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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

paqman ·

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  • Goat cheese is usually good as a stuffing. I bet that you would loose more mozarella than you lost goat cheese.
  • @travisstrick > said "isnt there a hall monitor forum you should get back to?"LOL!! Okay you got me.I was just being silly/stupid. I confess I had to look up what the heck "sous vide" was. I only knew it had something to do with cooking in a hot …
  • That's one nice looking burger!
  • You guys are killing me with all those posts about hatch peppers. Beside unicorns and rainbows, what does that taste like (we don't have them in the GWN).
  • Gotchya.  You had to run a higher temp to make it get to the target temp faster, at the expense of a little MR gradient. That's it
  • @pacman - that app is pretty neat, but this kind of cook isn't one that needs pathogen reduction - just keep it under 4 hours.  The surface bacteria is killed in the fire even if the inside is frozen. Agreed, as you can see there was no pathogen re…
  • @"The Cen-Tex Smoker"‌ - Thanks for the compliment! @tarheelmatt‌ @johnmitchell‌ Thanks guys! @Fred19Flintstone‌ - Well, you know, getting fancy and everything. Cooking wagyu steaks every other day. I figured I needed to look a little more class…
  • @nolaegghead‌ Thanks for the advice. I am well aware of that. I've set the temperature of the water bath in order to reach a target temp of 125F in time for diner. I use the polyscience app on SWMBO's iPhone and it allows me to configure the par…
  • @TigerTony‌ I cooked some wagyu steaks on the egg last week: http://eggheadforum.com/discussion/1169372/wagyu-beef-at-costco-in-canada A fellow forum member ( @travisstrick‌ ) recommended that I sous vide them and finish in a cast iron pan. Man…
  • @RedSkip‌ - We had our contractor install it for us. I am way too perfectionist and I have to plan everything 100% before I start something like that. If I had install it myself, I would still be planning everything... @yzzi‌ - Way too many peo…
  • Finished product. The left half is the rib eye. The right half is the strip loin.
  • After 1:22:28 in the immersion circulator, they should reach a core temperature of 124.9F Water bath temperature is 131F.
  • Looks most eggcellent and you run in a much more refined orbit than do I.  Enjoy to the eats-and if you need help consuming please let me know :) We are on vacation and we did not do anything special. No restaurant nothing so this is our treat. …
  • When it doubt, throw it out!!! Ask me how I know! That said... Throw they right out the window, I'll be happy to stand there and catch them LOL Enjoy!!! I'll take the risk for tou @hapster‌ you had enough this week...
  • "Mechanically Tenderized"??? Interesting for sure.. Great marble to the meat though. Looks damn tasty. I'd do a reverse sear on them, and get all that goodness to melt down and turn to butter! I noticed that... I don't really care, we had two las…
  • If you can still edit your post, just click on the image and then click on "insert image". The image will be inserted to the body of your post and should be upright. It happens to me all the time... Nice looking ribs!
  • I never liked indian food until I spent a few months in India back in 2007. I still have a hard time with it when eating at restaurants. However, when cooked properly, it's a different ballgame... is it spices from Épices de Cru that I see on the …
  • Are you sure it was from the eggs? Only thing really it could have been... Everything else I cooked or we had out was shared by all, I was the only one to eat my omelet... Thank god I was the only one to get sick. Man, that's scary! Your omelette…
  • Are you sure it was from the eggs?
  • I have never had a belly with skin on.  I have read that the removed cured skin can be used to make cracklings, though I don't really know what they are or what you do with them :-/ @Cookinbob‌ - It looks like this:
  • Yes, "new look, same goid taste". :)
  • hondabbq said: @paqman I just used MTQ. My supplier had bellies that had 2 per case. it was almost 14kg for the 2 bellies. I got in just prior to the pork jump. I paid $66 for it. so about $2/lb. One of the Asian markets near me is still $2.29. I …
  • The cure is already working it's magic. The bellies are already feeling firmer to the touch and are not as flexible as last night. They also have released some liquid. The cure is now completely wet and is acting as a brine.
  • @Canugghead‌ - I am a lazy man... removing all the lump just for that is too much trouble for me and 250F works just fine but thanks for the advice. @JRWhitee‌ - I agree with @Cookinbob‌ on this... You can get a cheap digital scale for under 20$. …
  • +1 on dizzy dust. No need for mustard.
  • Sure it could be done in the egg but I don't see any benefits. The fries for this one were deep fried in duck fat and it is topped with foie gras. It's from a small "cabane à patate" on l'île d'Orléans right next to Québec city. Heaven in a pla…
  • Grilled romaine http://eggheadforum.com/discussion/1151846/applewood-smoked-chicken-breast-and-grilled-romaine http://eggheadforum.com/discussion/1152509/foie-gras-avocado-salami-parmesan-tomatoes-french-shallots Twice baked potatoes http://egg…
    in Side help... Comment by paqman August 15
  • @minniemoh‌ - you can order online
  • Not sure how one would make a poutine on the egg... You need french fries, cheese curds and gravy to make a poutine. Maybe toss potatoes in oil and bake them on the egg? The egg is not the right tool for that... BTW, poutine originates from Drumm…