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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Cookinbob

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  • Tonight's simple dinner for two

    Salmon fillets and baked taters.  Gave the Salmon a 60 minute brine, then coated with EVOO and Raging River rub.  Going raised direct with a couple of potatoes along for the ride (partially cooked in the microwave).  Looking pretty good right now.



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  • Re: Smoked salmon

    I have hot smoked quite a bit of salmon and trout, here is how I do it.

    Brine for up to 2 lbs. of fish or fillets

    • ½ gallon water at room temperature
    • 1 C. Kosher salt
    • ½ C. brown sugar
    • 3 T. lemon juice
    • 1 t. onion powder
    • 1 t. allspice
    • 1 t. ground pepper

    Mix ingredients in a glass or ceramic container until thoroughly dissolved.

    Place fish in brine, ensuring all pieces are completely submerged. (I do in a ziploc bag with all the air pushed out)

    Refrigerate for the following time based on weight of each piece of fish or fillet 

    1. ¼ lb. to ½ lb.       45 min.
    2. ½ lb. to 1 lb.        1 hour
    3. 1 lb. to 2 lbs.       2 hours
    Once brined, rinse and dry the fish, and place on a rack in the fridge for a few hours to develop a pellicle.  You can also put on a rack in front of a fan for about an hour (but not if it is hot in the house =) )

    Stabilize the egg at 190-200 and smoke for about 1-1/2 hours.  I have used apple and pear wood.

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  • Re: Royal Oak vs Rockwood

    Hi may be one of the few on this poor who doesn't feel Rock Wood is superior.  I have used both, And don't see a big difference. I find the size distribution in Royal Oak bags from Home Depot is much better than what I get with Rockwood.  I find Royal Oak is easy to light, I don't have a long wait for clean smoke, and I really like the price. It has outlasted every long cook I've  done, and adds no objectionable flavors. I'm a satisfied Royal Oak user.
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  • Re: No more 2-2-1

    Great-looking ribs! I for one have never wrapped or rubbed or mopped for that matter.  What was the mop? I may have to give it a try.
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  • Smoking some Chorizo

    I have been wanting to make some Mexican Chorizo for a while.  Last night I had my oldest son available to assist so we did it.  Made a 5 lb batch using the Ruhlman recipe in Charcuterie to the letter.  Ground and stuffed all on my Kitchen Aid.  After my first sausage effort, I bought an aftermarket set of grinding plates and blade, and what a difference it made in the grind!  
    Stuffing was the hard part.  It took us a few links worth to get the hang of the proper "stuff" but from there on it went pretty smooth.  We finished up late last night, so I am smoking it all this evening.  Holding about 250 with a Mesquite and a little Hickory for smoke.

    Recipe called for 3 Tbsp each of Tequila and red wine vinegar.  I cooked up a bit and mixed with some scrambled eggs this morning, the vinegar is surprisingly prominent (at least to me), though the sausage is great!  Next batch I will probably increase the heat a bit (double the Chipotle maybe) and reduce the vinegar just a bit.

    Anybody here have a go-to recipe for Chorizo?

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