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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Evilsports

About

Username
Evilsports
Joined
Visits
149
Last Active
Roles
Member
Points
5
Posts
37
  • Re: In search of a "holy grail" chicken recipe..

    Thanks for all the recommendations, folks!

    By the time I say some responses, I'd already popped the birds into a basic salt/sugar brine.  I've never brined before so this'll be a first.

    I took them out last night and sprinkled some corn starch on the skin and set them back in the fridge uncovered to dry the skin a bit.

    As for the rubs, I'm going to do one up with the coffee rub (thanks), and I'm not 100% yet on the 2nd bird.  Might just open a bottle of Yardbird and go with that.

    As for sauce, I'll check my pantry but I'm 90% sure I've still got a bottle or two of Gibsons white sauce in there.  When I did a BBQ tour through the US last Spring I stocked up on every sauce that impressed me, and I remember grabbing a bunch at Bob's joint!

    I'll try to remember some pics, but to be honest, I probably won't be snapping any with company here.  :)

    Brining and drying pics is all I can do for now.





  • Re: In search of a "holy grail" chicken recipe..

    I ended up making a good sized batch of the coffee rub, so I just used it on both.  I did make up a double batch of white sauce, apparently we've eaten all of the Gibson's I had.  Birds are on the egg now.


  • A Saskatchewan Redneck's BBQ Pilgrimage.

    I just finished a trip that took me through 20 US states, lasted for 21 days and covered just under 6000 miles.  I'm hoping to share my experiences, but I expect that it will take me a few days to find the time to write it out and post some pictures.  Please bear with me.

    Exactly 22 days ago I found myself with with my annual case of cabin fever.  There's a period of time wedged between the end of my busy season at work and the arrival of Canadian Spring where I'm more or less a hostage to the elements.  It's too warm outside to provide the freezing required to move the machinery that supports my industry, yet too cold to be able to keep myself busy around the yard at home.

    I typically spend this month or so every year sitting at home and Googling warm vacations or planning how I intend to spend my summer months.  It's a bit of a transition, more so this year because it came on the tail end of 9 months of working on a project with maybe 7 days off, total. 

    Anyhow, my wife apparently recognized my restlessness and told me that I ought to make a trip down South which I'd been batting around for the last few years.  My plan was to just get in my truck and drive to the Southern US.  I didn't want to fly anywhere because I wanted to be fully immersed in the different cultures, and I wanted to have absolute freedom to decide when and where I traveled.  The idea was to be similar to a Diners, Drive Ins, and Dives whereby I would get to experience an entire spectrum of US food, and the culture surrounding it.  I quit drinking 12 years ago so I no longer have the luxury of using the culture of alcohol as an ice breaker in discovering the "vibe" of a community.  I think I was as interested in Southern culture as I was in Southern food.  I was curious as to the similarities and/or differences not only between my country and yours, but also between different regions of the US.

    Having began my own BBQ learning curve just last year with purchase of my BGE, I decided to use the trip as an opportunity to visit and taste different BBQ joints along the way.  Having also done some research previously as to having a table for my BGE built, I contacted Tim Spake at Castle Stove in Quincy Illinois and we went over and finalized an order for one of his stainless steel BGE tables.  I also happened to let Tim know about my plans to drive through the US tasting BBQ.  He was generous enough to take the time to draw me up a map with some of his favorite joints along my route.  This proved to be incredibly helpful in deciding where to stop along the way.

    It was with the knowledge that at some point I would be in Quincy Illinois to pick up a smoker table, and absolutely no idea where I would end up in the meantime, that I got in my truck and drove away from my home with not much more than the hope of escaping the snow and eating some good BBQ.



  • Re: Stand/support for BGE at a competition cook?

    A-Baum said:
    Downingtown, PA.  West philly suburbs.
    Chillin'' out, maxin', relaxin' all cool, shootin' some b-ball outside of the school? 
    :D
  • Re: Hey you. Yes, you lurkers who are not posting. (Part 2)

    @Skiddymarker

    HA!  I'd have better luck convincing her that I was an astronaut, at this point.  With the new egg and hints about me driving down to Illinois to pick up a nest as well, I think that I've pretty much milked the "but honey, you get a new deck this year" card for everything that it was worth.