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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

allitnils ·

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allitnils
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  • Yeah of course it does. It's mostly made of carbon which is porous. Also absorbs odors and dirt (so works great as a water filtration element). Just take a bunch to the bathroom next time you have a shower/bath and you'll notice that our mirrors …
  • Big respect for going your own way to mincing your own meat. I've been doing this for years. I love eating, and love to eat good food.To be honest, I don't know how others will react, but this is my own view, and you can agree or not: As such, I see…
  • This is what I did:http://eggheadforum.com/discussion/1141033/photos-from-lunch Tasted delicious.Essentially, season it, sear it in a pan with some garlic, thyme (or fresh rosemary/oregano), and put it in the egg at 300 for 10-12 minutes.
  • Cheating?? Cheating whom? You use a temperature controller when you use your oven. Is that "cheating"? If you have a device that makes your cooking more efficient/results tastier, then who cares how it's done?
  • Cook them direct at a reasonable heat - I cook (whole) breasts by browning them first on a stove top with a bit of olive oil, some garlic and thyme, then put them in the egg on direct heat, 300 degrees, and they're done in about 10-12 minutes.
  • Another thing you can try: Cook at a low temperature for a few hours until the breast reaches 160. Let it rest. Rub it with a buttery rub. Blowtorch the crap out of it.
  • Boneless chicken breast, cut in half (horizontally), cooked for a couple of minutes on each side.
  • I paid $2000 for my large on a nest.Unassembled. Just saying.
  • Where did you attend culinary school? That tenderloin looks delectable. Hehe, Thanks..! No culinary school, alas. Just hours and hours of watching Gordon Ramsay and Jamie Oliver.. :P
  • I don't cook whole chickens, let alone chicken with skin on.. But when I do, this is the steps I generally follow: Dry the chicken thoroughly with paper towels.. Cook at 200 degrees indirect until internal temperature is 140 at the breast - should t…
  • WOW, looks great!   Thanks! I tried really hard to make it look presentable and took all but two bites to mess it all up. :P
  • I imagine a bacon tasting wine would be more appealing than something labeled "Pennsylvania table wine".. And that's saying a lot, considering I hate the taste of bacon. :P
  • Stunning, a piece of art. ^:)^ Hehe, thanks.. I thought it tasted rather amazing, even if I would say so. :P
  • I made this on Sunday.I think it fits the challenge. :) Beef tenderloin on a bed of pureed potatoes, steamed pumpkin, roasted beetroot and blanched asparagus, drizzled liberally with a cherry and espresso jus.
  • I generally sear it at the highest temp possible then use the oven to cook. Temperature in the oven is much easier to control.. And usually find the smoking taste of the egg being completely closed down off putting when infused onto meat.
  • Thanks allitils-- http://www.dizzypigbbq.com/HTMLrubs/ragingriver.html Does it list the ingredients on the jar?
  • Not sure by what you mean by "somewhat quick cook", but I cooked this the other night and took about 15 minutes.. http://eggheadforum.com/discussion/comment/1205949
  • At the risk of sounding ignorant, what is bok choy? Great looking cook. Bok Choy is Chinese cabbage. It's rather delicious: it has really meaty leaves, with a light, sweet flavor and crisp texture. @Mighty_Quinn, the whole thing looks brilliant. I …
  • If you are going to be a snob about one thing, you can't really be upset about snobbery from others. Just sayin As an aside, the phrase 'taste of fois gras spread on a lightly toasted brioche with a glass of young crisp chardonnay' makes me want …
  • I am not a chemist nor a food snob. If it tastes good to you, your friends, and your family, who cares about the ingredients. Let's get back to basics and cook food that tastes good. hhm.. well I am a food snob, and while not specialized in food ch…
  • I did boneless, skinless chicken breast a while back - was my  first cook on the egg.http://eggheadforum.com/discussion/comment/1201801/ Turned out brilliant..! though the colour of yours looks amazing @bigguy136..
  • You can always go at it with a blowtorch...... 
  • I had my parents over a week back (shocking, I know.. but that's another story all together) and while I cooked skinless chicken breast fillets for me, I made some thighs for them as I knew they'd appreciate them more. Essentially: browned the seaso…
  • Okay, I've compiled my list: 1- lox 2- paella and then the list of things that I'll cook this weekend, which could potentially have fallen under the "got to try" list.... Saturday lunch: seared tuna Sunday brunch: green eggs and ham I'm particula…
  • ooh they look delicious..! I will definitely be trying these. Possibly without the cheese.. ;) I love the addition of turkey meat.. I don't know what the mince would be like, but I generally buy chicken breast and mince it myself, I imagine I could …
  • Fantastic presentation!  I hate fish but that is a gorgeous meal you put together, nicely done.  Makes me wish I liked fish :) mm.. fish can be delicious, depending on how it's cooked and what kind of fish it is.. :)
  • Like @Garlic, I use paper soaked in oil.. As my olive oil is rather expensive, I tend to use vegetable or sunflower oil, but essentially it's the same concept.... I also use newspaper instead of paper towels.. 
  • I asked my Ace Hardware guy when I bought my large ans he said he doesn't even sell one mini per year and they sell over 200 Larges...no way the minis come up for resale. It's you crazy egg heads buying them once per year lol....I meant us crazy eg…
    in Mini's Comment by allitnils July 2012
  • I will be using sashimi grade.. few good places with that quality, one off 1, mt. Diablo foods, and sams club if they have summer roadshows. I'm always skeptical when I hear the term "sashimi grade".. I don't know how it's controlled in the US, but …
  • I have not, but I plan on doing seared tuna very soon. I have dine it on my gasser and will do similar, meaning I plan on lubricating the grid at least 5 times. really?I find if you get it hot enough it won't stick to it..... At least in the stove …