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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

jfm0830 ·

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  • Cookbook_Chip said: Love that cookbook! Have you made the bacon ranch slaw? Man! I agree with you about the cookbook. The more I get into it, the more I like it. I haven't tried the ranch slaw yet, will have to add that to the growin…
  • Thanks guys for the additional comments! I was a little surprised to see this post rising from the ashes where it's over a month old. @fletcherfam‌ everything here is from Slow Fire. The rub was his # 67 rub and the potatoes were from his rec…
  • Yeah right, sure there's no booze or cigars, but where's the damn food? I don't see no stinking food. Seriously Hap those are some amazing images!! With light like that, it makes getting up early almost worth it. Thanks for sharing. J…
  • Nicely done Dyal! That is positively decadent looking. Jim
  • Foghorn said: "If someone has a good solution to that problem, I'd love to hear it."Depending on the cook, I sometimes purposefully start the fire toward the back of my XL so I can use the back as my hot/direct spot and the front of the grill…
  • Hey Griffin: I think I know you well enough where I can say: "Nice legs" and you won't take it the wrong way. Plus I am a carnivore heart and to have me say those veggies look great is something. If they tasted half as good as they looked, I bet t…
  • My initial thoughts when I read this post were: First: It could be a problem with the charcoal being used. I happen to use Wicked Good Weekend Warrior lump and one of the things I like about it is it quite smoke neutral. I have a clean burning…
  • 4Runner said: Agree with the gasser vs BGE. One thing, I still have hot spots on my Egg. I just jockey the meat around a bit. Seems to be worse at the 350 -500 range...if I'm low n slow or fast and hot I'm pretty even. I am glad I a…
  • You're most welcome. All but one of the recipes on my site were out of various cook books or magazine., So since they weren't made available online and aren't my own creation I really don't think it's right to share the links. On my website there is…
  • Thanks for the additional comments guys. @J_Que‌ I am glad the pictures of some of the things I made with my wok helped make you want to buy a wok. But any of the things I've posted here are not my own creations. So kudos to the actual creators of …
  • I will have to respectfully disagree with the comment about spaghetti on the Egg being silly. While it may sound silly, the proof is in the eating. I have done several different classic Italian recipes on the Egg and they have all been excellent. Th…
  • Thanks guys. @NDG‌ there are some great recipes to be found in her cookbooks. Also be sure to look in some of the included how to sections. Such as descriptions of the proper way to prepare garlic and ginger and scallions for all of different…
  • SmokeyPitt said: Wow that looks amazing!  I like how the meat is sticking out of the liquid a bit.  In addition to browning, I imagine you got some great smoke flavor that you might not get if it is completely submerged.   Having the…
  • Thanks for looking and commenting!  @hapster Funny you should mention that. 5 weeks ago the husband living in the house to the right of mine died. 4 weeks ago the wife living in the house to my left died. Where they say things happen in threes, I wa…
  • I will also add in a related comment. BGE seems to be drastically increasing their number of dealers. In my area the number of dealers has doubled from a dozen to 2 dozen in about a year. IMHO this is perhaps overkill. The BGE is not an impulse buy …
  • Without seeing what the pavilion looks like, the shape of the roof etc. it is hard to even make an intelligent guess. Some points in your favor is the fact you sealed the cedar and if the 10' dimension is the soffit height, the smoke may have spread…
  • Nicely done!! You can't go wrong with an APL recipe if you have the time, patience & stamina. You hit it out of the park.
  • @SGH Thank you sir for your kind remarks. I have to thank the folks at America's Test Kitchens for the idea of inverting the rack. At Christmas time I made their recipe for a pork crown roast, I just adapted the idea to this rack of lamb. In case yo…
  • Happy Easter and well said! This forum is a wonderful resource with great folks. Happy Easter to everyone here and your families. 
  • Thanks again guys for all of your kind words. I can be a real fussy guy when it comes to my cooks But I can honestly say I can't think of anything I would change about this one. I hope all of you have great success with your Easter endeavors and get…
  • Thanks for looking and commenting guys! @JohnInCarolina‌ thank you as always for your encouraging words about my posts. @Little Steven the recipe for the pork crown roast I did at Christmas suggested doing this. Instead of being nestled…
  • Time to start the lamb. The rub for the lamb used: Ground coriander, minced garlic, salt, pepper, and chopped fresh thyme. The 3-rack crown roast has been rubbed.It is off to my second Egg which has been preheated to 375 and some Jack Daniel…
  • When I grind my own burger meat I come at it from the opposite direction. I throw it in the freezer for about 30 minutes after I've cut it into the strips. 30 minutes gives it a light freeze makes it more rigid which helps it to go to the grinder pl…
  • Plus one on all the side dishes mentioned. In terms of baked beans, there are all sorts of recipes for doctored baked beans where you mix together beans and add in some more brown sugar, molasses, mustard etc. You toss them in foil pan and throw the…
  • Thanks for all the help and suggestions. I kinda figured there were as many answers as there were people cooking salmon. I don't know if I dare ask whether the temperatures people were throwing around were measured at the dome thermometer or at the …
  • henapple said: I go indirect. .. That is my initial inclination too. But do you get as much smoke from the plank that way. Or do I just burn a small amount of cedar chips too?
  • FlyingTivo said: Pizza takes so little time to bake that i just would not bother doing 2 at the same time.The pies look great! Felipe If it was a pizza I was cooking at 600 degrees and that took 4 minutes I might agree with you. This rec…
  • Thanks guys. @TexanOfTheNorth there were just too many variables. Cooking pizzas on a totally new set up, at a temp that was 250 degrees lower using a new recipe and different type crust. Oh and then trying to do a bunch of them...nope. Dry Runs are…
  • Nicely done!! I can almost taste it.
  • Paella pans are normally chosen to suit the amount of people you are feeding or the quantities in the recipes you are using. The 15" pan I have is said to feed 6 people, a 17" feeds 8, a 13" feeds 4 people. You want a relatively thin layer of rice a…