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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Mighty_Quinn

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  • doubleagle
    Mighty Quinn
    Do you use more beef or pork in your hash. I am very partial to mustard based sauce since that is what I grew up eating
    ·
    September 2012
    • Mighty_Quinn
      Mighty_Quinn
      Sorry...just now seeing this, I guess I don't get notifications for this activity. Also sorry that you must have the wrong forum guy. I've never made that kind of hash and until there was a thread about it, I didn't really know exactly what it is...
  • msmieja
    Your pork belly loooks great! Did you post the recipe? I could not find it but would love to to bacon/pork belly.
    ·
    June 2012
  • lovetheeggvt
    who is Tom ? what is his site?
    ·
    February 2012
  • jscarfo
    thanks for the recipe i didnt know i had a notifacation
    ·
    February 2012
  • Bakeman
    Thanks I live in the Philly PA burbs I will contact them
    ·
    January 2012
  • jscarfo
    do you do all grain?
    ·
    January 2012
    • Mighty_Quinn
      Mighty_Quinn
      Yep...I do....converted a couple years ago. Here is a great easy extract IPA recipe

      1/4lb Vienna Malt
      1/2lb Crystal (10L)
      1/4lb Carapils
      Steep at 152°F for 30 minutes
      Boil
      6lbs of Briess Golden Light Dry Extract
      1/2oz Centennial 60 Minutes
      1/2oz Centennial 45 Minutes
      1/2oz Centennial 30 Minutes
      1/2oz Centennial last 15 Minutes
      1/4oz Centennial 0 Minutes
      1/2oz Cascade dry hop
      Wyeast 1272
    • jscarfo
      jscarfo
      Do you wait a week to dry hop? Thanks
    • Mighty_Quinn
      Mighty_Quinn
      I would wait until the really active fermentation is over.....maybe 4 or 5 days...waiting a week wouldn't hurt either. Moving the beer to a secondary fermenter isn't a needed step, but if that is something you normally do, I would dry hop whenever you do that.
    • Mighty_Quinn
      Mighty_Quinn
      ...dry hop for a week to 10 days and bottle or keg.
  • yumdinger
    Hello I would be interested in your grill grates if they are still available. I have no idea their worth either. Let me know. Thanks Pat
    ·
    January 2012