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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

tays44 ·

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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.
  • 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.

  • Re: Bourbon

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