Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 4 people
Egglegal_Alien
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 kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Richard Fl

About

Username
Richard Fl
Joined
-
Visits
5,750
Last Active
Roles
Member
Points
239
Posts
8,086

Comments

  • Thanks for sharing.  Here is a jam I have eggjoyed for several years and in 1/2 pint jars makes great gifts. Jam, Tomato, Spiced Tomato Jam #3, Richard Fl. Borrowed a recipe from the BGE Forum posted by Seanr7 and made a few modifications and a…
  • Here is one: Marinade, Carne Asada, Big Dave, Mexican USE THIS RECIPE FOR UP TO 4 LBS OF BEEF FLAP MEAT (RANCHERA). INGREDIENTS: 1 LIME, JUICED 1 LEMON, JUICED 1 ORANGE, JUICED OR 1/2 CUP OJ 2 Tbs CHILI POWDER 1- 1/2 Tbs DRIED OREGANO L…
  • I like to have them cut into  2-3 inch pieces, cook 3-4 hours eat some as a meal then the rest make beef barley soup and  French onion soup.
  • Not sure however my butcher cuts the eye if the chuckie for me about 8-10 ozs and I like is as well as a delmonico.  less $$$ Some high end restaurants serve it and call it a "Denver Steak"
  • I take old woks wash with a brillo pad a few times and if that does not remove the burnt grease, then spray with oven off sometimes several times until clean. Then re season.  Good as new IMO.
  • You don't have time to brine/soak out but next time she is out of town this works well. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=858697&catid=1
  • They are the small bone on a pork shank. Started buying the pre-cooked ones from a place in Pa a few years ago and now one of my restaurant contacts gets them from Sysco here in Fl for me by the case.  I buy the pre cooked 2 oz or 4 oz- I prefer the…
  • After the fish is smoked, I like to make this dip. Works with mullet, king, Chilean sea bass, sailfish and any that are around. http://eggheadforum.com/discussion/1181150/smoked-salmon-dip-recipes#latest http://www.greeneggers.com/index.php?optio…
  • I have never figured out the difference either, however the skinny ones are $1.00 at Publix this week and I bought 2#'s.  Cut the tips at both ends, then cut into 1/1-1/2 inch pieces place in a pot with a steamer bottom, slice onions and some small …
  • Nice looking meal.  Sometimes I cook them your way and after the mussels are done, will add some coconut milk and Thai red curry paste and place on angel hair pasta with garlic toast.
  • Was there in '68 while in SE Asia in the Navy.  Is the New Otani Hotel still around?  Great little bar overlooking the peoples park. In the meantime for those of us not there here is a recipe that Nature Boy (Dizzy Pig) posted many years ago.  Bel…
  • He is coming to the Sunshine Fest this weekend, perhaps he just shut down for a short while.
  • Poke several holes in skin. Split in half long way, little evoo on surface.  275-325 indirect 20 minutes.  Remove and cool.  make baba ghanoush (sp)  or slice  3/4-1" thick, evoo indirect turning after 10 minutes.  EGGjoy!
  • They are doing facebook and local media advertising.  Bought my tickety last week and the promoters say 75-100 cooks and  over 2000 folks attending.  Come on down.  Nice property near the space center an 1 1/2 hours from disney if you want a family …
  • Nice looking meal.  Here is a list I consult when in a fried rice mood. Rice, Fried, Oriental, Master Shopping List This list is used when making fried rice and am looking for various ingredients to cook with for the dish. INGREDIENTS: Ric…
  • I like to stuff them. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1
  • I am in.  wish they had BGE green color option.
  • Have you considered a flour tortilla or some pita bread for the project?
  • I marinate with worchestire sauce, salt, pepper and garlic seasoning piercing each side with a fork for small holes for 1/2 hour, cook direct around 550-600 F for a minute or so per side depending on how you like your meat rare, well done eggcetera.…
  • Split the top of the shell with a strong pair of scissors or a sharp knife. pull the meat out onto the top of the shell but still leave it attached to the base of the end of tail. Baste with some lemon butter and cook direct/indirect until it is wh…
  • Here is one i like sometimes.  Little Cajun! Appetizer, Shrimp, Wings, Richard Fl Yeh it has been raining here on the East coast of Florida most of the day, No hail. Happy to hear our fellow eggers are safe. ************Was in a mood for some s…
  • Great looking meal.  They are also good stuffed. Veal, Breasts, Stuffed, or Lamb INGREDIENTS: 1 3 Lbs Lamb/Veal Breast 2 Cups Soft Bread Crumbs 1/4 Cup Milk, More if needed 1/2 Tsp Salt/Pepper Dash Nutmeg 1 Tbs Parmesan Cheese 1 10 Ozs P…
  • I have used this source for about 6 years and very happy with the results and price. http://www.thesweetattack.com/page/page/1617042.htm
  • Look around here.  I have eggspensive $200-300 sushi oriental knives, Henkle but my favorite are regular old carbon steel and some from this manufacture.  If you need a steak set for the guests then go for it, but everyday are some in this area IMO.…
    in Cutlery Comment by Richard Fl March 13
  • Sorry for your loss.  What is a BBQ Dragon??
  • Some Thoughts. How to, WOK, REASONS TO HAVE ONE AND SOME COOKING TIPS WOK, REASONS TO HAVE ONE AND SOME COOKING TIPS  1 These thoughts have come from a few "Q" forums and fellow EGGheads and I thank all the contributors.  REASONS I LIKE TO…
  • I used JB Weld also on the major cracks and finished the outside with quik crete. Lost the link to the photos but rest assured the top, which fell off a table was in about 8-10 nice large pieces. BGE, Kamado, Black Beauty, Richard Fl 1. Black…
  • There are a few variations around, check Lowes. $6-8 about great for whole wings also. http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_1055434_-1?cm_mmc=pla-_-Outdoor+Living+Grills+Smokers+Grill+Accessories+Other+Grill+Accessor…
  • Over the years on my small, med and large have used woks with wood handles on one side and a holding handle of wood on the other side.  I eventually cut off the small handle. I have found that with a 12/14/16" wok flat bottom works well on the stove…
  • While I rolled this and did on a rotisseri, it can be cooked  indirect skinless side up. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1297141&catid=1
    in Pork belly Comment by Richard Fl March 1
Click here for Forum Use Guidelines.