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Basscat

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Basscat
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    in Deleted Comment by Basscat March 3
  • Looks great! How long did it take?
  • g8golfer said: Perfect. Is that a deep dish cast iron? Can’t really tell by the pic. No, just on the pizza stone.
  • td66snrf said: I really like the correlle grab its. How about your recipe?  Me too, they are great! Use them all the time. I don’t measure anything, so not really a recipe, but here’s the play-by-play… Sautéed some chopped green onions a…
  • stompbox said: Gonna need more info than that.  Recipe? More suggestions, I guess, I don't really do recipes. Half a box of cooked spaghetti, chopped celery, carrots, onion, some garlic, salt, pepper, and thyme, a bunch of mushrooms and …
  • It's definitely got a little celery seed. Follow the Original MM Recipe above and you'll be fine.
  • northGAcock said: I would hit that hard. Lol...I have two of those same bowls.  Love those old Pyrex Grab-it dishes, I have several (but only 2 lids left ) and use them all the time. Wish they still made them.
  • Hibby said: Looking delicious. What surface are you cooking it on? Thanks! They are silicone grilling mats that the BBQ Guru company used to sell, haven't seen them for a while. They work great. 
  • blasting said: Looking good @Basscat.  Did you go lid off for the whole cook? All but the last hour or so after I added the vegetables. Cooked the meat for the first couple hours on the grid for smoke before putting it in the Dutch ov…
  • Ima_good_egg said: Looks great, what's all in the stuffing? Thanks! Onions, garlic, celery, carrots, peppers, canned diced tomatoes, a bit of tomato paste, rice, and ground beef, seasoned with oregano, salt, pepper and Dizzy Pig Mediterr…
  • bclarksicle said: Did you corn it yourself? No, corned points were on sale this week for $2.99/lb.
  • JohnnyTarheel said: Great cook.... what is your take on how the mole' taste? Thanks. It's all chilis, cumin, and chocolate, with a bit of salt. Very complex, just a little heat. I really like it.
  • Hub said: I'm not a mushroom fan but those tacos are really making me hungry.  What kind of cheese is that? Queso Fresco, Cacique brand.
  • chuckytheegghead said: Cool. Thanks for the review. What kind of cooking set up are you using there? I went for about 40 minutes indirect 325ish (Woo Ring and pizza stone), rested the meat and settled the temp to 450 or so direct without…
  • chuckytheegghead said: Way to rock out the mini, it looks great! How do you like the rub? What else would you put it on? I like it a lot. Hope to try a turkey breast in a couple weeks, I think it would also be really nice on pork. As wit…
  • Godspeed. Hope it's not as bad as expected. 
  • Killit_and_Grillit said: Wish I could get my crust to turn out like that. Looks amazing.  This is the best recipe I have used. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
    in Pizza Comment by Basscat October 2016
  • Mostly the same, started about 300, but got it up to 370ish after a half hour or so, cooked for an hour and a half. Platesetter legs up and the cast iron grid. Used this recipe, mostly, but used chicken stock instead of milk with the half-and-half. …
  • bgebrent said: Looks likes a winner!  Difference from grilled tori tip you felt was key?  I love SV. Looking for your opinion.  Grilled, even reverse-sear, will never be medium rare from edge to edge, and sous vide make it a little more …
  • GrateEggspectations said: Is it just me, or is your gasket in a sad state? Not much gasket left on either of my Eggs. They are gettin' old but they work fine. I don't worry about it.
  • I love my 12" Granton edge Victorinox. 
  • I ate about half of it 'cause I'm old
  • Spatchcock chicken... Almost exactly 12 years ago.
  • Boil it 4 hours, skin it, slice it, and put it on buttered white bread. That's how Grandma did it, and that's how I always do it. I've got a Buffalo tongue in the freezer, might try adding a little smoke to that, we'll see... Your cook looks good!
  • Beef tongue is one of my greatest childhood memories... Whenever I would get to go to Grandma's for a few days or a week, the folks would meet Grandma halfway, and Grandma would stop on the way back to town at the Co-op Locker Plant and get a tongue…
  • Results! Dizzy Pig Crossroads rub and 350ish for 2:40. Pretty fine loin backs. I think not quite as smokey as my usual 5 hour cook, but really good...   
    in Fast Ribs? Comment by Basscat April 2016
  • XC242 said: That looks great but we need your Recipie or it didn't happen. Didn't really use a recipe, just put together the stuff I remember. Went kinda like this... Poached a big chicken breast, sauteed some onion, garlic, carrots, ce…
  • Thatgrimguy said: Looks great, but 10 hours on poultry?! Was it stringy? I've found long baths on poultry lead to a stringy texture. Not stringy, not "soft", pretty much perfectly tender to my taste. Sous vide temp was only 150, higher t…
  • If it's oven-safe, it's Egg-safe. Lasagna on the Egg is awesome, enjoy!
  • minniemoh said: Sounds good... where's the pictures of that delicacy?  Sorry, this forum seems a little weird on how pics work lately, but i think I figured it out...
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