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What Are You Chef-ing Tonight, Dr?
Comments
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Tossed a few chicken breasts in the hot tub. Been doing that pretty regularly to use for lunches during the week.
Long day at work and more snow inbound, so relaxing with some bourbon. -
Valentina's extra hot is quality juice especially for the price point. Tapitio is good and not too hot. And then there are the high-heaters. I could go on but will stop now.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Valentina's extra hot is quality juice especially for the price point. Tapitio is good and not too hot. And then there are the high-heaters. I could go on but will stop now.
I have a pretty decent collection - i'll make a post with some reviews and reccomendations sometime. -
@FrostyEgg - true story...In the run-up to marriage, SWMBO would cook various dishes. I would roll with a mini bottle of Tabasco.I always said, the opening taste can be standardized with enough Tabasco.Once married, the house rule-no hot sauce until left overs. Yes, I prayed for left -overs more than once!!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Dyal_SC said:Got a big sack of golden taters. Cold oil fries on the agenda. Possibly top them with leftover rib meat.Dyal_SC said:Got a big sack of golden taters. Cold oil fries on the agenda. Possibly top them with leftover rib meat.fukahwee maineyou can lead a fish to water but you can not make him drink it
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@lousubcap Is that the black label I’m guessing? I’ve seen it mentioned before. I’ll have to get a bottle and try it!LBGE
AL -
Black label, not to be confused with scotch. Great deal right there, even in fly-over country. Enjoy!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
My great aunt passed away. Cooked up some pork butts for the family.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig condolences to all impacted.A much appreciated gesture right there. Bark is looking sweet.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks @lousubcap some of the beast ones I've done in a long time.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@fishlessman , here is a link. I use canola instead of peanut oil:
https://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262
My advice:
Cut Yukon Golds into fries (about 7 medium ones, skin on), then I place mine in a big bowl with ice water. Let them rest for about 30 minutes or so or until ice has mostly melted, then pour out the water/slurry. Then I give them a few more rinses until the starch runs clear and all ice is gone . Then dry them off. Add them to a pot and cover with room temp oil. Put your stovetop burner on high and set a timer for 20 minutes. You will notice the oil talking after 5 or so minutes into it. Try to avoid stirring as much as possible during the initial 20 minute timeframe… just let them do their thing. After the 20 minutes are up, gently stir and loosen any fries stuck to the bottom of your pot. Let them fry for about 10 minutes longer until golden and crispy. Remove with slotted spoon and lay them on some paper towels. Salt and serve.I like to fry them when they are dry, obviously, but still cold. It seems to delay the darkening, so you’re able to keep them in the oil a little longer to crisp up nice without burning them. They are about the easiest fries you can make and not greasy at all. -
lousubcap said:Valentina's extra hot is quality juice especially for the price point. Tapitio is good and not too hot.
Agree about Tapatio, and still use it. Doritos came out with a Tapatio-flavored salty crunchy thing (looked like reg Doritos rolled into a tube and then fried) but they were so freaking HOT I couldn't eat them. That surprised me.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Botch said:lousubcap said:Valentina's extra hot is quality juice especially for the price point. Tapitio is good and not too hot.
Agree about Tapatio, and still use it. Doritos came out with a Tapatio-flavored salty crunchy thing (looked like reg Doritos rolled into a tube and then fried) but they were so freaking HOT I couldn't eat them. That surprised me.Large and Small BGECentral, IL -
Dyal_SC said:@fishlessman , here is a link. I use canola instead of peanut oil:
https://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262
My advice:
Cut Yukon Golds into fries (about 7 medium ones, skin on), then I place mine in a big bowl with ice water. Let them rest for about 30 minutes or so or until ice has mostly melted, then pour out the water/slurry. Then I give them a few more rinses until the starch runs clear and all ice is gone . Then dry them off. Add them to a pot and cover with room temp oil. Put your stovetop burner on high and set a timer for 20 minutes. You will notice the oil talking after 5 or so minutes into it. Try to avoid stirring as much as possible during the initial 20 minute timeframe… just let them do their thing. After the 20 minutes are up, gently stir and loosen any fries stuck to the bottom of your pot. Let them fry for about 10 minutes longer until golden and crispy. Remove with slotted spoon and lay them on some paper towels. Salt and serve.I like to fry them when they are dry, obviously, but still cold. It seems to delay the darkening, so you’re able to keep them in the oil a little longer to crisp up nice without burning them. They are about the easiest fries you can make and not greasy at all.
looks good, doing a fish fry this weekend. have russets already so will add the water soak as well
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman , lemme know how they turn out. The method calls for golds, would be interested in seeing if the russets will work just as well.
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Very nice @MasterC . I’d be all over that. Would have to have some sour cream for the taters though.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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That Dislike is from me. I hate chives.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Wing night. Uncovered in the fridge for 36 hours in yardbird rub and corn starch. Ate a few before I snapped the pic. Nice crispy skinLBGE, 28" Blackstone
Georgia -
Can’t remember who it was who posted their wedge salad the other day but wanted one ever since. Made some tonight to go with sushi takeout. Man it was good. Had diced cukes, diced grape tomatoes, boars head deli dressing drizzle, boars head Gorgonzola, bacon, pumpernickel croutons, and litehouse ranch on it. Chilled beforehand. OT but delicious.
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@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol
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Dyal_SC said:@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol
LBGE, 28" Blackstone
Georgia -
CodyA88 said:Dyal_SC said:@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:CodyA88 said:Dyal_SC said:@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol
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A bounce back to the front page after last evening's/early morning hi jinx;Early evening paella cook-12 " pan on the LBGE-Greens are jalas (SWMBO drives around) and asparagus-Proteins, shrimp and bay scallops with lots of garlic cloves-On the BGE-And the proverbial $$ shot with some socarrat-Thanks for lookin".Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Not this. Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs. I think it was a little too long.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:Not this. Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs. I think it was a little too long.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Jstroke said:Ozzie_Isaac said:Not this. Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs. I think it was a little too long.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Better safe than on the can with your head in another receptacleColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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