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i just did pastrami - Kroger has a special on Corned beef.
Soaked the Corned beef in 3 times drained cold water in the fridge for 10 hrs
Then dried & rubbed with my Pastrami mix & smoked it with hickory wood indirectly @ 225F for 4hrs for an interna…
get the Medium- you will need it to make ribs & pulled pork. The reason: you need the lump capacity to do any decent longer cooks. I also have the mini and is great for hamburgers, chicken breast, pizza and steaks
spend the money now the first time…
Thanks for sharing all your research & final results. looks very interesting, and will give it a try soon.
one question i have- why do you need Cream of Tarter in the dough ?
very unusual and love to know before i make the pizza
It was originally posted by chef wil.
The ingredients were:
5 lb butterflied brisket flat
2 lb freshly ground pork, salt and peppered, shaped into a patty to fit 1/2 of the flat
1 lb andouille sausage sliced thin lengthwise
1 green b…
I butterflied the flat brisket, rubbed inside and out, added chopped onions, bell peppers, and celery, fresh pork sausage out of casing and thinly sliced smoked sausage, pulled flap back over and sewed it up. Sat in the fridge for 2 days then cooked…
both up or down- depends what you are cooking.
for pizza , bread - legs down and pizza stone on top
if you need to use a drip pan than legs up with the grid on top (place the drip pan between the legs)- for pulled pork, ribs, brisket.... chicken
thanks for the photo - i plan to bake foccacia this year (trying to keep it simple, so i can also walk around see old friends, make new ones and enjoy oher's food - but do come by for samples (see ya soon)
BGE is going to be your best buy - the flavor of your meats is far superior to anything you ever tasted (the lump charcoal and shape of the smoker that circulates the smoke & heat without loosing moisture)
yo add the lump in the begining and light …