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

Following 1 person
Followed by 1 person
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.

SaltySam

About

Username
SaltySam
Joined
Visits
2,028
Last Active
Roles
Member
Points
223
Posts
468
  • Re: How do you use your Blackstone Griddle?

    I picked up the 17" at Ace for $69, over Christmas. I already want the bigger one.  The idea was to take it camping, but this little bugger has been used weekly since we got it.  First cook was bacon, onions, cheeseburgers and fried eggs.  The grilled onions alone make it worth the purchase.  I needed a steaming dome for the burgers, and that came in via UPS today.  That should melt the cheese easier.  Have also cooked Philly cheesesteak and hash browns, which was the only cook I took a picture of.  I LOVE this thing.  

    @Hntnhrd I'd love to get your carne Asada recipe.  
  • Re: Bao! Kind of...

    @caliking. The recipe was quick and relatively easy, but I think different recipes that require the dough to proof overnight would work better.  This still had a lot of elasticity.  It tasted good and for my first time out, I was pleased.  And you were right.  They are excellent for breakfast!  
  • Bao! Kind of...

    Several years ago @caliking inspired me to make Bao.  It took a while for me to finally pull the trigger on a bamboo steamer, but I reluctantly parted with $20 at Sur La Table and brought one home.  

    I used the the dough recipe from this website: http://www.bbcgoodfood.com/recipes/steamed-bao-buns, and used leftover pork butt as the base. For a Chinese BBQ sauce I combined hoisin, ketchup, ground sugar and fresh minced ginger.

    As as you can clearly see, the twenty YouTube videos I watched on how to wrap bao were of zero help.  They don't look the best, but they tasted great and got high praise from the missus.  

    I did two batches in the steamer and learned a lesson in water evaporation.  All of the water boiled away during the second batch and I burnt the bottom of the steamer.  Hopefully it's salvageable.  


    It was definitely worth the attempt.  We already have several more ideas on what to fill the dumplings with next time.  Here's the finished product (moved from the paper plate):




  • Re: PIC Heavy - Cubanos

    My mouth seriously just turned on like a faucet. Bookmarked fo sho!
  • Re: Chicken tikka masala. My first foray into Indian.

    @theyolksonyou assuming you're talking about the new Lays Around the World flavors, those chips are so addictive.  The tzatziki flavor are great as well.  In fact, they inspired me to make chicken gyros the next night.  
Click here for Forum Use Guidelines.