I did one awhile back and it was small. I rubbed it w/ something or other and Egg'd it at 300 ish til internal temp was 160... like most pork calls for. Higher if ya want it to fall apart. It was very good.
  • Flashback Bob,For a "grillable fish, 350* dome. The rule of thumb is 10 mins. per inch. It will flake easily. Also, Oil the grill anf the fish, and use tongs to turn it. Wait 'til it loosens itself from the grill, then turn it. If you use a spa…
  • George, I do a variation of that recipe that I found in Cuisine at Home. It calls for some cake flour. What kind of store would have 00 flour? All of the flour in your recipe is the 00? This Cuisine mags recipe is good enough to stretch by hand …
  • Flashback Bob, It's been awhile... Tri-tip is cooked like a steak. Seems to me 15 or 20 mins total time, @350 400* Direct. Pull it @ 125 or your preference. Don't over cook it![p]I hope this helps.[p]Phil, D tri... to be helpful Duck
  • Dale, No one else is speaking up... So, you Lucky Duck, ya get my humble opine. The per lb. thing is beyond my understanding. I guess it depends on the brisket. I don't think I have ever had one the same as another. Start early, indirect and Eg…
  • Sandman , Hi Mickey... OK...What part of the 4 hour brisket did you consider "Jewish"? Truthfully, I got a kick out of your, first Jewish thing is the brisket... But there must be something that you can adapt. No Ga-fil-ta fish! I mean no di…
  • Sandman , Phil... No, FILL the pan w/ wine? What kind? Red or white?[p]Yes, My Bobby and I will be in Santa Clara in June for the fest. Our Friends from Idaho are planning to too... Errr Also! We'll look forward to it. Are you cooking? Could …
  • Revolution, With top and bottom open... You should have 600*![p]The only two things that would keep temp low when you want it higher, in my humble opinion is; You don't have enough lump, or the grate holes are plugged, thus not enough air. Is the …
    in Temp Comment by Lucky Duck December 2006
  • Sandman , I saw your post and had to reply. I did pastrami for Christmas here and I'd love to try "Jewish brisket". Give me a hint... If it's brisket, I must give it a go. [p]Best Wishes to you and Marina this holiday season and always!
  • David,[p]What size, and how many will this recipe make? Interesting... so little salt.[p]Thanks for sharing it.[p]Phil, D' pizza making Duck
  • thirdeye, I couldn't help but laugh at your "ruined" comment... I wasn't expecting something flip... I thought more words of wisdom were a coming! [p]Phil, D' LOL Duck
  • Memphis, Pull at 130/135... Let 'er rest! [p]Phil, D'probe poken temperature controllen Duck
  • gadgetman, Thanks Mark,[p]I do a thin crust and like I said, I have had the over done crust far into the cook. We cook different pizzas and none are wrong, just different. Thanks for 'splaining it to me. Maybe I've just got to get over the want of…
  • Curly, Failures? I've not the experience of some here on the forum, but I look at the forum all the time and LEARN from the open-ness of the Eggers. No Failures here. No doubt some cooks were not perfect, but for an old pipefitter, we ate the mi…
  • Gadgetman,[p]That looks so good![p]It looks like you used a Lodge cast iron pizza pan. I tried the Lodge, set it on the platesetter, and as I did 4 pizzas, the first was sort of under done... (Not enought time to even out the temp). The second was…
  • Steeler Fan, Again Thanks for the pastrami recipes. One of the ingredients is; Canadian/Montreal Steak seasoning. Sounds like it may be a regional delight, not to be found here-a-bouts. Any ideas what a substitute might be like? Dizzy Pig someth…
  • Steeler Fan,[p]Perfect! Two for the price of one! Thanks to Thirdeye also.[p]Phil, D' grateful Duck
  • SouthOfI10, It seems to me that the humidity, though relatively high may add to the problem. At 30* there will be little humidity in the air, so this could effect the meat. The air at 30* will not hold much moisture (grains per cu/ft)because of t…
  • AZRP, Zip Locks work great. [p]Phil, D' Zipper Duck
  • BGE Pit Crew, I have frozen my dough and thawed it in the 'fridge. When your ready, take it out and let the dough come up to room temp... Maybe 60*. By the time you get it rolled or stretched it will be room temp. Keep it wrapped in plastic while…
  • egret, Do I suppose correctly that proper heat will roast evenly on the bottom w/ a very shallow pan? Or When setting the PS under the fire, that will somewhat limit the amt. of lump under it. I'll be doing an all nighter and wouldn't want to add…
  • SMITTYtheSMOKER, Thank you M'boy, thank you... With a little help from my friends![p]Phil, D'grateful Duck
  • George, I have used as an experiment, the lodge pizza pan. No one on the forum seemed to have knowledge of it, as used on D'egg. I found that it seemed to conduct to well. It got the bottom to well done before the rest of the pizza got properly …
  • BillT, I was at the EGTB too, probably met you. I was the handsome one![p]Thank you for the info... There is a lot of Ducks to put in a row and you hit a spot or two that nobody else did. [p]And thanks to the rest of you eggers too![p]Phil, D' ver…
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