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

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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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.
  • Re: 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 :)
  • Re: 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.
  • Re: Last lonely cook

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

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