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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best Of
Re: New interview with Aaron Franklin
Not me...a buddy who met the King yesterday in the ATL. He sent me dozens of photos. 
ksmyrl
5 ·
Re: What Are You Chef-ing Tonight, Dr?
Zucchini Pasta - loosely following stanley Tuccis fav dish - twas a hit https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
NDG
5 ·
Ribeye With APL Marinade
I bought a choice ribeye at HEB and used an APL marinade. It was GOOD!
smbishop
11 ·
Re: OT - For Car Lovers: Some Recent Exotic Spottings
Just took some good rips in B-I-L’s car approaching @lousubcap velocity.
New interview with Aaron Franklin
Interview posted 4 days ago with a barbeque expert in Great Britain:
https://youtu.be/SEDJpn40mB4
Three interesting main topics: how he "tuned" the hardware of his for-sale "family-sized" offset smoker, and how you can't perfectly replicate larger smokers, they have to be "tuned" individually. Two sentences on why a BGE can't get as good a bark, and it makes sense. (I seem to remember that folks here who own both, claimed the stick burners gave better smoke flavor, not better bark; comments welcome)
Second topic: his new book (oddly its on Amazoid but not on his own website yet):
https://www.amazon.com/Franklin-Smoke-Wood-Fire-Cookbook/dp/1984860488/ref=sr_1_1?crid=2XFT86CU17S8L&keywords=aaron+franklin&qid=1685747147&s=books&sprefix=aaron+franklin%2Cstripbooks%2C125&sr=1-1
When COVID hit, he started concentrating on cooking one hunk of meat, for his family, after spending years concentrating on cooking pasture-loads of brisket every day, so this book may be the best of his three for us home cooks. He also said he'd updated many of the recipes from his first two books because of...
The Third Topic: There is not, nor ever can be, the "ultimate" barbeque recipe, because things are constantly changing. He said that his restaurant is constantly tweaking their rubs, cook temps, hold times, etc to respond to how the beef itself is changing. I remember someone on this forum wrote down his cook temps from the newspaper/magazine articles lining the walls, while waiting in line, and the temps were always changing. I figured Aaron just didn't want to give up his "magic number", but maybe he had been tweaking it over the years. Makes sense. And with climate changes' more severe weather (worse winter blizzards, summer droughts, and major rivers dying in the West) those changes in beef can only accelerate.
Anyhoo, it was 15 minutes well-spent, for me. I don't think I've cooked a single brisket since retiring, as I'm now cooking just for myself (need to look into feeding the local FDs like @lousubcap does). I also don't have any of Mr Franklin's books, but will be reading the reviews on his new 3rd book, that may be the one.
https://youtu.be/SEDJpn40mB4Three interesting main topics: how he "tuned" the hardware of his for-sale "family-sized" offset smoker, and how you can't perfectly replicate larger smokers, they have to be "tuned" individually. Two sentences on why a BGE can't get as good a bark, and it makes sense. (I seem to remember that folks here who own both, claimed the stick burners gave better smoke flavor, not better bark; comments welcome)
Second topic: his new book (oddly its on Amazoid but not on his own website yet):
https://www.amazon.com/Franklin-Smoke-Wood-Fire-Cookbook/dp/1984860488/ref=sr_1_1?crid=2XFT86CU17S8L&keywords=aaron+franklin&qid=1685747147&s=books&sprefix=aaron+franklin%2Cstripbooks%2C125&sr=1-1
When COVID hit, he started concentrating on cooking one hunk of meat, for his family, after spending years concentrating on cooking pasture-loads of brisket every day, so this book may be the best of his three for us home cooks. He also said he'd updated many of the recipes from his first two books because of...
The Third Topic: There is not, nor ever can be, the "ultimate" barbeque recipe, because things are constantly changing. He said that his restaurant is constantly tweaking their rubs, cook temps, hold times, etc to respond to how the beef itself is changing. I remember someone on this forum wrote down his cook temps from the newspaper/magazine articles lining the walls, while waiting in line, and the temps were always changing. I figured Aaron just didn't want to give up his "magic number", but maybe he had been tweaking it over the years. Makes sense. And with climate changes' more severe weather (worse winter blizzards, summer droughts, and major rivers dying in the West) those changes in beef can only accelerate.
Anyhoo, it was 15 minutes well-spent, for me. I don't think I've cooked a single brisket since retiring, as I'm now cooking just for myself (need to look into feeding the local FDs like @lousubcap does). I also don't have any of Mr Franklin's books, but will be reading the reviews on his new 3rd book, that may be the one.
Botch
9 ·
Candied Almonds and Brisket Pho (Faux)
Got the house smelling yummy this morning. Some “faux” pho with leftover brisket. Has rice noodles, Chinese 5 pepper, knorr tomato bouillon, Tuscan herb blend, minced onion, and spicy oil in it. Winged it but tasty.
Also candied almonds cooling down. 3 cups raw almonds tossed with a frothed egg white and 1 TBSP vanilla extract, then tossed in a dry mix of 3/4 cup granulated sugar, 1 tsp sea salt and 2 tsp ground cinnamon. One hour at 250 deg f, scraping and stirring on a greased baking sheet every 15 minutes.
Fun to dig through the cabinets every now and then and winging up something good.
Time to exert some energy out of the kids now. Happy Saturday, folks.
Time to exert some energy out of the kids now. Happy Saturday, folks.
Dyal_SC
11 ·
Bavette steak
Costco calls it “flap” but I prefer the name bavette, as Aaron Franklin calls it in his steak book. First time cooking this type of steak but it turned out well. Used a light dusting of Chupacabra Steak seasoning on 2 steaks, and cow lick on the other. Did a mini- reverse sear; ~15min at 250, then seared for ~2min per side at ~500ish.
the thicker section turned out just right, but the thinner ends were just a bit chewy. For one third the price of ribeye, I think this will stick in the egg rotation.
the thicker section turned out just right, but the thinner ends were just a bit chewy. For one third the price of ribeye, I think this will stick in the egg rotation.
NewfoundEgger
6 ·
Re: What are you drinking....now?
Someone mentioned previously Four Roses single barrel as one of the best bottles under $50. While I do not disagree this bottle is another. Probably 1A & 1B on my list (insert either as A or 
. Problem with Eagle Rare is it’s very difficult to come by in my area. Very rarely do I see it on the shelves anymore.
bbracey21
6 ·
