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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Foghorn ·


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  • Re: Caveman Pork Chops??

    So, I've done a lot of Cavemanning and have done ribs, chicken breasts (with and without bones), sausages, and many different cuts of beef.

    I just last night learned that the quality of the charcoal is more important when cavemanning. Wicked Good Weekend Warrior gave me a better sear and had less ash than any other charcoal I have ever used.

    I have a hard time seeing how a caveman technique would enhance a pork chop. I say this for two reasons. 1) A pork chop has a very narrow window of "done but not overcooked". I don't mind beef being a little overcooked, but pork chops get tough very easily. 2) I don't see the sear/crust as being as important on a pork chop. When you cook one at 300 or so they get an outer layer that is just right for me.

    Now, with all that being said, I hope you do caveman and tell us about it. If you don't, that just means I'll have to do it. ;)
  • Re: OT: Costco 4-pack Wagyu NY Stirp for $1000

    I bought these last month. When I got home I was out of lump, so I just microwaved them. Not bad, but not really worth the price.



    I hope.

  • Re: Can other things be cooked frozen besides steak?

    jerryb78 said:
    Wings may be fine, but in general I'd be pretty wary about using this technique with chicken. Salmonella is no joke.

    As long as the finishing temp is 160 or more, going straight from frozen to cooked should reduce the risk of Salmonella or any other type of food poisoning. 
  • Re: shaking up the salt myth

    The "Nutrition" section of the bookstore should be renamed "Fiction".

    There are basically only 3 facts known about nutrition (short of what is known about severe deficiency conditions which are almost impossible for first world citizens to develop):

    1) Your health (likelihood of illness/death) is best predicted by your Body Mass Index.  So your weight is by far the most important factor. 

    2) The second most important factor (for most people) is your cholesterol level.  The reason it is the second most important is that for most people it is directly tied to their weight (weight and cholesterol go up together) so it does not predict illness INDEPENDENT of weight.  For some with bad cholesterol genetics it can be the most important factor.

    3) Your weight is a function of "Calories consumed vs calories burned" over a given time period.  You MIGHT be able to circumvent this a little with either a very low fat OR a very low carb diet as it MAY render the fuel burning process inefficient if you don't have an adequate supply of both necessary fuel sources. 

    But I'm pretty convinced that for anybody who has a BMI over 25 (I'm guessing that is 99% of the people here) - or certainly over 30 - there is no "food that is good for you" because you really should be losing weight.

    I'm also convinced that for most people with normal cholesterol genetics taking in 1000 calories of McDonald's french fries (or ice cream or whatever is "bad for you") is just as "good" for you as 1000 calories of salad (or oatmeal, or green beans or whatever is "good for you") - because it really is all about the calories. 

  • Re: warning salado

    There may not be enough food. LIttle Steven will have to smuggle in a couple of whole animals.