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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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FrankC ·

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FrankC
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  • Put your temp probe in it and watch the temp while it's in the cooler. Once it goes below 140, you've got about 4 hours left to serve. Make your decision from there. If it goes below 140 before 1pm, put it in the oven, wrapped up, at the lowest…
  • I've had a search running on eBay for more than a year. Only once did something viable come available, and that was 7 hours away. :angry: I didn't make the trip. :blush: fc
  • Ron, that looks incredible! Thanks for sharing with us!
  • Thanks! Just cruizin' along at 250 dome, brisket's @ 147, just put some country style ribs on, too! Life is good! fc
  • NC-CDN wrote: Then she comes over an hour later...."Is it done yet?" LOL. Sorry. Not yet. Thankfully, after three years, she knows it's done when it's done! Just put the brisket on a little while ago. It's a small flat; shouldn't take too…
  • That looks great! So from one Frank to another....what's Tagin ? :blush: fc
  • fc[/quote] bought it in a big supermarket over here. Be aware, I live in Germany B)[/quote] Now it all makes sense! :sick: :blush: :huh: I thought you were in the states! :laugh: :) ;) fc
  • Thanks for the info! So can you share where you bought the pork? I just googled it, and can't seem to find much useful info. fc
  • That looks great! Can you fill me in on Iberico? And whats that along side of the asparagus? The plated pic is lookin' excellent! fc B)
  • Hey Mike, have you tried Builder's Supply? They just picked up the line about a year or so ago. My original dealer gave up the line about the same time that Builder's picked it up. fc
  • What was I thinking?!?! Your right. :laugh: :P :silly: :laugh:
  • Zip, You never seem to disappoint...they look great! I'm thinking next weekend, for Mom's day, would be a great time to give that a try. fc ;)
  • Max is right, Bertha's is great! Good music, too. I used to live in Annapolis, there's lots to see and do there, as well. fc ;)
  • I agreed with you Jeff, but my better half decided to put'em back in the fridge...she got up at 4am to hide them. Now we're just waiting for the kids to wake up :unsure: fc
  • The bird came out really good. Sorry, no pics. :whistle: It was the first time I've ever brined a chicken, but it won't be the last. I'll have to remember to brine some pork chops the next time. fc
  • I'm doing one right now. Simple brine of 1/3 c kosher salt, 1/3 c brown sugar, 2 Tbs dizzy pig raging river....enough water to fill a gallon ziplock and the bird. Brined about six hours. On the medium now, spatchcocked, direct, raised grid at 300 …
  • Nice lookin' meal, Mike. Absolutely Fresh does have good seafood, but definitely pay for the freshness. I go by to pick up oysters every once in a while. Where are you in Omaha? Wouldn't it be great if we could get a fest goin'? fc
  • I surf the forum all the time with my droid...in fact, I'm using it right now :whistle: :woohoo:
  • That's some great looking salsa! That's a good idea to make it while the egg is cooling down. fc
  • You may be bored, but you are fun to watch! :whistle: fc
  • I did a flat last weekend here: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1054871&catid=1# Mine was just over 4lbs, and took longer than I expected...just under 7 hours, but I was more at 225 dome inst…
  • I've got the large/med combo. The medium is very versitle...I use it more than the large! OTOH, I really want a small too :whistle: ! fc
  • Thanks for looking...I know it's not "true" pastrami, but it did taste damn good! Give it a try, I'm sure you won't be disappointed! td
    in Pastrami Comment by FrankC March 2011
  • Wow! I can see why it took so long to serve...so many courses! It all looks great! fc
  • That looks really good, egg or not! Pasta from scatch just reminds me of going back to the old neighborhood. Thanks for the memories. fc
  • Bubba Tim, Just finished the first sammy....better than I expected! fc
    in Pastrami Comment by FrankC March 2011
  • Thanks Rebecca, that's kind of how I ended up making the pastrami. I was at costco, and they had the corned beef brisket flats out for St. Patty's day...got me thinking that I hadn't made pastrami in a while. The first sammy was great! fc
    in Pastrami Comment by FrankC March 2011
  • I've done these: http://www.food.com/recipe/pacific-rim-smoked-lamb-shanks-249338 here's some pics, too: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=569054&catid=1# They were really good! fc
  • That looks really good. When I was a kid, my Lithuanian grandmother used to make a similar dish. She used to call them pigs in a blanket,really good, she would mix her rice with the ground meat inside the cabbage. She used to make a killer fried …
  • I just spent way too much time reading this whole thread. I should have just stopped after watching the vid and said thanks for making me laugh. I never realized just how many agendas there are around here. :( Keep'em coming stike; it's good …