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Indeed fine job!!!! I like using maple syrup in various sauces as well. I'm lucky enough to have a few small sugar shacks or personal acquaintances who boil it up in small quantities to have a good supply of the really good stuff. I've came close a couple of times to just sort of baste wings with just maple syrup alone to see how it works out. It's great on pork as well. Again, good job!!!
End results look excellent to say the least!!! Smoke on an Egg is hard to "control" as the fire tends to wander around in the charcoal. It is especially hard if you use chunks. I was told that the meat won't take on much more smoke flavour after the first 1-2 hours, so don't sweat it in the future, and remember "if your lookin', you ain't cookin". Great job!!!
If I remember correctly at the recent Toronto Eggfest one of the cooks I talked too had cinnamon in the brine he did his pork loin in. It was a really nice change to the normal flavours you associate with pork. Must give it a try
Going low temp takes a bit of practice. Start with a small fire, I usually start around the edges, in one spot. Let it go for a few minutes to get started and then add your "stuff" like plate setter and grate to get them climatized. Once you get to 50-75 degrees below your desired temp start shutting down your top and bottom vent. I have a large BGE and start with the daisy wheel. I have everything closed but have the multiple small vents wide open. Bottom usually about 1/2 inch. Watch your temps and adjust accordingly. When it starts to get to hot, say 25 over your target temp, burp egg and close bottom vent a wee bit more. Temp drops open bottom marginally. Bringing temp up is way easier than bringing it back down. When you put your meat in expect a marginal drop as the meat cools the internal temp. Don't touch your vents to increase temp at this time. Give it 30-45 minutes to stabilize and then start adjusting your vents again in small increments, if need be, to hit your target temp. In either scenario do not let your temps get away on you. Once you get it stablized it shoud cruise along nicely for your cooking times. Also expect small variations of 10-25 degrees up and down. Goes much further in either direction make your adjustments. How I do it and it works pretty good. Best of luck:)
I GOTTA try them, they look so good. Did you use plain old pizza dough, or is there a specail Calzone recipe? I have been looking for the calzone presses, but it looks like they are simple to make by hand. Excellent job and results sir.