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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

tays44

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  • Re: Custom Handles

    My uncle is a cattle farmer here in GA. He has close to 3,000 head of cattle. He has a big cattle sale in the spring. People from all over the country come down for it. It is a three day event. 
    Wow that's impressive. Very cool!

    I work for a processor. We sell beef and chicken to chains and retail. Cut steaks, marination, etc. Don't do the actual killing. 
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  • Bone Marrow Pics

    Man this turned out great.  Everyone enjoyed it.  I did a chicken on egg at 350* and did the bone marrow as well.  After the chicken was taken off, I raised the temp to 400*, indirect.  I put them on foil during cook afraid marrow would fall out the bottom of the bones into the egg.

    I cooked them until they were soft and looked done, about 30 minutes in total.  The marrow was starting to seperate from the bone.  I just salt and peppered them and garlic before hand.  Afterward I served on toast with a parsley salad (parsley, shallots thinly sliced, anaheim peppers finely diced, cooked down and cooled, oil, lime).  was fantastic...here are pics.
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  • Salmon Pics

    Good morning Eggers.

    I solicited some advice on Salmon this past weekend and got a lot of feedback.  I really appreciate it.  What a great place to get and share ideas.

    Here are the pics after the salmon was done.  This Egg just blows my mind.  In the close up you can tell how PERFECTLY it was cooked.  Unreal.  You know its done right when you cut with the fork and it slides so easily off of the skin bottom.

    It was 2 lbs total, cooked skin down.  I had the egg about 310*, somewhere in that area and left on for 30 minutes.  I basted with honey before cook and added Old Bay Seasoning for taste.  Gave it all a nice rub to ensure evenness.  My butcher told me that wild caught salmon has a stronger fish flavor than raised.  My guests are not huge fish eaters so I went with the raised.  Not sure if the honey would work out as well with a stronger fish flavor, but it worked great with the pieces I had.

    Thanks again everyone.  Have a great week.

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  • Re: Bourbon

    Didnt waste my makers! Did a thin glaze of honey and some old bay. Turned out awesome. Thanks for input everyone.
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