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

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

crghc98 ·

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  • yes...250 dome minimum but to get it done quicker 275-300 won't hurt it...if it gets to dark then tent it with foil.
  • Can't see the pics from work but interesting idea...bet it was good. Did you save the fat for duck fat roasted potatoes... Also make some stock from the carcass to use next time you make gravy.
  • agreed...got to eat the soup once the noodles go in or it is mush.... I drove a truck and worked in a warehouse for a food distributor summers during college. I saw suppliers, restaurants, stores, warehouses etc, and if people saw what I saw the…
  • Looks good. Sometimes its done at 195, sometimes 205... Mix the wood throughout the lump (if you don't want smokewood for the next cook only mix in the top 1/2 - 1/3) best way to reheat, vacuum seal, then heat up in a crockpot full of water. …
  • or the turkey in the garage, the stock in the pot, the meatballs and sauce on the stove top for days, reheating and cooling, reheating and cooling....until all 5 lbs were gone.
  • The Bellagio Buffet is very good for dinner. The Wynn also has a good one. You get what you pay for is true on the buffet scene in Vegas (at list for dinner). The noodle house mentioned above is also great. had a great and relatively inexpensi…
  • interesting...I stocked up at the beginning of the summer, so I haven't purchased anything new. It is pretty much all I can get in winter (if I'm lucky to find anything at all) without hitting the coal and ice places (limited weekend hours) or over…
  • yes...external, and cooking the meat will kill most/all of the bacteria on the surface (assuming you didn't get bacteria into the meat by boning etc...) you had the external temp to 220 dome, so 190 grid.... assuming some of those bacteria surviv…
  • Happy Birthday Stike. Hope you are enjoying some prosciutto or dry aged beef.
  • same here, and I'm still getting mostly carbonized wood scraps, as opposed to limbs...wonder if there is more than one manufacturing facility or something...
  • based on trying it both ways...doesn't matter...in fact cut it off and get more bark...I just did 3 picnics and one butt on the same level on a large....stood the butt on its side...fat cap (didn't have time to trim it) Vertical I guess. Still can…
  • drape it over an inverted v-rack or put a beer can or two under the middle...that still may be big though....
  • by that reasoning Stike must be out of work because we all know he posts nonstop when facing an important deadline....
  • you could always move...September/October are great months in Worcester, it Jan/Feb you need to watch out for....
  • My dad started his career at Howard Johnson's....got out when the son took over before the ship went down.... It's always a good reminder.
  • taking my own advice and just ignoring it now...clearly some trolls...thanks for the OT post on ealliance. I haven't joined as I got 100 free books when I purchased the nook color, and right now it is pretty easy to get what I want from our library…
  • I think I've done the drinking part of that tour....didn't get past the canolis though....
  • That's right you did....George's....no relation or I'd be 700 lbs :laugh: . I have to get back out there for old times sake....
  • Only time can tell...normally for chicken I would use only one good size chunk or two smaller ones....I cook whole chickens at 375-400 for my tastes. What temp are you cooking at...the higher temps will stop the smoking quicker... Pecan is gre…
  • true, but if you mix those chips throughout the lump you will get the smoke as the fire moves....I prefer the chunks for the higher temps, but again with the shagbark I can still get that flavor on a burger with a higher temp... I just think peop…
  • http://davescupboard.blogspot.com/2011/01/making-shagbark-hickory-syrup.html Here is what looks to be a decent blog....have never tried making it though.
  • Speaking of...over/under on when he posts again?
  • I get mine in CT near a friends house...though I think I finally spotted one in the woods near my house Any of the others around me are right in someone's front yard...been thinking maybe I'd just knock on the door and ask....
  • Pros and cons to both... People will say chunks last longer, I would argue if you throw in the same amount, you will get the same smoke time in the egg as you are smoldering... Chunks, throw a big one on the fire and you get a good burn time o…
  • why not use one of the dryer vent things people use as rain caps, and just control the temp with the bottom vent ...you could even put a piece of screen in it...