Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

tays44 ·

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tays44
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  • good to know, thanks.
  • 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…
  • Interesting.  I was also dealing with a guy at a meat counter at a Tom Thumb in Dallas. 
  • 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…
  • 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…
  • 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.
  • so a half grate?  i'm having trouble picturing....whats on the other half?
  • 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?
  • 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…
  • 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 …
  • I think my one screw up though was putting the salmon on foil while in the egg.  probably didn't get as much smoke as I could have with that foil down.  Thoughts on foil anyone?
  •   burr_baby33 said: Looks to be cooked to perfection.  Next time you might try a chunk of alder wood, it is perfect for salmon.  Also Dizzy Pig Raging River is excellent and I usually brush on a little maple syrup.  Just don't overcook it and …
  • Trimmed flat is always over trimmed. Try finding a deckle on point on actual packer brisket. You will know its what you want if it still has the packer film (Excel, Swift, Etc). That's where it's at there. Just cool the whole damn thing.
  • So on the narrow what exactly do you ask for from butcher? Can you get at a normal grocery store meat counter? Only way I've ever eaten the bones were upright and I was give a little fork to dig it out. Do you just scoop out after cook and serve w…
  • Austin Egghead said: Good explanation here. As long as you stay away from anything that has any sort of enzyme (bromelen, papain, ficin) you will be fine. Those enzymes especially papain can really compromise the structure of the muscles…
  • You will be fine.
  • Didnt waste my makers! Did a thin glaze of honey and some old bay. Turned out awesome. Thanks for input everyone.
    in Bourbon Comment by tays44 January 2013
  • I will post pics but am posting from my phone not uploading properly
  • Well did the salmon (2lbs skin on bottom) at 310* for 30 minutes. Cooked up perfectly. A thin glaze of honey and then old bay on top just enough for taste. Rubbed it all on by hand to make sure was even. Turned out fantastic. Nice sweetness not over…
  • Alder fan here, too.   Save the honey for my go-to smoked fish sauce: 1/2 cup mayo1 Tblspn honey1 chipotle pepper, very finely minced Mix together and refrigerate until needed.  This is not "hot" at all, just very tasty.   Is this a dipping sauce o…
  • So run then baste? Figured the honey would help the seasoning take hold.
  • Thanks everyone. Will let you all know how it turns out. Pics of course too. I will try to find alder. Home Depot? Lowes?
  • I kind of did a mixture between both.  I had a Morrison's Corn Kits corn bread mix on hand.  Combined dthat with a couple handfuls of sharp cheddar, a small can of corn, and a tablespoon of sugar.  Turned out okay, although was very thin doing in my…
  • Duganboy said: Get a bag of Martha White Self Rising corn bread mix and go by the recipe on the bag.  It will be good. Well maybe this is easier.  Can pick up at any store? 
  • Village Idiot said: Jalapeno Cheese Cornbread -------------------------------------------------------------------------------- Ingredients: 1 cup Corn Meal, Yellow 1 cup Flour     , All purpose 1/3 cup Sugar 1 tablespoon B…
  • Thanks guys.  I've been cooking and smoking, just not on egg. 
  • Village Idiot said: tays44 said:   Who makes this? I found it for you on Amazon. Click here. Ah thanks!  Thought that looked like Armatele.  Easy sell to the wife, she loves that stuff.  Thanks again.
  • that looks great
  • Anyone know anything about the Emeril brand cast irons?  Any good?