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JavaBen

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  • OK, thanks for your insight!
  • Little Chef, Not sure who said the new USDA approved temperature for pork is 160 dF. If it was me, than I fat-fingered it and apologize. The correct temperature is 145 dF per their new guidelines. http://bbqandbanjos.blogspot.com/2011/05/usd…
  • Theo, I'll try to get some info together to post some links here. However, with it being Memorial Day weekend, it may take me a couple of days, or into next week, before I can do this. Sorry for the delay, but thanks for the interest!
  • I'm sorry for the late response; very busy today. I'll check on the USDA link for you. In the meantime, here's a link with some info. http://sousvide.wikia.com/wiki/Importance_of_temperature_control_on_pasteurizing_times Thanks for the int…
  • Thanks for the help and replies to date! I'm still wanting to keep the thread open in case someone has a recipe that, in their opinion, is close to that of Blue Mist!
  • Will do! Thanks again!
  • Yup! Wish I had been there! I've got some in a waterbath, cooking at an internal temperature of 136 dF. One package I'll take of tonight after 24 hours at that temperature in order to see how tender it is. Based on that, I'll take the others o…
  • One difference is I know my meat has been pasteurized. I agree that grinding my own should be safe, if we assume that the exterior of the meat has been handled and stored correctly...but that's an assumption. With the waterbath and pasteurization,…
  • Actually, it's a long time, but not a lot of work. I'm doing something else the four hours that it's cooking. But your bigger point is right, and I have done that as well, and I particularly like the ability to balance the fat just the way I lik…
  • Thanks bbqnut! Do you think it tastes like Blue Mist's sauce?
  • I fixed the broken link above.
  • Probe, My suggestion is that you use the lower temperature and go for a longer time. If you do this, you will have more moisture, more fat that's not rendered out of the meat, more flavor, and it will pull. Note that my approach calls for 24 …
  • Sho is a small world - I used to work in Instrumentation and Controls in the nuclear industry before it died and I went into software. I see you're in Woodstock - I'm in Alpharetta. I'm going to follow up with you on an email.
  • SmokeyPitt, I've recently been testing making BBQ with Sous Vide Supreme, then finishing in the Big Green Egg. I'm really impressed with this approach, and so is my wife. Here's a link. I'm still evaluating and improving. Also, several ye…
  • I think, due to some poorly written details pm ,u part, I gave an incorrect impression as to the cooking temperatures I use, so I wanted to correct that - I have also corrected the post so it is more clear on that point. I cook the meat temperatu…
  • wmd36 - I suspect that you aren't cooking them for 24 hours, like I do and is what I'm posting about. Higher temperatures are a trade off between convenience and better tasting BBQ. If you use higher temperatures, then you are giving up some fla…
  • I agree with regards to the lighter fluid. This was left over for an earlier email to a friend. Thanks for pointing it out. I have removed it and changed it to the method I actually use, which is to spread some olive oil on the paper and place in…
  • No, it's not what we all do. Some of us would prefer to do it at lower temperatures which helps with moisture retention. However, it takes a lot longer - thus the 24 hours because of the lower temperature. Some of us do this because we feel it ma…
  • In my opinion, 195 internal is way to hot - I would throw it away.
  • Well, if you watched all the videos, then you observed my girth, which is to say I have no willpower. I just put the camara down so no evidence was presented! Thanks for the review! :laugh:
  • I have a youtube video on this. Is it OK to post a link on this forum?
  • TACH18K,[p]Dang - reread my earlier post - sounded way-too-serious. Meant to add some ;-) faces.[p]Oh well, hope you realized it was tongue in cheek! (Except for the beef isn't BBQ statement! ;-)
  • TACH18K,[p]If's it's THICK, it IS NOT NC sauce!!![p]Thick is for beef, not pork. And since BBQ is Pork, that's about settles it.
  • Car Wash Mike,[p]CWM - most of the time the difficulty in keeping the temperature low is because of air leaking into the egg from places you aren't expecting. In particular, the top exhaust control leaks like a sieve, (the big black one with the ro…
  • Gfw,[p]Links didn't make it :-([p]Ben
  • Nature Boy,[p]Tell me more about this 'grill topper wok'. Is this something sold by the BGE company, or something I would buy at Home Depot?
  • Nature Boy,[p]Grill topper woks - that's a new one on me. I'll have a look into them.[p]Funny you did scallops last night; that's what I'm making tonight, but on the stove - Angel Hair Pasta Scallops. [p]What did you put the scallops on (or in) in…
  • Nature Boy,[p]Thanks for the insight; will look forward to cooking these, as well as the oysters that Gretl posted. [p]Looking for some type of smaller screen in lue(?) of the rosemary and/or lemon grass.[p]JavaBen
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