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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

BigWader

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  • Re: OT - The Fortune Cookie Has Spoken!

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

    Maybe you've got skills!!

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  • 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?
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  • 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.

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  • Re: Commonly used forum abbreviations

    Forgot the most important one...

    SWMBO - (S)he (W)ho (M)ust (B)e (O)beyed

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  • Re: prime rib

    Check out the Amazing Ribs site for a huge amount of info on making a wow rib roast...

    http://amazingribs.com/recipes/beef/prime_rib_roast.html

    The recommended time/temp is in there somewhere.  I know that only the diameter of your roast will determine cook time, and not length.

     

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