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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

aem

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  • Ever since I heard Tilapia referred to as "Toilet Trout" and found out why, I avoid it when possible. 
  • How long do you cook scrambled eggs and at what temp?  I haven't tried sv eggs yet because the cook time is too long - I can't wait that long!
  • grege345 said: Does anyone have the sansaire? I got one from their initial offering.  LOVE IT.  I typically use it in a stock pot but have tried it in a small ice chest with excellent results.  The longest cook I've done is a few hours -…
  • FWIW, I'm very happy with my Sansaire http://sansaire.com/ A few weeks ago I made the best steak I've ever had. 
  • aem said: After using a pair of free Harbor Freight scissors I bought a pair of "Poultry Sheers" from my grocery store.  Don't remember the brand, but they cost under $10. The brand is "Good Cook".  Also available on Amazon. http://www.amazo…
  • After using a pair of free Harbor Freight scissors I bought a pair of "Poultry Sheers" from my grocery story.  Don't remember the brand, but they cost under $10.  They made the job easy and quick.  I'm sold on Spatchcocked Chicken.  Cheaper than c…
  • Ah, the moment of decision.  I was a proud member of the Weber Nation - A Smokey Mountain and a Genesis Silver.  Loved that combination, but still searching for more.  I read an article on how Eggheads were the only group more fanatical than Weber o…
    in Eggless Comment by aem July 2014
  • gmac said: People don't raise tilapia because it's the best fish to eat, they raise it because it grows fast and has few requirements to survive beside water and food.   Tilapia = Toilet Trout
  • The Sansaire is now in production and can be ordered for $199.  http://sansaire.com/ I have one from their kick-starter batch and have been very happy with it.  I particularly like that it uses containers I already have (large pot, small cooler) an…
  • I picked up a center cut pork loin for the weekend, a little under 2 pounds.  Brined it and then cooked it on a raised grill @ 350.  Excellent.  I've done dozens of tenderloins on the egg but this was my first loin.  It will not be my last.
  • sumoconnell said: I'm buying some OO today.  Maybe another RW group buy in austin? I was thinking the same thing.  I'm down two 3 bags.
    in Out of lump! Comment by aem April 2014
  • I did a Tri Tip today.  Sous Vide at 145F for 3.5 hours.  Finished on the Egg for a nice crust.  Very tasty.  Fairly tender (particularly since it was a select cut).  I wonder if a little longer or a little cooler would end up more tender.
  • Sous Vide Chicken Breast is amazing
  • I've had the Sansaire for a few weeks now.  Boneless chicken breasts are fantastic, tender and juicy without a chance of overcooking.  I've done a few high-quality steaks (Prime Rib-eye) and a few lower-quality (select sirloin), both with good resul…
  • I've driven through Lubbock a few times.  The town literally stinks.  There are many stockyards there and depending on which way the wind is blowing the smell can be staggering.
  • Rudy's is a chain and there seems to be some differences in the menu between them, perhaps the way they do the meat also.  I know Rudy's in Austin in my favorite BBQ place (particularly the one on 183).  I've tried the on in College Station and wasn…
  • I like to make extra chicken and freeze it to use in tortilla soup.  We use a super easy recipe that is basically Chicken & Rice soup, a can of Rotel tomatoes, and frozen corn.  Add chicken, heat in a crock pot (or stove top if you're in a hurry…
  • I decided to do a Mueller family tour. I went to Louie Mueller In Taylor, John Mueller Meat Co in East Austin, and La Barbecue in South Austin. I visited each on a weekday shortly after opening and ordered beef sausage, moist brisket, and either p…
  • I could do a Mueller family tour. I like that
  • warwoman said: If you're in Austin, try Franklin's. It's relatively new, but listed the No. 1 BBQ spot in Texas by Texas Monthly. Yes, I'm in Austin and have been to Franklin's.  it is very good but I'm not looking for a two hour wait. 
  • Foghorn said:The Salt Lick in Driftwood (and a stop at Driftwood Vineyards) is another great option. Just my opinion, but the Salt Lick isn't worth the drive.  I'm also not a fan of Cooper's, for what it's worth.
  • Raymont said: I recommend you buy this instead.. Scientific quality and can heat much larger volumes of water.- I bought one just like it and am very pleased with it. Yeah, might be technically better but that looks too industrial. I could al…
  • I may regret it, but I decided to order one.  I think they've already hit there funding goal so I should get a unit in a few months.
  • When I had a Weber Smokey Mountain smoker I understood the primary purpose of the water pan was to create a large thermal mass to help stabilize/hold temperature for low and slow cooks.  The egg doesn't need that.
    in Bobby Flay Comment by aem August 2013
  • For cooking I use a Kuhn Rikon Vase Spice grinder.  It has inserts that hold the spice which allows you to use one grinder for different spices. For the table I use Bodum Twin salt and pepper grinder.  Not the best grinder, but does an okay job and…
  • I have a 13 yr old Golden who is my grill buddy.  She gets happy when I pick up a box of matches to light the egg.  She's figured out that the only time she gets table scraps is when I grill. Goldens are the best.  Sweetest dog I've ever known.
    in My grill buddy Comment by aem July 2013
  • Mickey said: So many better places than Rudy's to eat BBQ in Austin. Perhaps, but the Austin Rudy's have consistently GOOD (maybe not great) BBQ at a reasonable price without having to queue up for two hours for the chance of getting in…
  • If it's just the brisket, do you get extra moist?  Maybe it's too rich for you.  Or, maybe they use nitrates to get a smoke ring.
  • Is it just the brisket? Or all their meat?
  • Pork Tenderloin with Montreal Seasoning.  Salmon with John Henry's Pecan Rub.  Boneless Chicken Breasts with Lemon Pepper or Pecan Rub.  Grilled veggies on the side.  Simple, fast, good.