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Beerco

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Beerco
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  • WMK,[p]Not to hijack, but I tried to activate my account months ago on the new forum but the e-mail got sent to a spam folder and I missed it (it's gone now). [p]Could you send me a new one please?
  • B & C,[p]One of the most useful things I learned from watching too much iron chef is to taste your food while it's cooking.[p]When I trim my spares, I leave the tiny ribs on the end as part of the main thing. [p]After three hours, I cut them off an…
  • Hugh Jass,[p]I know it's probably not the case, but you're not the Hugh that used to hang out on the LA forum back in '02 are you?
  • dover_gal,[p]Speaking of weird, check out this photo journal of some genuine Germans making Schweinshaxen - I think I posted it before but it's worth looking at. Speedos are obviously essential to get a good result.[p]http://www.grillsportverein.co…
  • Hoss's BBQ,[p]Well, I've only made it once and I based what I did on what I read here: http://www.kufstein.org/stelze/ I wasn't keeping a log at the time so I'm working from memory.[p]IIRC I set up the haxe on some country ribs like the picture say…
  • dover_gal,[p]Hey, I got introduced to Schweinshaxe near Stuttgart too. I lived in Gechingen for a while, then a quick stint in Boeblingen followed by a few monthes in Sindelfingen.[p]There was a little joint called the Funtzel in SiFi that made some…
  • Flashback Bob,[p] That was me. I should note that the "Tent" is pinched around the edges of the drip pan so it is a braize. I haven't foiled individually on the egg but I've done it in the oven in the past and prefer it this way. It's easier to …
  • Flashback Bob,[p]5.5 hours sounds a bit long for BB's. I'm still learning ribs myself but it seems like BB's are somewhat leaner than Spares and therefore a little more touchey when it comes to cook time: i.e. if you over do them, they can dry out.…
  • Beerco-san Beef: (recipe by Beerco)[p]Marinade for beef:[p]1tsp Sugar 1tbs starch 1tbs Mirin 1tbs Oyster Sauce 1tsp chopped fresh ginger 1tsp hot sauce (not too much and no tabasco!) Try to marrinade for an hour or so. I use thinly sliced sir…
  • RRP,[p]You didn't post many details on how you wok, so it's difficult to critique. Here's some tips that I've learned.[p]Basic technique is to prep everything ahead of time. [p]Cook the protein until it's not quite finished, remove from wok. [p]L…
  • MattB,[p]Looks great although a little crowded to the left of the egg (when facing it). I'll be curious to hear if you think so too once you start using it.[p]I noticed a lot of egg tables only have room for stuff on one side - seems like two sides…
  • Vinny,[p]I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect.[p]I haven't done a spachcocked chi…
  • Dr. Walrod,[p]I do this all the time - direct at 350 on the main grate. Rub the pieces with oil before the rub and possibly a little extra afterward. I've done this without the oil a few times in the past and the skin came out quite tough.[p]I usua…
  • C.V.Egger,[p]Definitely be mindful of doing whole catfish. Last time I did freshly caught catfish, I gave up skinning after a few fillets and the rest were skin on.[p]The ones with the skin had a very distinct (and lousy) mud flavor to them. Possib…
  • SDEGGMAN,[p]Low & slow is for tough cuts of meet with plenty-o-collogen/connective tissue in them to render.[p]I've seen tri tip both very lean and pretty marbled, but never to the point where a low and slow would be the right thing to do.[p]If the …
  • stike,[p]Thanks for the clarification. Other than my final comment I don't think I wrote anything that's contrary to what you write.[p]I think the take home would be to rinse and dry your butt before you rub and make sure your rub has plenty o salt…
  • paul,[p]I find your message a bit confusing actually. Typically, cooking a pork butt takes anywhere from 8 to 16 hours depending on size and temp. At 250o, I wouldn't expect the temp to be up to 140 in two hours. [p]If you're trying to get out of …
  • Almost forgot:

    in pork shoulder Comment by Beerco May 2007
  • Metalhead,[p]Should be just fine. I just finished my first overnighter and while I slept the temp crept up to about 325 or so. Woke up to a butt at 201o. Tastes just fine.[p]In other news, I usually do a day of smoke so picked up the but the day b…
    in pork shoulder Comment by Beerco May 2007
  • markkal123,[p]"people helping people. more experienced eggers helping out the newbs" [p]Perfect timing, I'm doing my first overnight tonight!
  • omba wrote:[p]"... it is difficult to stretch, nearly impossible to spin, but it was really quite tasty."[p]I haven't tried on the egg yet but I've been strugling with this for a while. When I worked at Little Sleazers as a kid we had a sheet out m…
  • Rick G,[p]Thanks for the tips everyone, I'll start looking for ham hocks locally. I've already picked up a platesetter too.[p]As to the pics....I'm going to buy a speedo just to be more authentic.
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