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 recipes by following Big Green Egg at:
I always coat with yellow mustard and a homemade rub and refrigerate about 8 hours before, but have never brined or injected. I also don't know how much of a difference it makes in the end, maybe I'll have to make that my next experiment
I had wideview off, but because I was in flat view I couldn't see the pix you posted earlier. Once I switched to classic or threaded they magically appeared.
(by the way now I see the pictures in this post, but your earlier one I couldn't see)
HungryMan,[p]Put this over on the new site but...[p]What I will usually do is once the ball forms is let the mixer kneed for another 4-5 minutes. Then weigh out the dough balls, and refrigerate for 3 day or so. here is my recipe for NY style for tho…