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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

hank ·

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  • Here's the link to the Whiz's site that Paul mentioned. These guidelines worked great for me. http://www.nakedwhiz.com/brisket.htm Hank
    in brisket Comment by hank August 2007
  • I do country-style ribs from time to time. I think they are very flavorful. As I understand it, they are the end pieces from a trimmed rack of ribs, and so they don't have a bone. I just do them 3-1-1 as usual....
  • I just take out the plate setter and put the ribs on the grate, which sits on the fire ring. A few notes: The last hour is pretty arbitrary. Check for doneness as you start the last hour; you may find you don't need a full 60 minutes. Also, some Egg…
    in ribs Comment by hank July 2007
  • I think you are describing "Baleine" brand sea salt. http://www.saltworks.us/shop/product.asp?idProduct=64
    in Sea Salt Comment by hank July 2007
  • I urge you to consider a small Perfex grinder. Simple design, good price (I think you can get a 3" mill under $50). I'm using the one my parents had when I was a small boy!
    in Pepper Grinder Comment by hank July 2007
  • I was a Weber man for most of my life (51 now). I got a large BGE four years ago and I have never looked back. The ease of cooking on the thing is what got me. As people have said, you can stabilize it at 150 to 700 degrees and it will stay there fo…
    in BGE questions Comment by hank July 2007
  • Thanks! These things were tiny little nuggets--smaller than a ping pong ball. Made a wasabi dragon ball look like a wedding doughnut! I mean they were REALLY hot and REALLY good, but I felt the side effects needed to be carefully documented by a pr…
  • I think you're seeing an honest-to-god no preservatives added pepper sauce. It may help to salt the peppers first, but I'm pretty sure that the lovely red and green color you see in store-bought pepper sauce is made possible by some additive you rea…
  • I totally agree. I never beer can anymore, I think the technique was probably suitable for gassers and metal charcoal burners as a way of offsetting moisture loss. You don't need to worry about moisture loss with an Egg!
  • Big'un, To clarify Woosday...it's named in honor of a long-time Egger whose nick was "Woodoggies." It has become that one day each week when Eggers post their favorite pictures. Some are of Egged food or Egging activities, and some are just favor…
  • Jim, For the bacon-wrapped scallops, you might try what I do and wrap pieces of paper-thin prosciutto around the scallops. The bacon flavor is there, but it is milder and doesn't overpower the scallops. It also cooks very quickly. Hank
  • Jim, For the bacon-wrapped scallops, you might try what I do and wrap pieces of paper-thin prosciutto around the scallops. The bacon flavor is there, but it is milder and doesn't overpower the scallops. It also cooks very quickly. Hank
  • Kim, I do a simple barbecued shrimp. I peel them, but leave the tails on. Marinate them for a couple of hours in your favorite sauce (I've used everything from Italian salad dressing to homemade barbecue sauce), thread them on a skewer (if you're u…
  • I've cooked corn in the husk with chicken, indirect. You'll want to put the ears on the edges of the grate that are right above the "gaps" in the plate setter so they get more heat. I usually peel back the husks, silk the corn, rub on a little butte…
  • Andrea, I'm a big fan of pork spare ribs, and even pick up the boneless ("country style") from time to time. If you ask me, the only thing baby backs have going for them is tenderness. I think spares have a lot more flavor. As to the membrane on…
  • Some suggestions for the lighting stage: Get the coals well-lit, then close the dome but leave the bottom and top vents wide open. Don't leave the egg for long at this point. Keep your eye on the dome thermometer, and when it gets close to your d…
  • Definitely get some more! I watched one of my friends inhale an entire fattie in about half an hour once. What I do is if I'm going to serve them with biscuits, I use them just as they come out of the package. If I'm doing little hors d'oeuvres, I r…
  • Newbee, Baby backs are great, but I'm partial to pork spare ribs or "country style" boneless ribs. I keep it pretty simple: Prep the ribs by removing the membane and "flap" meat, then brush them with a thin coating of mustard. Then apply your fa…
  • Neweggerart, Frankly, I can't imagine trying a brisket without a plate setter. This is one of those really essential eggcessiories in my opinion. As to flashback, just remember to wear a glove and pump the lid a little before you throw it open. …
  • At the very least, I would recommend a couple of coats of something like Olympic or Thompson's water sealer.
  • I agree with WessB here. I think you might consider an upgrade on those casters before you drop in the Egg. As to dropping in the Egg, if the dome and hinge are off (which I strongly recommend!) I think you'll find the empty Egg base easily manageab…
  • Here's my understanding. Cedar IS an evergreen, and you would not want to smoke with it too long. I mean, I don't know of anyone who uses cedar lumps or more than a handful of chips. In fact, the cedar planking process is so subtle compared to mesqu…
  • This is common. Nothing to worry about.