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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

DMW

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  • Re: OT - Blackstone 36" Griddle is LEGIT

    I'm surprised the mods haven't sunk this...
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  • Re: Calling out Byethrash

    bo31210 said:
    DMW said:
    I ate this tonight. I didn't cook it, but damn!!!


    Did BGC cook it?
    Nope, it was Mambo Mixed Grill from:
    http://www.mambojambocafe.com/menu.html
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  • Re: How much pulled pork per person?

    Rule of thumb is number of people/2.4=pounds of raw pork butt/shoulder. In your case, 16.6 # total. I would do 2 9# butts or so.

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  • Re: Devastated

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  • Saturday Night Egging

    Simple supper tonight.
    First split a butternut squash and coated lightly with EVOO, then Dizzy Pig Shakin' the Tree.
    Raised indirect at 450* on the XL using a 10" stone to create an indirect area.


    Once it had been on for about 45 minutes as was on the way to getting tender I added the fish. 
    Raging River salmon and breaded Cod. For the breading I used 1C fine bread crums, 1/4C corn meal, 4 tsp DP Mediterranean-ish. I didn't use all the breading, have some left for future use. I dipped the cod fillets in beaten egg, then dredged in breading.

    The planked salmon went raised direct, the cod indirect, again 10" stone below.


    I missed the finish on the salmon as I was busy and it overcooked a bit, but was still edible:


    Butternut Squash nice and tender around 200*:
     

    Cod pulled at 145*:


    Turned out good, I liked the flavor breaded cod with the Mediterranean-ish. I'm glad I had extra breading, as I'll be doing that again.

    After that I cleaned the egg, re-loaded with lump and 2 chunks each of apple/pecan/oak. Got temps stable, added the Stoker and away we go with a butt. I used Meadowcreek BBQ rub. Pork shoulder is about the only thing I use this rub for, it has a high salt content, but the surface area to meat ratio of pork shoulder can handle it.



    Aiming for this to finish around 9:00AM +/- to FTC and take along to church for an after-church lunch we have tomorrow.

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