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gdenby

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  • 1770-ish recipe: Butter vinegar (largish quantity) sage salt red pepper black pepper Back from when refined sugar was only for people w. fat wallets. Might also have some allspice, cloves, and ginger. Essentially, a vinaigrette for meat not usin…
  • DoubleEgger said: gdenby said: Considering that a few years ago, SV started at $300, and went up to maybe $900, I'm surprised that Anova can be so inexpensive. Sounds like they did a good job of price conditioning you. $300 a…
  • Considering that a few years ago, SV started at $300, and went up to maybe $900, I'm surprised that Anova can be so inexpensive. I started w. a simple Auber PID & crockpot. Dropped it. Got another. That fell off the table a month or so ago. Got…
  • I know nothing about  abdominal cancer, but anything stage 4 is pretty bad. I don't know how she is absorbing protein, and have read malnutrition is a problem. Fish doesn't have much in the way of connective tissue, so perhaps that's why she likes …
  • Hey, Fred, My dad and uncle spent their last time in a memory care facility. It was a good place, but there were a few residents who were way far gone. Hopefully your mom will be in a private or semi private area, and you can have some clear space …
  • The late, esteemed Josh Ozersky, writer of “The Hamburger: A History,” declared American was the only appropriate cheese. Altho' a sort of sentimental favorite of his, he did mention that cheddar was wrong 'cause it released too much grease when mel…
  • Is it rubs and sauces or rubs or sauces? I.E. does the exchange need to be both?
  • Just to inject a bit of humorous nostalgia. Lived in a house w. a bunch ner' do-well guys. We ate lots of vegetarian, just 'cause we spent most of our money on booze, and couldn't afford much more than dog food. But one guy made this god-awful chili…
  • CornfedMA said: Eoin said: Never found the need to add fat to a goose - there is a LOT under the skin already.  Not on a wild Canada goose. They’re very lean.  Yes, all most all wild game will be much leaner and probab…
    in Goose advice Comment by gdenby June 14
  • I've done goose may be 6 times. Its always been farm raised, so was very fatty, which is one of the main reasons to buy them. I scoop out what fat I can, and set that aside to render at another time. Then I do what I would w. any poultry, leave it i…
    in Goose advice Comment by gdenby June 14
  • Never thought about what might happen from smoking pre-cooked beans of any kind. Good to know they suck up the smoke. I keep a bottle of smoked Asian sesame oil on hand for times when I'm either out of tahini, or want something smoother. If you lik…
  • The Cen-Tex Smoker said: GrillSgt said: Emeril took over for Prudhomme at Commander’s Palace in the early 80s. He wasn’t a lightweight in the kitchen. Interesting thing was Emeril had a full ride to Juilliard and quit after a couple of…
  • A couple of years ago, steel pizza stones were something of a fad, both in the Egg and in ovens. Steel transfers heat rapidly w. direct contact. Eventually, a steel 'setter would be re-radiating almost as much IR as the lump itself. I've used an I…
  • RRP said: ... It always amazes me to see those huge 40 or 50 pound bags of rice! Apparently they are a supplier to the Asian restaurants in the area. The place I mentioned that had several varieties of gochujang not only has a stack of…
  • The Cen-Tex Smoker said:  He was relentless on Emeril, Rachael Ray, Guy Fieri, and many others while doing the exact same thing they were. I was glad to see him move away from that and land where he did.  He started out pretty much ri…
  • A couple of years ago, one Asian market here had 1 variety. Now it has 3 brands, and I've seen it at a Meier's store recently. Momofuko makes their own variant, Ssam sauce, that combines the gochujang w. other flavors, like miso and soy. Very strik…
  • My take on it is that there is likely an insignificant health difference between the "beyond burger" and standard low fat beef. I've read differing takes on the goodness or badness of coconut oil. Just now, it seems to be a fad food. I don't know …
  • Wow! The smoked toasted pound cake is something I've never imagined. Wonder what a smoked toasted rum cake would be like.
  • I know it doesn't influence the flavor, but the red of the smoke ring looks great. DC has some great stuff. Takes too long to drive there, and the stall at the farmer's mrkt is just a sample of what the main has. BTW, I used to live about 3 miles s…
  • Mmmm, some nice blackening on the surface, but sweet pink inside. Good work.
  • Envy. Scarce and small around here.
    in These are huge! Comment by gdenby June 8
  • Mickey said: Dave in Florida said: I am also doing Keto, down 32 lbs since Jan.  This is the store bought sauce I have been using.  https://www.ghughessugarfree.com/sf-bbq-sauce will be on the lookout  Don't know if suc…
  • Here's an old one, from around 1770. No measures, so too taste: Butter vinegar (largish quantity) sage salt red pepper black pepper One that has some molasses, which could be omitted, SIMPLE 1830-ish (wesley jones) butter Onion, garlic, sauteed…
  • In one of his books, he talks about being in a bad love affair, and he's racing down a highway, ready to drive it off a cliff, or into one or something, when the Chamber's Bros. came on the radio, at that was enough to move him away from the edge. E…
  • TEXASBGE2018 said: gdenby said: C'mon, read the reason why he lists the knife at $950. He's making them himself, and doesn't want people walking off with them w/o understanding its a felony. And $120 for a steak dinner for 2, in Hollyw…
  • C'mon, read the reason why he lists the knife at $950. He's making them himself, and doesn't want people walking off with them w/o understanding its a felony. And $120 for a steak dinner for 2, in Hollywood. C'mon, I'd have to pay that much at a Rut…
  • SonVolt said: Are you slicing paper-thin with that chef's knife? There's gotta be a better way. Maybe easier, but not more fun. Something I cut a few minutes ago:
  • Didn't know Broadbent had moved into prosciutto. When I last looked at their product, it was just really fine country ham. Will have to consider a purchase.
  • Coming into this thread a bit late. If the rack was somewhat thinner than usual, expect a faster time to done no matter what breed. I've done Berkshire slabs, the parent breed of Kurubota, and they cooked only slightly faster than commodity ribs of …
  • The ends over direct heat can be wrapped in foil. Doing turbo and having anything in direct line w. the lump greatly increases the chance of desiccation and burning.
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