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
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

bodski

About

Username
bodski
Joined
Visits
2,044
Last Active
Roles
Member
Points
42
Posts
351
  • Re: pork chop brine

    I don't brine all that often, but that seems like a salty blend. I'm wondering if you should boil the amounts you listed and then add ice cubes or water/liquid. I would think that with 1/2 cup salt, you'd want about 1/2 gallon of water/liquid.
    ·
  • Re: Brining question

    I agree with Richard, I've found that rinsing and wiping the meat after brining removes much of the saltiness.
    ·
  • Re: Strange find - BGE stainless steel grid

    Definitely sounds like a weber hinged grid that you can get for around $15-20 in the states. BTW, I get a large BGE in September and it came with a SS grid, not the porcelain.
    ·