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@lkapigian I'll have to give the aluminum pans a try with the next cook. I didn't make Sam's Club in time before they closed last night. I stopped in Walmart next door and they wanted $17 for 4 aluminum steam pans. That was a hard pass. I'll have to grab some the next time I'm in Sam's Club.
Minnesota
pans as well. I bought a huge stack like 5 years ago and still
have 15-20 left. They were around $1 a piece back then FWIW. The9x13 are perfect for a LBGE. I’ll always have them around. The commercial foil is also a staple here. 18” wide and Super duty thick. The other thing that is always in my kitchen from Sam’s is the Members Mark sanitizer concentrate. We use it every day.
I usually have a stack of two of the 9x13 pans from Sam's Club. They work good for all kinds of things. Unfortunately I was down to my last 3. The aluminum steam pans would have worked good with a couple butts on each shelf but $4/each just didn't seem worth the expense when I haven't used pans in the cabinet smoker in the past. I do plan to grab pans the next time in Sam's Club to try them out. I 100% agree with the commercial foil. I'll have to look into the sanitizer concentrate. Thanks for the tip.
Minnesota
LBGE
Pikesville, MD
https://www.amazon.com/gp/product/B07N62XC5L/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
These are great pans and I use them for lots of different things. Fit perfectly on a Large.
I'm going to give pan liners a go, I can get 250 for $40.00...I have plenty of hotel pans but use AL for ease of cleanup, also the AL Pans aren't always in stock anymore ...just have to keep the cooks ultra low
Minnesota
Seasoned with kosher salt and Dizzy Dust raising the steaks
Went with reverse searing. Thirty five minutes indirect at 220/230 until internal temperature was 100°.
After a ten minute rest it was seared at 550/600° for 6 minutes, one on each side
Delicious
Enjoy
Formely Gman2 before password debacle
Thanks, my friend. Hit the spot. The onion mushroom recipe was very simple and can be found here. https://www.food.com/recipe/mushrooms-and-onions-for-steak-336273
LBGE
Pikesville, MD
My initial foray weighed around 0.8 kg. I ran with his recommended *F temperatures. If you want to change up from the belly burnt ends, this is the way to go.
A couple of shots:
I failed to capture the juiciness of the money shot. But it was there.
Give it a go and many thanks to @CPFC1905 for the incentive.
This sounded so simple, and I really only made it because I was lazy today, but this was one of the best lunches I've made in a looong time. Most of it cooks in one pot (your rice cooker), and the scallion "sauce" is definitely a keeper on its own.
The thighs were definitely juicy, and combined with the sambal oelec and the scallion oil, it was farkin' delicious; and the raw cuke (which I've never served on its own before) was the perfect foil to the chili in between bites. The only disappointment was the flabby, fatty skin; I could see just peeling it off and frying it separately for something. But it sounds like its necessary to get some fat into the rice, which was subtle but a perfect side. This one's a keeper for me.
Apparently when you donate blood, it has to be yours.
Ogden, Utard
But you know, it's by your side I will stay
But you know, it's by your side I will stay
And yes, what's with the Fosters?
But you know, it's by your side I will stay
LBGE
Pikesville, MD
#nicetomesquiteya
Tried my hand at caveman porterhouse. 2"thick, SPG, I sprayed with duck fat after i pulled it. Paired with smoked bone marrow, baked potatoes and peas.