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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

twlangan

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  • The chart Little Steven posted above, comparing Canadian and US beef grade, I found rather interesting. Mostly the yellow fat part of it. As I mentioned earlier in this thread, since we are in dairy country we have finished out a lot of Holstein ste…
  • Ladeback69 said: As I said when I started this thread I grew up on 4H beef for years which was basically a pet so they didn't move around a lot and got a lot of oats and corn to finish them out. I prefer this type of beef, because it is swee…
  • I'm just going to take a stab at this because I have rarely had grass fed beef. Steers out on pasture (grass fed) travel around a large distance in their grazing activities. They get more exercise. I'm thinking that is what is causing the hard fat l…
  • DieselkW said:I'm on the Costco supply chain, grain finished - but that is NOT my preference, just my convenience and inherent scrooge-ness.  I'm self employed, so my "wealth" runs in cycles of enduring poverty to occasional riches.  When I have a …
  • I own the plastic meat grinder. It has not broken on me and does a good job. However, I would consider another option unless your plan is to keep meat grinding down to 5 lbs or less. I bought mine while doing sausage on a small scale and it worked g…
  • I found that settling the Egg in on your target temp manually before starting the PartyQ up is what works best for me. Say my target temp is 250 - I get the Egg to that temp and place a large chunk of cold meat in there. The probe is going to sense …
  • I don't like the sweet ones either. Open Pit original is my sauce of choice - especially on chicken. http://www.openpit.com
  • Most of the name brand super soft tissue is bad for septic tanks as it does not break down as well. We use POM brand from Sam's. It is "acceptable" and dissolves very quickly. I had to replace my tank in '09. Had it inspected 3 yrs later and had les…
  • Mmmmm, Cowboy Candy! Tried this myself last Fall with Jalapeños that we grew in the garden. I eat them with some softened cream cheese on Ritz. Good stuff. Can't take them straight up though!
  • nolaegghead said:2. Damper setting.  The damper on the fan needs to be set to slightly starve the fire (run a bit cooler/lower temp) if there's no power to it.  If it's open too much, can overshoot, especially if there's wind into the fan, if it…
  • I bought a Weston Pro last Fall. The thing sucks big-time - in a good way! Yes, they are very expensive. However, I will argue about the 200 yr payback though. If you check out Weston's website on these sealers, you will find that you can buy replac…
  • Dang, this sounds good! I can see them being made with maple sausage links cut down to fit the pepper and the egg/cheese/hash browns in a bed under the sausage. Perhaps with some maple syrup drizzled over the top during the last few minutes of the c…
  • My very first cook when I got my new Egg was tilapia. Would have been something else I'm sure, but I had just gotten it into my table and it happened to be Good Friday. It was great stuff and I've done it several times since. I coat with olive oil a…
  • I've had mine for just over a year. Works great and relieves a lot of stress on overnighters. I have held lower temps (180F) without any trouble. My only gripes - I wish it were weather proof and I wish they had a way to power it with an AC to DC co…
  • Glad the grinding worked out better for you this time. I'm in the same boat that you are. In a way, I'd like to do more links but the KitchenAid stuffing method is pathetically slow and I doubt I'd do enough of them to warrant getting a dedicated st…
  • You want to cook a tenderloin hot and fast to keep it from drying out. I agree with above posters - cook it about 5 min per side and just keep rolling it until you reach desired internal temp. BTW - that sauce it simply amazing. Try it with raspberr…
  • Get rid of the plastic pipe and replace it with Pex. It is much more forgiving and can take some freeze/thaw without breaking. Nice stuff to work with too.
  • BigWader said: Care to share a recipe/pics of what you did? Sorry, but since this was a first run for me I did not get pics. I won't post my recipe yet either since I am still not totally happy with it. I just used a sage breakfast saus…
  • I used a loin for my first test batch. Turned out pretty decent for a first run. I switched to shoulder since I can get it a lot cheaper. Loin is a lot easier since there is no bone to deal with. Extremely lean - no fat at all.
  • Thanks guys. To answer some questions - I have never done a belly, only shoulder bacon so far. I cannot imagine that this would taste any different than belly bacon using the same cure. This bacon is very lean though. The slabs you see on the top wi…
  • I bought pork butts by the case at Sam's last Spring for $1.15/lb. Five twin packs - large butts too. I bought another case this past November at the same club for $1.26. 77.5 lbs for $98. Local locker plant was $2.29/lb that same day.
  • I bought the meat grinder attachment a few months ago. Had the same problem the first time I used it. I found that the solution is to tighten the big white "nut" a bit more. It seems to hold the plate tighter to the spinning blade and it will keep c…
  • I have used mine in spitting rain. Wrapped it in saran wrap, seams on the bottom, and held in place with small rubber bands. Just be sure not to cover the intake to the fan on the bottom. Worked great.
  • I thought that I read somewhere a few weeks ago that the issue had been resolved? Perhaps not.
  • I bought a Weston Pro Series sealer a few weeks ago. I have done a fair amount of sealing with it and I'm more than happy. They are expensive, but my main motivation for springing for one of these is that you can get replacements for EVERY part on t…
  • I would have contacted them to let them know that it slipped through and just drilled new holes where they were supposed to be.
  • I had 9 degrees above zero this morning when I lit my Egg to smoke my latest batch of bacon. My thoughts? "Finally some good grilling weather!".
  • If his unit is a cheap electric smoker like I had before getting my Egg, the only way he will get it to 250 is to cook in the middle of the Sahara on a HOT day, with NO wind or even a slight breeze (don't even fart within 100 yards of it), and have …
  • I'll up the bid to $66. If I recall correctly, the unit reads out in tenths of a degree. Mine was jumping around wildly too. Under the battery cover there are some switches or something that can be set to customize the read-out. I shut the 1/10's of…
  • Sir SmokeAlot said: Any recommendations as to how to season a tip roast. Thinking about using that Dale's Seasoning as a marinade, injection as a change up from a rub. I'm aware of the saltiness, but is it still a good choice? GOOD beef …