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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

DaveM

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  • Anyone try this with venison or other game?  Curious if the lower fat will be OK.  Also, anyone try this on a campfire, without a BGE?  Looks like a fun recipe to make on a family campout.  I could always open the lid and let some of the campfire's …
  • Just happen to have a pork tenderloin in the fridge with instructions to cook it tonight.  Thanks for making my job easy!  It is sliced into nice 1" steaks and brining in Charlie Tuna's recipe.  Egg is ready to fire.  Might need to cut the brine sho…
  • Looks like the pematex is on Amazon.  Not sure about Amazon-Canada, but give it a shot.  It is $5.30 for a tube and is available with free shipping if you have Amazon Prime. http://www.amazon.com/Permatex-81878-Maximum-Temperature-Silicone/dp/B0002U…
    in New gasket? Comment by DaveM April 2013
  • Those picts look great - now, I'm hungry.  Will have to wait till tomorrow due to busy Saturday, but I know what's for dinner tomorrow night!   Is there any point in doing it whole, or should I just butterfly and be done?
  • I'd throw it in a brine made with cool, but not cold, water to help it defrost a bit.  If it is in a salted brine, just leave it out of the fridge until ready to cook; it can't spoil.  Then, dry it, rub it and toss it in - even if not fully defroste…
  • I've been smoking w/o a gasket for nearly a year.  Very little leakage and the charcoal goes out normally when I shut the vents.  I'm putting my into a new kitchen next month, so maybe I'll buy one.  Can someone post the URL to get the RRP?
    in New gasket? Comment by DaveM April 2013
  • I don't know the chemistry behind it, but it would seem that the salt would get used up. My brines are primarily Kosher salt and sugar, which are both dirt cheap and not worth saving. I think the solution will kill any bacteria, but it just doesn't…
  • Just grabbed a spare. Thx!!!
  • Although my wife is a caterer and can really cook, the egg is all mine.  Lately, she has put both the egg and me in a "time out" due to too many left-overs.  Fortunately, tonight she was in the mood for spatchcock chicken and the neighbor dropped of…
  • Primary reason for the Viking is price.  I've got a good friend who is very connected in the appliance world.  Otherwise, I agree with you.  For what I'm going to use it for, my old Weber would be just fine.  Only issue is that it can't be mounted i…
  • One egg is good for me. I still enjoy the convenience of gas, as well, so I'll get the 42" Viking. I will never smoke with it or bother with the rotisery, though. After further research, the wok is vetoed due to the amount of counter space I los…
  • I didn't realize you could cook without a thermapen. You shouldn't be allowed to! It is a must. Even pros use them.
  • Just make sure to brine it.  ALWAYS brine poultry as it adds so much moisture.  I use a really simple brine that works well.  You can adjust to better suit your taste: 1/2 cup kosher salt1/2 cup sugar4 cloves garlic - crushed and diced10 whole clove…
  • Many of Bobby Flay's recipes use honey. Check out his web site. I think it is www.foodnetwork.com/bbqaddict Goes great in BBQ sauce.
  • I've got so much smoked pork butt in the freezer that I may just enjoy some really good left-overs without the fuss. My egg and I are in a "time out" until I use some of it up! Go Patriots!
  • My gasket dissolved/broke after just a few smokes as well. I haven't replaced it and have noticed no difference at all - both high temprature cooks as well as long overnight smokes. The fire still goes out fine when I shut it down. Not sure what t…
  • I used Bobby Flay's method and it was perfect. I was able to get an entire 14# brisket, so I doubled the spirce rub. It was ready early, so I did FTC for about 4 hours. yum! The recipe is on the web at: http://www.foodnetwork.com/recipes/bobby-fla…
  • I'm a fan of making my own. No issue with any of the store bought ones other than price. I buy my spices bulk and can then tweak the heat, sweetness, etc for my family. Lots of good places to buy spices, but we have been buying from Atlantic Spice. …
  • I bring them cold, then drop them on a hot grill before serving. Hope you were a Seahawk fan!
  • Thanks for the tips.  I have a CyberQ, so it will be calibrated.  As there is going to be way too much food, what is the best way to reheat brisket?  Last time I made brisket, it wasn't all that bad fresh, but reheated was terribly dry.  We ended up…
  • I own a large set of Henckels that are at least 15 years old.  There was a discussion on this a couple of weeks ago.  Per Travisstrick' recommendation, I grabbed the Apex 3 and I'm VERY happy with it.  My knives (including my scissors and serrated) …
  • The verdict is in... The cream cheese/mango-peach salsa/chorizo was absolutely awesome!  Personally, I liked the 4-year Gouda from Amsterdam, but I was out voted.  They cooked for about 45 minutes.  Wow!  Yum!!! Thanks for the tips.  
  • I chose a blend of cream cheese, mango-peach salsa and some smoked chorizo.  I cut the peppers in half, stuffed and wrapped them up in center-cut bacon. I ran out of stuffing, so I have four that I put a wedge of aged gouda that I recently brought b…
  • Hoosiermomma said: We mix cream cheese with mango peach salsa. Stuff the jalapeños with the mix and wrap in bacon. Delicious! Perfect mix of sweet and spicy. That sounds good!  I'll take a look in the grocery store for mango peach salsa.…
  • @DaveM, they make Japanese Chosera wet stones to fit the edge pro apex. Takes the edge pro apex to another level. Focker, Where do you get these?  Sounds like a nice addition.  --Dave
  • Half a paper towel and canola. Onenin the center for lower temp and 3 spread out for higher temps.
  • For waterproofing, I put everything into a plastic shopping bag, then placed that under a tupperware container.  I don't have an outlet near my egg (yet), so I put the end of the extension cord and power adapter into the bag as well.  No need to los…
  • Hi, Some tips on using CyberQ...  First, make sure you have the latest firmware.  Mine came with 0.8, but I upgraded to 1.1.  Much better!  I used a Mac, so it was easy (everything is!) as I just used tftp to upload the files. I use my CyberQ in inf…
  • Got the error as well. Ill try email instrad.
  • My TV has a Windows movie server that allows web pages. That did it. Aother idea is an AppleTV and have a local Mac send its display to it.