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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

paqman

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  • Re: Canadian Sugar Maple

    I use Basques Nature's own. 12.99 at Costco. I only have 2 bags left so I hope that they will have stock soon. If you can get your hands on Maple Leaf, it's the best in my opinion.
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  • Re: Onion Scallion Beef (Asian)

    Nice looking meal.  Oh and BTW, spoon shots are so 2013... the thing now is fork shots!
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  • Re: I am convinced, Lard is the best cooking oil

    My go to fat is ghee (since I'm one of the poor souls cursed with severe lactose intolerance) - love that unadulterated butter taste! There's a great RI ghee producer called Farmers Gold that I pick up 32oz jars from. If I get to 250 posts in time, I'll see if I can get a jar into the sauce and rub swap. It's an egging and cooking in general essential for me!
    +1

    It is commercially available here as "beurre de cuisson".  Clarified butter/cooking butter.  It is easy to make your own.

    To me, that's one of the secrets of good cooking.  For those who don't know, you can cook hot and for long with it and it won't become dark like regular butter does.
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  • Re: First time Prime splurge, Mini Max cook with Mini accessories

    @SkinnyV @NPHuskerFL @Mickey Thanks for the review, I was about to order from CGS but I'll give them a call first.

    Skinny, if you really wanted to, I guess that you could have used the PS in the woo and then remove everything and just use the cooking grid for the direct part?
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  • Re: Basic pizza instructions (not recipe)

    Follow the instructions for the dough that you purchased.  Parchment is the way to go and you should be fine at this temp. Premade dough often contains sugar and oil so 550 may be too hot for this dough, thats why it is better to follow the instructions.  Make sure to let your stone preheat for about 30 minutes.
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