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 2 people
Spring Hen
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

Spring Chicken

Check this out for Mini ideas. Spring "Mini Makes Good" Chicken Spring Texas USA

About

Username
Spring Chicken
Joined
-
Visits
609
Last Active
Roles
Member
Points
161
Posts
9,677
  • Re: Resting Meat - A Busted Myth!?!?!

    It seems that most of what we've been told is not exactly true, with some of it being frighteningly untrue.  

    Makes me wonder about everything I read, or see, or eat, or ..........

    Spring "I'm Slowly Being Poisoned With False Information" Chicken

    Spring Texas USA



    ·
  • Re: Where's the love for the MINI

    The way I see it, for two people the Mini is mandatory, all other Eggs are optional.

    Spring "Have Mini Will Keep" Chicken

    Spring Texas USA



    ·
  • How To Carve A Thanksgiving Turkey

    Happy Thanksgiving everyone.

    If you are like most people, you will be cooking, or perhaps purchasing an already cooked, turkey to serve your family and friends for that all important Thanksgiving Day Dinner. Yes, the one day when everyone sits around waiting for that magic moment when the Turkey is carved and served.

    If that responsibility is yours, then you certainly want to do it right, especially if you have spent the better part of the day cooking that beautiful bird on your Big Green Egg.

    You have dedicated hours to selecting, thawing, prepping, and cooking the turkey, and it is absolutely beautiful finally sitting there on the table surrounded by stuffing and decorations that makes your table look like something right out of a Norman Rockwell painting. You almost hate to cut it into pieces it's so beautiful, but cut it you must.

    So, now what do you do?

    Well, you certainly don't want to have everyone gasping at your turkey carving incompetence again like last year, do you? No... you want the carving to show this wonderful turkey in its best light and not as some gruesome hacking up of a formerly proud bird.

    Instead, you let everyone take their photos of the table and, of course, you standing there with the traditional turkey carving knife and fork.

    Then you take a moment to thank everyone for coming, and to give thanks for this wonderful occasion.

    Then you gracefully remove the entire turkey, platter and all, to the kitchen where you will transfer the turkey to a nice large cutting board, preferably wood, where you commence with the carving using a well-sharpened knife, using a well-rehearsed sequence that not only results in beautiful and appetizing pieces of meat that can be laid out on the platter, but will make serving a delight to everyone.

    This is when you are glad you watched Alton Brown carve a turkey the right way. Like he does here:

    https://www.youtube.com/watch?v=d739zXtd8XQ

    Or if you prefer a different method, try this one:

    https://www.youtube.com/watch?v=1_XVFGHXAoQ

    Now isn't that a lot better than how you did it last year?

    Happy Thanksgiving.

    Spring "Beautifully Carved" Chicken
    Spring Texas USA
    ·
  • Re: Drip Pan vs. Water Pan - When and How to Use

    When I'm cooking a turkey on the grid and want to save the drippings, I'll use a drip pan, probably with some kind of liquid that will go with the drippings to make a sauce or gravy.  But most of the time I use a roasting pan with a rack to lift the bird above the pan floor.  Drippings will remain conveniently inside the pan for later use.

    If I'm cooking something that I'm not trying to save the drippings for a sauce or gravy, such as a brisket or butt, I will add a drip pan with water for the sole purpose of stopping the drippings from dripping on a hot surface such as a plate setter or even the charcoal itself, because that will create a acrid, bitter smoke that can permeate the air inside the Egg, transferring its pungent odor to the bird.  It definitely leaves an unappetizing flavor.

    But years ago I also tried water pans with beer, wine and colas with absolutely no noticeable flavor enhancement to the meat.  It apparently just adds moisture and helps distribute heat, as would plain water.  But it does help to stop the meat drippings from causing a problem.

    Spring "Drip Dried And Delicious" Chicken





    ·
  • Re: Anyone ever cook beef chuck roast?

    DynaGreaseball,
    When I cook in a 5qt Dutch Oven, I do so on my small Egg and use the ring part of Chubby's GrateMates. Sometimes I do it direct and sometimes I place a pizza stone or cast iron griddle on it under the Dutch Oven. [p]I'm cooking this one in the 7qt oven on the large Egg where I will probably set it up indirect using the pizza stone on top of the stainless grid, with the Dutch Oven on top of that. [p]I will heat the Dutch Oven and cook a couple of pieces of bacon in it to creat some base grease to coat it with. Then I will sear the meat on all four sides and ends in the Dutch Oven. Once seared I will slowly add the broth and vegetables, plus some water. Then let it cook away @ about 275° for four or five hours, stiring occasionally and checking for doneness after about three hours.[p]At some point I will probably add some salt and a bit more seasonings.[p]When it comes off and rests a bit it will be delicious.[p]Spring "The Egg Does Most Of The Work" Chicken

    ·