Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

DonWW

About

Username
DonWW
Joined
Visits
257
Last Active
Roles
Member
Points
62
Posts
295
  • Re: Saturday smoked chicken

    NonaScott said:
    It's my wife's favorite way. For me, spatchcock is just a lazy mans way to grill chicken parts. No comparison in the flavor and texture IMO
    Agree/Disagree.  Both my wife and I love smoked and we both love spatchcock.  When it comes to preparation, it's apples and oranges.  Sometimes you have the time to do a full smoke, othertimes 60-70 minutes is all that's available.  There's nothing "lazy" about it.  The Egg's best attribute is it's versatility, and that includes grilling.
  • Perfect Dinner

    Every once in a while, things come together.  My son and new wife (foodies) wanted roasted oysters and home made pizza for dinner.  He tried to replicate oysters from Cristiano's in New Orleans.  But, it essentially came down to this: about a TB of unsalted butter, small amounts of diced sundried red tomato, garlic, pepper, topped with equal amounts of mozzarella and Parmesan cheeses and a single sprig of rosemary.  I stabilized the egg at 400 with a decent amount of smoke from apple wood left over from a recent cook.  They cooked for about 7 minutes - long enough for the cheeses to completely melt and start to bubble. 



    Once consumed, pizzas were next.  Typically I use the dough recipe from the Green Egg cookbook, but as good as it is we did not have time.  Central Market sells a ready to use pizza dough, each large enough for two personal thin crust pizzas.  We tried it last night for the first time.  Everyone chose their options.  Mushroom, pepper, pepperoni, grilled onion, etc. 

    I put the platesetter legs down and the pizza stone directly on top.  I know most people like to vent it about an inch above, but I have never had a problem with it directly on the PS.  Opened the vents and increased the temp to about 550 - 600.  We rolled the dough for a thin crust and topped each with a little amount of sauce and then toppings and the cheese.  Each pizza cooks for about 6-7 minutes - long enough that the dough lifts firmly when raised on the edge. 



    Crispy crust, lightly browned on the outside.  Firm enough where it does not flop when picked up. 

    To top off the evening, a good friend had sent over a bottle of a world class Super Tuscan - 2012 Sassicaia.  It was a world class pairing with the pizza. 

    Friends, this was the first time we had cooked pizza on the Egg since being paralyzed 4 years ago.  So allow me to be just a little maudlin when I say that the meals we cook on the Egg are not just food for our bodies, they are sustenance for our souls.  The meal last night night was all that, topped off with wondrous joy. 

    Merry Christmas to you all,
    Don



  • Bone In Standing Rib - a few Pics

    I have said it before and I will again, this is about my favorite meal on the egg. 

    I procured a 17 lb roast from my butcher with instructions for him to cut back - but not off - the ribs.  I trimmed some of the hard fat from the roast and applied a liberal coating of Snider's Rib Roast rub.  I fold back the ribs, apply the rub, return the ribs to their original position and then tie up the roast.  She went on with the grill temp showing about 475.


    The temp was immediately dropped down to about 275-300.  As is usually the case, it took less time than expected. I was anticipating about 5-6 hours, but she was done in about 4.5.  I pulled her with an internal temp of about 125.  She was brought inside and wrapped in foil while the veggies were finished up.  

    It had a wonderful, flavorful crust and a perfect medium finish.  I wish I had pulled it just a little sooner - it was just slightly past medium rare.  Regardless - killer cook!





    Don



  • Re: OT - Paying Respects for the Fallen Dallas Police Officers.

    I live in Dallas and I can tell you that the entire city remains in shock.  A wonderful, multi-faith service was held outside yesterday with a tremendous turnout of citizens.  Lots of talk about love, healing, moving forward, etc.  The primary issue remains: how do you operationalize this?  What is the effective mechanism whereby the barrier of mistrust and prejudice is dissolved?  And replaced with a sentiment of systemic respect and trust.  Especially when it is a situation involving peace officers and people of color. 
  • Re: Cooking on the Egg

    Welcome, D. 

    My answer, neither.  When cooking steaks, I cook direct.  About 400 on the dome.  I never worry about drippings.  There may be a little leftover scent from the previous cook when you fire up the remaining lump coal for your new cook, but I find it burns off in just a few minutes - time for the egg to warm up. 
Click here for Forum Use Guidelines.