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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

Hogman348 ·

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  • Cedar-planked salmon

    If you liked that honey glaze, you should try this recipe below. easy to make and it is heavenly. i now make extra glaze and keep it in the fridge for spontaneous salmon cooks or just tasting with a finger. oh.. and if you also make those mustard mashed potatoes, they are spot on too!


    enjoy
  • Cuatro de Mayo bday Barbacoa = Yum!

    I saw this post from Dyal_SC with original reference to Cen-Tex a few weeks back and hadn't been able to get it out of my mind. Looked so amazing!

    I knew i had to do this cook soon. So..I had about 20+ people coming on sunday for my bday Cuatro de Mayo party so i figured this was the perfect time. My girlfriend asked if i should be trying something new with all these people coming over? "Of course!" was my reply. This is what us eggers do. Only bummer was setting my alarm for 6:40am on my bday to get up and fire up the egg, but thats when all the fun began.

    I followed the recipe in the original post as close as possible. I couldn't find a good mexican bbq rub so went with Running Wild-Warm Spice. It turned out great. I also cooked 3 / 3 lb chuck roasts. Tip for anyone trying this with similar cuts versus one 4-5 lb roast as in the original post, the cook time will reduce greatly due to thickness from 4-5 hours @ 275 to 2.5 to 3. I hit 158 internal around 2.5 hours and then did a reverse sear before placing in the dutch oven.

    The onions and jalapenos turned out amazing as well. I had never tried corn tortillas before. They added a great flavor. I had several chef friends attend who were all very impressed. (i follow direction well. lol) Will definitely repeat. The pics of final product unfortunately were rushed due to feeding frenzy. I almost forgot to take them. enjoy!

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    What are you waiting for? Cook this now! And thanks for the original posts.  :)

    Cheers.




  • What's Cooking this Weekend?

    Not sure about tonight yet. But here is last nights 1.25 lb choice ribeye. I honestly tried to save some for lunch today, but it was so damn good i plowed right through it including the half baked potato with cheese, butter, and steak juice.

    Loving the reverse sear. finally got it figured out. Spider with cast iron low near the coals. cooked to 110 internal high on AR @ 400 flipping once. Then let steak rest and fire up to 600-700 and sear for about 45-60 seconds a side. perfect med rare with great char. sorry forgot to take a pic of it sliced.. i was too busy devouring it.  :)


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  • Need some suggestions on weekend chicken cook for 19 adults

    Mkline said:
    talk them out of the Chicken and do a few butts instead. it would much easier. 
    I cooked for the same group of 15 people in the spring and I did an 11 lb butt for that party so i was asked to do something different.  2 hours cook time vs 14 was nice this round  :D
  • Need some suggestions on weekend chicken cook for 19 adults

    Hogman348 said:
    JwgreDeux said:
    I also have a large, and have cooked many times for large gatherings and would suggest the following. I know you want to use all whole chickens, but I would do three whole chickens spatchcocked and as many breasts as you can fit. I can fit two large chickens spatched on the regular grate, and one spached on a raised grate surrounded by six large breasts.  I do it indirect to desired internal temp.  Some times I remove all chicken and plate setter, and put one bird at a time back on for a few minutes skin side down to really crisp it.

    Each bird should feed 4-5 depending on male/female and each breast should feed 1-2 depending on male/female.  So total that should feed 20-27.
    thanks a bunch. that seems like a great way to go. plus its possible more will want the white meat so having a few extra of those will go a long way.  
    Thanks a lot for the help. I set up just as you suggested. Some guests really enjoyed having the non-bone breast option. This was the perfect amount of chicken + leftover lunch for me the next day. Got busy cutting at the end and forgot to take final picks.

    While shopping for the chicken friday night, i browsed the spice isle. I found Weber Beer Can Chicken rub and used this on all the chicken. Damn was it good. Will definitely use it again. All the party guests raved about the seasoning and how moist all the chicken was. (+1 green egg!)