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mukl

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  • Out of curiosity, why would you want to cook a steak with the lid open? Doesn't that defeat the purpose of the egg? I can understand there are some cooks where the lid needs to be open, but with steak? I've never cooked anything with my lid…
  • I can't smell anything through the snow/hail/rain/hail/snow/rain/sun/thunder/lightining Possibly the most unique variety weather I've ever seen here in the same hour.
  • Baconsaver, Where in Seattle are you? I'm in Bellevue. The only concern, and I'm not trying to talk you out of the egg, is how your neighbors will react to smoke. I'm sure the zero lot line home has made it's way around the country...it's ta…
  • Quick question. You used the CI grate for the small, would the CI grate for the medium fit down there? The small is 13", the medium is 15". I have a large, but received a medium CI grate as a gift. Seeing your pic, I'd like to use the medium…
    in Prime Meat Comment by mukl March 2009
  • Mussels, mussels, moules, everywhere. Just finished watching the Bobby Flay moules and frites throwdown. I'm going to have to try the bacon, shallot, blue cheese, white wine broth they made. Is that the Zolo Torrontes? Great wine, for the pric…
  • This is similar to what my Grandma does with Salmon. Except we let it sit for weeks or months. I'm not sure exactly how she does it...there must be a salt component. It is one of the greatest tastes ever. Sweet, salty, and savory. We put it…
  • Red Eye Express. Used it on chicken, pork, and steak. It isn't overly sweet or spicy and it does add a layer of richness. For me, Raising is a little too spicy...that is I think it gets in the way of the meat. I have and do love the others…
  • Great work! A quick question on the ribs...were they "fall off the bone" tender? I've always done fatties like that in a crock pot or stew...essentially braised. I've done thin short ribs...around 1/2 to 3/4 inch. Low and slow and they becom…
  • I really like this cut...but I've always cooked it fast. When I first found it, I asked the butcher what to do and he said to grill it like a steak. He said that while there's fat in there, it's too small to go too low and slow. I grill them …
  • I'm single. Large is the way to go. When I cook big, it's big. 5 butts, 8 racks, tons of short ribs, turkey. Otherwise, even just cooking a steak or two, it still works fine.
  • Very nice. Have you considered roasting vegetables? Basically, I don't boil anything anymore...as you said, the water tends to mess things up. Also, I always seem to over cook the veg in water. Roasting, either via the oven or egg, I alway…
  • If it isn't sealed, and they are still a slab, just throw them back on the grill. Moderate temp and resauce. If they are already cut, that's more difficult. A year ago, I cut some and put them in the oven thinking they would re-heat fastest i…
  • I just did something similar to this, do a search for my name (I don't have a lot of posts), or search for "dry aged steak...myself" To your questions: 1. If you don't cut off the outer layer, and if you use it for a steak, yes, it will be toug…
  • Home Depot has Benzomatic mini tanks with a trigger that looks like a spray bottle. The trigger causes the spark, rather than needing a lighter or other spark.
  • That show was the inspiration for my attempt at dry-aging individual steaks. Search for the thread: dry aged beef...myself. Didn't work out quite as I had hoped. Oh well...live and learn.
  • We do an appetizer contest each Superbowl. Last year I won with short ribs. For the marinade, either do a web search for Korean short ribs, or just combine one cup of Soy Sauce, one cup of sugar, some garlic, ginger, and red pepper flakes to tas…
  • I'll stick to your question. Any lean meat is a great thing to cook on your egg. In addition, your egg will incorporate flavors and create excellent meats. Where I will deviate is in what you do with that meat after it's been cooked and what yo…
  • You're right about the "usual" dry aging process. I did this because I was just chatting with the butcher and he said this is what he does with his steaks. Thought I'd give it a try. Again, I doubt I'll ever do this again since now a days you…
  • I've done two overnighters. First one, I went to sleep around 12 and had my alarm set to go off at 3 to do a check. Alarm didn't go off. Woke up at 7, ran downstairs, expecting the worst. Inigio Montoya (my Egg), was just sitting there at 250 …
  • I have 8 bets going on at this time: 4 are greatest % of weight loss by 3/31/2009 1 is 50 pounds total loss by 8/1/2009 1 is 30 pounds total loss by 3/31/2009 1 is total workouts per month 1 is total workouts per week The thing to …
  • Relax...dude, pressure is on! I am the only turkey for the big day You should see me when I'm stressed... We've been stuck in the greatest snow storm ever up here, so people are acting a little crazy. Actually, I haven't been stuck, but a l…
  • Nice. Did you do anything to the pork to make it more Mexican and less barbecue?
  • Interesting. So using a marinade, even if it's going to be in there for 14 hours is still a good idea? OK. Thought it would all just go away...or something. Nice. Thanks.
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