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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

OT APL's charred and scruffed

Biggreenpharmacist
Biggreenpharmacist Posts: 4,343
in EggHead Forum
just got this book in today. Its a lot different than his other book. Pretty interesting so far. Anybody have this one and wanna share your thoughts?  

Little Rock, AR

· Share on FacebookShare on Twitter

Comments

  • U_tarded
    U_tarded Posts: 2,083
    I have it.  Read it I like the theory, like the book.  I have done the ribeye with board sauce and herb basting brush.  I took a lot of theory out of it like that and the sizzling side and applied it to my cooking style.  I like his work so I'm a fan.
    · Share on FacebookShare on Twitter
  • Sweet100s
    Sweet100s Posts: 553
    I always do his recommended scruffing on pork chops.  

    Scruffing makes the finished pork chop surface texture more attractive -- it's always a more even browning.

    It probably makes it more tasty as well but haven't done side by side compares.

    The hard thing is remembering to do it as part of the prep.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,718
    is scruffing scoring the meat with a knife to get more rub to stick? you tube shows a guy beating a roast with a barbell and golf club =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • smokeyw
    smokeyw Posts: 367
    This is indeed an interesting book. I believe APL is a culinary genius. Everyone should own his book "Serious Barbecue". It really explains a lot of things discussed in this forum and has some great recipes in it.
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Yeah I have the serious bbq book. That was the inspiration for getting this new one. I like it because tge recipes seem simpler. I cant wait to start trying it out. Gonna read it all first, though. 

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    Good book.  The microplaned lump charcoal into salt is great.  I do that, and added some things to his seasoning blend from the book for my all purpose house rub.

    Have wanted to try his spackles, seems like another solid technique.

    The only technique I struggle with is the herb brush.  If I had a garden full of fresh herbs at hand that would change.  I don't want to drop $10 at the grocery store to build a brush.  I get the science/flavor though.   

    Board dressing is a crowd pleasing favorite.  

    The crack back chicken is another great technique when roasting veggies under the spit.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    @Focker my grocer has Poultry Blend herb packs with sprigs of rosemary, thyme, and sage for around 2 or 3 bucks. I like to use those for a negligible amount more than the roast/steaks I'm cooking. I save the sage for chicken and pork dishes.
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Ive got huge rosemary bushes growing in one of the flowerbeds. If I use an herb brush mines gonna be 99% rosemary. 

    Little Rock, AR

    · Share on FacebookShare on Twitter

Categories