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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

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  • Hi Marc, I remember the NiEGGarafest pizzas fondly - and thanks for the subsequent tips. I cure my own bacon - see my recent post in the Recipe section. I do mostly back (Canadian) bacon from whole loins but I have 4 slabs of bellies curing a…
  • OK Thanks for that
  • Hmmm - went out for dinner. Just got back and they look fine to me now. Maybe I should eat out more.
  • You might say trying to rationalize buying an RV on economic grounds is right up there with flying half way across the continent with a bag of weapons to grill meat so you can give it away to strangers!
  • It's time to buy an RV!
  • Thanks Capt. I just did four slabs of home grown pork bellies today for Easter. Got them from my barber whose neighbour just killed a pig. I'll probably do another couple of loins tomorrow. Having gotten started curing, I don't know why more p…
  • Searing before in my experience seems to generate about the same quantity of juice in the bag as not searing. The difference I found is with pre-seared meat the juices in the bag have all the flavour of the seared crust which will be influenced by …
  • Thanks bill, now I did do two lots of beef at the after party. omne was the outside round and the other was strip loin braided with anchovy and olive tapenade. That was cooked direct from a longitudinal slice along a whole striploin.
  • There's a kit you can get from Polyscience. They sell it through ebay. It includes the thermal circulator, a cage to surround the intake and outlet so your stuff doesn't block it up and a polycarbonate water bath with a lid with a hole cut in in t…
  • I use a 30" x 48" stainless steel table that I bought from a scrap dealer who handles used restaurant equipment. It had no top. I paid $2 a pound for the table - it worked out to $82. I got a 1" thick HDPE top through the Internet - I can find the…
  • Hey Mark, I mean those words - if it hadn't been for you I wouldn't be curing bacon and that bacon you gave me - well the taste still lingers! You're the man! Thanks for the edit - Since I started doing sous vide cooking for some reason I'm usin…
  • If you haven't had it before the taste is, well.. it's surprising. It's a staple on restaurant tables in Argentina like ketchup and yellow mustard here. It goes with meats of all kinds. It's good with smoked and cured meats. I've eaten it with …
  • Well, even with a small cut you still have to break down the collagen so I'm guessing it will take several hours at around 250F. I would have thought at least six. I do whole ones overnight for around twelve to fourteen hours to an internal around…
  • Max, sounds really tasty, but not having any dizzy pig pineapple head rub to hand, do you think tossing the cubes in pineapple juice and EVOO would work?
  • Hi Bill, thanks for the kind words and go for it if you have a chance to make empanadas for an event. They're interesting and people always say "What's in them". I guarantee they will sell out. Like a lot of stuff that's tricky to make at first t…
  • Doug, I did outside round sous vide for the Sunshine State Eggfest. I have a thermal circulator (Thank you Santa)that makes life a lot easier. I'm going to post the recipe with other stuff I did in Florida. Outside round's like shoe leather but 24…
  • Man, what sort of desperation would you have to be in to sell your Egg. Poor guy!
  • Welcome toothpick. As you've discovered, this forum is an amazing resource. I looked at competing products for a while before I bought my XL last July. As much as anything it was the power of the forum that made up my mind. My first Eggfest wa…
  • I toasted the top gasket on my XL on the afternoon of the day I assembled it. I managed for a while with gaps and droopy parts. The third time I tried unsuccessfully to sick the droopy parts back up it just annoyed me too much and I took the top g…
  • My platesetter sat out overnight in the cold pouring rain along with my pizza stone two days ago. Last night was pizza night. I put both platestter and stone in at around 350. Temp dropped to 200. After 5 mins up to 250. After 10 mins 250, afte…
  • Evening Jay, I checked out an "airbake pizza pan" on Target's website. Seemed to have holes in it but I didn't see holes in your'n. I had a great day - thanks
  • Thanks all, for the advice and links. There is indeed a bunch of information out there on sodium nitrate/nitrite in one of three camps. 1 It's necessary and you might die if you don't use it. 2 It's not necessary and you might die if you use it…
  • Thanks for the advice. Do you wet or dry cure your Canadian bacon? Yea, over thinking is probably what I do. I sort of prefer it to under thinking. Hard to find the right balance though.
  • Could you tell me what that is that you cooked those tators on. They look really good. Basically!
  • Man that's making my mouth water - I haven't had breakfast yet. If you click your heels can you send it to my place?
  • Well, I guess Thanksgiving just got even better. And my rosemary bush just looking for some higher purpose. Max you are the man!! Thanks some more.
  • Max, what a gentleman you are. Looking forward to my second attempt at your turkey recipe and the exquisite gravy. Prime rib on Saturday, MM's turkey on Sunday... couldn't get better,eh? Well, ok and a few cold ones!
  • Thanks Max. Second round is coming up this weekend. The verdict on the gravy was my 90 yr old mother in law looking for a spoon to scoop up the dregs on her plate.
  • Great looking bird Michael. I think I cooked its younger sister. I have no doubt I'll get there and even the failures are still pretty good.
  • But you need to have an idea how long it will take to get to the right internal temperature. When people ask, "What time should we come for dinner?" I can't say - "Oh come when the turkey thighs are at 180!"