Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Instead of boiling:
Steam for twelve minutes.
Place in ice water for five minutes.
Peal under running water.
My experience with fresh eggs (neighbor has chickens) is that the color is better and they are easier to peel than with any other meth…
I'm curious as to why you felt the need to post your rant twice. The only difference I see is that this time you left off what glorious results you *always* achieve with your 'other smoker'.
- but -
Such a polite request still deserves a straight …
Such a polite request clearly deserves a straight up answer.
Cook using the same temps and methods you have been with your other smoker and you should see similar results. The difference will be less tending, less fuel used, and in most cases a moi…
Are we talking burgers? Or small meatloaf?
Burgers - Double grind a brisket, make patties, 350* - 400*, one flip. Sautéed onions and mushrooms on the side for those who want them.
edit - Sorry fishlessman, trying to respond to the thread, not yo…
Eggs show up fairly often on CL. Some are better deals than others.
Here are a few current adds:
http://atlanta.craigslist.org/nat/for/1753622307.html (not so great)
If you follow the Spanek procedures, your results should be similar to spatchcocked, but you’ll have a traditional whole bird presentation. Since appearance does have a psychological effect on taste, I’ll say a bird cooked on a Spanek or similar fr…
Our leftovers usually go into a roll-up.
Cut turkey into small cubes.
Add sliced grapes, pineapple, fresh herbs, maybe some slivered almonds and sliced cherry tomatoes.
Mix with coleslaw mix and a little salad dressing.
Roll up in a flour & sun …
I normally think of low temp as indirect with a drip pan, and high temp as direct and burning off the drippings. There are exceptions, like indirect chicken at 500*, but I don't remember doing a direct low temp cook.
So,,,,, How wa…
The best way I have found is to deconstruct but not slice the turkey, tightly wrap the parts in aluminum foil and then place in plastic bags and refrigerate.
Parts: Legs, thighs, wings, breast in two pieces.
Prepped this way it is easier to transp…
My set-up for a vertical turkey:
Plate setter, legs up….
3 each 3" x 1.5" x 3/4 inch cherry blocks as spacers between the plate setter and the…
Spanek Vertical Turkey Roaster (Same as BGE roaster)
Read grate temp by pulling the dome thermome…
> I bought my Egg from Barbeques Galore
> the guy there told me that I should keep the air holes on the inside of the Egg free of charcoal and suggested I make a conical mound of charcoal and not let it touch the sides of the Eg…
Thank you Leroy.
I’ve been using a conditioner that I like a lot:
Melt together 28 grams of beeswax and 70 grams of paraffin wax. Then add 10-15 fluid ounces of mineral oil. Stir the mixture well and pour into a wide mouthed jar to cool. It shou…
Dean Corbett’s Risotto
2 cup barley
1 cup dark brown sugar
1 tbs minced shallots
½ tbs of minced garlic
1 cup of white wine
6 cup warm chicken stock
BBF Bourbon Smoked Pepper
BBF Smoked Sea Salt
2 tbs BBF Kentucky Blueberry S…
Clean the Egg.
Use 3 or 4 natural hardwood briquets in the bottom of the Egg. Once burning, put apple and alder chunks on top of the briquets for smoke.
Spread the barley on a metal screen.
Leave the DFMT off and smoke the barley for about 2 hour…