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Matt

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  • wingman, Sticking with the shrimp theme....mix some fresh chopped herbs and minced garlic with goat cheese, season with salt and pepper. Peel, devein, and butterfly some medium-large (say 11-15 or 16-20) shrimp. Stuff shrimp with goat cheese mixt…
  • Rick's Tropical Delight,[p]Excellent idea! Do you form the patties by hand? Are there grilled onions involved?[p]Matt
    in Munchies Comment by Matt October 2007
  • Mike in Abita,[p]Good idea, Mike -- I've never tried it. I just sprinkle some bacon with sugar and smoke until crisp?[p]Matt
    in Munchies Comment by Matt October 2007
  • Farlsworth,[p]A cream cheese allergy sounds strange. Does he know what exactly it is in cream cheese to which he is allergic? Generally speaking, high-quality cream cheese is nothing but cream, cultures, and enzymes, the exact same things that are…
  • Lost in Utah,[p]I have a block full of top-of-the-line Henkel's and a Global chef's knife to boot. I love both brands -- I use the Global for precision work and the Henkel chef's knife for heavy duty work (think breaking down a chicken). It's anal…
  • Wahooegger,[p]I cook them just like lean loin chops -- on a "regular" grid, about 500 dome. You'll get a good sear and keep them moist. Obviously, at these temps, it's easier to do sauce on the side -- I like red onion relish (with basil, ginger, …
  • Wahooegger,[p]I think you should be able to tell by looking at them frozen, based solely on the amount of white relative to pink. If they're the lean cut, brine them -- 3 cups water, 2 cups brown sugar, 1 cup kosher salt (3-2-1), plus whatever seas…
  • J Appledog,[p]I am a big fan of grilled fruit with spicy dishes. One of my favorites is grilled peaches with sausages and chiles. I'll thread peach halves, chunks of partially cooked (or cured) sausage, and whole chiles (red jalapenos, fresnos, se…
  • Jeeves,[p]I got mine from a local brick distributer (Custom Brink, Inc.). Just a few dollars will buy you all you need. I use the bricks for cooking on a raised grid and also for indirect cooking. You'll also need a drip pan for indirect and an e…
  • David Christ,[p]I've head my Egg for about six months now and the only accessories I have purchased are six firebrick splits (~$2), three whole firebricks (~$2), and an 18-in. charcoal grate for a Weber grill (~$10). Since I was already a log burne…
  • Celtic Wolf,[p]I'm not drinking the DP Kool-Aid yet (I just haven't tried them) and usually make my own rubs. Can you describe the "Raging River" rub they use for that recipe?[p]Thanks.[p]Matt
  • Judy Mayberry,[p]It is absolutely essential that you eat "barbecue slaw" when you eat barbecue. I am of the opinion that the Mecca of barbecue is Lexington, NC. Furthermore, the best barbecue in Lexington is at Lexington Barbecue. At LB, they mak…
  • Thanks, ClayQ -- I'm not such a smart guy. I own a Smokey Joe and it never even occurred to me....[p]Matt
  • ClayQ,[p]From whence does the 14" Weber grid come? I got a Weber charcoal grate that I use to hold my firebricks and drip pan for indirect, but I wouldn't put food on it....I'd love to get something to go above my current cooking grate -- i.e., abo…
  • uncbbq,[p]Who (what) is GFW? Link for the site?[p]Thanks.[p]Matt
  • icemncmth,[p]That looks very similar to the recipe for "Homestyle Inner Beauty Hot Sauce" from the cookbook "Big Flavors of the Hot Sun" by Chris Schlesinger and John Willoghby. It's one of my favorite homemade sauces -- I make a couple of gallons …
  • Thanks, Pharmeggist,[p]I'm actually not going with them to Mississippi as I will be out of town on business. I just figured I could at least contribute a meal....and, barbecue is what I know best.[p]Matt
  • mad max beyond eggdome,[p]Grill them! Grilled avacados are awesome -- make a salad of grilled avocados, ripe mango, arugula, and a dressing with fish sauce, lime juice, sesame oil, and peanut oil.[p]Matt
  • SwineLover,[p]Typically, you can just cook them with the spares. Pull the meat and make sandwiches, put it in beans, make ABT's....[p]Honestly, though, I have largely stopped trimming my spares -- I just cook them whole.[p]Matt
  • McGuire,[p]I have had tremendous luck smoking tomatoes, chiles, eggplant, onion, corn, and garlic. All do well with low temps for extended periods. Typically, I apply little or no prep prior to smoking as the smoked vegetables typically wind up as…
    in Smoked veggies Comment by Matt July 2007
  • Memphis,[p]Halve them, skewer them, oil, S&P, then grill. Glaze with balsamic syrup and then top with some high-dollar blue cheese (Stilton is exceptional).[p]Or, on the savory side, skewer them with pieces of sausage and whole jalapenos and gr…
  • OK, here's another question about small butts -- I typically do not inject large butts or whole shoulders. Should I inject small boneless butts to keep them moist?[p]Thanks again.[p]Matt
  • thirdeye,[p]I agree that grate > dome is contrary to what others typically see. I still have no explanation (despite a couple of lengthy thread discussions) for why or how this occurred. The BGE dome thermometer was calibrated immediately befor…
  • thirdeye,[p]I tried my first unattended overnighter (whole shoulder) for July 4th. The cook didn't go quite as smoothly as I would have liked -- 225-250 dome corresponded to 265-290 grate, so the timing was a bit off -- but the barbecue was excelle…
  • thirdeye,[p]That's not a bad idea....assuming I can stay sober enough until 11 PM to start the fire....[p]You really think they will take 8 hours? I was figuring that with no bone the cooking time would be closer to 1.5 hr/lb than 2 hr/lb -- but, I…
  • SDEGGMAN,[p]I use a dual probe Polder that gives me grate temp and meat temp. I've used one for years and always been happy. Sounds like most of the folks around the parts have graduated to more advanced solutions. Anyway, you should be able to f…
  • proudpapa56,[p]I agree with TNW on this one. Note also that sometimes dome temp will be higher and other times grate temp will be higher. It's best to monitor both.[p]Matt
  • icemncmth, Perfect ... thank you ..
  • AZRP,[p]Given your temps, were you using an electric smoker or some other cold some setup? Or, can you keep you Egg that cool?[p]Matt
  • AZRP,[p]Wow, those look fantastic. I love to make homemade sausage, but I've never tried kielbasa. Can you share your recipe and smoking method?[p]Matt
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