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The Cen-Tex Smoker

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The Cen-Tex Smoker
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  • caliking said: That looks darn good! Have you tried adding a bit of rice flour? It amped up the crunch when I made Korean fried chicken wings. I haven’t but will next time. I did double dredge a few pieces and that did add quite a…
  • NorthPilot06 said: Awesome, I need to try this. Also, welcome to the Joule club - I’m a big fan I was a hater of having to have another device to run my SV so I was stubborn about getting one. I was wrong- it’s awesome. It’s tiny too. Lo…
  • That is one strange critter. Not particularly appetizing and even less so when they say “it’s the cockroach of the sea”. 
  • Smoker317 said: Sounds and looks amazing!!! It’s easy to make and really good. 
  • theyolksonyou said: alaskanassasin said: Carolina Q said: I have been eating at restaurants all my life. Nice ones and not so nice. I open doors without protection. I push the start button on those AWFUL air dryers in the rest…
  • You can get a guest pass at ours just by asking. We have forgotten our card a few times and they had a stack of guest cards at the desk just ready to give out. They never asked our name or membership number- just gave us a pass. 
  • Wolfpack said: Dang- I might need a nap after just looking at that plate. That is some awesome comfort food.  My low carb diet has come to a screeching halt. Back in the wagon next week. I am sinking into the couch as we speak.  Go Cowb…
  • Just got a new Joule and decided to try this again today. Dry brined pasture raised breasts (I deboned them and left the skin on) and dried over night in the fridge. SV at 149 for 2 hours, then dredged in Cholula buttermilk and seasoned flour. In th…
  • All this Chick-fil-A speak got me thinking about fried chicken. Just got a new Joule so I made SV Fried chicken (it was awesome). My son wanted honey mustard “like Chick-fil-A “ so we doctored some up with Dijon and local honey. He said it was good …
  • Never seen one cook that fast at those temps. Usually 30 min per lb at 325-350 with the foil crutch. Speedy. 
  • GoooDawgs said: When you say "shut down" did you close the top and bottom vents?  I thought that left a bad taste when you snuff the fire like that??   Looks incredible! I didnt shut it all the way down. Just shut the vents enough to get…
  • BGEChicago said: So I have a Shun question, for those of you who one them, have you ever sent them in for sharpening? If so, how often do you do this? Turn around time? I have some nice Wusthof but thinking about upgrading and I wouldn't trust …
  • tamck1 said: GrateEggspectations said: Saturday night click bait! I don’t agree. I’ve got one and love it, have found it easy to use, and have gotten good results.  Usually only do three slabs since that’s the way they’re packag…
  • Foghorn said: That looks horrible. It was. 
  • Took one of the ribeyes for a spin last night. Was very buttery. I do tend to like the grainy cuts with wagyu but this was one of the best ribeyes I’ve ever had.  Hard sear 2 min per side over ripping hot open dome bge then shut down for indirect f…
  • Legume said: I’m waiting for the Rachel Ray live fire cooker. If Paula Deen doesn’t beat her to it. 
  • Spaceman said: Lousubcap, i think my grid temp was reading too high and my real temp was low. I’ve moved the probe over the plate setter and it is reading lower now.  Slippy, thanks. At 275 now If your probe is exposed directly to th…
  • theyolksonyou said: The Cen-Tex Smoker said: It was nice of them to include $1298 for Francis’ ego.  Seems low.  Ha ha. True. I think it’s the exchange rate. 
  • It was nice of them to include $1298 for Francis’ ego. 
  • GrateEggspectations said: The Cen-Tex Smoker said: Kent8621 said: The Cen-Tex Smoker said: Kent8621 said: The Cen-Tex Smoker said: Kent8621 said: question for @The Cen-Tex Smoker can you go …
  • Kent8621 said: The Cen-Tex Smoker said: Kent8621 said: The Cen-Tex Smoker said: Kent8621 said: question for @The Cen-Tex Smoker can you go more in depth in this cold smoking thing.  i have some time off aroun…
  • Kent8621 said: The Cen-Tex Smoker said: Kent8621 said: question for @The Cen-Tex Smoker can you go more in depth in this cold smoking thing.  i have some time off around the holidays and might give this a try if santa brings m…
  • BizGreenEgg said: Here's some excerpts from previous PDX postings I've made: two places I would put high on the list for an amazing dinner would be Le Pigeon or Tasty N' Sons.  If you can't get a reservation at Le Pigeon, you can generally sho…
  • Kent8621 said: question for @The Cen-Tex Smoker can you go more in depth in this cold smoking thing.  i have some time off around the holidays and might give this a try if santa brings me the right tools?  i typically do the bacon in a cure for…
  • DuckDogDr said: Where do you order the basket. And are these the same pellets used in pellet grills? Traeger pellets work better than the pellets they sell with it. There are better pellets out there than Traeger but they stay lit and wi…
  • If you have time I highly recommend eating at the Red Robin at the outlet mall in Salem and top it off with the “Halibut” fish n chips and a few Tito’s at Emabssy suites PDX. This was my day today. I am dozing on the couch in my 2000’s era emabssy s…
  • bucky925 said: some guy just pulled into my driveway with all kinds of frozen beef, chicken, pork, and seafood. He says it is from the same place that Omaha steaks come from. I just paid $120.00 for USDA choice boneless beef filet-bacon wrapp…
  • Legume said: In a parking lot, from a guy that first buys it in a driveway. In a driveway. 
  • Jstroke said: northGAcock said: Coffee at the airport. Please let this be the last trip of the year. edit....terriable cup of jo. Why did I do it? I feel your pain Robin. I leave for a whirlwind tour tomorrow. Detroit, and then…
  • Chris8938 said: PSA, they do ship their product.  I texted Brian and he stated he can ship to Wisconsin for around $50 or so...meat will be packed with dry ice and shipped 2 day.   Nice. Highly recommended. He does ship all over the worl…
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