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Sounds like all turned out good. For a reference the legs are safe to eat when they hit 145-150 but the texture isn't there for me at that temp same with white meat but I'll run it to 160-165 because that gives me the texture and moistness I like …
I'm guessing your sauce was cold when you put it on the meat. Once you hit desired temp in the meat all you have to do set the sauce after that. I'm with you on 185-190 on thighs and legs. That's the temp and texture I like for the dark meat.
SBGE is a hacker- as long as you max loaded the lump you will be fine. I have found that the vent settings are much tighter than my LBGE-no worries as the temp drives the cook. Enjoy the cook and follow-on eats.
Maybe a lil late to the show but I would fire to around 550ish and flip every 4 mins till desired temp is achieved. I would also skip the pepper. High temps will burn most seasonings other than salt. Add them after you cook while resting the prote…
I'll be trying this soon. You're one of my favorite folks to copy recipes from. Wonderful cook my friend. I'm assuming by grilling the chicken it kept a bit of crunch to the crust.
Yes on the crunch. Just make sure to sp…
Wasn't me. I think maybe @tarheelmatt made a video of one of his stir fries. And my apologies because I let him off the woksters list earlier.
I'm hurt, really hurt.
I feel horrib…
Let's get together and egg alright!
I think that would be fun as a get out!! Hope you didn't take my response as a smartarse cause that wasn't the intention.
Alright - that looks great. I picked up a traditional thin cast iron wok in San Francisco's china town this summer. I need to break it in with a stir fry. School is starting and I need to do some quick meals.
I'll take a plate please! I don't care if it's a square one or round one. Nice!
Ya man. Just when I think your plate always looks the same. . Looks great brother!
I swear I r…
I have a nice (4QT?) Lodge dutch oven that I was thinking of sacrificing such that it can be used on both my Large and Mini Max.
I understand and that cast iron is a pretty difficult material to cut through. Was thin…