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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
MO_Eggin
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Circular rack I used for cooling is a pizza screen (I'm a heretic on NY style pie and use it as a crutch). Feel free to converse on dough recipes, it's still a work in progress for me. I started out using dough balls from Trader Joe, but found thos…
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Nice looking pie. If your dough is home-made, would you mind sharing the recipe?
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Broke mine about 2 months ago and fixed with JB Weld. Not the best looking repair, but works fine even when shutting down from pizza temps.
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Put ice into ziplock bag (1 gal). Place bag over turkey breasts (or put turkey breast side down on bag of ice). Wait 30-60 minutes. Remove ice and cook bird.
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You can definitely smoke cheese, I've done cheddar and colby before, never mozz. Need to keep the temps very low; easier in colder weather. Good info here on the Naked Whiz's site - http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm.
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I store my ash tool and grid lifter on hooks on the egg mate side tables, uncovered almost always (least used egg-ccessory is the egg cover). Been doing this close to 4 years, have some minor rust spots on the inside of the grid lifter handle (the …
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+1 on no need to pre-shrink the self adhesive gasket. I used the 3M 77 adhesive spray in addition to the adhesive already on the nomex gasket. I replaced the gasket on the base only about a year ago; the original top gasket is pretty much charred …
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Tried this out over the weekend - came out great, with a big thumbs up from SWMBO. Thanks for the tip!
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Legs up all the time. Reduces that lovely gasket burning smell.
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Another dump and light fan. I do pull out some of the huge chunks and set them aside in a separate (formerly empty) lump bag, to be used for a future long low / slow cook. All lump is stored in the garage in original bags, humidity and all (even h…
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Sorry, that should have been change in saltiness after steaming, not smoking.
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I didn't try it straight off the egg, so not sure if there was a change in saltiness after smoking. Completely agree on your final thoughts - also a favorite cook and the added work to do a second hunk of meat is close to nil.
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Very nice. I completed my first attempt of this last night. I started with a small 3# flat, corned the beef myself by following the recipe / instructions linked in the recipe North is Up linked to above. I brined the beef for 9 days in a 2 gallo…
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+1 to what Taz said. 6 fire bricks is a lot of cold mass that will take time to get up to temp - I'd expect much longer than 20 minutes.
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I've found 20# bags at Ace Hardware. Not sure about who makes it and have not had a chance to use the bag I bought.
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Apple. Sweet and fairly mild, works well with pretty much everything. Pecan would be a very close second.
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Check out your local Ace Hardware for Pecan - closest one to me carries both chunks and chips.
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Misto "Olive Oil" sprayers. Can find them on Amazon.
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When I do planked salmon (LBGE) - 1. Standard grid height2. I watch for the white fat / albumin.3. I skip the OO, just use rub (Raging River & something to give it more spice, like Jamaican Firewalk or Swamp Venom) plus a spritz of bourbon &a…
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Performance anxiety?
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I generally use an electric starter, will keep it in the lump about 6-8 minutes - enough to get some coals glowing and maybe a small amount of flame. I then add plate setter (if indirect) and grates, close dome, wait until about 50 degrees below ta…
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Another vote for best. Great tip on the 18 yr Jefferson.
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I replaced the original felt gasket with nomex on the bottom only - mainly because I'm lazy (or it was hot out and getting dark). Been running that way for close to a year, no issues with maintaining temps or shutting down. Eventually I will scrap…
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+1 on using trimmed parchment for the whole cook. The part under the pizza may brown a bit, but IME that has no negative impact on the crust.
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Depends what you like to cook, but Jamaican Firewalk is a favorite.
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I've cold smoked cheese a couple of times. In my experience, you need to let the smoked cheese rest in the fridge for a week or two before eating to allow that harsh smoke flavor to mellow (and you may still need to pitch the ends as too funky). B…
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I also hot smoke salmon about once a week. My egg smells like smoke, not fish. Enjoy.
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For those of us in the USA using the BGE for personal [consumer] use, this issue is likely governed by the Magnuson Moss Warranty Act. BGE's warranty cannot dictate what after market products you can or cannot use in your Egg, no different than For…
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We've been getting the 8.8lbs bags of RO for about a year in the St. Louis area.
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I stir the old lump, then using the ash tool try to push that off to one side, dump new lump over the whole firebox and fire it up.