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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What Are You Chef-ing Tonight, Dr?

1…237238240242243…408

Comments

  • caliking
    caliking Posts: 19,779
    Canugghead said:
    Mickey mouse cook compared to the two above  :)

    Lit the pit for fun on a hot day, 
    ...
    threw some kebabs on when the flame died down with a bed of hot embers
    ...
    chick butt kebabs was the bomb

    served with pickled red onion and chili, on store bought naan toasted over the embers.
    Don't know about anyone else, but I'm totally behind chix butt kababs! No pun intended... well, maybe :smiley:

     Where do you find the chicken butts? Grocery store? Or, do you trim them off 1/4's, etc. and save?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    @caliking yup, deboned a pile of leg 1/4's a while back to vac seal and freeze, saved the bones for soup and butt for kebabs.
    canuckland
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,677
    For the record @Canugghead is a worthy challenger to Jacues Pepin and messing about with chix, ducks and turkey.  "I don't have to use knife very much."
    The classic Jacques Pepin chix ballotine video. What skills-
    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.  
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    @lousubcap our resident chix ballotine guru is @paqman.
    canuckland
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,677
    At least I was dealing with the GWN experts!
    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.  
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,335
    lousubcap said:
    The classic Jacques Pepin chix ballotine video. What skills-
    He makes it look so easy; it takes me that long to bone two thighs...
     
    I do need to remember to try his "pulling" technique next time I do parts.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    pull and scrape, minimum slash.
    canuckland
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,335
    Not really "chef-ing", but I did fire up my Small.
     
    This was my last sausage package from the monthly subscription I had with Olympia Provisions (Portland OR), it was a greek sausage called "Loukaniko".  I've never heard of it before, its made with pork, garlic, oregano, spices, and lemon zest (there's a bunch of recipes on the web).  Easily one of the best sausages I've ever had, will be making this myself soon.  
     
    I saw a couple months ago that my local "Harmon's" grocery chain now carry Olympia Provisions stuff, a lot cheaper than my subscription but still a bit pricey.  Will be fun to see if I can reproduce it.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,919
    I used to make a chicken ballotine every other week… I was getting pretty good but nowhere close to Pepin 😂🤣. I am way overdue for one!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,919
    @caliking for MSM, you would add clove, cinnamon, and allspice to the mix.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    paqman said:
    @caliking for MSM, you would add clove, cinnamon, and allspice to the mix.
    Duly noted. All of those sound like great additions. 

    This was more of a wild riff re: texture (without the cure). Haven’t had enough MSM to understand the finer details,  but I really enjoyed it on our trip. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,919
    caliking said:
    paqman said:
    @caliking for MSM, you would add clove, cinnamon, and allspice to the mix.
    Duly noted. All of those sound like great additions. 

    This was more of a wild riff re: texture (without the cure). Haven’t had enough MSM to understand the finer details,  but I really enjoyed it on our trip. 
    MSM is pretty much pastrami…

    The article below mentions 3 main differences:
    Cut of beef:
    Pastrami: navel
    MSM: brisket

    Spice mix:
    Pastrami - coriander, black pepper, sugar
    MSM - black pepper, coriander seeds, more garlic, and sometimes mustard seeds, bay leaf, and other aromatics. “Other aromatics” is the key here and that’s the cinnamon, clove, and allspice.

    Brine:
    Pastrami: wet
    MSM: dry - I can say that in the case of Schwartz, it isn’t true, they use a wet brine.

    https://www.seriouseats.com/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end

    From what I understand, Schwartz prepares the meat with a brine that contains all the aromatics.  They then rub the meat with the steak rub prior to smoking.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    oh man... I'm starting to get that " about to dive down a rabbithole" feeling :)

    You've given me some ideas @paqman. Thanks!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    @paqman
    @caliking
    pink salt?
    canuckland
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,919
    Canugghead said:
    @paqman
    @caliking
    pink salt?
    yes, in the brine, it also has Sodium Erythorbate

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    paqman said:
    Canugghead said:
    @paqman
    @caliking
    pink salt?
    yes, in the brine, it also has Sodium Erythorbate
    Learned something new, where do you get this?
    canuckland
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,919
    Canugghead said:
    paqman said:
    Canugghead said:
    @paqman
    @caliking
    pink salt?
    yes, in the brine, it also has Sodium Erythorbate
    Learned something new, where do you get this?
    You can get it from Amazon but I buy all my charcuterie stuff from Stuffers.  There is a good chance that your butcher can get some for you.

    https://www.stuffers.com/collections/starter-cultures-and-acidifiers/products/sodium-erythorbate-454-grams

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    Thanks @paqman will probably pick your brain again when it comes down to the knitty-gritty.
    canuckland
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,642
    two more steaks were sliced up and swimming in herbed butter (no pic)
    canuckland
    · Share on FacebookShare on Twitter
  • TechsasJim
    TechsasJim Posts: 2,252
    JohnInCarolina said:
    ribeyes


    Sink the pink, to quote AC/DC 
      
    Nicely done John!
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,678
    JohnInCarolina said:
    ribeyes



    Looks fabulous!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,677
    Money shot says it all.  Great result right there. 
    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.  
    · Share on FacebookShare on Twitter

Categories