Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

horseflesh

About

Username
horseflesh
Joined
-
Visits
218
Last Active
Roles
Member
Points
24
Posts
206

Comments

  • In another thread I found advice to cook til IT of 160 F, which is what I tried. Also, this page suggests IT of 150 F:  https://www.north-america.bradleysmoker.com/recipe/steaming-pastrami/ Not sure which is best but I'm committed to 160 F now, th…
  • I'm wondering about the desired internal temps too. I'm part way into the cure, smoking next Saturday, steaming and serving Sunday. Got a Prime packer brisket at Costco for $3/lb!
  • cactus_darrell said: ChokeOnSmoke said: I don't get it, why wouldn't you use your egg, it is a smoker?  I must be missing something? I can cold smoke, nuts, jerky, fish, anything that requires about 150 degrees to cook.  Can't…
  • This is what I wanted, tough love. I figured if there was any reason to own an electric, if I heard about it here it had to mean something.
  • NPHuskerFL said: @horseflesh‌ what are you basing the "man they're loud" from?   I haven't seen that specific model, but I have seen other Trues on site. They are just plain louder than a residential model, which is essentially silent.…
  • You need to consider the cost per use. In short, the more inexpensive models like Foodsaver use special textured bags which can cost something like $0.40 each--depending on size, of course.  A chamber style sealer, where the whole bag goes inside …
  • I would love a True but man, they are loud. It would need to be in the garage for sure. 
  • beteez said: http://www.thermoworks.com/products/logger/bluetherm_duo.html  Thermocouples read on your phone/tablet There's a review here which is pretty unfavorable:http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html…
  • The FlameBoss is pretty nice looking but holy smokes, it is close to the price of the Stoker and doesn't have the wireless features.  Heatermeter is very cool but I need to be retired before I have time for another unfinished project. The 733…
  • I have had the thing for over a year so I figured I'd be out of luck on the warranty, though it doesn't hurt to make sure.  I wish Thermoworks would make an industrial-grade remote-read thermometer. I see they have a Bluetooth one but the review I…
  • I only ever use the remote read ET-732 for low & slow, indirect cooking. The pit temperature never gets above 300F and I always shield the wires by running them over a platesetter leg so they are never exposed to the fuel directly. That's why the pi…
  • Fish sauce! No more than 1 tsp per pound, and maybe start with half that to make sure you like it. Don't double up on fish sauce and Worchestershire. 
  • I order from WholeSpice. They have a 40% off coupon twice a year and 30% off a few times, too. I stock up when things are on sale, and freeze the overstock, taking out only a couple of ounces at a time. 
  • OP, I have a Sansaire and it works great. It... just works. Not much to say. If I was buying again today, I'd happily get another Sansaire.  I did order the fancy new Anova, got a Kickstarter price... But I will probably give it away as a Christma…
  • I got a press and quickly came to dislike using it.  Uniform size is good, so now I just use a scale to make lumps of uniform weight, hand hand-form the patties. They are not exactly the same dimensions, but certainly close enough. 
  • If I am reheating a couple servings of fully cooked pulled pork, I'll usually nuke it--it is much more resilient than beef. If I am reheating a lot of it, I try to plan ahead and use the crock pot, it's just easier to fire and forget. 
  • yzzi said: I've got a crack just like that in mine. I still have the replacement in my garage. Cracked base hasn't made a difference at all yet. I cooked with much worse cracks than that for a couple of years. I have the warranty part…
  • I use my SV rig almost as often as my BGE now, no joke.  It's an incredibly convenient way to cook some things, too. I can spend an hour bagging and freezing a variety of meats... then to cook them, I drop them in the water bath right from the fre…
  • This time of year, the hardware stores roll out the gassers. I feel like I should be outside with a sign like a crazy person, warning people away.  BEWARE THE BLUE FLAMES OF HELL!  AVERT YOUR GAZE FROM THE STAINLESS HARLOT! REPENT AND BE SAVED! …
  • The extra work required for AG really isn't bad. What can be a chore is the calculations required to find all the right water volumes for the various steps.  I have also had a hard time hitting my OG numbers as precisely as I would want. I think t…
  • I always put out an NC-style vinegar sauce (I like the western NC variety) plus a more conventional (for my area) good quality commercial sauce like Stubb's.  Almost no one uses the sweeter, thicker sauce once they have tried the vinegar sauce. 
  • I guess so.  I don't have one at all though, and even if I did, I have no idea where to find a magic shop. Er, machine shop. Same thing to me!
  • For the last 6 month or more I have thought that my RO bags had way too many small pieces in them. Other than that, I haven't noticed a difference. (There were always some moon rocks.)
  • ElCapitan said: I'm a nob here, why are you guys going all in on food sealers?  What's the benefit?  Do you cook so much that you save a ton later?  Does sealing it make it last longer?  I give most of my leftovers to my dogs but maybe I should…
  • Oh, since we're all talking about sealers, this is an article that any shopper should look at--it discusses how vacuum levels may change the texture of meat.  http://www.cookingissues.com/2009/06/17/boring-but-useful-technical-post-vacuum-machines…
  • Keep in mind I never used a 215C but from what I read it's a good unit. I was going to get one before I talked myself into a fancier Minipack.  Here are a couple of good forum threads for chamber sealer shoppers... you might be able to find someon…
  • Todd, I can't make any great recommendations on non-chamber sealers because I quickly talked myself into upgrading to a chamber when I was shopping. But, from what I have read, you will have a hard time sealing liquids with an edge sealer. You need …
  • I have never used the green cap. My grill seems to shut down just fine with the DW. It's also gunky and rusty, and I don't care. Ya don't cook on it.
  • Oh, I also meant to say--even though marinating meat under vacuum doesn't seem to help, you definitely CAN infuse some foods very effectively by smashing them in a vacuum bag. Instant pickles, for example--that stuff does work. I made some liqueur-i…
  • New2Q said: OK, final question - if you vacuum seal your pork chops in brine will it take significantly less time to brine the chops?  I've tried it in a cheesy vacuum tumbler and in the outer-space like hard vacuum of my chamber seale…
Click here for Forum Use Guidelines.