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70chevelle ·

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70chevelle
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  • Cowboy was my only choice for a while in my area.  I didn't like seeing wood flooring cutoffs in the early years (about 4 years ago), but it still burned well, although a little sparky.  My Wallyworld started carrying RO, and had it on sale for $5/8…
  • German knives and Japanese knives both serve a purpose. Japanese knines ase (generally) heat treated harder than German knives. They use steels that work well with the harder treating. They take a more acute angle, but are more prone to chipping d…
  • The stoneware, by design, is going to wick the moisture from the crust, similar to cooking thin crust pizza on a stone in the egg or oven.  In addition, it will take a longer time for the stoneware to heat up as compared to the steel pan, which give…
  • The high oil content doesn't make it gooey (unless it's under cooked), it gives pastry attributes and the cornicione actually turns out flakey similar to pie crust. The aroma is fantastic.
  • Tough to know what's in store bought dough. It probably contains a good bit of sugar and oil that won't cook very well at higher temps. >450. I'd lower the temps with that dough and make sure you preheat well. Good luck. Agree with using parch…
  • allsid said: 70chevelle said: I started with 220g of flour for a 10" griswold ci pan. Made it tonite and it was fantastic. Part of the trick is to layer the cheese slices in the bottom to keep the grease and sauce from absorbing in the…
  • I also like searing first and then roasting to 120*.  I normally will heavily salt and season, since tenderloin is very tender, but not the most flavorful, in addition to only being able to season the exterior perimeter.  I use salt, pepper, garlic …
  • I have a ball rising on the counter right now.  My dough is as follows:Flour (80%/20% mix of AP & Semolina) 100%Water  47%Yeast .5%Olive Oil 6%Corn Oil 16%Butter 3%Salt 1%Sugar 1.5%Press it into a cold ci skillet or deep dish pan thin.  Lay out …
  • My JennAir is an excellent compliment to my egg. I wouldn't want to be without it. However, I can't recall ever burping the JA. When I do, I'm sure I'll get a chuckle
  • I normally 'breast' my pheasant, which is taking a sharp knife in the center of the breast on either side of the breast bone and cut out each breast.  I've seasoned and grilled them just like chicken, but the favorite is what I call 'Pheasant Fire S…
  • Go easy on the sauce and vege's and/or precook the veges.  When I do white pizza (tomatoes and cheese) I slice the tomatoes and lay them out on a drying rack seasoned with salt, pepper and pizza spice for 4-12 hours.  Most of the moisture is gone an…
  • travisstrick said: The first and last word on knife sharpening. Look no further, my friend.  http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/ I've had mine for about 4 years, and couldn't agree more with the comment above.  Takes MOS…
  • I have a few Griswold cast iron skillets.  They are (IMHO) the best non-stick pans I've used.  I also have a 2 carbon steel pans, which are awesome for searing.  I have a large 14" stainless pan for risotto and large dishes, and a bunch of SS pots. …
  • I'm ordering a Super Peel and then I'm going to dust it with corn meal, semolina and flour, lay a piece of parchment on top and then place the pizza (on a screen) on the whole mess.  I'll report back on how it all worked out! :)
  • Yes, the plate setter will help with the burning.  I like my steaks rare, so I'm sure that the 90 sec per side would have been enough cooking for me!  I do a lot of indirect 'grilling' with chicken and pork where I definitely don't want rare meat an…
  • Scrapers are really cool and give you a glass smooth finish that will help repel moisture also.  Not that you wouldn't want to use mineral oil also, it will just take a little longer to absorb.  Running an end grain cutting board thru a planer could…
  • Skiddy - what slicer do you have?  I've been thinking about one for a few years, but can't seem to pull the trigger.  I injured my right (carving) arm this summer and will be rehabbing for the rest of the year.  I may be able to rationalize a slicer…
  • Sam - I make relatively high hydration (wet) doughs @ around 65%.  I have screens, but I've had issues with the dough pressing through the screen and trouble with it releasing.  I spray the screen with Pam prior to loading.  Any guidance? I use parc…
  • Another premade pizza sauce that I use in a pinch is Don Peppino's.  I get a big tin at Sam's for around $4 and it's pretty darn good.  I'll still add dash or two of Penzey's pizza spice.  It's a good pizza sauce regardless of the price. 
  • Wood boards have been used forever for meats, it comes down to preference.  There's no issue if I throw away a cheapo plastic board if I feel it becomes questionable.  I'd rather not do that with a nice hardwood endgrain board that I have a decent i…
  • wkndcooker said: Me too. Not only the cut of meat, but how you cook it... Direct vs indirect... Temps etc. we're new at this so we're still learning. 70chevelle did you do your Eye of Round Direct heat? I did my roast indirect at 400*…
  • I did sear first, got the egg up to 600, seared and then dropped it to around 400 to roast. Took less than an hour to get to 125* internal.
  • I have a eye of round roast on the egg right now. English prime rib rub, s & p, and some fresh chopped garlic and Rosemary. Looking forward to lunch this week.
  • The cost of end grain cutting boards is due to being labor intensive to make in comparison to an edge grain board.  End grain you are gluing up many small pieces, where you can make an edge grain with 3-4 long pieces of wood.  End grain boards hold …
  • Wood end grain for general non-meat cutting. Edge grain boards and bamboo boards are pretty hard on knife edges also, so they are not my first choice. I use the plastic boards for meat and replace them once a year or when they start showing a lot …
  • Most times I will take fresh romas from my garden, peel and crush. Add some salt, pepper and pizza spice (penzeys or homemade) and use raw. Very bright and fresh. Last week I tried a new recipe. Take 6-7 romas, 1/2 an onion, a few cloves of garl…
  • Here's one I designed and my company built.  Customer doesn't have an egg, but there's room for it in the design.
  • I think I'd spread a little enchilada sauce on the dough, layer on the meat, peppers and onions and then top with some cheddar cheese. 
  • cortguitarman said: I'm a teacher during the months of September-June. From June-August I'm a licensed contractor who specializes in deck construction. I've built over 50 decks in the past 10 years. Most have been pressure treated, but some h…
  • Looks delicious!