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bugz on da barbe

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bugz on da barbe
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  • I buy my Best of the West mesquite lump in 40# bags at Smart & Final for under 15.00.  For the price ya cant beat it!!!!! Ken
  • I've found that if I load my egg with lump and then start an additional amount of lump placed in a charcoal starter chiminey, wait for it to all start and THEN add it to the top of the lump in the egg, it always works!  I then adjust my top and bott…
  • That's where I get mine at.(I scuba and freedive) I have found our that if I don't freeze them first before I smoke them they get really tough. Kinda like trying to eat a tennis ball.  By the time that they spend an hour in the egg they are perfectl…
  • Yep, Stike your right!  An Abalone is a ocean snail.  Minimmum legal size is 7" across the shell.  We freedive for them in 1-35ft of water. One of my favorite ways to fix them is to slice, pound, dredge in flour, dip in beaten eggs and flash fry in …
  • I freedive for them off of the California coast.  Usually off the coast of  Sonoma or Mendicino county.  Ain't nothing better than fresh abalone!!!!
  • Before you put in on the EGG, cover it with kosher salt...... litteraly cover it with salt. you'll get a great crust with LOT"SA flavor. we used to fix them like that in a great steakhouse that i used to work in. cook at 350' till inside temp is 13…
  • I like a little cinnamon and brown sugar on mine, roasted for about an hour @ 350' YMMMMMMMMMMM!! ken
  • Rebel BBQ, i split mine. mix a little butter,lemon juice, capers, parmeasan cheese,parsley,and white wine. brush on the bug. set on egg shell side down, & sprinkle a little paparika over the top. grill over a med hot fire. till the meat turns …
  • I've ben buying my lump at smart-n-final . 40 lb. bag of mesquite for 12.99. cooks great and don't cost me a weeks paycheck.ken
  • KevinH,I like to mix finely diced garlic,a few capers (with a little juce), juice from 1/2 lemon, a dash of herbs provicale, and a tbl. spn. of olive oil. let marinate for an hour or 2. spark up the egg, bring the temp up tp 500'. place the scallops…
  • I split them down the middle (like spatchcocking a chicken), lay them meat side down on the egg with a good fire going underneith for 3-5 min. turn over and drizle with a mixture of melted butter, lemon juice, a few capers, dash of cayenne pepper. c…
  • yeeeehaww!!!! on the low an d slow spatchcocked chicken. my wife doesn't like b-b-q'd chicken. i spatchcocked one last friday. cooked the little bugger for 4.5 hrs. @ 275. soooooo jucy andthe flavor was perfection. my wife actually said that it w…
  • man o man ya can send me some o that!!!!!!!!!!!!!!!!!!. lol,, great job man that;s what egg 'in is about! ken
  • oops ! one small detail..... 350-375' direct, usually with a bit of apple or alder chips thrown in for good measure
  • yah got ta cetchum frst!!! this one's only 5* . i usually split them down the back,remove as many of the guts as possible leaving the entire bug in two 1/2's,lay them flesh side up,melt 1 stick real butter in small sauce pan. squeeze in juice of 2 …
  • go for the 5 bone !! nothing worse than going to someones house and going home still hungry. besides,,,,, i always buy "to big" of a rack just because i use the leftovers. i throw them on the egg at as hot of temp. that i can get it to. rib eye st…
  • ooooooooooooooooh god!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! man that looks good...mail me some....... great job!! did you make the fire box! this i will have to try and duplicate this reciepe. ken
  • i'd bring the core temp up to about 160' then do the foil till 190' pull it and let it rest wrapped up and in a ice chest for 2-3 hrs. i usually just mopp my butt and not foil it it keeps that nice bark crusty and doesn't soften it like foiling will…
  • nope, never did one just in the egg. i just did a 7bone on sunday. it went from the fridge to the table via my large egg in about 5.5 hrs. all in a dutch oven.. it was a 10!!!!!!!!!!!!!! will definatley do it again, ken ps. the left over…
  • lower and slowerrrrrr, try 215-220' 5-6 hrs. that's fall off the bone, ken
  • why, yes i do! take the bug and split it down the middle. brush a bit of butter across the meat, sprinkle, garlic powder,paparika,and a few capers. squeeze a little lemon over the top and place in the bge until the meat turn snow white. pull the li…
  • i'd have let it go for bit longer, maybe it was just stalled at that temp. and the collagen was just starting to break down. i try and cook mine at 210-220 deg. for 14-16 hrs. ken i just pulled a sholder this morning after 15 hrs. absolutley incre…
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