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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

JohnB

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  • Try brining your chops. I usually brine mine in water with kosher salt and sugar for 6-plus hours or overnight. I get all my chops from pasture hogs and have had great results. The brining adds moisture to the meat.
  • I use a chimney starter and newspaper because I'm a cheapskate. If I'm feeling particularly frugal, and am not in a hurry I'll just stick some newspaper under the ceramic grate and light it.
  • Thanks -- I guess I'll need to check with the people giving us bids to see how they mix it and seal it.
  • Luckily we have a drafty old house! Since the range is only about 30" I guess we won't need a very large hood unit.
  • The remodel is more because we entertain a lot and people always wind up hanging out in the kitchen. The floor is lousy, the counters are old, the cabinets are old, the stove is not very good, etc...
  • I would but I usually cook just enough for me in the morning, so it would be a little overkill for my breakfast.
  • OK -- there's something about this that reminds me of the movie Brazil.
  • I've cooked pies with your exact set up at 750 and higher and have never had a burnt crust. The only difference is I use the BGE feet as spacers between the platesetter legs down and pizza stone. A couple thoughts: 1) use a recipe without eggs…
  • I made Lechon Asado in a BGE and a crock pot. Both were different but my experience is by the time you've smoked the butt for over 10 hours the rub or marinade is really just a faint background taste. I've had better results by slicing garlic into s…
  • I do the same set up as Capt. Frank, except I like to go for 700 and cook my pies for about 5 minutes. I prefer Florentine style pizza -- thin crispy crust with fresh tomatoes, mozz. and basil. If you go this hot kiss your gasket goodbye. I burned …
  • someone linked to a video a while back where a chef cuts a FR bird and an industrial farm bird and compares them. It would be great if somebody could track that down.
  • I spatchcocked a FR bird and it was tough. The next time I cooked one I roasted it after brining it 24 hours. It was delicious. This is the recipe I used: http://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883 Still, i…
  • It depends on what style you prefer. If you want a heavier american-style pie with a thicker crust and lots of ingredients you may want to go 450 to 500. If you want more of a Flourentine-style pizza, with a thin, crispy crust and fewer ingredients …
  • on a whim I just rode my bike up to the local grocers and they had a packet! Now all I need is advice on the Tequila substitution. thanks!
  • hmmm. I eat a lot of pork from my local farmer: http://www.stonecrossfarm.com/ and have never had any gamey flavors with their pork. I've cooked chops, loins, shoulders, ribs, etc... It may be what was mentioned above -- where and what they're…
  • OK -- did the recipe minus the vinegar reduction. Tasted like pot roast. I like pot roast OK, but I can do that in an oven. Next time I'll cook these open, low and slow.
  • I think what some people may not realize is that the clip you used has been viral for about 3 years. The first time I saw it was when aI Vikings fan used it when they first signed Favre. It had the classic subtitle, ":everyone who owns Helga Horns p…
  • I have no idea what the metallic taste could be. I've cooked a lot of pizzas on my egg and never tasted anything metallic. The first time I cooked pizzas I completed fried my gasket. That was two years ago and I haven't missed it. The only time I…
  • Browning it a little more certainly helped with the texture of the skin and the overall look. Also, I think brining it made a big difference, at least with the free range bird I had. The meat of the bird was perfect but I can't stress enough how imp…
  • I brined it because its a free-range, organic chicken from a friends farm. The meat is superior but it can get a little dry and rubbery and it seems like brining it may help. Also, the au jus is pretty delicious from the one time I tried this method…
  • I just put it in to cook. I seared it longer (almost too long on the breast side) but also tilted the bird 1/4, so I could sort of sear the thighs and drumsticks. It looks better already.
  • I think part of the flavor of the chicken comes from being in the enclosed pot with all the aromatics. The first time I cooked this was the first time I've ever tried browning a whole bird in cast iron. I may let it brown a little longer this time
  • I'll check out your link. Here's the link that I'm referring to: http://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883
  • Actually I'm going to be putting it in my oven The initial poster cooked his on his Egg. I was temporarily mixed up.
  • I'm using a whole chicken. I've been brining it since yesterday evening.
  • thanks -- I couldn't remember if the chicken was just tossed in flower prior to cooking.
  • merci! Also, I hate to sound sacrilegious, but it doesn't seem like that recipe benefits from the Egg.
  • Thanks for the reply. It seemed like the logical next step. Also, I think I'm going to drink the wine next year instead of adding it to the gravy. I live in KY and I thought the wine made the gravy taste a little like the sauce you'd put on a hot br…
  • you forgot to add, "I'll be here all week!"
  • well, its stabilized at 350, although it too about an hour to get there. I think I'll keep the foil on it a little longer. The only thing that got burnt are the tips of the wings. Everything else is a nice golden brown. Any thoughts on how this w…