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Vincent Chase

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Vincent Chase
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  • Thanks so much for tagging those folks!
  • Carolina Q said: Ah well. Looks like they've done what RO did. Reduced the weight of the bag. On the other hand, ISTR that I paid $13something last time I bought some. Lee Ann did mention in her email that the size of the bags were reduc…
  • Dude! That looks incredible. Your pictures are outstanding; I really liked the one with the fresh rosemary on the black lump. This would be a dish I'd try to replicate for a New Years Eve party. Great stuff DM, I hope you're able to post more of…
  • Your post is a little confusing at first brotha! I don't think the trimmings would be pulled pork-like to be honest. Pork butt is a really fatty cut which has a lot to do with why you're able to cook it to such a high internal temp. Ribs aren't n…
  • Dude, what an awesome post! Love the recipe you came up with and the pictures look like a pro shot them. You got me inspired! Thanks so much for sharing and have a great holiday weekend
  • I follow about 150 chefs on my Twitter account and a lot of them write in about using hay smoke in their preparations. It's a trendy thing to do in the food world right now I guess.
  • Like most everyone else, I'm floored. Excellent job Stike!
  • Great job man! I love the addition of the duck fat. Gonna try that next time!
  • Thanks Stike! I called a hog farmer a little while ago and will be picking up the cheeks and some leaf lard on Monday, after they finish breaking down the pig. I'll make it a point to document my experiment. Hope you have some time down the road …
  • Thanks for the feedback Ginny! Sorry if I had a negative tone to my post - certainly hope I didn't put a damper on the excited nature of the thread. I'm definitely naive and thought these things were free, since it's sort of a living commercial fo…
  • I've never had wild turkey before (not unless you count the whiskey) but I would definitely brine. Personally, I like to brine just about any protein because it's an easy step that basically ensures a juicy final product and is another way to add l…
  • Is $35 the going rate for these fests? Also, if I wanted to cook, what are some things I should keep in mind (knowing how much food to buy, when to start cooking, what to bring in terms of prep tables etc). Thanks!
  • A lot of big name 'molecular gastronomy' chefs, like Wylie Dufresne out of NYC, use this stuff quite a bit. You can buy it on the Internet but it's really, really expensive (something like $80-100 for a lb or two). It can be really dangerous to wo…
  • A lot of good ideas already but consider using it for turkey stock. For me personally, making stocks is one of my favorite things to do in the kitchen. I picked up a pressure cooker before the holidays and have made amazing stocks in less than an …
  • Not sure how the OP does his smoked mayo but Richard Blais, the guy who just won Top Chef All-Stars, simply adds a couple dashes of liquid smoke into mayonnaise. That's gotta be quite a smokey turkey wrap between the smoked turkey, smoked mayo, and…
  • Congrats Pato! Miss your posts, hope all is well your way!
  • Hey Frank - I've actually used the pre-cooked stuff a few times. I really wish there was access to live crawfish up here in MA but I haven't been able to source a place that has them. My dad grew up in Connecticut and said he had crayfish in the s…
  • Ahhh, good to know Fidel. I'm sure it'll thicken up in the fridge overnight, but I'll have to no problems going with a shorter cook time in the future. Kind of sucked being glued to the stove like that for an hour! As for the shrimp, it was sup…
  • I'm not sure I'd want to put the pulled pork back on for more smoke afterwards. I think the obvious first suggestion is to add more chunks to your lump. I know a lot of people like to put their butts on after keeping them at room temperature for a…
  • Big thanks for doing this bwag! I've had experience with the folks at Laralee and they couldn't be nicer people. Great folks. And the guys at the warehouse in Holyoke are standup people - I remember talking BBQ for close 20 mins with the guy who …
  • That seriously looks great! Nice work!
  • Looks good! Got some pizza flour today and plan on trying out my first pie in the Large real soon!
  • That looks like some seriously good eats! Love the way your sauce came out as well. Nice job brotha!
  • Nice job brotha! If you have time, give his 'APL BBQ Sauce' a try next time. It's really, really good.
  • Damn, I'm jealous! The Sous Vide Supreme has just put one out and at $800 it's the cheapest one I've seen. Even if I had the extra cash I'm not sure I could stomach making that purchase. If they end up selling that at Sur La Table (where I have s…
  • I got a killer deal on eBay at the end of December for the Polyscience Sous Vide unit that Williams & Sonoma sells for a little more than what the Sous Vide Supreme goes for. Price wise, it was still a very expensive gadget but I had to pull ou…
  • GDenby - Heard there is a recipe for a 175 degree roasted chicken in that book. Would love to hear more about that if you'd be kind enough to share the info. Many thanks in advance. VC
  • I'm still in as well, Al. Just let me know when I can get that money to you.
  • That looks awesome Fidel. Have been itching to get some of those pasta attachments for our Kitchen Aid mixer as well and your pics have me envious. Thanks for sharing!
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