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if you must, pass it over the fire on your way to your mouth.
It amazes me, how many people do not realize how the future works.
I likely need to take a pause and get into the rocket fuel load.
LBGE
Pikesville, MD
Grand Rapids MI
I chopped up some wangs last night, salted and soaked with buttermilk, and coated them today at noon, after letting them drain a bit and let them sit on a wire rack while Mr. Egg came up to temp, 375˚.
Next time I'll swap out the regular grate for my CI grate (which I use most of the time); the cracklin's and buttermilk burned on the bottom, even though it was an indirect cook.
The chicken was perfect, nice and juicy, and the coating on top delicious; will be playing with this method some more.
Not a bad light lunch when it's 100˚out.
"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
LBGE
Pikesville, MD
Ming zing spicy chicken thighs, homemade pablano mac n cheese and prosciutto melon salad with champagne vinaigrette dressing
LBGE
Pikesville, MD
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
"May I be worthy of my meat." Wendell Berry
Thanks, friend. This one just worked out great. Whole family agreed we wanted to do this again soon.
It’s a riff on a Buddha bowl recipe my sis-in-law had once made. If you Google salmon Buddha bowls, there are lots of good recipes online. For the salmon, I just threw soya, rice wine vinegar, honey, sambal olek, sesame oil, mirin, and tons of freshly grated garlic and ginger into a ziplock, and squished the bag to mix. Didn’t measure any of the ingredients. If you use them regularly in other recipes, it can be kind of intuitive. Tasted once and then added a little salt and pepper, a little more soy and a little more honey. Then I marinated the portioned salmon (to increase surface area). Cooked the salmon indirect on the Egg, brushing the salmon with the remaining marinade regularly, which worked to build a glaze.