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MO_Eggin

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  • Re: Outdoor kitchen and a XL built in....

    MO_EgginMO_Eggin
    I went with an open front for the LBGE in my island - ease of inserting and removing the egg, and was also concerned the bridge along the front would be fragile. There's a table nest under the large.…
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  • Re: Egg 3 ways

    MO_EgginMO_Eggin
    @SmokeyLopey I've done it both ways - low n slow and cold smoke. With low n slow, I have trouble keeping temps below 225-250*, and found that going more than an hour the nuts would start to burn (the…
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  • Re: Smoking almonds question

    MO_EgginMO_Eggin
    I tried smoking already roasted almonds some years ago, so the details are a little fuzzy. I may have presoaked them in water, and while the pre-roasted almonds took smoke, raw nuts produced a much b…
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  • Re: Egg 3 ways

    MO_EgginMO_Eggin
    Thanks all. For the cashews, I use raw nuts (from Trader Joe's), toss them with Frank's hot sauce and 1/2 tsp fine salt per pound, then sprinkle with a mix of Dizzy Dust, Raging River and Pineapple H…
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  • Egg 3 ways

    MO_EgginMO_Eggin
    I don't post cooks too often, but @alaskanassasin called out the lurkers, so here goes . . . Yesterday was a lovely, cool spring day, and I did three cooks on the LBGE. First up were cold smoked cash…
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