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

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trini_in_Ottawa ·

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Trini_in_Ottawa
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  • Thank you Henapple!!

    So up in the great cold North, I was unable to procure a bag of this magic lump called Ozark Oak.
    Henapple was kind enough to send me a bag, which I was finally able to pick up this morning.
    Leaving work now to go home and test it out.
    I have heard so much about this charcoal on this forum, I wanted to test it out and compare to the maple lump I usuallly use, prior to making a trip down south to get a few bags.
    He also included a small bag of some sort of rub... :)
    So I just wanted to thank him for everything. This forum is made up of some amazing folks.
  • How to learn how to cook?

    IMHO the Egg makes low carb much easier to follow.
    Originally from the Caribbean I grew up with spicy flavourfull foods.
    With the Egg, I season most meats overnight prior to putting on Egg and everything usually turns out amazing - from chili, curries, brisket, pork everything.
    Take a gander on Google and look up green seasoning recipes - make your own low carb seasoning and marinate your meats overnight - you will need a very small amount of "sauces" after that.
    Cook a ton on weekends and package up for during week when you don't have time to bbq.
    At the end of the day, have fun - your cooks will taste better when you are enjoying yourself :)
  • Brisket - Second Attempt

    First one disappointing and dry.  This one was solid!  Very pleased with the results.  It was very moist and flavorful with a good smoke flavor.  Now, my next question is where is the awesome smoke ring you always see in the BBQ Pitmasters turn ins!  I had it on for over 5 hours with some pecan and cherry chunks but I cant really see a ring with the finished product.  Any tips and tricks to get a nice defined smoke ring?

     

     

    Looks like you got a great end product - tasted amazing, which to me is more important than a smoke ring. IMHO, taste is much more important. I would not worry about the smoke ring, unless you are planning on going for competition.
    Everyone I cook for are more interested in how the cook taste - make things pretty with the sides if you looking to impress with looks.
    All this talk / work about the smoke ring is lost on most anyone who is not "into" bbqing.
    Just my 2 cents.
  • Last lonely cook

    No pics, it never happened... ;)
  • I'm new here

    Welcome and enjoy the journey and post lots of pictures.
    :)