Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
With all this fuss I gotta try it
smokesniffer
Posts: 2,016
Thanks to@ SGH. I'm trying to do pork burnt ends. It seems like a tasty appy. Only thing I don't have is an injector for the butter. Guess I'll be looking for one of those puppies soon. Salt pepper cayenne and some tony chacheres seasoning. Some hickory for smoke. Will relax and enjoy some liquid refreshments now. 
Large, small, and a mini
Comments
-
I bought this one. I like it a lot.
http://www.amazon.com/gp/aw/d/B00MNSGWIQ/ref=mp_s_a_1_1?qid=1436734400&sr=8-1&pi=AC_SY200_QL40&keywords=injector&dpPl=1&dpID=519ixlVfd0L&ref=plSrch
Little Rock, AR
-
Hope that you enjoy them brother. Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Biggreenparmacist, thanks for the link. I'll be looking into that shortly.Large, small, and a mini
-
@SGH You Sir are nothing short of amazing, having said that, you have caused me to part with money just about every time you post something.
And it looks like I'll being looking for an injector now. But I do thank you for all the good info and help. I'm waiting for the results, should be fun. Large, small, and a mini -
Similar version, but a few dollars cheaper (I use this for turkey frying - now that I have an egg, I have another use for it): http://www.amazon.com/Bayou-Classic-5011-Stainless-Steel-Seasoning/dp/B000KDZ1VA/ref=sr_1_1?ie=UTF8&qid=1436735078&sr=8-1&keywords=injector+bayou&pebp=1436735081781&perid=1CGPX1TAVQNZ01HH5W7QBiggreenpharmacist said:Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
@SGH my plan is to pull when the IT reaches 170. Let rest for 1/2 hour, and the cube. While the meat is resting, I was thinking about putting a CI pan into the egg and preheat it for the cubes. I don't have one of those veggies dishes small enough for the small egg. Was thinking of just rotating the cubes every once and a while to get a crust on. What ya think??Large, small, and a mini
-
To be honest, I have never used cast iron for the cubes. Have always used the disposable aluminum pans. But I don't see any reason that it wouldn't work. I feel it will be fine.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks, I'll give it a try and report back. Smelling good so far.
Large, small, and a mini -
Ok it's resting now for a bit while the CI pan is warming up. Got a little ways to go yet.
Large, small, and a mini -
I'm following this one. Don't forget the finishing picsSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
-
Looks fantastic to me. Nicely done!
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
not sure why but the pics aren't in order. The pork is still on the CI pan and grilling.Large, small, and a mini
-
just sampled one, tastes good but I want more crispness, they are staying on a bit longer.Large, small, and a mini
-
Well it's a done deal. Happy with results, would like the meat a little more crisp. Anyone care to help a fella out
Large, small, and a mini -
I will be glad to assist. When the cubes are within 20 degrees of your target temp, bump the temp of your smoker up 50-75 degrees to finish them. They will crisp right up.smokesniffer said:Well it's a done deal. Happy with results, would like the meat a little more crisp. Anyone care to help a fella outLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The grub looks wonderful brother sniffer. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH Thanks, I'm happy with the results, just wanted a more crispy crust. I think the next time I would cube them a bit smaller, I was bigger than 3/4 x 3/4. Thanks for the recipe.Large, small, and a mini
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum