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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

miscjames ·

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miscjames
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  • Wise use of income tax refund.

    Well we took some of our income tax check and went and got a half a cow and a whole hog from a semi local slaughter house.  God is good to us !!!

    image

    Total cost was just under $1000 once I bought some of there sauces. 


  • Christmas came early

    The wife got me a Global GF-31 boning knife. Maybe not much to some here but its my first real Kitchen knife. And since I do mostly meats and whole veggies I think this will work out great for me. 

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  • Pot Rack project.

    Well with some recant addition the pot situation just wasn't working out in my small kitchen. So I made me a pot rack/bar. I had a peace of aluminium pipe in the shed. So I sanded it down with 40 grit then 120 grit. Put two large eye bolts in both ends then staggered the smaller eye bolts. I took some 11  gauge wire and made the hooks. Then took some turnbuckles and added them to the bottom of the main eye bolts. Got some SS chain and fasteners and put it up. This was a quick easy solution to the problem. And it cost me ~50 bucks. I will probably make another one for all the cast iron I am slowly accumulating for my egg and out it up in the garage soon. 

    I hope this helps someone. image

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  • Scotch Eggs on the Egg

    Book marked!
    +1
  • Pineapple the natural meat tenderizer.

    Well I have been reading online about natural meat tenderizers. And come to find out I have been throwing away the best natural meat tenderizer there is. What is that you might ask? The stem of a pineapple. I like to do grilled fresh pineapple with some cinnamon and sugar. And I have been just tossing the stem. This time I decided to give it a try on some ribs. These ribs I was planning on soaking in apple cider and lemon juice overnight. So I peeled the leafs off the stem and I ended up with a golf ball size stem. I ground it up in a magic bullet and tossed into my marinade. When I was done I could feel the effect it had on my hands. Well when I cooked the ribs they were too tender (it worked too well). Great flavor but the texture was too soft. If I do it again I will limit the pineapple stem to maybe a teaspoon. But I am thinking this will be great for some tougher meats like bottom round.

    I found out that the enzyme “bromelain” in pineapple stops tenderizing at 158 so once its cooked it no longer works. Powdered bromelain is used for tenderizing meat, as well as treating inflammation, swelling, indigestion and even excessive blood clotting. Bromelain if found all throughout the pineapple but most concentrated in the stem.  

    I hope this helps someone.