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
OT - What are you doing right now?
Comments
-
I would hammer that right off the cutting board. Great result. Congrats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
Jeremiah said:@bucky925 yeah the wallet is fully worn out, will take some time to recover. But that's life, right?!
That's why we work right?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Short on time, I suppose I could have gone to McDonalds.
Phoenix -
Much wisdom in your decision to tough it out at home! #lordamercyblasting said:
Short on time, I suppose I could have gone to McDonalds.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Just ordered a stand mixer on Rue la la. Damn internet.
Also, good price. -
Turned out great!! “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I fired up the smoker this morning as I found some random cherry logs in the shed. I split it this morning:
I threw a pork shoulder in the smoker this morning but I forgot to get a pic during the cook.
I threw some chops on for lunches this week and I completely forgot to take a picture of those. I did remember to get a picture of the ribs. I went with an asain flavor sauce to mix things up a little.
Plated 
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Da-n @WeberWho , now that's having fun with the sticks. Great looking groceries. You musta been running hot to get that shoulder finished in reasonable time. Nailed those ribs-they won't be around for long.
Splitting and drying the fuel is the price you pay (or enjoyment you get) with the sticks. Congrats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
WeberWho said:
That is one killer plate. I'd say you've definitely got the hang of your new toy.Phoenix -
Think I'm giving up on the sous vide thing. Neither the wife or myself likes the food that it makes. Wings, chicken breadt, tri tip, and now strips. All seem rubbery if that even makes sense.
Steaks look good right? Perfect pink inside too. They sucked asss. Slumming it in Aiken, SC. -
That’s too bad @Jeremiah“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I’m positive that was a million times better than anything at McDonalds. Looks wonderful!blasting said:
Short on time, I suppose I could have gone to McDonalds.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
@Jeremiah - Props for providing your opinion that is definitely swimming against the current. I have been hesitant to get into the sous vide cooking deal as I have not found (at least thru the forum) any true value add (with the exception of @JohnInCarolina 's pots de creme). Time to declare victory, offer the rig up for salvage value and move on.
Edit: Beer in a glass beats wine in a box any day
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
QuitterJeremiah said:Think I'm giving up on the sous vide thing. Neither the wife or myself likes the food that it makes. Wings, chicken breadt, tri tip, and now strips. All seem rubbery if that even makes sense.Steaks look good right? Perfect pink inside too. They sucked asss. -
Thanks! The shoulder was quick. I anticipated the shoulder to be done around 6. Thermapen was reading 195-200 around 3pm. My brain is set to BGE time. The previous owners said, "Good luck finding a brisket in the state on MN that will make it as good as this smoker does. Eight hours and you'll have the best brisket you've ever had." I didn't take anything out of the statement other than, "Eight hour brisket". I asked how that was even possible. He said with these reverse flow offsets that you want to run them higher around 300-325 when doing brisket. Which works for me. I'll skip the all night cooks. I ran 250-275 with the smoker today. Whole different ball game with smoking and timing I've come to find out.lousubcap said:Da-n @WeberWho , now that's having fun with the sticks. Great looking groceries. You musta been running hot to get that shoulder finished in reasonable time. Nailed those ribs-they won't be around for long.
Splitting and drying the fuel is the price you pay (or enjoyment you get) with the sticks. Congrats."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I’m with @Jeremiah. I really haven’t liked anything I’ve made in the SV. I’ve done steaks, chicken, chuck roast. The texture is just off somehow. The best thing I’ve done was a rack of lamb that I finished in a cast iron skillet on the stove. I find I like what I get off the egg better. I’m keeping it, though. Gotta try JIC’s chocolate pots.
Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Yeah johns pots were pretty awesome. I shouldlousubcap said:@Jeremiah - Props for providing your opinion that is definitely swimming against the current. I have been hesitant to get into the sous vide cooking deal as I have not found (at least thru the forum) any true value add (with the exception of @JohnInCarolina 's pots de creme). Time to declare victory, offer the rig up for salvage value and move on.
Edit: Beer in a glass beats wine in a box any day
add, the sous vide is awesome for reheating food saver'd meat like pulled pork.Slumming it in Aiken, SC. -
Carrots, sweet potatoes, yes, steaks and pots are regulars in the SV. Really worth having just to warm leftovers.
-
How long and what temps are you guys doing rubbery steak? Sounds like maybe too long.
-
It’s been quite a while since I tried steaks in the SV , cause the wife said don’t do it that way again. But I’m sure I followed the directions from a reputable website, not a Russian one.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
I don’t like steaks other than Tri-tips in SV. Chicken, poke chops and various veggies are fantastic. And Chocolate pot de creme is amazing.Sandy Springs & Dawsonville Ga
-
Thanks! Today felt good. Temps stayed steady and the fire was rocking. I believe the dried wood that has been stored in my shed for years helped. My other main smoke wood has been dried for a year plus and works but the wood today was premium. It was all cherry. I did miss the oak flavor though. Enjoyable though nonthelessblasting said:That is one killer plate. I'd say you've definitely got the hang of your new toy."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Those jerk chicken wings at Brisket Camp (and at Butt Blast) were SV wings. I’m just sayin..."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Outstanding both times.JohnInCarolina said:Those jerk chicken wings at Brisket Camp (and at Butt Blast) were SV wings. I’m just sayin...Sandy Springs & Dawsonville Ga -
If it's the fact you miss the fire taste, that's one thing. If it's a texture issue, I'd bet it's a time/temp issue.jeffwit said:
It’s been quite a while since I tried steaks in the SV , cause the wife said don’t do it that way again. But I’m sure I followed the directions from a reputable website, not a Russian one.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long. -
Oh I'm pretty positive I'm screwing this up somehow. #thatswhatido #imadumbasstheyolksonyou said:
If it's the fact you miss the fire taste, that's one thing. If it's a texture issue, I'd bet it's a time/temp issue.jeffwit said:
It’s been quite a while since I tried steaks in the SV , cause the wife said don’t do it that way again. But I’m sure I followed the directions from a reputable website, not a Russian one.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long.Slumming it in Aiken, SC. -
We’ll set you straight man if you’re up for giving it another go.Jeremiah said:
Oh I'm pretty positive I'm screwing this up somehow. #thatswhatido #imadumbasstheyolksonyou said:
If it's the fact you miss the fire taste, that's one thing. If it's a texture issue, I'd bet it's a time/temp issue.jeffwit said:
It’s been quite a while since I tried steaks in the SV , cause the wife said don’t do it that way again. But I’m sure I followed the directions from a reputable website, not a Russian one.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Jeremiah,Jeremiah said:
Oh I'm pretty positive I'm screwing this up somehow. #thatswhatido #imadumbasstheyolksonyou said:
If it's the fact you miss the fire taste, that's one thing. If it's a texture issue, I'd bet it's a time/temp issue.jeffwit said:
It’s been quite a while since I tried steaks in the SV , cause the wife said don’t do it that way again. But I’m sure I followed the directions from a reputable website, not a Russian one.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long.
give it a few more shots. You're a great cook and just need to figure some tweaks brother.Sandy Springs & Dawsonville Ga -
Tonight's steaks were in the water for 1.5 hours at 133 degrees, then seared on the egg.theyolksonyou said:How long and what temps are you guys doing rubbery steak? Sounds like maybe too long.Slumming it in Aiken, SC. -
Thanks Brent and John, I think we'll stick to fire
for now, and leave the water for the leftovers.Slumming it in Aiken, SC.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum