Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

HogHeaven ·

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  • The reverse sear is the redneck version of sous vide...

    cazzy said:
    All right sir...I'll check it out. Since you're about science, you need to get a immersion circulator. Sous Vide is the most accurate way to cook a cut of meat. The non redneck approach will win every time...

    I know huh... It's on my list. Since getting my BGE and being newly retired, and finding Amazingribs.com, I've discovered how little I knew about grilling and BBQ and smoking. Even though I've done both for the better part of 45 years. And... Because the ownser's Manual of my BGE says I can cook bread, I've taken take up too. I have my own sourdough starter that I'm learning to maintain and use. I can only do so much at a time. I have the Modernist Cuisine 6 book set that is probably the best format of learning about Sous Vide there is... I just like to operate a little at a time. I will work on that eventually.
  • Pork chop question

    shtgunal3 said:
    Should have said raised direct or indirect.

    I cook my chops at grid level with direct heat, no platesetter, lid down and try to maintain the heat at 350 dome. That makes the temp at the cooking level about 310/320 degrees. Brining pork chops is good for sure depending on how you are going to rub them or sauce them. For brining information go to Amazingribs.com. He will explain to you when to brine and when not to brine. He will tell how long to brine. He will, in detail tell how to mix your brine right down to the percentage of salt for a 6% brine verses an 8% brine and when to use either. This recipe is my absolute favorite for both pork chops and chicken thighs. With pork chops I make up the dipping sauce too. With chicken thighs I don't both with the dipping sauce. I love, love, love the taste of this sauce. http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx
  • LBGE or XL

    I have a LBGE... And my problem is I love to cook in it. Most of the time it is just me and the wife so... Once in a while she says, no more Egging until we eat all of these left overs. I have a deal with my friends that I will cook butts and shoulders for them. All they have to do is buy all of the meat, rubs and buy me a 20lb bag of lump. It gives me a project and they love the results. I don't need a bigger Egg.
  • Successful Elder Ward Pulled Pork

    The Elder Ward publication on Nekkidwhiz.com is without a doubt the most informative publication I have ever read about butts and how to set up a BGE for a long, long low and slow cook. That article completely gave me the incite to understand how to control my ceramic cooker. He walks you through how to load your lump coal so as to NOT have to worry about your fire burning out for a long, long low and slow cook. I have to say as a BGE owner... That is the single most informative article I have ever read!!!
  • Accessories.....Accessories........

    That's an excellent question... Some of us Don't want only 1/3 of our meat to have those dark marks... We want the entire surface of the meat to have that deep brown mahogany seared finish all over, like they do at real expensive Steakhouse's. Most of the real expensive Steakhouses finish the cook under an 800 degree broiler to get the dark mahogany crust everyone likes. Morton's Steakhouse does not serve their steaks with sear marks. Outback serves you a lower grade of meat than the others I named and they serve their steaks with grill marks. Lone star steakhouse has a lower grade of meat and sear marks. It's really like putting lipstick on a pig. The pig looks better but she's still a pig. It really is a matter of preference. I aim to produce a steak that can be measured against any real high end Steakhouse. I have grill grates but if I were going to finish my steak on it I would put it on the flat side so as to sear the entire surface, not just 1/3 of the surface that sits on the raised grates. If you love grill marks... Keep doing what you're doing now.