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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

tays44

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  • Thanks everyone.  I"m going to see abaout getting some Royal Oak.
    in Coals Comment by tays44 February 2013
  • 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…
    in Coals Comment by tays44 February 2013
  • 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…
  • still in.  cut crosswise, not lengthwise, so they are round bones with marrow inside.
  • 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.
  • good looking stuff.
  • 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…
  • 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.
  • 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…
  • 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…