Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

MO_Eggin

About

Username
MO_Eggin
Joined
Visits
1,150
Last Active
Roles
Member
Points
14
Posts
128

Comments

  • Yes.  I use the same procedure to smoke almonds, cashews and pecans (once did Brazil nuts, was not a fan).  Soak raw pecans (shelled) in cold water for 5-10 minutes.  Drain.  Season (olive oil, Frank's hot sauce, salt & mix Dizzy Pig rubs) to ta…
  • OP, nice find.  I seem to recall others finding similarly fantastic deals at Home Depot as they were clearing out the Cowboy for Royal Oak, so not totally unimaginable to find this deal at the blue box. 
  • Outer layer ends up much drier than the inner.  Here are some pics of a 1 pound portion I did last week - the full piece of fish is post-smoke, second pic you can see the inner vs. outer layer (also separated on the cutting board).   This was about …
  • SWMBO bought me the cut resistant gloves, but I only used them once.  A little common sense goes a long way here.  Use the food pusher / deflector to keep your (remaining) fingers away from the spinning blade; when I have to adjust my food, I always…
  • Agree with @Lousubcap, RO is less dense than WG and IME burns more quickly (assuming all other variables are the same).
  • I soak raw almonds in cold water for 5-10 minutes before seasoning (toss with olive oil, hot sauce, salt & assorted Dizzy Pig) and throwing on the Egg.  I shoot for smoking @ 250* for 1 hour, then put the nuts into the oven at about 200 (convect…
  • Steam helps create a better crust, does not impact rise (oven spring).  If baking in a Dutch Oven, you can put the dough in a cold DO directly into the hot oven or Egg.  I do my second rise in the DO on the counter, with no ill effects.  
  • My suggestions are generally based on the recipe in Ruhlman's book Charcuterie; call me old fashioned, but I have more faith in an actual published book.  The longer cure time helps to get a consistent texture to the fish - it becomes much more firm…
  • Cure the salmon in a non-reactive dish of some sort (like 8 x 8 x 2 pan), it releases a lot of liquid during the cure stage; using saran wrap alone is going to make a mess.  So the question of how small to cut the portions really depends on how larg…
  • Copper elbows or Ts work fine. Some also use small ceramic pots from Wallyworld, but probably out of season.
  • A few thoughts in no particular order.  As the egg gets more seasoned from low-slow cooks, I've found it imparts more flavor into cooks.  You want a clean burning fire, so the lump itself will generally add a very slight smokey flavor, although this…
  • Can you expand on what you're seeking by way of "perfect" pizza?  What style?  What are the shortcomings with your current pizza that you want to address?   FWIW, a significant difference between the Egg and oven is the Egg can reach substantially h…
  • Replacing either or both gaskets is personal preference.  A number of folks here go no gasket or bottom only.  I've been running bottom only for about 2 years, no significant issues, can hold temps from 180s on up.  Just scrape off the remnants of t…
  • You can cheat and use torch to brown the top (not sure about a weedburner though, that might be overkill), even straight through the chimney, or throw the pie under the broiler for a minute after pulling off the egg.   Oil or sugar will help with br…
  • Looks great and thanks for the detailed write up.  Another entry on the list of future cooks.
  • When using a DO to bake breads, I was taught to sprinkle some water on the inside of the lid before covering and putting the dough into the oven (or egg) in order to generate steam.  YMMV.
  • Decent lump, I use it for higher temp cooks (pizza).  Schnucks grocery stores sell it for about $6 / 8.8 lbs bag. 
  • SWMBO and I lovingly refer to Whole Foods as The (Whole) Paycheck.  It's amazing (in a not so good way) to drop $100 and walk out with a single, half full bag.
  • I place my grate on a couple of cheap pavers - the
  • My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome.  I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*.  However, different dough …
    in Pizza Comment by MO_Eggin August 2013
  • +1 for skin side down on a plank.  The only way I can get crispy salmon skin is to separate it from the fish itself, leaving the skin on the egg after the meat is cooked.  My dogs love the crispy skin . . .
  • I'm suffering from hairline fractures to the fire ring and fire box, and a cracked charcoal grate on my LBGE.  None of these inhibit my cooking, although I definitely limit the removal of innards for a full clean out.  Eventually will make a warrant…
  • @Tjcoley, looking closely at your 3 pictures with the lump spread out on the white background, it looks like there is a fair amount of not fully carbonized wood.  Is that just the lighting in the pictures (or my monitor)?
  • C. The science lesson above is making my head hurt.
  • Try misting with a 50-50 mix of bourbon and water (ok, maybe more like 75 B - 25 W) in place of your typical maple syrup.  That, followed by raging river & jamaican firewalk, is my go to salmon combo.  Good luck.
  • My most recent bag of cowboy had lots of not fully carbonized wood.  I used it for a pizza cook, so not a big deal, but definitely would not want to use it for a low and slow.  Bag before this one had a harsh chemical smell that took much longer to …
  • Not a restaurant, but for cured / smoked fish to go (as well as extensive cheese and other gourmet foods), check out Zabar's on Broadway at W. 80th St.
  • I've used the dish soap approach without issue (damp paper towel, add dish soap, wipe entire outside of DO) - the soap was dry to the touch in under a minute.  Post cook clean up just required water and a sponge, no scrubbing - at least on the outsi…