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

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.

Hogman348

About

Username
Hogman348
Joined
Visits
661
Last Active
Roles
Member
Points
16
Posts
68
  • First egg thanksgiving turkey stress

    I was happily delegated the thanksgiving turkey duties this year. taking over from several years of another family members famous fried turkey. I have a 21 lb all natural turkey which i didnt brine but I did inject it with a butter mix just before putting on the egg at 325 at 10:30 am.

    it was definitely confusing reading all the posts about how long it would take to cook. i thought i played it safe at 5-6 hours. wrong. im at 3 hours right now and breast is at 165 so im about to check it all over with thermapen and make sure its ready throughout.

    Dinner isnt planned on being served for another 3 hours so im going to follow the FTC (foil to cooler) approach and pray that the bird stays hot and moist. ive been reading others posts now from previous years and seems ill be ok.

    always fun to learn and adapt on the fly.  happy thanksgiving! ill update later on how it turns out,
  • Free BGE Large side tables- used, but free

    I have a set of side tables for large BGE with the mounting hardware im giving away. Nothing wrong with them i just completed my cypress table and dont need them any longer. I actually got these from anotheer BGE user when he was done with them 2 years back so returning the favor. 

    They have been scrubbed and cleaned. just normal use over time in the pics. :)

    I live in Canton, GA so will meet near my location, OR... i will be at GA Mountain Eggfest this saturday and plan on bringing them with me. Claim them now and ill meet you during the event.

    Let me know. cheers!


  • Smoked balsamic pork belly - Yum


    Ive been sitting on a recipe for a smoked balsamic pork belly for about a year. Whenever i remember it, i didnt have the pork belly handy, nor the 24 hours to marinate. Well i planned ahead finally last week and picked up a belly for the weekend cook. I did not regret it!

    Marinade belly in a ziplock for 24 hours.
    Stablized egg at 250 indirect with AR and drip pan, apple chunks, and 3 hours cooking time. after the first hour, i basted with the glaze every 30 mins. i did have a thermo in the belly and at 3 hours it was at about 180. I didnt use the temp though to judge the cook.

    What i would do different... half the belly still had some skin on and it didnt crisp up due to the low temp, moist marinade, and glaze so i would have preferred to cut it off prior to cooking. then also maybe finish at a little higher temp direct to just give the whole thing a little more crisp. but it was still amazing.







    Marinade ingredients:

    • 1 slab of pork belly (1-3 pounds, or whatever you have)
    • 4 large garlic cloves
    • 1/2 teaspoon kosher salt + 2 teaspoons kosher salt (divided)
    • 1 tablespoon finely chopped fresh rosemary
    • 1 tablespoon coconut palm sugar
    • 1 1/2 tablespoons balsamic vinegar
    • 3/4 teaspoon cayenne pepper
    • 3/4 teaspoon freshly ground black pepper

    For the glaze:

    • 1/2 cup balsamic vinegar
    • 1/4 cup coconut palm sugar
    • 1/4 cup water

    Yum! It was delicious. Every bite was just like butter in your mouth. Like the best part of a pork butt in every bite. A little too fatty for the Miss's so more for me and my friends. wah!


  • Re: Show us your perfect wings

    This thread is making me drool. Think im off to the store to do these again tonight!

    image
  • More smoked meatloaf

    I got my LGE on Memorial Day weekend and have been following this forum almost daily ever since. I am eager to try everything on it. So far ive cooked a butt, baby backs 2x, steaks, pork chops, and now smoked meatloaf. I love meatloaf! who doesnt?  Butt i have never been satisfied with the results in the oven. "What am i doing wrong or why isnt it like mom's." I pretty much had given up.

    Well all the meatloaf talk on here lately has had my mouth drooling (thx user "onelikearock").. so i decided yesterday was the day and I was even going to wing it a little with the ingredients because i trust my new pretty egg isnt going to do me wrong.

    This is what i used: 1.5 lb chuck, .75 lb Italian sausage, medium onion, fresh cilantro, 6 oz shredded sharp cheddar, 1/2 cup milk, 2 eggs, 1 cup Panko Bread crumbs, tbsp kosher salt, tbsp ground pepper. For the topping I used Onelikearock's: Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.

    I was completely out of any wood chips, but i had some hickory chunk so i found the smallest pieces in the bag for my smoke. probably about 8 pieces the size of a match box. I fired up the egg and when it hit 200 I threw in the chunks and put the place setter with the legs up and drip pan. I had prepped the loaf on the standard grate on the patio table nearby and kept it there until the grill was ready. It was 97 degrees outside and the egg sure didnt want to stay low (hovering at 285-290 with bottom door almost shut and dw at 1/2 open). I was able to get some shade on the egg with an outdoor umbrella, I didnt know if it would help much, but dropped the temp 7-10 degrees in 1-2 mins. I waited a little longer until it finally stabilized at 260-270 and placed the grid and loaf on the egg.

    image
    image

    It smoked mildly for about 30-45 mins. i had the bottom door at about a key width open, dw about 1/2 open for rest of the cook. Temp checked with maverick. I put loaf on grill at 4:30, off at 8:45 or so. The loaf did plateau at 151 for a good hour, then slowly started moving back up. The smell coming from the grill was amazing. I pulled it right at 160 and let it rest for 15 very long minutes.

    image

    Served with Mashed Potatoes and green beans. Once it was done resting it looked amazing and juicy. I thought we would need to baste with leftover sauce, but it was oozing with sauce and juice so I decided against it because I didnt want to have the raw sauce flavor mix with the smoked flavors. The meatloaf was amazing. We were so hungry and drooling i forgot to take plating pics..thats a good sign! My quote was, "i finally have a meatloaf recipe, and I'll never cook one in the oven again."  

    Lastly, my neighbor a restaurant chef, had been very interested all afternoon with how this would turn out. I gave him a slice later when we were done and you should have seen his grin. "mmmm... when are you making this again, lets make 2", he said.  -- love my egg!

    thx all!
Click here for Forum Use Guidelines.