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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 5 people
Defrasier
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

fishlessman

About

Username
fishlessman
Joined
-
Visits
4,310
Last Active
Roles
Member
Points
2,519
Posts
19,626
  • Re: OT - Bug A Salt

    superglue would be easier than a sheet metal screw
  • Re: Wood Chips or Chunks?

    one of those and a backyard griller is set for life :)
  • Re: OT - Gas Ranges

    thermador has the highest output range top, at 18000 btu per burner, than the others in the same range (viking, etc.). they have an ultra-low simmer burner in addition to the already fairly 'low' temps their burners can hold

    i think the proharmony can be had at 30" for 4200

    we're planning a reno too.

    best thing about the thermador (in my wife's eyes) is none of those frigging touch pads that burn out.  no electronics, nothing but a damn on and off


    check out the bluestars, i think the burners are 22k and their upper line is 25k. big upgrade over 18k for a wok which is what i have on my cluny, my 18k center wok burner is just not big enough. me and your wife are on the same page about keeping it simple...maybe not, i went no broiler and havent even hooked the power up to light the burners, match stick works for me =)
  • Re: Wood question

    you can use some right away but it seasons fine in a few days if you cut it up as 1 inch thick disks and leave it in the sun for a couple of days. i use the miter saw. i dont normally use huge chunks of green wood but i do use a knife and whittle down green sugar maple into shavings/chips and use that frequently. to me, green sugar maple is hard to beat. as for the bark, i peel shagbark hickory bark right off the tree and toss it directly into the pit for smoke =) the bbq legends that made up all these rules are just legends in their own minds ;)
  • Re: Experimenting with flavor!

    your recipe sounds close to vinha de aholes, a portuguese dish, i braise mine in cubes instead of low and slow
    http://eggheadforum.com/discussion/1147434/braised-pork-butt

    did this one braised last weekend, has a strong mexican flavor, been eating it for lunch all week
    http://eggheadforum.com/discussion/1182008/chorizo-spiced-pulled-pork#latest

    ive done this cuban version several times for new years, lechon asado
    different and very tasty pull

    Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

    As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


    INGREDIENTS:
    Marinade (do it for 24 hrs)
    12-15 Cloves as many as you're willing to mince) cloves garlic
    1 Tbs kosher salt
    2 tsp cumin (ground)
    2 tsp oregano (dried)
    1 1/2 cups fresh lime juice
    1/2 cup orange juice
    1 Tbs olive oil
    It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
    After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
    The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
    MOJO SAUCE
    1 cup olive oil
    12 cloves garlic (sliced thin)
    1 cup fresh lime juice
    1/3 cup orange juice
    2 tsp kosher salt
    2 tsp ground cumin
    1 tsp dried oregano
    ground black pepper to taste (~1 tsp)




    Procedure:
    1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
    2 Embellishments:
    3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
    4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: WDAN

    Source: BGE Forum, WDan, 2004/01/07


Click here for Forum Use Guidelines.