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

Following 1 person
Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Black_Badger

About

Username
Black_Badger
Joined
Visits
1,516
Last Active
Roles
Member
Points
279
Posts
1,182

Comments

  • Nice work @theeggcellentchef, very good looking pizza there! What was the crust you used? Sorry if I missed it above, but I need to try and recapitulate this. Cheers - B_B
  • Hi guys, Thanks for taking a look. @HendersonTRKing This was a smoked, bone in, skinless, shankless ham that was just under 20# total. I was a little surprised/confused at first about what bone-in shankless meant but it was VERY good. I had looke…
  • Quick post dinner update; ham was EXCELLENT! Lots of good smoke flavor accented by an amazing sweet/spicy glaze. Rave reviews all around, including the kids. This is a family we often share dinner with and whom we've shared egged briskets with many …
  • 36. Bought my XL at 31.
  • Why would you leave the membrane on? It's not much work at all to take it off and it doesn't add anything to the final product. Up to you in the end, but I'd definitely pull the membrane no matter what. B_B
  • Bad Byron's Butt Rub is awesome, if you haven't tried that yet go find some. This weekend I cooked a brisket with Smokin' Guns Hot rub and REALLY enjoyed it. This was the first time I'd used that one but it will NOT be the last. I like some of the J…
  • For the most part I agree with the above, but I would add the caveat 'depending on what temp you're planning on'. I wouldn't take it above about 400 or so if it were me. The coatings on most of those things will melt/burn at some temp and if it warn…
  • Nice; thanks for posting. I've been to a few of these (all awesome) and a few are actually new to me. Anyone ever been to LC's in KC, MO? Not sure how that one has snuck past me. Cheers - B_B
  • blind99 said: @nolaegghead have you read American Gods? You may be in it.  Haha, I'm re-reading American Gods right now for maybe the third or fourth time. I never really forget how good it is, but then I'm always surprised at just how g…
  • @Darby_Crenshaw That is a beauty man, cheers! Love the minute repeater complication, one of my absolute favorites!
  • I recently earned an Apple watch sport as part of a sales award and I like it quite a bit more than I expected to. I still wear my Montblanc Nicholas Rieussec (see below) on the other wrist because I just like it better, but that bizarre system seem…
  • Nice! This might seem like a weird question, but does that SA nitro have a widget in the can? B_B
  • Man, this all looks really great! Thanks for an excellent post and congrats on what I'm sure was an amazing time. This one is bookmarked for sure! Cheers - B_B
  • SMITTYtheSMOKER said: Black_Badger said: I've had the pleasure of cooking with @SMITTYtheSMOKER and I can tell you first hand that he knows his way around an egg! These look amazing Smitty, thanks for the post! Were these cooked compet…
  • SGH said: @Black_Badger  If they tasted muddy, they were not properly washed and prepped. They should be washed at a minimum of 3 times in clear, cool, belly water.  Preferably until the water runs clean. If washed until they run clear, there i…
  • I like them well enough IN things (etoufee is a particular favorite) but on their own in a boil they just taste sort of muddy to me. Maybe I just haven't had them prepared well??? They sure look awesome!
  • I've had the pleasure of cooking with @SMITTYtheSMOKER and I can tell you first hand that he knows his way around an egg! These look amazing Smitty, thanks for the post! Were these cooked competition style or something different? Cheers - B_B
  • Looks good and I think what you bought is just fine for this application. That's doubly true if you liked it (which is really the only thing that matters). I like to brush MOINKs with a sauce thinned with AC vinegar then hit them with some rub spr…
  • I read through everything above very quickly so apologies if I needlessly repeat anything but these are some of my favorites: Pizza & Italian - Lou Malnattis & Gino's East. (Giordano's as a backup but the other two are quite a bit better). I hear P…
  • Yep, that looks REALLY good! Great cook, great post, thanks for sharing it with us. Cheers - B_B
  • +1 to @Toxarch I've killed a fair number with a .243 and 7mm Mag but by far the most I've seen killed have been with a .22/.250. For those to work well you need to shoot the pig in the head, but it's a hell of a good gun. We carried it mostly for …
  • Foghorn said: I've cooked several sections (tenderloin, ribs, loin, shoulder) from hogs about that size and one whole 20 pound wild pig.   The meat is very lean and dries out quickly.  As a result, when I cooked the loin and tenderloin like I…
  • Nice, congrats! If you can, I'd say grind the whole thing into sausage. I like a blend of bacon ends and pieces + trimmed fat back in about a 1:4 ratio by weight with the lean you'll get from the hog. Cube up the meat and fat, season the hell out …
  • Pheasant is probably the single best game I've ever eaten, so congrats on a nice score! I've never cooked them on the egg, but I've cooked quite a few on gassers back in the day. Very simple: marinade in Italian dressing, grill direct until done. I …
  • Man that does look good. I was just in your neck of the woods again yesterday. Which fish market? Cheers - B_B
    in Ahi! Comment by Black_Badger February 5
  • That does look really good, congrats. That being said, is that melted butter on top? If so that might not be the healthiest addition (but still awesome, haha)! I'm right there with you on the healthier eating thing. So far so good but occasional…
  • I've been doing a lot of the pepper vodka thing lately as I'm a HUGE bloody mary fan. I have two bottles right now: the first has four full chocolate habaneros and is really good on it's own and dynamite in a mary; the second has two scorpion chilie…
  • I think it was CenTex that first mentioned the philosophy I have now adopted: 'Hot wood produces smoke; hot water produces steam'. I want smoke in my cooks and haven't soaked a piece of wood since...
  • I've written about my one experience at Aaron Franklin BBQ on here as well as on Yelp but I'll summarize again: Yes, you will wait in line. Yes, it will seem crazy. Yes, it's totally worth it! Best brisket I've ever had (by a MILE) but also th…
  • Hey guys, Just got back from this trip last night and it was a really fun time. I did get the change to go out exploring for one lunch with a buddy and we ended up taking a cab over to Mi Tierra. It was GREAT! We took a cab (which was great bec…
Click here for Forum Use Guidelines.