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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

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  • Re: Confused but not Devastated

    NPD?  Weak cheddar.  I think he's got empathy....for all of you.  

    This thread makes me feel good about myself.  

    The jealousy and envy towards BGC reeks, and it takes alot to stimulate my olfactory receptors.  You've got VI's son cazzy, who inherited the same ego stroking needs, and his minions(too many to list), who are unable to think independently.

    If there were a throwdown between all of the assclown haters and BGC.  BGC would stand tall when the dust settles.

    Isn't this look-at-me attitude on fb, twitter, ig etc., a cultural issue?  It's all about how many likes one can get.  You can all crucify Craig, but I bet the majority of hipocrit haters do the same on their fb page.    
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  • Re: Sous Vide Skepticism...

    Craig, it's hard for a few of the haters around here to swallow the fact that you are one of, if not the best, cooks on the forum.  

    Shake 'em off, keep doin' your thang cuz.  Post pics, ingredients, technique, etc. are always top notch.  Everything looks perfect on my screen.   
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  • Re: Beer $$$

    Sexy as hell to have a woman cuddled up next to ya in a standard cab bench seat.  The hard part, keeping one hand on the wheel at all times.  

    Smokin' hot chick, and clean Scottsdale too. 
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  • Re: MTQ Belly Bacon Cure times????????

    2" is a nice thick slab.

    One week will not be enough.  One week per inch is a decent guideline.  I would rather cure for two weeks, equilize, and soak to desalinate, then risk undercuring.  As long as you followed the MTQ recommended ratios, you cannot overcure.  Oversalt, yes.  

    Going by palpation to determine whether a belly is cured/equilized, is a poor indicator.  Each belly differs in muscle and fat distribution.

    Ruhlman is a starting point.  His recipe tends to be on the salty side, 3.5% from recalling calculations, but there are a great group of folks that I have learned so much more from here.

     http://www.smokingmeatforums.com/f/2165/bacon

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  • Re: MTQ Belly Bacon Cure times????????

    None taken.  Have under dry cured a 1.5" belly at 12 days.

    The week per inch common guideline takes into account all sides being cured simultaneously.

    Why take the risk, if letting it sit in the fridge an extra week is harmless?

     

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