Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

BigWader

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  • Re: BGE skills continue to improve. Wife unimpressed.

    @KiterTodd

    A "good" and in her belly is perfect feedback.  Careful what you wish for is my advice.  My wife bought my egg for me - so was she willing or accommodating?

    I asked for her feedback and she doesn't like smoke flavor so after numerous attempts to make it better the egg is stationary.  It hasn't been fired up in 2 months (since her last business trip) and not sure when it will see flames again.

    If your priority is making her happy you might find yourself cooking on the gasser more despite your opinion that food tastes better off the egg.  So if she eats it without complaint - I wouldn't press it any further.

  • Re: Pizza Stone

    sometimes the Emile Henry stone is on WOOT.  I got mine for $20
  • Re: OT - The Fortune Cookie Has Spoken!

    We always finish the fortune cookie by adding "in bed"

    Maybe you've got skills!!

  • Re: XXL at my local dealer

    The DFMT looks so small on that... wonder if that will cause more severe flashbacks once the lid is opened?
  • Re: MTQ Belly Bacon Cure times????????

    I wouldn't stress about going to 14 days.  If you used MTQ you weighed it per the amount of belly in each bag.  The juice coming out of the belly was part of the original weight and the salt will seek equilibrium in the whole bag so you can't "oversalt" or even "over cure" per se.

    I have gone 2+ weeks because life got in the way and didn't notice any negative effects.

    However, I have found that I prefer to soak my cured bacon in water for 1 to 1h30min changing the water once in that time frame to desalinate it a bit.

    Are you hot or cold smoking the bacon?  I cold smoke and usually leave it for 3-5 days after that before slicing.  I have found then that the smoke and salt are very even throughout.

    Finally, about the feel.  If you are flipping your bags and massaging every day or every other day you will notice the belly firming up.  After 6 days or so it won't feel much different anymore and you'll feel like you are there.

    Keep us informed about how it's going.