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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

'Q Bruddah ·

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'Q Bruddah
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  • Snickers, now assuming your butt is finished cooking I am sure you have learned a few things that just hearing or reading didn't register. You may want to smoke a pair of shoulders next time since the work is the same for two as it is for one. It i…
  • Amen to that, brother!! Congratulations back at you for "enduring that first year". I know its been great.
  • D.O.W. what a joy to hear from you this morning. Been doing mangoes fresh and dried lately. Absolutely love them for the taste and memories they conjure. I agree with you that electronics are not necessary!! It is just that I have this restaur…
  • Hey, Randy, thanks for the kind words. I must admit it feels more like old slippers than new shoes.
  • Thanks, BigA, I agree that smoking and grilling with an Egg is more than an activity, it is a lifestyle.
  • Vanzo, you have good eating ahead. Enjoy the cook and the fruits of your labor.
  • Thanks, Kim, for the comment. As I was taking one of the shoulders off the grid I left a 3" by 5" patch of bark on the grid. As soon as I had the butts resting in the cooler I snatched that 'cook's portion' and awarded it to the one who had the wi…
  • Snickers, I just did two shoulders last night. I don't know how big they were but they were the biggest Costco had so I am guessing close to nine pounds. I put them on just after 11pm and took them off @ 200° just after 8am. Dome ran 260° all ni…
  • Dexter is a good brand of knife and has been a restaurant standard along with Forschner for as long as I can remember. They are affordable and found in nearly every restaurant. You generally won't find them rolled up in a chef's knife/tool apron bu…
  • Without specific advice for the cook (what is being cooked) I have specific advice for the cook (the one cooking,'er, stewing) Relax. You have chosen a very forgiving cook--pork butt and chicken, that in itself is a good choice. You are hedging…
  • Welcome aboard. The visuals from Grampa's Grub will definitely give you a place to start. Lots of knowledge and wisdom here on the forum so don't cook without it. Check with the forum in the planning, putting the raws together, during the cook and …
    in Newbie Comment by 'Q Bruddah April 2011
  • See-- I told you that you would get help. I stepped away and you still got your answer. That is kinda how it happens around here.
  • I'll jump in. Platesetter legs up. Drip pan under shoulder, no liquid necessary but suit yourself. Grid temp of 225° equates to 250° Dome temp. Meat temp between 195° and 205° should be good. A clean bone is a good indicator of done if your butt…
  • jkinzel, Welcome to the world of culinary delight. I am just up the road from you in Mountlake Terrace, WA. Hope to meet you at "Smokin' in Seattle" June 11. I am just celebrating a year of egging, it has been wonderful. All the best to you. …
  • I have seen many suggest spatchcocked chicken. The hardest part being the prep to spatchcock the bird. Videos are available online to help with that. But chicken parts work well also and getting a uniform doneness might be easier for a beginner. Bu…
  • JL, I think you made a wise decision. Are they fun? Yes. Are they impressive on the counter? Yes. Can I bake tastier bread without one? Yes. This is a qualified yes because I am not looking for a totally homogeneous loaf of bread. If you fin…
  • Yes, Tim, I am. I really liked my baking today. No muss no fuss. I also am happy that I don't have it quite nailed because now I have to work at something I will be proud of later.
  • Weedburner. I am selfish, in that, I would never loan it to a friend and have to go back to napkins and oil. I have safety glasses and a torch lighter.
  • Fidel, thank you for this reply. I am a long time baker but the egg is a whole new experience. This procedure makes sense to me since the egg will rise in temp fairly quickly. For now a spritz sounds easier and safer than water into a heated egg.…
  • I understand and I apologize if my reply seemed curt. I wasn't intending that. You have a very nice piece of equipment there. I am sure you can bake to your heart's content. I am appreciating that the egg will take some taming and will never be a…
  • Dear Rascal-- I am fortunate enough to have an egg. I would be a different baker with a Viking. I have used those tools in past lives and they are great no doubt. Now, I am just an amateur earthy hearth type guy.
  • Well, here's the results of this morning's controlled burn. I preheated all the stoneware, platesetter, baking stone for about 90 minutes to 500°. As noted earlier the temp dropped to 400° and pretty much stayed there even though I tweaked and f…
  • Hey, Rascal, good morning on ya'. I am using the "Healthy Bread in Five Minutes a Day" whole wheat recipe. It is 5.5 cups WW and 2 cups white and 1/4 cup vital wheat gluten flour to add lift. The Vital Wheat Gluten is scary at the checkout--$8 a …
  • I am pretty excited. I have long wanted a big brick oven but now I say why? The bulk fermented dough in the fridge and the egg is a glorious thang! You could conceivably keep the egg going and shape and bake all day. Egg is holding steady @500°…
  • Having managed a pizza restaurant I would suggest seasoning and precooking the ground meat topping. Just a suggestion.
  • Smokeybreeze, Welcome aboard. I have been baking about as long as you. I have baked production myself. Went though a hundred pounds of flour under three weeks about two years ago. Bread was flying out of the oven. Boules and batards, miches and…
  • The lighting is deceiving. It is actually a whole wheat loaf, recipe is "Healthy Bread in 5 Minutes a Day" It is true, I can't even look at a mango without thinking about you and 'the desert chick'. What a fine time we had that hot summer night. …
  • I'd rather too short than too tall. 'Tis true you can cut down the height. From my own experience and years in food prep, I ask the question, "How much prep are you going to do on that table?" I would be willing to bet you will do more than 90% o…
  • Mango butter, indeed.
  • I am sure I will be the lone dissenting voice here. I own a KA45 and it is a great machine that will do many food prep tasks. I agree it is great for stiff cookie dough and great mashed potatoes, egg whites whipped. It is an okay grinder and yes,…