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Want to see how the EGG is made? Click to Watch
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Re: Cold Smoking Raw Salmon
I would encourage you to read Cold Smoking Meats: Don't Do It by Meathead Goldwyn, a guy many here respect a lot. He specifically includes cold-smoking fish in "don't do it." He s…3 · -
Re: What spices do you deem necessary for smoking/bbq/cooking on the Egg
Oh, I can't say I completely practice what I preach. ;) I have a huge number of herbs and spices, and a fair number of pre-mixed rubs and spice mixtures (some I've made, plus Dizzy Pig, Ca…1 · -
Re: What spices do you deem necessary for smoking/bbq/cooking on the Egg
I strongly urge you NOT to "have a well stocked spice rack." Herbs and spices lose their flavor over time, and faster than you might suppose. DO NOT buy herbs or spices that you don't …5 · -
Re: Seekh Kababs (my mom's recipe) and Easy Kabob Maker
I've never made this kind of kebab, but they sure look good! Might try that seasoning mix, sometime. Thanks for posting!1 · -
Re: Why are my St Louis Ribs and Butts coming out too greasy?
Different grills/smokers, etc. need different techniques in using them. Lots of people smoke ribs at 225°, but for me, I really think the Big Green Egg just works better in general at 250° and above.…3 ·
