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njl

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  • johnnyp said: You asked about false readings.  In a thick steak, you'll have a temperature gradient as you move toward the center of the meat.  As you pass center, temp will increase again.  I suspect that you were not consistently reading the …
  • I bet if we'd foiled them when we pulled them, that would have helped considerably...but I was worried they might be overdone when I pulled them, so foiling was not a consideration.
  • nolaegghead said: don't know who this was That's one way to cook over a raised grid Who among us has not singed the hair on the inside of our arm (more than once)...or lit a fire, gone out 20min later to check on it, wondered why i…
  • At 3.5lb, I guess that's just the head/roast section of a tenderloin?  I just did a 5.6lb full tenderloin (after removing the side chain and as much silver skin as possible) so it was actually around 4lb.  I tied up the tail, salted it, got the egg …
  • BREWnQ, do you follow Kenji's recipe (155F sous vide, then smoke at 275-300F for 3 hours) or just something similar?  The amount of pepper I used was kind of overpowering and left my mouth tingling after eating it.  We made two dinners for two out o…
  • Other than the amount of pepper being way more than I'd like, this turned out pretty similar to one of the local BBQ joint's brisket.  Definitely not bad other than the pepper.  I'll probably do it again, cutting the amount of pepper by 75%.
  • I'm giving it a shot.  I bought a 5.75lb flat, cut it in half, froze half, and coated the other half with the prescribed salt and pepper mix.  It went into the 155F water bath at 2:30 this afternoon.  If all goes according to plan, I'll finish it to…
  • tikigriller said: Livermore Costco today WT???  I bought a brisket flat today at Costco in FL.  I paid $4.79/lb for choice :( On the bright side, I did score a 4 pack of NY strip steaks, choice, but just as nice marbling as the prime…
  • Been doing it for years and it's not been a problem.  This is a large patio though (screen cage with a pool).  I'd say as long as you're not right next to the door and the ceiling is high enough that you won't burn the screening, you'll be fine.
  • I haven't seen the Cook's Illustrated thing about cooking steak from frozen.  I thought that was generally a no-no, as "you can't get the inside done without the outside ending up way overdone", but I found that not to be the case.  At least in this…
    in Disaster steak Comment by njl March 2016
  • Just to be clear, you cooked those on the cooking grid (indirect), then removed them, put in the cast iron griddle, got the egg and CI hot, then [reverse] seared them?
  • Other advantage with Costco is the "free" road hazard coverage.  Tire repairs are free, and if they can't repair it, depending on the amount of wear, the replacement tire is free or prorated.  8 years ago, we moved into a neighborhood that was still…
  • I'd be a little worried about the makeup of the lint unless everything you wash and dry is 100% cotton.  Do you want to be starting a fire in the egg with synthetic fibers (nylon, polyester, etc.)?
  • Any food safe oil will work.  My usual method for lighting is a folded up bacon fat soaked paper towel.  Vegetable oils work too...but the bacon fat towels are a "waste byproduct" of cooking and draining bacon.
  • I'm pretty happy with my recipe that I've been using/changing over the past several years.  Currently, it's 2 C flour (I use either KA all purpose or bread or a mix of the two) 1/2 C KA white whole wheat flour 1 C warm water 1 tsp kosher salt 2.5 t…
  • That sounds normal to me.  I only have a large...not XL...but the principles are the same.  Temperature is controlled by air flow.  How open the bottom vent is doesn't matter if the top is restricted.  i.e. if you're restricting output airflow (at t…
  • First, and hopefully the last.  
  • henapple...I suppose it was a poorly considered impulse buy. tjv, that appears to be exactly the one. I suspect they've sold multiple different items as the same item...because another one of the reviews says: I purchased this Cast Iron grate for…
  • Read the comments at http://www.chowhound.com/post/difference-ribs-1-3-4-7-standing-rib-roast-882160 for a description of the various "parts" of the rib roast and clues as to which end yours came from.
  • The much larger "holes" in the High-Q fire grate would let more of the small lump chips fall through.
    in Holy HI-Q Comment by njl December 2015
  • I happened to be on Amazon this morning, and they had the Music City Metals CI grid for what seemed awfully cheap.  It's still there for $36 shipped.  I've got an older LBGE with the porcelain coated steel cooking grid, except the porcelain is long …
  • I was loosely following the advice given here: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html and http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html I guess when searing a hunk …
  • GregW said: The price per pound is the same for the roast and the cut steaks. Has anybody purchased a ribeye roast and sliced it at home? All the time...both at Costco and Publix.  I have the same issue with how Costco generally pac…
  • I've had no problems with the non-greenwise chickens from Publix.  Can't remember the brand (Perdue?)...but I generally look for the biggest they have and land in the high 7 to low 9lb range.  Indirect at 450F works here.  Cooking veggies in the dri…
  • ATK does plenty of cooking on Weber charcoal grills.  I think they assume most of their target audience just won't spend the $ for a BGE, when a Weber will do for most of their purposes at a fraction of the cost.
  • blakeas said: thx NJL! anybody have a cook time amount for a spatch chicken?  Just keep checking the breast and pull at 155? It all depends on the size of the bird.  For a good size chicken (8-9lb) at 450F, I'd suggest to start che…
  • EggHeadDad said: abpgwolf said: I have a pair of tin snips that I use for poultry. They make spatchcock turkey easy.  That's too funny . . . I was looking at a set I have in the garage thinking they'd make an easy go at cutting …
  • If you're going to do that, dry brine it (if it's not already brined). http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html
  • I've done this with anything from cornish hens to 9+ lb. chickens, and small turkey.  Make a mix 3:1 ratio of kosher salt and baking powder.  After cutting out the spine with game shears, place on the counter breast up, and press down hard on the br…
  • I was going to start a new thread...but I found this one.  Sam's just opened a new club near my house a couple of weeks ago.  I just stopped in for the first time, and saw they had medium and large BGE's.  The large is $849 apparently with next and …
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