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Simcan

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Simcan
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  • Like everyone says, put i on just about anything. I always make it for steak, but use it on eggs, baked/mashed potatoes, you name it.
  • Thanks all.  @johnmitchell it was about 6 hours until mine were ready...depending on where I probed it was about 195 to 200.  I also am not particularly careful on temps in that range.  I said about 225 but to be more accurate I should have said bet…
  • Pork butt.  Pull at 160, cube up, sauce and tray, run to your liking. http://eggheadforum.com/discussion/1204536/sunday-asian-pork-burnt-ends-pic-heavy#latest 
    in Burnt Ends?? Comment by Simcan May 16
  • Tomorrow night to celebrate mother's day, I am doing a centre-cut beef tenderloin (aka chateaubriand), a large thick ribeye, and a couple of denver steaks (which I have been meaning to try for a while), which I think will be fun to compare to each o…
  • I made these this weekend (no pics!) but the last few times I have made them have been perfect and quite a bit simpler.  I cube and rub (and I always look for a nice even-thickness lean (for pork belly, meaning a high meat ratio) piece, dry brine …
  • Lots of good advice here, I would just add that I stopped any wrap during the cook a long time ago, I do spritz a bit with apple cider vinegar/water mix, and when it is done (around 200) I wrap it and rest it wrapped in towels for a few hours.  Work…
  • Just before he got his public profile, he catered my brother-in-law's wedding at my family farm just outside Toronto.  Let me tell you, the man can cook.  Among other things, unbelievable prime rib done over charcoal, and he sent out the ribs (re-sm…
  • I make the giddy swamp recipe and it is a big hit.  Can't speak to its authenticity so maybe someone else can weigh in on that. https://food52.com/recipes/21962-giddy-swamp-south-carolina-mustard-barbecue-sauce 
  • Thanks, all, the tamarind sauce is delicious. Just the right mix of tangy and sweet and savoury. And this method of low and slow for a couple of hours and then increasing the heat at the end is now my go-to.  I think the fat renders out this way so …
  • I messed up seasoning CI before I knew what I was doing, and after a couple of unsatisfactory years I eventually did a reset by running it through my self-cleaning oven cycle.  This stripped it to bare metal and I seasoned properly afterward.  I hav…
  • Photo Egg is of course correct. But a lot of folks, including me,  make (non-traditional) burnt ends from pork butt or belly.  With belly and yes, uncured bacon is a weird way to describe it but bacon is cured belly, I always pick a piece with a hig…
  • I take everything I have outside the lawn (weeding, pruning, you name it) and I mulch mow and let the bugs do the rest.  Surprisingly effective but it does take some time for full benefit.
    in OT- Lawn Care Comment by Simcan March 20
  • Looks fantastic.  
  • Thanks, it is fun to experiment.  I do not regret it. @caliking appreciate the input. Agreed on the turmeric, I use it in the real thing more for the colour than anything else and as for the fenugreek I certainly stayed (I won’t say erred since it d…
  • The main thing I would dip into that is a spoon or my face!  Looks great.
  • Thanks to both of you...good idea and I have passed it on.
  • @Little Steven it turned out great, thanks.  No pics, sorry about that, but I will DEFINITELY be making turkey legs this way again.  I ended up (as I told you in PM) cooking it another four hours at 200, and it was just silky and delicious and falli…
  • Thanks, @Little Steven So, perhaps I should put it in the oven now at 200 for it to cook more up until the sear in five or six hours?
  • @Little Steven I covered them in olive oil in a le creuset, and put in a 250 oven for about 4 hours, and then l sat it on the counter for two hours to cool, and then into the fridge overnight.
  • I brine every time, but I dry brine. Heavily salt, sit overnight in the fridge. I may try Alton's wet brine because I am a sucker for molasses.
  • I usually dry brine. Lots of folks wet brine, of course. Here is some light reading: http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html 
  • Thanks, all.  I have no complaints, for sure, and will make both again. I have heard alot about the picahna and it did not disappoint.  Can't believe I waited this long to make ABTs as they were stupid easy to make, and delicious.  Also I like that …
  • Thanks all for some great suggestions.  Focker, I don't have any, sorry but it is a terrific presentation.  It looks quite a bit like the below. My "technique" is to line a baking sheet with parchment paper, completely fill it with the meat mixture …
  • Raging River is great on wings
  • Thanks, @RRP. Will do.  I am hoping the long marinating session I have planned will do the trick. And I have some SV so was planning on that as the rub, too.  
  • Hi all, sorry I missed these replies until today.  @caliking, the marinade was really simple and I did not measure at all carefully...about equal parts (say, 1/2 cup each) soy, brown sugar, and apple butter I happened to have canned (but you can use…
  • I would add it does not have to be an all-or-nothing approach as I would feed the dogs kibble if I was away at a cottage or something, or if for some reason I did not have raw food made.  
  • I don't currently do this anymore as our dog is really my wife's dog and does OK on grain-free kibble, but I used to make my own dog food when I had bulldogs (one, Chunk-style, is my avatar).  I would buy (or sometimes just be given) big bags of chi…
  • THEBuckeye said: Given he's only a young fella, I'll give you a NO FORKS pass.......this time  To be fair, I am the one that gave him the fork, which he quickly discarded.
  • I was expecting everybody to say mine, and was surprised not one did! Cap of ribeye for me. But can't complain about ribeye generally, and of course porterhouse gives you the NY strip and the tenderloin as a bonus, so that is a winner.
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