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 1 person
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.

Hillbilly-Hightech

About

Username
Hillbilly-Hightech
Joined
-
Visits
1,218
Last Active
Roles
Member
Points
4
Posts
966
  • Re: greeneggers.com

    why do you feel the need to make a long & rambling post about this, telling everyone that you are going to the other forum? If that was REALLY your intent, you would have (SHOULD have) just LEFT.

    However, something tells me you wanted to make a VERY public (yet pathetic) attempt at siphoning members from this site to the other site.

    This thread, and any & all responses to it, should be deleted by the site admins, in my opinion.

    Some of you are beginning to seem pathetic & petty... GET OVER IT... if you don't like one forum or the other, then NOBODY is holding a gun to your head forcing you to stay at one, or the other, or both, or neither.
  • Re: Large Egg and Trex method for steak

    I have also given up on getting the ENTIRE Egg up to searing temps, as it just consumes too much lump, and it takes too long to get it back down.

    So, what I do is as stated above - I use a smaller grate, but I put mine right on top of the coals.

    I then sear, and then remove the steaks, and while they are resting, I'll take the small grate out, put in the standard grate, and start adjusting to get the Egg to the temp I want (usually ~350-400). I also don't worry too much about an "exact" temp - if I hit somewhere between 350-400 & can stabilize, that's good enough...

    HTH,
    Rob
  • Re: Bad Smoke

    FWIW, I don't really worry about "bad smoke" that much, because (in my Eggsperience), usually from the time I start the Egg, to the time I've got it to the appropriate temp, any "bad" smoke has since disappeared.

    Also, I don't really worry about "grease taste" when cooking things that drop grease either. For example, the other day, I grilled some chicken thighs, direct. No "grease pan" - no "indirect" - just good old fashioned pieces of chicken thrown right on the grid over top of an open pile of burning lump.

    Sure, there were times when I went out to flip the chicken that flames were licking the bottom of the chicken pieces due to the chicken dripping fat - but I didn't worry about it.

    And apparently neither did my GF and her son, as they both LOOOOOOVED how the chicken tasted coming off the Egg.

    I also didn't worry about "cleaning" the lump after that cook because the next day, I did a pizza using the same lump (the pizza did NOT come out tasting like old, burnt chicken fat).

    Sometimes, I think it might be a bit of an over-reaction to "good smoke vs bad" smoke & "grease drippings" etc - because, at least in my Eggsperience, this (luckily) hasn't been an issue...

    However, YMMV :P
  • Stuffed Pork Loin

    OK, so I said I'd post some pics, and here 'tis... this weekend I did some stuffed pork loin.  

    Nothin' too fancy (no meat glue holding it together - had to use toothpicks).  Anyway, decided to cut the loin into 3 (unequally sized) parts, and figured I'd try 3 different rubs (we enjoy "Egg-sperimenting" w/ different rubs - makes ya think yer gettin more food that way) heheh... 

    Anyway, here's the details:

    Dome Temp = 375
    Meat Internal Temp = 140
    Method = Indirect
    Rub #1 (large) = KC Butt Spice
    Rub #2 (Med) = Cumin
    Rub #3 (small) = Dizzy Pig's Dizzy Dust
    Stuffing = garlic sauteed spinach & mushrooms & grated pepper jack cheese
    Smoke = 2 Cherry Chunks
    Meat Size = ~6#

    Once internal hit 140, I pulled them & wrapped them in aluminum foil for about 10-15 minutes, to allow them to "rest." 

    The consensus was that we liked all 3 rubs - the KC Butt rub actually produced sort of a "bark", if-you-will, on the pork loin, and the Dizzy Dust was... well... as good as any Dizzy Pig stuff...

    I've recently become a big fan of cumin after trying this "cumin lamb" dish at a Chinese restaurant, and figured I'd do cumin on the Egg - it turned out good, but I think next time I'll try making some sort of "liquid-y" thing to mix the cumin in, rather than just using it as a "rub" cuz it seemed like it sort of dried out on the pork.. - what do ya'll think - any good cumin recipes??

    Anyway, pics to follow... 

    ENJOY!!!!~!!!!!!
  • Re: FTC = Good, Texas Crutch = maybe bad - Help me understand foiling

    EGG-zactly what Nola said. 

    There is nothing inherently "wrong" w/ foiling, except that it will soften / moisten / reduce / (add favorite adjective here) the bark. 

    My family & I love a lot of bark, and as such, I've developed (w/ the advice of those on the forum) techniques for both my pulled pork and my ribs where I just throw 'em on the cooking grid, naked (except for rub), and let 'em sit there for HOURS. 

    No mopping, no spritzing, no foiling - NOTHING.  In my opinion, these cooks are the most simple cuz you just set 'em & forget 'em & can STILL get incredible results!!
Click here for Forum Use Guidelines.