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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

gmac ·

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  • I'd do the ribs for about 5 hrs as you said and then put the hens on around the last hour.  I wouldn't go heavy on the smoke with any poultry so smoke the ribs early and then cook them both at the end. I'd leave them whole just to take up less space…
  • Do you have a thermometer of any sort??? I'm on vacation so of course I have my Thermopen :)
  • I would have killed him. No question about it. He'd be beaten to death.
  • Believe it or not, probably going out for supper. No egging tomorrow. But Happy Canada Day n
  • I did the dry rub version and it turned out great but then again, I'm Canadian so I probably had a genetic advantage.
    in Canadian Bacon ? Comment by gmac June 27
  • I get Maple Leaf lump at Home Hardware but I've never seen a BGE there. Interesting.
  • Canugghead said: you mean sausage redneck? I did 10 lbs of Hungarian paprika sausage using the funnel from the Kitchen Aid. It worked and the results were very good but it took more than a while to thumb stuff that much. Thanks al…
  • Canugghead said: Don't have to wait till next year, how about Niagara in August? Remind me again please?  When, where?
    in Toronto Eggfest Comment by gmac June 11
  • RickyBobby said: gmac said: IMO, tilapia is too lean to grill.  I'd stick with pan or deep frying but if you are intent on grilling I'd suggest something quick so it doesn't dry out too much.  I consider tilapia similar to perch or oth…
  • IMO, tilapia is too lean to grill.  I'd stick with pan or deep frying but if you are intent on grilling I'd suggest something quick so it doesn't dry out too much.  I consider tilapia similar to perch or other, thin, white, light tasting fish and a …
  • Plus a bunch for taking him/her to the vet. When we had a sick dog, plain white rice was a pretty good starter to get the back on her feed, nothing mixed in, just a bit of rice and see if that stays down.  But the vet is the way to start.
  • Canugghead said: btw, @gmac , did I miss you? No, my wonderful wife bought me concert tickets for Father's Day and it turned out to be the same day and I had to cancel.  I let Dickinson's know but I was locked out of the forum and c…
    in Toronto Eggfest Comment by gmac June 10
  • Getting "Servers Full" or something similar for a couple days now on the iPad.  Couldn't get logged in, thought I was screwing up my password, tried to change password, can't get on on any device except my wife's MacBook so I guess I will be partici…
    in Forum trouble. Comment by gmac May 14
  • bclarksicle said: What was the total amount of meat you got? One was 230 and the other 220 dressed. After skinning etc, around 375 lbs.
    in Getting my pigs Comment by gmac May 9
  • My phone smells like my ear. I'm afraid to smell the other end.
    in A BBQ Confession Comment by gmac May 8
  • Got my pigs. Worked out to about $2 per lb. Cant wait to try a butt on the egg. 4 bellies for bacon, jowls and hocks and chops...oh my!
    in Getting my pigs Comment by gmac May 8
  • And they left the liver thread???
  • Here Google Earth was updated on September 19 2013, between 2:30 and 3:15 pm.  We can tell because the neighbour is harvesting beans and that was the day it happened and we know who was driving the tractor with the dump wagon because that tractor wa…
    in OT: google earth Comment by gmac May 8
  • CANMAN1976 said: Looks great and congrats on your first brew. You need to get a pipeline going so you will always have homebrew on hand and ready to drink. Right now I've got a dark ale, a bourbon barrel porter and an Irish Red all ready to d…
  • Irish moss coagulates proteins out of the wort, cold crashing drops the yeast.  Not necessary but helpful.  Of course since you are bottle conditioning, shaking the bottle will make it hazy anyway so it may not be worth the effort.  I keg everything…
  • If you have a fridge big enough to put it in when its done fermenting, it can really help clear the yeast. It's called Cold Crashing and it helps the yeast flocculate. English yeasts are usually good flocculators anyway but if you can cold crash it …
  • Nope Nottingham will go fast. What temp are you at? Remember that the beer makes heat when it ferments so it will be hotter than the ambient temp. I'd want that fermenting between 65 and 68 F. If it gets too warm you can get some off flavours. …
  • It will increase depends on how rapid your boil is, evaporation rate etc to determine but likely 3 to 5 points at least.  If it's not what you wanted, you can either add DMS (I should have mentioned to have some handy for this eventuality), or boil …
  • You need a life jacket for that Egg, just in case.
  • CANMAN1976 said: gmac said: Depends on what the residue is. If its from hard water, you may find vinegar gets it out. I use PBW for my cleaning which is mostly a souped up version of oxyclean. Go with Bru'n water recs since you have …
  • Depends on what the residue is. If its from hard water, you may find vinegar gets it out. I use PBW for my cleaning which is mostly a souped up version of oxyclean. Go with Bru'n water recs since you have a report. Martin has put a lot of work int…
  • @Griffin‌ if you want red, add more black malt. Not a lot, it just takes a bit of fine tuning. Black makes red.
  • My recipe for a 10 gal batch is: 18 lbs Maris Otter 8 oz C45 8 oz C120 12 oz Roasted barley White labs 004 Irish Ale Irish moss Ferment at 65 to 68 F Mash at 150 for 60 Try cold crashing and then adding gelatin if you want it clearer. Ir…
  • Do you have any way to measure your pH now? I have fairly alkaline water and I don't mess with it much. I do add a bit (5 ml or so) of food grade Phosphoric acid if doing a very light beer. I don't know your recipe but as it says Pale Ale, I would …
  • It will be fine. Take your time, check temperatures and sanitize like crazy (I'm sure you know all that anyway). I'm doing an Irish Red today. No idea how many batches I've done but there is no reason to worry about anything. Make sure you break up …