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Egglegal_Alien
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Richard Fl

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Richard Fl
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  • Started yesterday.  It has done this a few times over the years and has in the past been corrected usually within 24-36 hours.  Hope it comes back soon.
    in Old Forum Comment by Richard Fl June 10
  • Handcyclist said: Before you start preparing the egg and heating it up, place the salt block in your oven at 250 degrees.  Every fifteen minutes bump the oven temperature by 15-20 degrees until you are close to your desired egg temp.  Move th…
  • Walt2015 said: quick question-- how do yall store these when not using? any sort of cleaning? I used to let it cool and take a plastic brush and scrub with a little water.  Realized that I was eggcellerating its demise, so now I let it co…
  • Toxarch said: I was thinking of getting a block and doing the sear part of a reverse sear on it. Would be nice if they had a sale on the 8x12. Guess I could do 2 of the 8x8 blocks. Depending on which size egg you might make sure that they…
  • This will kick it up a notch or two. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1103259&catid=1
  • +1 @250 5-6 hours indirect. I sometimes will spritz with 1/3 each water, soy sauce, apple cider vinegar to help keep moist.  Most of my cooks with beef ribs are with bone down.  Depending on amount of meat on bone the cooking time may be shorter so …
  • +1 for Red Boat. I sometimes mix with Kikkoman soy sauce and a few garlic chives chopped fine.  I prefer Kikkoman brand because it does not have as much salt as most of the other brands.
    in Fish Sauce Comment by Richard Fl May 31
  • Some folks make sausage.  I prefer to boil and make chili -green or red don't matter or add to a pot of beans after it has been boiled.
  • Figure 1 hr - 1 1/2 hrs.  @350 depending on size.  I prefer to brine for 24-36 hours even if they have a salt solution.  IMO it balances out the salt content and gives a better moist bird.  Just poke lots of holes with an ice pick or skinny knife bl…
  • Nice looking sushi.  PP W/BBQ sauce works as does cooked poultry.  Here is an eggsperiment a few years back, luv sushi ! http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1214365&catid=1
  • This will work, just leave out the milk portion. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1347531&catid=1
  • Nice looking cook.  I like to stuff them also.  Happy Memorial Weekend.   http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1236129&catid=1
  • Zmokin said: EggHead_Bubba said: @Richard Fl... shutting down the egg produces smoke, right? Not necessarily smoke, but nasty acrid tasting yuck. I have not noticed or tasted any yuck or eggcessive smoke in several years of doing t…
  • I usually do mine around 500-550 and figure 2 minutes per inch of thickness for each side.  Then I shut the egg down and monitor the meat temp with the thermapen usually pull around 125-130 depending on who wants what. turning the meat every few min…
  • Be eggstremely CAREFUL marinating it for longer than 12-18 hours or overnight as the lemon tends to make a tough meat because like ceviche it cooks the meat.  I once had a rack of lamb that was in the marinade for 48 hours due to some unforseen chan…
  • Nice looking cook.  I like to do shrooms also. W/ S-Car-Go http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=460522&catid=1 Crab. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1…
  • This works IMO with any fish smoked or just leftover from last night. Appetizer, Fish, King, Smoked INGREDIENTS:1 lb Smoked King Mackerel, Cut into small pieces3/4 cup Milk3 8 Ozs Pkg Cream Cheese, Softened1/3 cup Garlic Chives or Scallions, Chopped…
  • Here is my $.02 worth. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1102838&catid=1
  • Theophan said: Richard Fl said: Have not eaten much chili paste from Korea to compare, but this is similiar to the one I buy at my local Korean grocery store.  The owner picked it out, has a kick and I like it, just don't use very much…
  • Have not eaten much chili paste from Korea to compare, but this is similiar to the one I buy at my local Korean grocery store.  The owner picked it out, has a kick and I like it, just don't use very much until you get to the heat level you enjoy. h…
  • I like to brine them for a day or so.  They start frozen sometimes but end up not.  Imagine the partially frozen will take longer but should work like a frozen pork butt. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&…
  • Theophan said: Richard Fl said: Glad you liked it!  YES it can get HOT. Was I guessing right that "chili flakes" means the typical dried red pepper flakes that are in all grocery stores, that I first used in Italian cooking? As I…
  • Glad you liked it!  YES it can get HOT.
  • I like my POYAMS! http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=658362&catid=1
  • SchwarzenEGGer said: s_claus said: Richard Fl said: Great looking meal.  I have 3 large pork shanks in freezer, how would that dish be with shanks? TIA Look up schweinshaxe. It's the German way of cooking shanks.  It's not…
  • Great looking meal.  I have 3 large pork shanks in freezer, how would that dish be with shanks? TIA
  • This might help. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1
  • Will a Brazalian Picanha meat the need? http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1149103&catid=1
  • Looks great, lots of sushi roll combos. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1214365&catid=1