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We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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.



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  • Re: Short Story, Long

    I wonder if the smokey asparagus has anything to do with cooking direct and drippings on the coals causing extra bitter smoke.  You could pull the chicken or put the thighs on the foil before grilling the asparagus to try and get back to clean smoke.
  • Texture of Tri-Tip? Wife says too chewy

    Tried a tri-tip last night for the first time.  Cooked at 300-350 until internal was about 110 in the densest part, but nearing 125 in the thickest.  I pulled and held it while the temp came up to 450 and heated my griddle.  Put the tri-tip back on the griddle to sear both sides and brought in.

    I cut it in half then cut slices across the grain and served.  The interior was a beautiful red-pink colour so I think I got the timing right.   I liked it - but did note that it has more chew than a strip or rib steak.  Wife didn't like it at all and said I shouldn't cook that again.

    Did I mess it up or is Tri-Tip a denser more chewy meat?  Should I try sous vide?

  • 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?
  • Canadian Bacon curing time - Ruhlman time or longer?

    I realize this is maybe a poor time to ask - since I've already had the loins in the brine for 3 days while Ruhlman's recipe says to only do it for 48 hours but I read a different recipe at "Smoking Meat Forums" that recommended letting the loins cure 7 days in brine. 

    I looked at the loins today and they've firmed up quite a bit - but this is my first time making Canadian Bacon so I'm sure exactly how they should feel or if I should trust 48 hours (or longer) and prepare to cold smoke. 

    As it stands now - I'm planning to pull Thursday night (7 days) soak in water for 1 hr (changing 2x the water) and then drying in fridge until Friday night when I'll cold smoke overnight.

    Any experienced Canadian Baconners with some advice?

  • Re: Cold smoking salami

    What kind of spicing in the salami?  I have always used Hickory for summer sausage and snack sticks but if your salami is like a polish type or something I could see fruit wood like apple or cherry.