Big Green Egg

americafirst said:
Thanks my parents use a lot of olive oil so I might get them a few bottles. Are there any on that site you recommend?
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Could you adopt me? No, I’m sorry. As I run across unique things I’ll pass them onto you. Do they like scotch or whiskey? I found some hand blown glasses that are interesting.
 
I came across a set of four crystal Glencairns yesterday hidden in boxes in the garage while looking for something I've misplaced. I bought them a long time ago but I can't remember why. For general olive oil use, I like California Olive Ranch since it gets tested by various groups at random through store purchases. Spanish and Australian olive oils are good, too. Hard to find, though.
 
Gutwrench said:
Could you adopt me? No, I’m sorry. As I run across unique things I’ll pass them onto you. Do they like scotch or whiskey? I found some hand blown glasses that are interesting.
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Sure thing! Please pass things along because I don't mind trying things or getting things for my parents to try because I am living rent free since I moved back to the area at least until I find an apartment! They do like scotch and whiskey and handblown glasses sounds cool. If you have a link I will take a look.
Gutwrench said:
I’ll try the Reserva next, I think.
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I might check it out! You got the Novello right? I can't find the picture now that I am looking for it. Have you tried it yet? If so how is it?
 
americafirst said:
Sure thing! Please pass things along because I don't mind trying things or getting things for my parents to try because I am living rent free since I moved back to the area at least until I find an apartment! They do like scotch and whiskey and handblown glasses sounds cool. If you have a link I will take a look.

I might check it out! You got the Novello right? I can't find the picture now that I am looking for it. Have you tried it yet? If so how is it?
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Yes, the Novello came yesterday but I haven’t tried it yet. I plan to pick up some breads and Parmesan to try it today. I’ll let you know.

Here is the link for the Reserva and Novello.
https://www.domenicafiore.com/product/reserva/
https://www.domenicafiore.com/product/novello/

Here’s a link to the whiskey/scotch glasses. I picked up two clear and two blind. I haven’t used the blind yet. I just picked them up for taste testing. Because they’re blown glass they’re very light. That might put some people off. But theyre unique, attractive, and comfortable.

https://www.norlanglass.com/
 
It’s strong. A little goes a long way.

34695843-3CD7-4D1E-95EF-A0DAB2CCEF85.jpeg
 
Any burning sensation in the back of your throat? With the rosemary, what I do is muddle a piece on a plate, then let it soak in the oil for a short while, remove it, put a new sprig and that way there's some rosemary flavor in the oil.

Anyway, currently fasting for tomorrow. :p All I've had are some crackers and scotch. As I usually do, I overestimate how much food to buy. Everyone gets to go home with some food, including the toddlers. LOL
 
Gutwrench said:
Yes, the Novello came yesterday but I haven’t tried it yet. I plan to pick up some breads and Parmesan to try it today. I’ll let you know.

Here is the link for the Reserva and Novello.
https://www.domenicafiore.com/product/reserva/
https://www.domenicafiore.com/product/novello/

Here’s a link to the whiskey/scotch glasses. I picked up two clear and two blind. I haven’t used the blind yet. I just picked them up for taste testing. Because they’re blown glass they’re very light. That might put some people off. But theyre unique, attractive, and comfortable.

https://www.norlanglass.com/
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Thanks I will check them out. Are the blind glasses the black edition?
Gutwrench said:
It’s strong. A little goes a long way.

View attachment 766502
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That looks good
 
Zenithal said:
I take it you tried to make char siu again? You should make a lap cheong style pork belly. I think the combination would be killer in a "cold" smoke in the egg.
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Cold smoking is out of my league. I’ll end up poisoning someone. I’ve seen someone jury rig a cold smoker on the Egg and it looked like way too much hassle. But I have been tempted to try it on cheese. That seems safe.

How would you cold smoke on an Egg?
 
Gutwrench said:
Cold smoking is out of my league. I’ll end up poisoning someone. I’ve seen someone jury rig a cold smoker on the Egg and it looked like way too much hassle. But I have been tempted to try it on cheese. That seems safe.

How would you cold smoke on an Egg?
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No idea. I do know it's possible with a little work. I looked into the belly and it's cold smoke at first then a hot smoke. Which makes sense. I've seen it done the other way around but I think the wetness factor from an initial cold smoke would permeate well into the meat whereas a regular hot smoke imparts flavor only so deep and people won't make out the difference from thereon.

I need to build a blazing fire in my stuff and the gas grill to burn off the carbon build up. I just put in a new tank so I'll use it some for the next few weeks until our July 4th gettogether. I'd go at it with tools but it's easier with a hot fire (see:lazy).
 
Zenithal said:
No idea. I do know it's possible with a little work. I looked into the belly and it's cold smoke at first then a hot smoke. Which makes sense. I've seen it done the other way around but I think the wetness factor from an initial cold smoke would permeate well into the meat whereas a regular hot smoke imparts flavor only so deep and people won't make out the difference from thereon.

I need to build a blazing fire in my stuff and the gas grill to burn off the carbon build up. I just put in a new tank so I'll use it some for the next few weeks until our July 4th gettogether. I'd go at it with tools but it's easier with a hot fire (see:lazy).
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I’ve seen people cold smoke in an Egg by using lump in a chimney starter and run aluminum drier vent/pipe to the Egg’s lower vent draft door. I could see trying that for cheese.
 
Gutwrench said:
I’ve seen people cold smoke in an Egg by using lump in a chimney starter and run aluminum drier vent/pipe to the Egg’s lower vent draft door. I could see trying that for cheese.
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How would you stop the lump from getting too hot? Spray it down?
 
Zenithal said:
How would you stop the lump from getting too hot? Spray it down?
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So sorry. I did a poor job explaining myself.

The chimney starter with lump would be on the ground outside the Egg. The drier vent would move the smoke from the chimney starter to the exterior opening of the Egg’s lower vent door. So the Egg was only receiving the smoke...the heat reduced on the trip to the Egg. Let me see if I can find a picture.

 
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