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Big Green Egg
- Thread starter Gutwrench
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I stock this. How long do you marinade, over night? What type of wood, apple/cherry? I'll give it a try but first I better learn the basics.
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Sorry I don't know why the picture turned out inverted.
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Thank you. Was that a typo cooking a one inch steak for 20-30 minutes after searing? Did you mean 2-3 minutes per side after searing?
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Thank you. Was that a typo cooking a one inch steak for 20-30 minutes after searing? Did you mean 2-3 minutes per side after searing?
I tolerate sashimi, but really enjoy sushi and eel. I think the key is finding a source for excellent sashimi grade fish. I would like to learn how to cut and prepare it. But you're right I'll probably wind up in ER so I better stick to preparing carcinogens on the grill.
I just realized Meathead's Memphis Dust is from your website. I found that recipe a year or so ago and saved it in a email folder. It's very good. Thanks again.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
It's like that anywhere you go though. Everything is marked up at restaurants. You're paying for the convenience of having someone else cook it for you. Plus, if it's one of those Hibachi restaurants where they cook it in front of you, you're also paying for a decent show.
It is, and I know. Thing is, it's the best hibachi restaurant around, and I'd love to know how to replicate what they do.
See, I've come to hate greasy fried food. I barely get any joy out of fast food, and even most proper sit down restaurants aren't doing much for me. I had a couple of chicken fingers and fries earlier today, and...meeehhh. I didn't like it. But this hibachi restaurant, I love everything there. The sushi, the steaks, the shrimp, the noodles, the vegetables. It's all so good. Thing is, eating there every other day would be a pretty hefty drain on my finances.
Now I have one big problem. It's something that's effected me my entire life. I joke around about it all the time. Have probably done so here. But I'm finding its becoming a serious condition.
I'm pretty sure I have a culinary learning disability.
To use an example, I love French Onion Soup. One day, I decide to make it from scratch. I get a recipe, buy all the ingredients, and...long story short, I ended up making Sarin gas. I'm not exactly sure how it happened. I followed the recipe step by step. But no soup for me. I got nerve toxin instead.
Even the CDC wasn't sure how it all went down. They think it might've had something to do with the type of onions I used.
So anyway, I have to rely on the bought kindness of others to feed me. But eating the food I've come to like is rather expensive, so I'd like to learn how to do it myself. That's why I'm planning on buying an hibachi grill, and seeing if I can keep the death toll below 30 this time.
No sear each side 2 minutes, then cook for 20 to 30 minutes. Close vents to 3/4 open on top and 1 inch open on bottom vent.
You have to have a really good flattop. Neighbor has a large one he built into his tiki hut bar out back, think it was around $700-800 and is propane powered though could've had gas hook up from house but was expensive to run a pipe to it. We use it for everything, steaks, rice, shrimp, burgers, fish, steamers you name it.
I honestly hardly every use my grill anymore, one in a while if we have a bunch of people over. But neighbor has an awesome smoker so he lets me use his when needed. With steaks, best thing to do is sear on high heat in a pan quickly then finish for a couple minutes in the oven, comes out pretty much just like a restaurant which makes sense as 99% of high end steak houses use intense broilers like the Salamander, others sear in a pan and finish or do other means. Once I practiced that a couple times, I've never grilled another steak again. Just did like 8 filets other day, seared about a minute each side, finished in oven for about 7 minutes, and came out so flavorful (salted before searing) and juicy, like mine medium rare. Was like Ruth Chris but for a fraction of the price lol
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Never heard of this product before, but now I have - I think I need one!
They sell them in the U.K. too!
They sell them in the U.K. too!
I don't have the Big Green Egg, but I do enjoy grilling and smoking. We've had a dedicated smoker for a few years now and use it to make pulled pork, ribs, chicken, fish, turkey, etc. I will say that my favorite smoking resource is an informational website called amazingribs.com . The site is packed with info including product reviews, recipes, cooking techniques, etc. The first and most important thing I learned about smoking is the importance of buying a good meat thermometer and the best way to use it so that you can monitor both cooking temperature and meat temperature at the same time. Have fun with your purchase and report back on how things go.
I have read that website extensively for product info & recipes. Meathead sure knows what he's talking about! While I skim them, the scientific breakdowns of why his techniques vs traditional / most common thoughts are far superior are well thought out. I don't have a green egg either, but I've heard its pretty amazing for smoking.
Yep, I refer to his website just about every time I smoke something. The sheer volume of information is almost overwhelming. By far it's one of the most thorough sites I've come across on the subject.
My daughter likes cheese. The other one was Canadian ham. I'm still learning, of course, but it's recommended to put the toppings under the cheese. I cooked it at 650 F for 5.5 minutes and the concern is the high temp would burn them.
Today is Pekin duck. I started the process two days ago. I will roast it this afternoon.
Today is Pekin duck. I started the process two days ago. I will roast it this afternoon.
Nice. Since you're in the experimental stage of smoking, I'd recommend making a smoked leg of lamb. Lamb is forgiving unlike a brisket for instance, so you have room for error with temperature. It's delicious!!
I like lamb very much. I made lamb kabobs often on the old grill. Thanks I will definitely give lamb a try. Maybe next weekend.
Here's the Peking duck.
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This is the rub I use for leg of lamb. Approx 350 degrees for 4 hours. Can be cut with a fork when it's done!
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/lamb_paste.html
Nice glad you like the BGE. Just remember to buy the BGE charcoal, it lasts a lot longer than others.
Good morning - more pizzas, ribs, and smoked salmon; ribeye, swordfish, pan seared ahi tuna, little neck clams, and some pulled pork. The pork took right at eight hours. Everything has turned out really well. It isn't me that's for sure, it's this grill. I just follow the recommend temps and times and it just turns out perfectly. Perfect at least to me based on my past grilling experience. I really couldn't be happier.
I'm thinking to try a brisket or leg of lamb this weekend but I'm not really sure. I'll will definitely make more little necks because my daughter asked for them. I like long cooks so I can sit on the patio all afternoon reading and drinking beer (or gin) with the dog. Of course I don't have to sit there, that's just my excuse.
Do you have any meat suggestions; please include the method. What have you been cooking?
I'm thinking to try a brisket or leg of lamb this weekend but I'm not really sure. I'll will definitely make more little necks because my daughter asked for them. I like long cooks so I can sit on the patio all afternoon reading and drinking beer (or gin) with the dog. Of course I don't have to sit there, that's just my excuse.
Do you have any meat suggestions; please include the method. What have you been cooking?
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I plan to cook cajun beer chicken:
http://www.bbqu.net/season3/304_4.html
I bought the beer / chicken holder at my local grocer store.
http://www.bbqu.net/season3/304_4.html
I bought the beer / chicken holder at my local grocer store.