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bweekes
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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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  • Bone in pork chops - tried a new setup on the small

    I grilled some bone in chops last night for the two of us.  Started with about 90 minutes in a basic brine, then seasoned with a little Oakridge Santa Maria rub.  I went light on the rub as the meat had been brined and I didn't not want it to be too salty  I set up the small with the CI grate on the fire ring, woo on top of that, with the standard grate.  This let me do the initial cook raised direct while the CI grate got good and hot.  
    While the meat was cooking, I did some sprouts with bacon and onion in my 2 qt lodge CI using my portable gas burner ( one of my favorite eggcessories).  There is only so much room on the small.

    Once the chops were up to 130 IT, I set them aside, removed the woo, and left the lid open while the grill went nuclear.  Finished with a quick sear on the chops.

    Excellent dinner, and the setup worked great!


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  • Re: Plans for XL table

    Here is a pic of the table I made.  I have not seen another with the second bottom shelf.  I wanted the additional storage, and am glad I have it, it is fully used.  I can send you drawings with all the dimensions if you are interested.  I just did mine in a desktop publishing program, so not nearly as sexy as the stuff done in sketchup (not sure it was even available when I did this a couple of years ago)

    As for tools, I have a 1959 Dewalt radial saw.
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  • Re: New Egger!!

    Obviously a new egg. Great first cook!  I can tell it tasted great!  Welcome!
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  • Canadian Bacon - pics

    I started a cure on a 3 lb loin last weekend.  Did a dry cure, though most recipes specify  wet for Canadian bacon.  I added a lot of black pepper and thyme to the cure.  6 days on the cure, a night in the fridge to develop the pellicle, smoked it today over apple and maple to an IT of 150.

    Really good, and not as salty as some others I have done.  Got about 2-1/2 lbs from a 3 lb loin.
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  • Coldest month ever - pics

    Well it is official.  The month that is ending today is the coldest month EVER here, with an average temperature of 12.2 degrees.  The temperature only went above freezing for 6 hours (I think I missed it).  Anyways, to get some cabin fever relief, my wife and I took a little day trip to a state park today and shot some pictures that I think are impressive:

    First one is an "ice cone" formed by a little fountain that stays on all winter.  This year it is over 50' high.  I have been ehre in the summer, and it is a little fountain!



    Second one is a frozen waterfall on the Genesee river, also in the park.

    A beautiful sunny  day, but never got above 22 degrees.   Can't wait for some warmer weather!
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