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i usually have the same problem, but this cook was from lunch this weekend. the weather was perfect for it, but the last time i used the wok it started raining as soon as i put the broccoli on. haha man was i pissed.
I was using B&B mesquite for about 6-7 months, i was originally getting it for $17.99 for 20lbs, but then they started having it on sale for $13.99. so 13 is very good for it. i agree with voleggy, lots of sparking and a few huge pieces up top then …
while not healthy, these might be something for you to try if you would like some BBQ pork when you have less time.
keep on keeping on man!
i had some pieces that i was going to make sausage with, but got too tempted. tried these at 300 to see if there was a difference, took closer to 1 hour 30mins - 1 hour 45mins, and didn't have any other advantage over doing them at 350.
your recipe is very close to what i do and i get a nice crispy crust. i'v been at this recipe for 5 years. here's a pie from this week.
3 cups king arthur bread flour
1.5 cups water at 110f
2 tsp active dry yeast
2 tsp sugar (cane sugar i…
That looks great, nicely done. 1 hour? Nice
yeah between 1hour - 1 hour and 10mins. give or take if you go lower or higher in temp.
i stuck 3 or 4 of them with a probe after an hour and they all read between 170-18…
Wow! I agree with @hapster - I'm bookmarking this as a "MUST TRY"!
I have a 9#'er for tomorrow night and I'm def gonna try this out!
share some pics if you can here.
They look excellent.
Did the hour cook render most of the fat off them?
pretty much, but not the pieces with more fat on them, we just ate around that. next time im going to trim them down more, but originally i intend…
thanks guys. you have to try it at least once.
about the skewers, if i had the room i would do them in the BBQ ones, it felt like eating it off the bone, something pork butt lacks.
i forgot a couple pictures of the teriyaki. and next time i'…
i hear you on being a purist, i just thought maybe i could throw an idea your way that you could experiment with since you were having trouble with the meat staying on the skewer, and how you could taste other binders if you didn't add the right pro…
looks like a good first week!
I don't think i have seen others do this, but i stretch my dough out on the preheated stone (i preheat mine in the stove for 45 mins @ 450, so not to run out of high heat on the grill) and the fill the pizza up with…