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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

gmac ·

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  • Stuffed thighs

    Documenting tonight's dinner. Chicken thighs stuffed with rice, cheese, onion, garlic and various spices. Wrapped with homemade bacon and dusted with Big Al's Texas Rub @hotch more pics to come. imageimage
  • ultimate montreal smoked meat recipe

    Sorry for bumping such an old thread but I read this the other day and I'm wondering if it can be made with any other, cheaper cut of meat.  I'd love to do brisket into MSM but to be honest, that's a lot of money and a lot of meat to deal with.

    I'm wondering about using an eye of round roast or something similar.  Certainly won't be as fatty but it might be ok sliced thin for sandwiches etc.  I have Ready-Cure that I bought for another use and then never used it.  I'm wondering if the same cure would work.
  • A BBQ Confession

    My phone smells like my ear. I'm afraid to smell the other end.
  • What happened to the tattoo thread?

    And they left the liver thread???
  • OT First all grain:)

    Looks great and congrats on your first brew. You need to get a pipeline going so you will always have homebrew on hand and ready to drink. Right now I've got a dark ale, a bourbon barrel porter and an Irish Red all ready to drink. Need to get started on another batch this weekend as the dark ale is almost gone and I really want to hold the porter longer to let it age and mellow more.
    Thanks griffin:) I'm a little peeved now as I have since learned I may have fermented too warm and I may have to scrap this batch we'll see:( Appearently nottinghamham yeast likes 60ish temps and I was low 70's at first till I moved to the basement.

    Seriously. Don't sweat the temps at all. It may be a bit fruity but you've got tonnes of hops in there and some fruit esters is fine in that type of beer. You weren't likely high enough to make fusels or other hot alcohols. It will be fine. Don't get yourself doubting your beer before you even try it. I bet it will still be awesome. Just remember this for the next one and get brewing.