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chocdoc

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  • Another variation based on the one above - "This year I used some Malidzano - a Macadonian green pepper and eggplant spread in place of the bourbon bacon jam. I added a couple of finely minced garlic cloves to the cream cheese." I know another year…
  • Here is one version - Not Your Father's Cinnamon Buns Ingredients * 3 large eggs * ¾ cup buttermilk, 190 grams * ¼ cup sugar, 50 grams * 1 ¼ tsp salt * 2 ¼ tsp instant yeast * 4 ¼ cups flour, 595 grams * 6 tbsp melted butter, 85 grams * 4 ounce…
  • Canugghead said: chocdoc said: OP is me. I still make these. I also use the dough as the basis for a whole series of 'not cinnamon rolls'. It's an excellent dough. good to see you drop in, hope all is well! All is well - …
  • OP is me. I still make these. I also use the dough as the basis for a whole series of 'not cinnamon rolls'. It's an excellent dough.
  • Going to link to my report on eGullet - too many pictures to do it all over again with Flickr. starts here - http://forums.egullet.org/topic/135020-cooking-on-a-big-green-egg/?p=1982331
  • Sorry Gary - no pictures from me - except for the porchetta - caught it going on and coming off. Mr Holloway reports having eaten some 'funky' chicken a few days before and being 'indisposed' on Saturday.  
  • We missed you there Gary.   Steven - let me know when the Little Steven fest is happening - I'll bring drugs!
  • My friend Anna sharpened my paring knives, I have cuts on two fingers (two cuts on one from another knife I was using to make an orange garnish for a posh cocktail). That Crappy tire IR works just fine! Wait for a sale though - you can get them …
  • Jeffersonian wrote: Cutter! Great name in my books - but to meet the criteria of starting with a G it would have to be Gutter - and I bet that wouldn't fly!
  • How about grenouille - after all he's french? (they can be food)
  • Looks like along both sides of the breast just where it meets the thigh.
  • EggSimon wrote: good job, buddy ! Wouldn't even have known about it without your post - so thank you so much!
  • Good to know - I've got a couple of similar markets not far from home and I should check them out for skewers. I suspect any with wooden handles would be a problem with the heat coming from the top vent.
  • Rezen73 wrote: It's actually inside the handle - it "centers" the skewer through the handle. I mistakenly put the entire skewer on the large, and wa s left with a gooey mess! So long as you leave the handle outside of the egg, you'll be fine…
  • cookn biker wrote: Sweet! A ton of things you could cook in that. Yup - and given the weight I can use it as a husband tamer too!
  • Rezen73 wrote: In the US, Winners is known as "Marshalls" In the UK, I got the same exact skewers in B&Q (which is basically Home Depot). cost me 5 quid for 4... or about $8. Be careful though, there is rubber/plastic in them that isn't…
  • cookn biker wrote: Kerry, How the heck am I suppost to post my waffle cook after you? :S Terrific color on the sliced picanha! You done great lady!! Loved your waffle cook! Nothing better than a piece of cast iron on the egg. Check out …
  • SmokeyPitt wrote: BEAutiful. Where do you get those fancy skewers? A store in Canada called Homesense. It's an offshoot of a store called Winners that sells last season's clothing and stuff - and Homesense opened to sell the housewares pa…
  • I did a little research online to figure out the cut - seems there are some who recommend tri-tip but the majority seem to go with the rump cover. It was a lovely piece of meat - and no confusion as the the direction of the grain!
  • "Sparky" wrote: I would love to help you out chocdoc,but wifey won't let me travel anymore :P Too bad! Beautiful work.
    in Egg Mates Comment by chocdoc July 2011
  • Sparky - want to come do the brightwork on my boat?
    in Egg Mates Comment by chocdoc July 2011
  • Actually kinda tough - but still tasty. If we'd had the time we should have sous vide'd them in the marinade for several hours.
  • Kent - I cooked at the eggfest last year on the large demo I have at home now. I did have a mini that I bought in the summer. I practiced the recipes I wanted to try on my gasser - last time it was fired up actually - now it holds the parts for …
  • Just tell Nick you don't want to share. I cooked all day last year.
  • I buy meat, cheese, butter and a whole bunch of other stuff - some canned, some not. I wouldn't bring potatoes that have dirt clinging to them, and certain root vegetables might be an issue, but they are easy to get here. I'm attaching the blurb…
  • PattyO wrote: Tentatively Oxtail Stew, Whole Wheat bread, Baklava. I'll have to pre-brown the oxtail and purchase the vegs at the local Wmart. Can't take raws over the border. I buy groceries in the US all the time and bring them across. …
  • Yup - you could get away with duty free - but you'd still be paying the tax on the amount above your personal exemption.
  • La Bomba?
  • Also wondering if you let the VOCs burn off long enough? Was the smoke from the egg smelling good before you put the steak on?
  • With their little stem tails they look like yummy cheese covered mice in that second picture.
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