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Plcharfoon

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Plcharfoon
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  • Lobsters in tarragon butter...
  • I like to make 1.5" thick medallions and hit with a very hot sear in a CI skillet (for maximum browning action), then move up and away from the heat, pull at 135F (will rise to 140-142, nice light pink), serve with a creamy horsey sauce.
  • Jscott said: okay, this is really interesting. I have a couple of questions...I've done our family's turkeys for Thanksgiving ever since I got my BGE XL 4 years ago.  These turkeys have been absolutely awesome! Here are the questions...is it rea…
  • No problem...just a little tougher to cut through the bones, but very doable. I usually do two 18 pounders for Thanksgiving. They are always the "hit" of the dinner!
  • Looks great to me...how did it come out?
  • SmokeyPitt said: Man that sounds good!  That's some fancy loaf!  I think we all want to hear more about the taters too   I used this as my base recipe, and added a little bacon fat (everything is better with bacon fat!)... http://www.se…
  • henapple said: Recipe please?   I did a version of this one: http://www.seriouseats.com/recipes/2012/06/grilled-bacon-wrapped-meatloaf-stuffed-with-beer-cheese-recipe.html I ground chuck and pork spare rib trimmings (2 to 1), and used…
  • Kudos for the hassellback potatoes! How'd you do them? Just peeled,sliced with the help of two chopsticks (prevents you from slicing all the way through), garlic butter,a little bacon fat, and parm...350F till golden brown. Didn't do them on the E…
  • Good advice from everyone...just a few things to add from my experience. I use the Zuni Cafe method of dry brining. Start three days ahead of your cook by rubbing your kosher salt/herb mixture all over under the skin. Refrigerate two days in a zip l…
  • I've found nice 6-7 bone racks at Walmart (Minnesota). I love beef ribs since this forum. I just wish i could find more than 2 or 3 in a "rack".
  • Is tha a L or XL? What kind of rack? I don't like mine and am looking for another. </blockquote This is a large. I use two nested Weber 3601 rib racks(Amazon) and try to just use every other slot to keep the ribs from touching. This cook was …
  • So how did they taste? Bet good. </blockquote They were great...used a simple rub and finished with a raspberry balsamic vinegar and mustard glaze.
  • Congratulations. And Very Nicely Plated. Great Picture!</blockquote Thanks!!! I am not worthy...
  • B.B King duet with anybody!
  • Ellis said: Happy Anniversary, looks a resort setting Nope, just our "outdoor room"...we love it. Of course the centerpiece is the Egg table! Thanks for the kind words everyone...
  • I've done two 18 pound turkeys the past two Thanksgivings with success on my large...Here is my method: Three days before the cook, dry brine all over under the skin with kosher salt, pepper and dried herbs. Put in plastic bag (eliminate most of th…
  • Hamburger blend that I use is 1/3 chuck, 1/3 short rib,1/3 brisket, bone marrow to bring fat percentage up to 25%, plus one teaspoon fish sauce per serving...
  • Either one works, I think I read somewhere that the point is more flavorful (please someone correct me if that's wrong), so given a choice, I'd go point. When you use brisket in your burger, is it the flat, point or a mix of both?
  • Care to explain the fish sauce? No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger? I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't te…
  • Care to explain the fish sauce? No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger? I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't te…
  • @Plcharfoon - would you mind sharing your potato buns recipe? Sure...we use this one.. http://cooklikeyourgrandmother.com/2009/04/how-to-make-potato-buns/
  • Great discussion and good looking pizzas! Just to share an idea on sauce..I use cherry tomatoes that have been roasted and slightly charred under the oven broiler as my "sauce". Very sweet and concentrated without a lot of juice.
  • The secret ingredient is a few mashed anchovies mixed in with the EVOO, garlic and chili flakes for heat. Curry sounds good too! BTW PLcharfoon, the roasted cauliflower looks great too. I like to do it that way but tossed in EVOO and curry powder...
  • Yes, before cooking and with all of the salt in the brine you can go very light on salt in the rub (if at all). Did you put a rub on before you cooked? I've brined poultry but sometimes it comes out too salty, specially after I've put a rub on. Coul…
  • Stike...exactly!!! Was never able to achieve a nice evenly cooked chop until I tried this. Always over cooked loin and undercooked next to the bone.
  • Great discussion everyone...Nice cook.  What type of beer did your use in the brine?@chuff, not only do the CI recipes turn out as written, every recipe that I have adapted for cooking on the egg has been a success. I like full bodied ales, s…
  • Guilty as charged...I've had my Egg for about a year now and learned a ton from the forum. It's much too late in coming but here is my Thanksgiving cook with two 18 pound spatchcocked turkeys. Will try to contribute more from now on!
  • To those sprouts, Add a few anchovies, garlic and red pepper flakes, char to a deep brown and finish with some parm reggianno...Yum!!!
  • Salt and pepper, olive oil, meat side down on a hot oiled CI grate. Leave alone for a few minutes...it should release intact once it reaches a nice carmelized brown, flip and cook a few more minutes just until the meat stars to give way with a poke …
  • Need to cook hot and fast to avoid undesirable sulfur smell and taste. Toss in evoo with garlic, anchovy, chile flakes, hit the bacon fat till brown, turn once. Add in bacon bits, roasted pine nuts and top will parm reg cheese...
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