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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
tays44
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Flower Mound, TX
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SoCal_Griller said: Umm I know I'm going to regret asking this, but...whats a deckle? Is that like a dekfer? deckle more commonly known as the point. point has more fat mixed into the muslce than the flat.
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http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&navID=MarketNewsAndTransportationData&leftNav=MarketNewsAndTransportationData&page=DailyBeefReportsJust go here, can see the market reports on beef. Click on th…
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good lookin ribeyes there
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Meat glue isn't bad for you. It costs a fortune on restaurant level, but on the manufacturing side it can help you quite a bit to achieve higher yields, so can be money well spent in some cases.Your tenderloin looks good. Looks like you only cut c…
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just because its an awesome pic.....cooked this up a couple weeks ago, 400* griddle indoors.
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Good cook!Beef, keep it simple, always. Whether you're smoking or grilling. No need to change cook set ups during and all that jazz. Just cook it to desired internal temp. The bigger the piece of meat, the lower the temp. Steaks obvioulsy cooke…
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I prefer a burger done not on open flame but on a flat top/griddle. To me, easier to manage, get a nice carmelization, and you can keep all that yummy grease in tact. If you are running into dryness on the grill, which is easy to do, i like to tak…
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get some big, thick cut ny strips.
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I ended up with bge brand. Place I went was $25 and only alternative was some ozark brand or something 10 lb for $10. Don't mind spending the money was just curious on alternatives.
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Thanks everyone. I"m going to see abaout getting some Royal Oak.
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Charlie tuna said: Wally World sells Royal Oak, like an 8 pound bag for $6.50 a bag. Royal Oak has been the most consistant lump i have found. Sam's carries something called "Best of The West", tried one bag, it was terrible. My dealer's p…
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Kroger down here in Dallas area had it. Pretty random as I don't usually shop there. Packs of 6 pieces ranged from $2.75 to $3.00 depending on weight. I read they freeze well. I think I'm gonna get a few more packs while they have them and do just…
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ok thanks.
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still in. cut crosswise, not lengthwise, so they are round bones with marrow inside.
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Thin with a big diameter is best way to form patties. They always plump up during cook so making them thinner and wider is best way to make sure it properly fills a bun, and you won't have to leave them on forever to get them fully cooked.
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good looking stuff.
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My personal rule on pork butts is anything between 200 - 250*....just depending on how much time you are willing to put into it. I think where a lot of people screw up is not letting the actual butt get hot enough. 190* is your fat busting point.G…
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I'm going to use the hairdryer idea. Nice looking ribs you got there. I'm new to egg as well and am currently adjusting to such a high cook temp myself.
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Those look fantastic, great job. Depending on where you live, I've seen some Excel branded beef ribs frozen in Safeway/Tom Thumb stores. They are in the Excel, packer film still so they should be pretty meaty, haven't been further processed by any…
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good to know, thanks.
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Retail on beef is such a rip off. Seriously try WalMart. As bad is it sounds, they are buying so much Choice beef out of the market right now. They can afford to charge a little lower prices. I actually paid under USDA market there a few weeks b…
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Interesting. I was also dealing with a guy at a meat counter at a Tom Thumb in Dallas.
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pgprescott said: What size egg? I would buy 1/2 for XL, but whole for L. I have the L cast iron grate (1 piece) and use them when doing any direct cooking of beef or pork. also buy a "grid lifter". It's a cleaver way to pick up the heavy cast…
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Yeah I don't think he meant bad fishy. Obviously different species have different levels of fishy taste. I think that's what he was eluding to. But good point on the sushi. I've never had salmon sushi taste fishy, and that's supposed to be the hig…
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Gotcha. Interesting. With the large model I have probably be better served going with the full grate though I'd guess. I had (6) 14 oz bone in strips on there last week and had them somewhat spread out. Wasn't too much room to spare.
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so a half grate? i'm having trouble picturing....whats on the other half?
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Wow that's awesome. So you didn't soak the potatos or anything before putting on egg? Did they come out fork tender after the hour?
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Good looking stuff. IF you buy the premarinated John Soules Foods brand beef fajitas, they aren't too bad. They use all Choice or Certified Angus for their products. Pretty good quality stuff. WHere is your ranch? I noticed some high fences, are…
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Yeah next time I will go without foil. Just from my experience grilling fish or putting it into my old smoker set up (an upright, small charcoal smoker) I got scared and went ahead and used the foil. I'll just heavily oil the grates and skin next …