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stemc33
Skiddymarker
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

Skiddymarker

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  • Buy a lottery ticket like right now.  I have a Camp Chef twin burner Camp Stove picked up at Cabelas on sale for $90 and I thought I had a great deal, can't beat free. Looks just like the one you "found". About 30,000BTU per burner. Once you wok and…
  • Man that looks and sounds awesome. SWMBO has a "thing" about seafood so I have to hide the fish sauce. Will definitely try this, Grand daughter, 8 year old will eat a cap off rib eye if cooked in the SV, or Trés Booblay as we call it around our hous…
  • Hi54putty said: Where did you buy it? I haven't seen them around here. Some times called bottom sirloin....
  • Like @Sea2Ski says, the days of 160ºF pork are gone. 140-145º is Ok for most, removed at 135-140º. When checking with the Thermapen you did go in from the side, right? Best to pick up the chop with tongs and drive the probe into the side of the chop…
  • Our favourite in the Trés Booblay sous vide with a reverse CI sear. Only two of us so a whole tri tip is a bit too much. You can divide the meat into the two distinct parts as in the pic above by @SmokeyPitt. Slice thin.....enjoy.
  • @orbbq - search on here for Cazzy's wings. you have to plan ahead, i day for marinade to develop, one day for the actual soak. Very good.  @dshaul - nice looking wings, welcome to the asylum! old pic of Cazzy's.... 
  • Very nice, really like the cracked pepper gravy. Winner, winner!
  • Only read part of the posts, but egged taters do not need to be forked, IMO. Nuked ones need the steam escape holes, but for a baked tater, no steam vents and never had one explode.  When I nuke a tater I use a poultry pin, it is very small in diame…
  • Both of my sons are very happy this morning, grew up on the Pacific north west coast and have been SeaHawk fans all their lives. Makes it very tough to be the only NY Giants fan in the house, where did I go wrong?  Anybody hear what was up with Sher…
  • Tjcoley said: travisstrick said: I'm only 34. From your Avatar I thought you were older. Thank you for your service to our Nation. Toughest job in the world and really appreciated. "Active duty in any theatre ages you fa…
  • After dinner a couple of years ago my then 4 year old grandson climbed up on my lap for a cuddle. I thought it was just us sharing a moment until I noticed he was burying his head into my shirt. He advised that I smelled good, just like chicken. Smo…
  • Canugghead said: That sure sucks Steve, glad the damage is under control.  Years ago our old water heater started leaking but I discovered it the first night we returned from vacation, got lucky. Helping a friend (ESL) go through some qu…
  • Not nice, hope it all works out as best it can.  Was it a freeze or just an "aged" vintage part? Amazing how much water a submersible will pour into your house. 
  • Salmonegg said: I think I'm on my third or fourth temperature probe on my et-733. My receiver has an annoying habit of losing its connection to the base after 5 or 6 hours, which means it starts beeping madly on the nightstand around 3:30 am,…
  • You can buy outlets that are GCI and regular to fit a dual box. Just change the receptacle and plug the freezer into the non GCI side. 
  • Zmokin said: I store my spices inside to keep them dry and prevent clumping.  I mix my own rubs so my rub sprinkle container is usually empty except when i am using it. In side and the idea of a shaker, wether you mix your own or buy pr…
  • Zmokin said: OK, when I was young, my parents went on a health kick and started using bean sprouts in-leau of pasta.  They cough up moisture after covering with spaghetti sauce, so your plate ends up with a sea of water, but it doesn't taste …
  • You should consider doing more direct cooks, you are good at it!
  • And I thought you were a responsible parent. Someone call child services!
  • Little Steven said: If I only had a state. :(( They are talking geographic state, not mental state. No matter what anyone tells you Insane Canuck is a state. 
  • I didn't need the pics, 'cause I trust you - but when I did see them, pretty nice. Enjoy
  • The difference between the 733 and 732, other than the better universal probes on the 733, is the 732 has a timer - count down or count up. Nice if you need to be reminded to check your cook, or in my case to ensure I do not leave my electric starte…
  • NPHuskerFL said: All of mine are handwritten, paperback books and hardback books & the majority are very old family recipes. I pick up some here and there off the internet but, I don't have any electronic recipe books. I like electr…
  • blind99 said: Oh heck yes!  Nice job.  What temp did you pull at? I had exactly the same problem with my wife.  She got really tired of smoky flavored food.  Looks pretty nice. You don't need any advice.  For steaks, SV is the answer, I…
  • @tkleager - once again, Thanks for starting and maintaining this data base. Great job! =D>
  • buzd504 said: Just fill it up with more lump. The easy answer, rather than lower the shelf - get a ladder, or put another way, rather than bring the grid to the lump, bring the lump to the grid. 
  • nolaegghead said: No problem.  You can thaw the wangs in the marinade.  I do that all the time.  My favorite technique to marinade is put the food and marinade in a zip-loc freezer bag.  Get out all the air and you can put that in a water bat…
  • Hi54putty said: Based on a recommendation here, my favorite wing marinade is Allegro Hot and Spicy.  Hi - my name is Skiddy and I'm an Allegro-holic.  @DocEggerton has lead another one down his Allegro path I see, I'm sure he owns shares…
  • @tz666, use the same chart and have referenced it here a number of times. What we have noted is the longer cooks at lower temps may be safe, but to us, anything under 142º-145º tends to come out with a less than desirable texture.  @NDG - try a beef…
  • Oregon disease. Not what was on your wings, but still quite common.  http://www.thepoultrysite.com/diseaseinfo/104/oregon-disease-deep-pectoral-myopathy