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When in doubt Accelerate....
I like how you roll. Crispy for the win.
But you know, it's by your side I will stay
But you know, it's by your side I will stay
LBGE
Pikesville, MD
Not shown: an ear of fresh sweetcorn. I tried a new (to me) cooking method: leave the corn in the husk, microwave for 4 minutes, let cool for 2 minutes, cut off the bottom 3/4" of the ear, then using a potholder, squeeze the top, tapered part of the ear, it pops out the bottom completely silk-free. Neet!! Finished off with butter, smoked paprika, and real Parmesan.
The recipes call for adding 2 minutes to the cooking time for each additional ear, for those cooking for more than one.
"There are no nepo babies in sports." - Bill Maher
Ogden, Utard
When in doubt Accelerate....
Great eats right there-Congrats on nailing the cook.
I'd be even more impressed if you didn't get any cheese on your shirt (-:
Salmon heads are $3/lb here.
Briefly, during the 90's pubs went from sometimes serving simple food to more often following hybrid model of pub & heavily stylised comfort food.
This was driven by law changes that meant pubs could become more open and hospitable, as opposed to man and smoke filled drinking dens.
I still haven't nailed a consistent crackling, each iteration has a little progress. But SWMBO is now fan of this cut, so more developmental opportunities ahead.
1) 48 hours pre-cook. Score skin, apply heavy layer of fine (table) salt - leave uncovered in the fridge.
2) Several hours later, mop moisture off the top of the skin and re-salt.
3) Repeat once or twice more until skin looks and feels dry. This builds in a strong salty flavour to the skin, too.
4) Fire up the Egg, add plate setter and get it around to 550 dome temp, keep it around there for 20 mins. Skin side up. Very hot start and very dry skin is, by all accounts, the route to crackling.
5) Close the vents and let it roll for another 20 / 25 mins. You'll sail through the min IT but as you can see, the moisture remains. The fat will render to give a bit of natural smoke off the plate setter. You could add in some chip/fruit wood at the start for smoke.
6) Options from here, a) pull it and rest for 10 mins b) rotate on the grill to tickle along the skin - I'd avoid direct over coals as it will flame easily c) take the skin off and grill for the crisp.
7) Slice it thick. The brackish taste encourages a steady flow of adult beverage too.
But you know, it's by your side I will stay