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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

Pepper Monkey BBQ ·

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Pepper Monkey BBQ
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  • We celebrated National Filet Mignon Day for the second year in a row. We cut our own 2" filets from a beef tenderloin, coated them with salt, course pepper, and a home made spicy BBQ rub. Smoked the meat for about 15 minutes with one chunk of hick…
  • We just returned, putting the menu together!
  • Wonderful job Gary ... why would I even break out the camera with you in town??? Thanks again and great meeting and cooking with everyone! JM
  • We had a great time with everyone! Sorry your only taste was a crumb, next time ribs are on the egg, we'll save you half a rack! Wouldn't have been a complete eggfest without an after party, that's why we brought the eggs up! Besides, we lost our…
  • Thanks, Just sent her an email. JM
  • I saw that in my search as well, but didn't really see a reply or follow up. I'll keep you posted if I learn something. JM
  • Ooo that will be close .... was looking at doing about the exact same thing ... figure I need at least 5. Guess its worth a try!
  • Oh man ... I love new toys ... jealous!!!
  • The griddle is sitting on the spider and there is no flare up, but use just a little oil, maybe a table spoon for all the chops ... and our griddle has a slight lip around it so nothing spills out onto the coals. I think our griddle is 12" square.
  • Can't get enough salmon!! Looks great. I think dill is a key ingredient to the salmon prep. Any time we leave that out I feel like something is missing. JM
  • Hey SheepDog .... If you are looking for something different, I've started dabbling in custom knife making .... I don't make the blades, decided starting with very high quality blades was best ... but do all the handle work and then hand sharpen the…
  • So easy ... and the mint sauce just makes them explode with flavor. Has truly become one of our favorite meals. Joel M
  • Sorry to hear about the injury ... hope its not serious. Absolutely some fresh or dried rosemary would work. I started using the powder so when you do a hot sear there aren't large pieces of fresh herbs that can burn ... but a fine chop would work…
  • Haven't attended ... but talked to folks at Waldorf this year that said it was growing ... did a great job of hosting and have a hotel arranged where pre/after party can take place. We were convinced and heading up for the first time this year. …
  • I've got a Dodge Ram 1500 with lifetime. It's a 2008 ... I think they were trying to get people to use them for their business (construction etc) to keep buying ..... haven't had to test the warranty out yet (knock on wood).
  • You are probably right ... may be sold as bait ... I am in MD. Hadn't heard of that, always used chicken necks for crabbing. But why the butcher??? It was actually a coupon emailed out. Hmmm ... I bet we could make 'em edible!
  • I'd keep lump mixed in ... but we use alder for salmon all the time. Mrs Peppermonkey is from Seattle ... so to not use alder with salmon would be a big no no in our house! Here are a couple of pics from our salmon tacos we cooked at Waldorf. …
  • Now those are the kind of experiments I like!!! That looks fantastic! Do happen to have a recipe for the patience for such a thing??? 60 days of waiting to eat that .. such will power! JM
  • Looks like you nailed it! I did one near 250 deg this weekend too. I've done them at lower temps but I swear it takes nearly forever for them to get to final temp. Hope it tasted as good as it looks!
  • I mix a little yellow mustard thinned with a little less worcestershire and paint it on this prior to rubbing.
  • Don't forget ... if you take a thermo and have to use any effort at all to slide it into your flat ... it may not be ready yet. Just because it's 195 doen't mean for sure it's ready ... it's close ... but if the texture isn't buttery smooth, you ma…
  • That's certainly an option ... if it's done the point will almost slide off the flat. If you have insulated gloves you could probably just pull them apart ... careful of removing your bark though! Running a knife through should be easy to separate…
  • Couldn't agree more ... actually had very little bark. Tried a new rub and made two mistakes ... I didn't apply enough of it ........... and I shouldn't stray from my original brisket rub because we really like it! Back to the original rub and kno…
  • Good idea Julie ... I've noticed how many 'new' eggheads are popping up here lately. My wife and I (Joel and Erin) have been egging for about 4 years. Our favorite joint hobby is cooking so we've been doing more and more stuff with it. Attending …
  • Mine is inlayed into the table .. so when it sets in place it sits flush with the table top. Sounds like you are just adding a tile to the top? If that's the case I'd think a good epoxy or even what they call 'construction' adhesive would work. F…
  • What's the temp on the 'done' flat? 4 hrs likely isn't enough time for it to be tender and juicy. Keep the flat for nice long slices ... use the point for burnt ends. Most people pull the brisket between 195 -200 deg in the flat ... separate the …
  • If yours looked like ours, you had the full 'packer' brisket. Point and flat still attached. You can get just flats in most stores, but they'll only be 4 lbs or so. If you had a big hunk of meat with a fatter end (point) and it was 8 lbs or more,…
  • Hey Randy, We did opt for Waldorf instead of the Annapolis comp ... And had so much fun we decided that if there is ever a conflict, Waldorf wins!!! We will be in frederick MD in a few weeks, Friday/Saturday of fathers day weekend. http://swin…
  • Picked up a new UPCS 400 pan carrier at Restaurant Depot. Holds a ton. The 300 would probably have worked for our purpose, but I read a lot online where 300 owners wished they had that extra room. I think current RD prices are $189 for the 300 an…