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BlueSmoke

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  • Below is the formulation for BlueSmoke’s Witchy Red. All values are in ounces (weight). You will notice that some of the ingredients are unusual, and only available from a spice merchant such as Penzey’s or Rocky Mountain Spice. One of the unique…
  • Short answer: no. Long answer: this quote from foodnetwork dot com "Kitchen Accomplished Episode KA1A01 AIR TIMES: June 04, 2008 4:00 AM ET/PT Newlyweds Kitchen Newlyweds Heather and Chris may be in love with each other but they're defi…
  • I routinely roast beets: wash and dry them, trim the top and root; oil lightly. Wrap in foil and roast at 400 degrees for 45 minutes. Unwrap and slip the skins under running water. At this point, though I've never tried it, it should be possibl…
  • We bought the same scale, with a plastic top instead of the stainless, 3 1/2 years ago. It has seen service 5 or 6 days a week since, and has only needed one battery replacement. Oh, and we paid $28 to $30 for ours. HTH Ken
  • Look at your picture: see how the area "behind the netting" has a greenish hue? See how well defined are the strands of the netting? When your melon is ripe, the greenish area will be a light tan, and the edges of the strands "fuzzy", not nearly…
  • Pork belly is a staple in Oriental cuisine: if there's an oriental market nearby (as there was to me 5 years ago in Colorado) you can find uncured pork belly for roughly the price of cured bacon in a supermarket. HTH Ken
  • First off - it ain't enamel; it's glaze on a ceramic body. If it cracks or flakes off, you've got a problem with a capital P and that rhymes with E and that stands for Egg! Take it up, as others before me have said, with your dealer and, if need b…
  • Try 'em with Vidalias! Excellent!! Ken
  • More often than not as far as pans are concerned, "you get what you paid for". At $4 a pan, I wouldn't expect much. I'd venture a guess that the finish is enamel, not ceramic, and that the metal core is steel rather than cast iron. Since there …
  • I liiiiiiiiiiiike it! Now that I think of it I have an aging Makita 16V drill; maybe I could hook that up to the corded Cuisinart... Ken
  • http://www.myspicer.com Works for me. Ken
  • I like mine with chilis that have been roasted, peeled and seeded. I got my pickle recipe from Better Homes & Gardens cookbook. Try other chilis as well as jalapenos! Enjoy! Ken
  • We have one, and really like it. The instructions say not to re-use the bags: the only time re-use is an issue is if you get fluids in the valve. Because we don't use much bacon, I freeze it in a Handi Vac bag, take out what I want and then seal …
  • Ordinarily, grease won't seep into vitrified ceramic. It will, however, seep into the tiniest of cracks. Once there it will expand as it is heated and shrink as it is cooled - thus deepening the crack. My theory: your Egg got bumped somewhere a…
  • My technique/recipe is closer to fishlessman's than the others, but they all sound good. All I can offer is a couple tips. If you set the DO on a square of foil, it speeds cleanup, and if you put a square of foil on the DO before setting the lid i…
  • The short answer is No, each piece cooks simultaneously. If you were cooking one sector of cow at 20 minutes to the pound, and the sector weighed 4 pounds, you'd cook it for 80 minutes - if you cut it into 4 1-pound chunks, you'd reduce your total …
  • Butter??? To paraphrase Monty Python "I wave my (baked potatoes) in your direction". Bacon drippings! Anything else is unAmerican.
  • That's looking WAYYYYYY too good: I'm gonna have to try it myself. Thanks for posting. Ken
  • Initially I wasn't considering dredging in flour... you could, and in that case a 50/50 flour to coarse-ground grits mix would be in line with the crunch you're looking for. A little coarse ground black pepper ain't gonna hurt either. Ken
  • I've never been to Bonefish Grill, and never had the dish you asked about, but... I'd get my crust from panko: pound the tenderloin out thin, dip in beaten egg and dredge with panko. Fry the tenderloin on a lightly oiled griddle on the egg - 375…
  • How much spinach? This is sounding better... Ken
  • There's so little fat in turkey or chicken burgers that they tend to fall apart on the grill. I like to add one egg and a quarter cup bread crumbs, form the burgers and refrigerate them for an hour. When it's time to cook them, I use a griddle heat…
  • re: "fix it for Easter" Think about presentation. You have a shoulder, so the grain will be more like a butt and less like a ham. While you can slice it, you won't get the nice "round" slices you'd get from a real ham (hind leg). It'll look ok…
  • I've used "plum"; no idea which of the several dozen it might have been. Preliminary google search says purple leaf plum is in the genus Prunus, along with the other plums and assorted stone fruit trees. I'd say go ahead. Sorry I can't be more …
  • If it were me, I'd start from what worked good with the Weber, and not just with tonight's chicken. You already have those learnings internalized; it's just a matter of tweaking them to adapt them to the BGE. (In the case at hand, the BGE produc…
  • There are a couple things that will probably change when you begin to cook seriously on an Egg. First is language. What used to be "good" will now be "so-so"; "great" becomes "pretty good" or "okay". Second is consistency. I had a Brinkmann …
  • I didn't cook a thing until I was 8, though I had helped enough to know my way around the kitchen. I was trying to get a Boy Scout merit badge, and when it came to light that Cub Scouts couldn't earn merit badges I resigned from the Scouts to conti…
  • We do it fairly often. Milk/egg wash, then breaded with panko. I use a well-oiled griddle heated to 375 (dome temp), and flip the filets after 3 minutes. HTH Ken
  • JB Quick-Weld It's an expoxy available at Ace Hardware and similar stores. In the past, some have cautioned about using epoxies in proximity to heat and food. I don't understand their argument, and so use my epoxied plate setter whenever the ne…
  • We've had one for 5 or 6 months now. It's our only sealer, so it gets used for both long and short term freezing. Seems to hold up well in both applications. I'm able to get most of the air out of the bag by jiggling the bag while running the p…
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