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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

SSN686

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  • Just BEET it...

    EggHatter is trying a new diet that has beets as one of the main items one day so we decided to roast some fresh beets...here they are just put on the small Egg, indirect dome temp just over 400...only some olive oil, salt and DP Shaking the Tree sprinkled on them...


    Just took them off after a little less than 90 minutes...I did turn them over about half way through the cook and added some more salt & DP...


    I didn't cook anything else last night, just had a couple deli ham sandwiches to go with my plate...DELISH!


    And I'm one who wouldn't go near a beet until I found out how good fresh, roasted beets can taste!
  • Re: 2nd level smoking on a small

    Morning lousubcap:


    I was with the Rivers from June 1973 (new construction at Newport News & part of commissioning crew) until April 1977...was on board for the Med run in 1976 (I'm old too!)

  • Brisket time...

    Morning All:

    Kathy has been asking for some brisket for quite a while, but due to my refusal to pay $6/lb (last price I saw at Sam's Club), it wasn't high on my list of cooks...Sunday I checked the Restaurant Depot ad and saw they have Angus briskets at about $3.50/lb off to RD we went...picked up a 13 pound flat and planned to cook it on Monday since I was working from home...HOWEVER Mother Nature had other ideas as it RAINED all day, so the cook got moved to today (again working from home)...here it is after some light trimming...


    Yes, that is only a flat, but a thick flat...got up this morning and got one of the large Eggs going with the BBQ Guru initially set at 275 as I wanted to go a bit high since I wanted it ready for dinner...rubbed with a mixture of DP Raising the Steaks & DP Cowlick with a final coating of ground pepper...


    Put it on the Egg just after 8:30am and here ready to take off at 4:30pm...internal temps ranged from 198 to 203 depending on where I put the Thermopen, but the probe went in very easily...


    Pulled it, wrapped in foil and a towel then stored until about 6:30pm when Kathy got home and sliced...


    Texture was very good, but dried out a bit too quickly for me...taste was delish though...Kathy took a few slices to the next door neighbor along with some of the au jus...still have about half left for enjoying the rest of the week!
  • Deep dish on a rainy night...

    Morning All:

    My much better half wanted a deep dish pizza tonight so I'm here to oblige...started by making the dough (flour, yeast & water) at about 2:00pm...let rise a couple hours in a bowl until doubled...then into the 12" cast iron skillet for another couple hours...Started with dough on bottom, then 8 ounces of mozzarella, followed by a jar of Alfredo sauce and some of my BBQ sauce...


    next was a pound of ground beef and some bacon bits...


    then cup up a few slices of deli ham, most of a chicken breast, some pepper rings and some roasted garlic...


    finally some shredded Asiago and another 8 ounces of mozzarella and onto a 425 Egg...


    after about 35 minutes ready to come off...


    Bottom is perfect and the cheese crust edge is good too (one side had a bit of a "blow-out")...


    Side shot and ready to dig in...


    We each had two pieces and are very full...couple pieces left for later in the week! Yum-yum!
  • Re: How many vets or active duty here

    Morning RollTideRob:


    Navy -- 1971 to 1979 -- Plank owner on SSN686 & SSN693