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Cuz that's what he had is my guess.
Camped out in the (757/948/804)
That crust is the reason to go with the high heat finish.
Nailed that cook.
Out of character for me, but I did some research and actually read the online articles (out loud and using my finger under the words, obviously).
Seems that 20 oz is big enough to achieve a thickness of over an inch in the mid section.
RE : plancha @lousubcap - I am chasing the Pittsburgh unicorn, absolutely black crust and all but blue inside. I think I'll need some kind of industrial blow torch for that, but have achieved increments of success with the plancha.
Crucially there's an evolving narrative with SWMBO and my seducing her away from 'make sure it's well done for me'. And I promise that's the last time I'll use that verb.
So, a strong season (soy, pepper and coarse salt) for the hint of brackish she prefers, seared for crisp flecks of crust, and, a generous rest to staunch juices. I am proud to say she no longer calls it blood, small wins and that.
She proclaimed satisfaction with her slices, dangerously flirting with medium rare, and put on her face which I am convinced is 'that's interesting' when I extolled the virtues of the; cut, marbling, weight, depth, heat, rest, and an illustrated passage about caveman style generating an anaemic finish.
And then the magic happened. I proffered a juice free rare morsel sectioned from one of my slices. She crossed the rubicon and declared it 'nice' 'soft' and 'a different flavour'. Rejoice, rejoice. I think I have banished her fear of redness, all hail the majesty of resting.
In other news; just 4 weeks until the football season starts. Seems that the Summer has not imbued me with any sense of brevity.
But you know, it's by your side I will stay
Is Ronaldo really leaving? Would Pulisic leaving Chelsea be a sign that the wheels really have come off? And I haven't read anything in the US press about poor Stoke - are they buying any players to improve? Etc.
Of course, that would mean that I'd have to get caught up on over 500 posts on the WAYDRN thread that I've been to busy to read...
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Ronaldo is certainly off, he'll go anywhere for Champions League but is regarded as an albatross around the neck of Man Utd.
Not much news on the Potters front, but @eoin can enlighten us further.
But you know, it's by your side I will stay
2 delmonicos
2 sirloin
1 porterhouse
Reverse sear caveman. Waiting on lump to reach lava bed status.
Grand Rapids MI
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
YOU over season? Pish posh
I have never met a person who has said 'Halloumi, tried it once and haven't eaten it again'
But you know, it's by your side I will stay
Hit the lazy button for dinner tonight. Left over egged pork tenderloin, box scalloped potatoes, and apple sauce from the store.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Best Huevos Rancheros in utard, if not quite so photogenic.
Lunch:
Country-style Pork Ribs. Dry-brined overnight, light Dizzy Dust, 275˚ for 3 hours, glazed w/Sweet Baby Ray's and 20 more minutes, nuthin' fancy.
"There are no nepo babies in sports." - Bill Maher
Ogden, Utard
You missed an opportunity there. You had space for one more meatball, for a baker's dozen. The bakers in the past didn't make up the bakers dozen on a whim, there were thinking of the future smoked meatball people. I can't believe you let them down for one ball like that. The bakers of the past shun you, but they also say you made twelve delicious looking balls,.
You were one off ... Not bad