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.

jlsm

About

Username
jlsm
Joined
-
Visits
2,065
Last Active
Roles
Member
Points
102
Posts
949
  • Re: D' oh boy, here we go again

    I might suggest it's the score. Try cutting at 120 degrees or so instead of 180. 
  • Re: Man-eating shrimp

    Thanks. It's apple. My husband made the table. We picked up the slab at a hardwood lumberyard in SE PA. 
  • Man-eating shrimp





    These are 5 ct. I've wanted to try them for years but realized the outsides would become woefully over cooked by the time the middle was done. My new SV provided the solution: 138 for an hour. I then marinated them for an hour in garlic, olive oil and basil. I wrapped them in basil leaves and speck, then grilled over a smokin' fire on the mini for two minutes each side. They were every bit as good as I had hoped. 
  • Re: Boneless Butterflied Leg of Lamb

    Cut into pieces, this is a surprisingly quick cook, so keep an eye on it. 
  • Octopus

    Someone posted about Rick Bayless grilling octopus.  Here's my recent effort. Cooked for 15 minutes in a pressure cooker, marinated for several hours and then grilled. Wonderful. 


Click here for Forum Use Guidelines.