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Understood. What temp you running? I believe you pull the fish when white ooze starts oozing. Correct?
I shoot for 180, sometimes hard to hold, and pull when the albumen begins to leak. Makes for very soft texture.
@Doc_Eggerton - are you cooking skinless or skin on? I ask mainly because most of your salmon cooks I see you have the salmon in a foil boat. Just curious
BTW - Looks great as usual.
I prefer skin on but ca…
Mise en place at it's finest. Sure does make a cook more enjoyable.
Thanks for this. I never heard this phrase before but it is my favorite style of cooking from pizza to omelets. I love having everything set up and ready…
My own rub, main ingrediants salt and raw brown sugar. A handful of other spices. Put wings in a gallon bag with the rub and refigerate a day or two. The rub melts and turns into marinade. I use this on smoked salmon as well.
Yep the demon buses started their routes in one county here. By Monday all surrounding counties will be running too. Oh the wonderful added traffic. Your wife may very well skip the meal and go straight for the bourbon. This co…
They look great Doc. I see you did them lollipop style this time. Did you think it was worth the extra effort compared to the standard hanging leg?
Not really, and it was harder to pull the skin over the joint than I t…
That looks great, Doc. I've seen them used by others and I didn't bother to ask, but other than space are their other benefits to using the chicken rack for drumsticks?
Very even cook all the way round.
@Doc_Eggerton hard to tell but are those gallon zip lock bags or do you have a bag sealer?
Just baggies. Squeeze out as much air as possible. I would like a sealer, but storage and counter space a an issue.
I can't wait to see these cooks. Is this just a normal week for you? If so I am really jealous!
Yes, this is pretty much the way we cook. A bit over beef at the moment so trying to do a couple other things. Had non …
I also use Publix's pre-made dough. I do mine at the temp recommended, 400. It is important to let the stone and dome heat a long time, I keep it at temp for an hour before cooking. The higher in the dome the better. I use the PS legs up, grid, …