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Deviledegger

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Deviledegger
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  • Perfect.  Thanks again!
  • I haven't smoked a ton of cheese but I think if I can keep the grate temp around 60* it's optimal.   So I'm happy with the 55* that it's maintained for the majority of the smoke. 
  • I use up my leftover puked pork making omelets and soup.  The smoke from the pork adds a nice layer to beef broth with whatever veggies you like. 
  • That's on my bucket list.   Looks great!  Nice cook! 
  • Rice dishes with chicken thighs on top.  Are always good.       Also like to make Frittatas on the egg in my CI pans.      I've wanted to make a layered scalloped potatoes as well but haven't got there yet!  Good luck with it! 
  • Looking good from here.   Nice cook!   Hope to see some follow up pics! 
  • @Chef Charles s That's great that people are out on there eggs!  as you can see a few ABT's got overcooked.  I was inside eating wild sockeye salmon and cod.  I didnt want  to make to many more trips out after that cook.  The egg is cooling down now…
  • It's nEGGative 11 in Vermont with a wind chill ranging from -30-45 below.  Why not make some food on the egg.  There's more and I was going to get in the throwdown but I can't post pics easily anymore.
  • I just made a pastrami and it was a very similar process.   Shorter time in the brine but almost identical.  I removed mine at 150* based on the recipe in the book Charcuterie by micheal Ruhlman (great book).  It worked perfect.   I ate it for dinne…
  • I put it in a roaster on a rack with 1 inch of water.  Then cover tight with foil.bring water to a simmer on stove top and then  put in oven at  275* for 2-3 hours or until fork tender.
  • Sorry about the delay.  This was a brisket point I brined and smoked using the pastrami recipe from Charcuterie.   It was really good.   I had a good time doing it.   I will hopefully be able to post more pics of the process soon.  Im having issues …
  • @smokeypitt Well sort of.  The Reuben was great!   I followed the  Pastrami recipe from Charcuterie.  Ive wanted to post the process but as you know I've head issues posting pics.     With your help and a can do attitude I have managed to figure out…
  • Wow! That looks some kinda good! I've been given a lamb too butcher if I want it. ... for free!   After seeing these pics I think I might try to expedite this transaction. 
  • @smokeypitt  not sure why but I can't post pics.  It's killing me.  I've wanted to post pics for some time but when things changed I haven't been able to.   It's taken some of the fun it of it
  • I will give it a shot.   Feel like I've been trying that.   Sorry if I don't respond right away.  I'm watching the kids. 
  • If brined on day 7 will it be ok in brine for day 8,9, &10? Or straight up 7 days and then cook?
  • -14*  the egg did it's thing just fine.  I was very happy to have an egg at that point.  the neighbors thought I was crazy but a few darts later they were trying to cook on there gssser.  The weather was almost 30* but I don't think they're cook wen…
  • BTW- I used kielbasa because I am a rookie and I knew I wouldn't have to worry about thoroughly cooking it if things went awry.  It worked great and tasted great as well. 
  • @tarheelmatt - ive watched a couple of your videos before.   Great pics by the way. I heated my paella pan with the spider. That's were I went wrong.   At some point I will have a wok.  Especially because the wife lived the rice.  I am also a tight …
  • Thank you again for all the advice!   I was cooking on a paella pan and using vegetable oil.   The pan was in the low position on a spider  with a dome temp of 450*.  The oil touched off twice so I gave the pan a bit of a scrape raised it to the ori…
  • I'm in!  That looks great! 
  • All of the venison was vacuum sealed.  Does that helpwith the starting of bacteria?
  • Thanks for the advice everyone.  Even though I don't like how it sounds.  I wouldn't be able to feedrit to anyone but myself so I'm thinking it's all getting pitched in the trash.  To add insult to injury I had my deer packaged this year because I d…
  • Also meant to say that I know for a fact it was opened by me 22 hours prior.  Does that change anything?  It was a few days ago so there is no taking temp.of meat because I shut the door and froze everything.  Very bummed if I have to throw it this …
  • Meatballs are a great meal you can freeze. 
  • I burned some ear hair off just last week.  as well as arm hair and some hair in my head. I was cooking chili in the DO.  Flames came ripping around the platesettr.  Zoiks Scoob!
  • Rockler has a lot off good hardware.   If you don't have a sore near you just go online and see if they have what you need.
  • That's a tastey looking gyro.  Good job! 
  • Only other thing I can add it's really packing the pellets in tight.   I doubt this is Your issue but I thought I would throw it out there.   I've had great luck with my ANPS. Good luck! 
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