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What Are You Doing Right Now? (non OT version)

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Comments

  • thetrim said:
    Everyone else has agreed to leave politics out of this one just like the original, so if you can leave this sort of thing for elsewhere I think we'd all appreciate it, thanks.
    "I've made a note never to piss you two off." - Stike


  • BotchBotch Posts: 13,948
    I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
    Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
    Added to the rotation.  
    ____________________________________________

    "People think that I must be a very strange person.  This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"

    - Stephen King

     

    Ogden, Utard  

  • CTMikeCTMike Posts: 3,009
    CTMike said:
    Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 


    Interesting.  If you get that roaring tonight, what temp will it still be at tomorrow morning?
    John, with the floor temp around 1,200 F - the thermometer in the dome will be reading around 400 F tomorrow and slowly drop over the course of the day. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
  • ColtsFanColtsFan Posts: 5,972
    Botch said:
    I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
    Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
    Added to the rotation.  

    I tried the pickle juice brine on wings once. I wasn't a fan. Maybe it was the particular pickle juice I used...Anyways, I've been wanting to try it on breast
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • SciAggieSciAggie Posts: 6,481
    CTMike said:
    Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 


    Now you’re talking. Do you spread the coals evenly over the oven floor after pizzas when it’s time to close up for the night?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggieSciAggie Posts: 6,481
    CTMike said:
    CTMike said:
    Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 


    Interesting.  If you get that roaring tonight, what temp will it still be at tomorrow morning?
    John, with the floor temp around 1,200 F - the thermometer in the dome will be reading around 400 F tomorrow and slowly drop over the course of the day. 
    After pizzas my oven is usually about 400 the next morning. If I’m baking at lower temps it will run 300 the next day. If @[email protected] oven is like mine though it will run at 300-350 for hours and hours on residual heat. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • CTMikeCTMike Posts: 3,009
    SciAggie said:
    CTMike said:
    Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 


    Now you’re talking. Do you spread the coals evenly over the oven floor after pizzas when it’s time to close up for the night?
    Yup, read that over on pizzamaking.com I believe it was. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
  • EoinEoin Posts: 4,302
    Botch said:
    I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
    Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
    Added to the rotation.  
    Where's the pics @Botch ?
  • ColtsFanColtsFan Posts: 5,972
    Just made a compound herb butter for the bird. Up next is cubing the bread I made yesterday so that it can get stale overnight 

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • Warming up the Weber for tomorrow.  Will use it to warm up the ham.


  • Since I have the weber going, figured I would smoke some chicken tenders for the dogs.


  • YukonRonYukonRon Posts: 16,813
    Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.


    Nice Za. Shared the image with my wife, who has a gift for baking. She said, “I am making that.” Thanks John. Making my life better.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BotchBotch Posts: 13,948
    Eoin said:
    Botch said:
    I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
    Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
    Added to the rotation.  
    Where's the pics @Botch ?
    Pics of cooked skinless breasts are almost as ugly as pics of me.  
    Sowwy.   ;)
    ____________________________________________

    "People think that I must be a very strange person.  This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"

    - Stephen King

     

    Ogden, Utard  

  • YukonRon said:
    Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.


    Nice Za. Shared the image with my wife, who has a gift for baking. She said, “I am making that.” Thanks John. Making my life better.
    It’s super easy.  Slice the brie and green apple thin as you can, layer over a base of ricotta and drizzle with the truffle oil.  

    The dough just works as a delivery mechanism for all that goodness.  I bet you can find a pretty good wine to pair with it too.  Enjoy!  And tell your better half I said hello ;)
    "I've made a note never to piss you two off." - Stike


  • Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.




    Sounds fantastic. But it looks like the underside of an elephant’s foot. 

    I imagine it looks the same way coming out. 
  • BattlebornBattleborn Posts: 2,928
    TTC said:
    Just picked up our feast from Cracker Barrel - all I gotta do is turn on the oven. Judge all you want, it’s been one of those years and we ain’t cooking 
    We did that several years ago and it was one of the best Thanksgivings we’ve had. There is something to not having to cook for a bunch of people and enjoying your time. 
    Las Vegas, NV


  • thetrimthetrim Posts: 11,352
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • thetrimthetrim Posts: 11,352
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • thetrimthetrim Posts: 11,352
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • thetrim said:
    Which part of “leave this elsewhere” did you not understand?  WTF dude.
    "I've made a note never to piss you two off." - Stike


  • PigBeanUs said:
    Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.




    Sounds fantastic. But it looks like the underside of an elephant’s foot. 

    I imagine it looks the same way coming out. 
    See now @Focker would’ve gone with something like “do you even eat with your eyes, bro?” 
    "I've made a note never to piss you two off." - Stike


  • John. Please don’t pick on those who are grieving and unable to move on. Give the snowflakes time to melt. 

    Especially the witless ones. 


  • nolaeggheadnolaegghead Posts: 41,049
    PigBeanUs said:
    Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.




    Sounds fantastic. But it looks like the underside of an elephant’s foot. 

    I imagine it looks the same way coming out. 
    I read something the other day about elephant foot (and trunk) are the most desirable parts to eat.  The description of the pad coming off after cooking....is...

    Anyway, doubt that audience is here, but in some cultures that's a compliment. 
    ______________________________________________
    I collect junk and work as a lowly lab technician at the bench!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
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