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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

BigWader

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  • @BigWader‌ OR do you mean fat cap up or down? Yes that's what I meant.  My understanding is usually the point sits "offset" on the flat so not all of it is exposed.  I wondered if it is better pointing up so the fat renders onto the flat, or down so…
  • point down to the grid or up to the dome?  Any advice on that?
  • pizza looks great... how is the gasket
  • Doesn't the mini-max address some potential issues with the small - smaller fire grate and ability to get up to hotter temps? That was the impression I got - yes you give up lump capacity but I thought that for most uses that wouldn't be an issue.
  • Yeah depending on how much salt in your cure you will want to slice a piece and fry it to taste.  If it seems too salty definitely soak in water for an hour or so, changing the water once or twice.Definitely dry the bacon in the fridge to form a pel…
  • There is less residual nitrite in bacon than most green veggies...http://www.ncbi.nlm.nih.gov/pubmed/7777773Only 120-150 ppm in bacon usually but that 120ppm can save your life.  I wouldn't cure without it no matter how many old timers made it throu…
  • You win the internet today!!
  • @Canugghead - here is the recipe that I followed.  4 quarts filtered water1 Cup white sugar1 Cup Brown Sugar 3/4 Cup Sea Salt 2 oz. Cure #1 (Pink Salt)6 Fresh Thyme Sprigs2 Fresh Leafy stems Tarragon6 Garlic Cloves Smashed1 small cooki…
  • Great looking bacon guys. I'm going to throw my hat in the loin conversation here, because the loin muscle has quite a transformation from one end to the other.  If you look at Canugghead's packaged pictures, the change in the bacon is vast. On the …
  • @Canugghead - Thanks,  I'm really happy with the taste.  I'll post the brine recipe I followed plus the add-ins I used when I get to my computer at home.  The brine was great since I didn't need to rinse and people who have tried it have commented t…
  • @Canugghead - Just wanted to share the results of my brine/smoke with you as well.  It turned out awesome!  I didn't follow the Ruhlman recipe exactly (used a wet brine, included garlic, onion. lemon, fresh thyme, tarragon, star anise, juniper berry…
  • If I had the compatible cook top I might get one just to be able to sous vide at two temps (ie. in addition to the Anova).  I don't think I would go for it as my only SV device.
  • @caliking - Thanks.  The beefiness was amplified in every bite! 
  • @SmokeyPitt - thanks I'm glad you liked it.  I will be repeating this soon on a Top Sirloin Roast to see if I can amplify the flavour in a larger cut. @Skiddymarker - My daughter (5 1/2) can down red meat like crazy (she seems to prefer a med-rare …
  • @caliking - I follow this chart: http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htmI go 45-50 min. 
  • I voted for the one I'd like most to taste @blind99 - eggplant parm, sausage and chicken... YUM.  I didn't notice any string tying but I let it slide.My second choice would be @GalanteNate_oneea the spinach, feta, prosciutto and the lovely story abo…
    in THROWDOWN Comment by BigWader January 19
  • Welcome and congrats on the egg.First question - what type thermometer are you using and has it been calibrated?You can check calibration in a pot of boiling water on the stove (should be 212'F at sea level).170 seems really cooked - sometimes the e…
  • @Tixunau those look great.  I cook mine at 140'F and my family finds the texture firm enough.  Love the salad pics.  That's the right portion size for lobster tails - they taste that good SV.
  • @NDG - I will be anxious to hear how you like it.  Sorry for the late reply.  I found there wasn't much liquid in the bags (I dropped in ice to chill the second one for a weeknight meal).The gravy I did make I used sliced porcini mushrooms, smashed …
  • @NDG - I saw a video once where a chef was making Porcetta di Testa (rolled pig's head) and he wrapped it tightly in plastic film before going into the sous vide. He did multiple layers but I did one and then vac sealed. That plus the notion that…
  • Thanks @SmokeyPitt   I was skeptical that it would really have a big effect, but it was incredible how much "beefier" the steaks tasted.  My guests were blown away at the taste and texture since they had never eaten SV cooked food.
  • @Tixunau - That looks awesome.  How succulent was the belly?  I thought you had to cook belly for longer than that to really soften the collagen etc.  
  • I got the recipe idea here:http://sansaire.com/cook-steak-sous-vide/Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. Al…
  • Available at Metro and Food Basics
  • The biggest issue Target had in Canada was retail locations.  They bought bad real estate from Hudsons Bay (old Zeller's stores) that were in lower end retail plazas, already encroached by Walmart, etc.  To be successful they had to draw customers. …
  • Link to the recipe please... I saw Baldwin's video handling hot bags and I thought ok... but this is great - serving containers ready to go!!
  • CTMike said: Nice design and workmanship, but what is the purpose of the drawer with the long thin dividers? Can't figure what would get stored there. Crumb catcher.  You could pull it out and do all your measuring on it.  Anything tha…
  • @Tak Cookins Sous Vide is a different kind of cooking for sure but there are areas where you will see it really shine.The biggest improvements I have noticed are meats that are lean and typically need to cook a long time, or can easily overshoot cor…
    in Sous Vide Comment by BigWader January 12
  • @Canugghead - thanks for the link.  That is great.  The pork is US (Smithfield) but had a nice fat cap so I will be leaving it on.  The next couple of weeks everyone will have pork shoulders and legs on sale for the Italian salami makers.  The Lobla…
  • @Canugghead - No Frills has loins this week at $1.88/lb.  I got a couple but I had a question about your process.  Did you soak them after the brine to take some salt out?When I've done Ruhlman's recipe for bacon I found it too salty without a 1 hou…