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claycamp
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- Username
- claycamp
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Bigredq- rack of lamb a has become my go to "impress people with the egg meal". All I do is season with finely chopped rosemary and kosher salt. Then I smoke the rack of lamb @ 250 raised grill until the internal temp gets to 120. Next I pull the la…
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Pokey- I will 2nd spoon suggestion to invest in a thermopen. The best advice I got when I bought my egg was cook to tempature not time. My favorite way to do thick pork chops is marinate them in cheap Italian dressing for as much time as you have.…
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Thanks, just got back form there. One of my favorite places in Raleigh
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Who is your butcher?
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Thanks! I know what side I'm taking to the neighborhood cookout tomorrow
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That looks great- would you share that what's in that salad?
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That looks great- would you share that what's in that salad?
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Went to the meat house on saturday. That place is pretty cool. I got a dry aged steak that was awesome. Thanks for the recommendation, lets pick a night to cook soon
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I've had my egg for a year. The Thermopen is the only accessory that I use every time I cook. Pulling a piece of meat at the "right" temp makes all the difference buy the Thermopen
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thanks guys
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I think for the large you need a hole that is 21 inches I'd recommend double checking this by downloading the naked-wiz table plans
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GG or anyone else- I've been looking at buying my first KA. I can't decide between the professional and the artisan. Do I spend the extra 100 for the professional?
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Molly- When I did the DM recipe it was around 30 degrees when I cooked and my temp didn't get much above 70. I didn't use ice, just but my can on the bottom and salmon on the grill. It was easy and delicious hope this helps
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wspwooks1- 1:1 means using equal parts, of salt and sugar. so it could be 1/2 cup to 1/2 cup or 1 cup to 1 cup, ect. I would make sure you have a good thick brine on the fish. as for the dasiy wheel and bottom, I left it barely open and the bo…
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Frank- I also did Don Marco's recipe and my wife had the same complaint that it was too salty. I then did another piece using a 1:1 kosher salt to brown sugar cure, and it was fantastic. I will be doing that again.
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We had a great time looking around. I could of bought the whole store. though I didn't buy anything today. I really wanted the 14" wok. couldn't convince the wife that I needed it. As for the "scumbag" comment, that really threw me off. That was…
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thanks for your help
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Amy and I were talking about your Monarchs this morning. Cool pics
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LS: I'll be happy to pick you up a new skillet at the lodge outlet. just let me know. claycamp@gmail.com
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Gene- good stuff. i may need to come down to Huntsville to learn how to catch dough b/w my legs
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naked wiz has a very easy method. Last weekend I did cheddar with apple wood and it worked well. http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm
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Poppasam- Amy and I enjoyed meeting you late last night.Thanks for the recipe and look forward to seeing you soon
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Great to meet you last night. your double fisting was impressive to say the least
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perfect can't wait
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I've had my egg for 3 months. have place setter, raised grill, pizza stone & thermapen if I could only have one it would be the thermapen, next the place setter
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works for me
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Maverik85- here are two post from grandpas grub that may help. search his for his post on the form they are very informative http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=718851&catid=1# http://www.eg…
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that is awesome. the chairs put the it over the top.