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jlsm

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  • The legs I've cooked have at least three distinct muscle groups of different thicknesses. I separate those and cook each to temperature (I like it medium rare, but I cook one to medium if we have guests). I cook indirect at about 400.
  • Looks great. I do Korean chicken wings to rave reviews. Just toss the finished wings in the marinade. Tortillas are an odd choice, tho. Lettuce leaves are more traditional. 
  • @SGH great photos! Don't remember you offending. As someone else noted, it's the isolated comment in a mundane post. I've became me somewhat inured to the rather tame mysoginy but hateful (and often incorrect) political statements I find jarring. 
    in Stop it Comment by jlsm August 2016
  • Fantastic. 
  • Congratulations. What a wonderful celebration. 
  • We live in a 150-year-old house and did a complete gut a year ago. Took 1.5 months. Contractor was on a hard deadline for another project and we had planned for months.  Couldn't go through the kitchen to the back yard, so I had to walk around the b…
  • I gave up urban vegetable gardening because of squirrels. I was more than excited to see local heirlooms and corn at the market today. Seems early in Philly but no complaints. 
  • @SoCalWJS, ask for uncut short ribs. Usually come 5 ribs to a slab. I always need to ask but the butcher always has them. 
  • @20stone: OMG. That sounds fantastic! I'm a big fan of empanadas and Cornish pasties. I'll try this when the weather turns cold. 
  • As another poster mentioned, spend a little time in the town. Very charming with interesting ruins. Grab a meat pie at a bakery. 
  • Really, really nice. 
    in Table build... Comment by jlsm June 2016
  • I've done it in a microwave for years. Seven minutes max with two stirs for dark roux. Makes gumbo a quick cook. 
  • I wouldn't risk a brisket. I've had fabulous ones and subpar ones, all cooked the same. Had a large party two weeks ago and served pulled pork. Impressive and easy. A few folks were disappointed that I didn't have brisket, but I didn't want the aggr…
  • I'm so anal I'd go with SRF, too. How are you going to top them? So many styles. And do you bake? Might consider making your own buns. (Yes, l'm stupidly competitive when it comes to things like this.)
  • Not giving a cause of death is a disservice to the community. The cause might give someone pause and lead to action, whether it's just a prostate exam or HIV activism. 
  • We're the hunks wet?
  • To use the bend test on a half, hold at the first rib or so. Works for me. 
  • @drd24au. Cooking BBs for 5 hours even at your low temp seems like a very long time to me. And way too much bone seems to be exposed; my ribs pull up just a quarter inch or so. Finally, they look like they have a very dense crust. Much of the advice…
  • @drd24au. Cooking BBs for 5 hours even at your low temp seems like a very long time to me. And way too much bone seems to be exposed; my ribs pull up just a quarter inch or so. Finally, they look like they have a very dense crust. Much of the advice…
  • Beautiful. 
    in did some ribs Comment by jlsm June 2016
  • Looks overdone. I cook only baby backs, 2 1/2 to three hours at 275-300 (grate), except for the time needed to get to temp after putting on the meat. No wrapping. Bend test. I experimented with all the methods and this was the easiest, tastiest meth…
  • Look up Mickey's coffee rub. 
  • I wear a glove but don't use the pusher. If you keep your palm - not your fingers - flat on the food and parallel to the cutter, you're good. I have the Mafter, too, but imagine lots of less expensive versions are good. I do like the three sizes for…
  • I've made many. My favorite is the recipe cited by @SPRIGS. I divide the dough into four pieces. King Arthur has an interesting blog post about a crust based on a no-knead recipe that seems interesting but I haven't tried. 
  • @dmchicago, I'm right there with you on the bolognese. Not close to Hazan's. 
  • Nice! (The reamer, not the strip club.) I use a fork. Might need to look for one of those.
  • Fred's BBQ and Music (now called Tasty Licks BBQ after his line of rubs and sauces) in Shillington. Fantastic service. They have just about anything you would want. Extremely knowledgeable. I make the trip from Center City Philadelphia twice a year …
  • Ancho is dried poblano. You should be able to get poblanos. They aren't as hot as Hatch. 
  • I keep mine in a saucer with the ginger on the counter.  Never had a problem with the garlic. Ginger goes bad once in a while because I don't use it as often. 
  • Great! I've wanted to do that for some time. 
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