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Dave_Matthews

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Dave_Matthews
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  • caliking said: That looks good! I checked the Serious Eats recipe - how long did you marinate the bird? I prefer max 4 hrs in a yogurt based marinade. Any longer and the chicken breaks down too much.  @Dave_Matthews also ran some diligent exp…
  • Thanks for the mention caliking, I am still cooking on the BGE, but work is getting in the way.  I have one or two different cooks to work before I get back to tandoori.  But the next tandoori will be Hot and Fast!
  • caliking said: @thegooddocta - store-bought tandoori mixes have their place in the world (and I have used Shan masala mixes many times myself), but making your own marinade is a real game changer. What most Indian restaurants pass off as tandoo…
  • Turkey Drumsticks and Thighs on the Big Green Egg today was a success from the perspective of a delicious, moist, tender version of turkey.  But I like the oven turkey better!  This was a brined turkey experiment, over lump charcoal, and my wife t…
  • Dave here in Brentwood.  I would be there!
  • Great results, but I will probably not do it again soon  I like the traditional rib taste and I thought the Potlatch rub was too 'out there' for me at this time.  The meat was very tender and the flavor good.  The heat from the peppers was subtle, n…
  • 5 hours in, ready for the BBQ sauce!  The smell is wonderful, we will eat in a little over an hour.
  • Views when removed from the fridge, and after 3 hours on the grill....
  • The ribs turned out Great!  I don't know how much the brine helped, but these ribs has a good bite and tender without mushiness.  Not falling off the bone, but very tender.  Six hours at about 250 degrees. Cayenne pepper rub with Neighbors By Choice…
  • Ok, I've started this procedure.  The brine is 5 quarts water, 2 cups apple cider, 3/4 cup sea salt, 1/2 cup sugar.  It will sit overnight, and in the morning I will start the BGE and have ribs around lunch time. The pictures of the ribs in the bri…
  • Thanks Ron, I read about that issue as well.  I will go easy on the salt as well as the time.
  • Sniff~  I remember my first cook  Sigh~ Seriously, good cook and welcome! Egghead Davey....
  • Just had some cold leftover salmon. Good fish taste, a little sweet but perfectly balanced by the mustard. Great charcoal smoke flavor with a bit of the mesquite remnants from the prior cook. (This is the third cook from a single loading …
  • Wife took pictures again!
  • henapple said: Nice. Still gotta get you some Ozark Oak. Got 'furloughed' from my job in LaVergne.  No word when I will be back at that location that I mentioned we could meet.  (They are still paying my health insurance, yay!)  Maybe…
  • Richard Fl said: Here is a marinade I like: Thanks, thanks, and Thanks!
  • Thatgrimguy said: THEBuckeye said: Old Hippie, Liberal Attorney or Former Rock Star turned Egghead!  I was guessing college professor. Electrical Controls Engineer
  • My wife took pictures of me cooking
  • I just finished off the last of the salmon leftovers.  Cold on crackers.  GREAT!  This was a good tasting fish and a lucky cook!
  • Beautiful!
  • I cooked the fish at about 400 degrees direct. First I put the plank on the grill for 5-10 minutes to get it hot, I didn't bother with soaking it.  Then I flipped the plank over, basted it with olive oil and sprinkled some salt on it, and put the fi…
  • My wife had the leftovers, with a Jalapeño mango side.
  • I used Dizzy Pig Raging River Rub.  I had a sample pack and used about a third of it.
  • caliking said: Excellent! How did the rice wine vinegar help? As a tenderizer? Actually I was just following the instructions on the Tandoori Masala Seasoning jar.  I decided to try the rice wine vinegar rather than the generic 'vinega…
  • henapple said: I'll have to swing by Lavergne with a bag of Ozark for you to try. I'd like that!  615-793-7020 is the business number, ask for Dave the Big Green Egg-head, that will give them a laugh.  Have you tried the tandoori at T…
  • Canugghead said: Nice carmelization and juicy meat! Did you leave the skin on? if so, how was it?  One of my kids prefers chicken with skin but I've never tried tandoori chicken with skin. Naya, skin off.  Shallow knife slits, 20 hrs m…
  • Aviator said: Hey Dave, I had made references to you in the past in a few of the cooks peeps had, Cant remember. But heard nothing back. I had even made a home made tandoor contraption for my small egg. Search might find it. Nice to have you …
  • henapple said: Where have you been hiding? In June I got a full time job in LaVergne, TN.  Prior to that I was a consulting controls engineer for the last 20 years, and I had plenty of time at my home office to engage in internet comm…
  • caliking said: Looks good from here. Love your experiments with tandoori chicken Where do you get the Aurora spice rub from? I haven't seen it around here.  I found it Whole Foods in Franklin Tennessee.  They do sell on-line I think.
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