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big green egg :wave2:Quote:
Originally Posted by Cidp24
I am not a fan of pre-seasoned beef patties, but I know there are some very good ones out there.
Cidp24, we have whole New York Strips on sale right now, USDA Choice or higher, $5.79/lb
Midwest corn fed beef, not that grass fed whatever beef :p
I am now enjoying Tony and Julie Hook, Hook's Cheese Company Inc. 7 year cheddar with cabernet sauvignon
Quote:
Originally Posted by IMGreat101
"Leveler?"
do you deliver?Quote:
Originally Posted by IMGreat101
What's the big deal about these green egg grills? I keep seeing all kinds of stuff about them online.
We fired up the grill at work around 2:30am and cooked up some cheap burgers, brats, and hot dogs. Nothing too fancy, but it hit the spot!
Quote:
Originally Posted by Cidp24
Mav and I just got back from Lafayette a week or so ago, we had meat pies at Don's...very tasty:)...got some of his special seasoning blend and a few other things...
Precise measure, to level the measuring spoon or cupQuote:
Originally Posted by Buttercup
A case of cold beer and tarvel expenses? :DQuote:
Originally Posted by Bob Loblaw
Ok, so a weird change of direction here. The Wife got bored and wanted to go out. We wound up eating at a Japanese restaurant. I had shrimp and scallops, she had steak, both with the usual fried rice and veggies. It was good.
My personal experience with my Big Green Egg: It is EXPENSIVE but mine was a gift of Christmas, birthday, valentines and any other gift occasion that you can think of for a year.
It takes about 20 min to get it fired up using an electric starter. The advantages of it are that I can use it as a grill or a smoker, I can keep the temp within about 20 degrees of where I want it for an extended period (I have used it for up to 10 hrs) and it has this magical ability of keeping whatever you cook on it very moist. All you have to do to convert it to a smoker is put the "plate setter" in it for indirect heat and put some soaked wood chips on the coals. It only uses natural charcol. It will cook at a very wide range of temps. I NEVER put starter fluid on ANY grill, especially not this one. You can taste the starter fluild if you use it, so I don't.
To cook a steak I get it up to about 700 degrees with all vents wide open. For an 1 1/2 inch steak I cook it 2 min on one side, 2 min on the other, and flip it one more time for 2 min with all vents closed. The steaks come out a perfect med rare every time.
I have had mine for about 2 years and I bet I have not used my gas grill twice since then. I grill 3-4 times a week.
Ah. When I do personal/recreational cooking, I rarely measure - I've spent many years at work creating and duplicating products that most people buy pre-mixed/pre-made, so my eyeballing skills are finely honed. As an example, a lot of people buy Montreal Seasoning - I make it as needed from the ingredients in my kitchen. I know what something will taste like as I'm adding ingredients....I can quite often read a description/ingredient statement, put those ingredients together, and I'll be on target with the taste.Quote:
Originally Posted by IMGreat101
When I cook/create for someone else or for business, I have to measure and record (both in culinary format as well as formula percentage) to give an accurate recipe so the product can be easily scaled up for mass production or replicated easily and by anyone.
I do measure functional ingredients when I bake - as you know, the accuracy of those ingredients is critical in baking because of the chemical reactions.
ok...but you gotta do the grilling!Quote:
Originally Posted by IMGreat101
http://www.youtube.com/watch?v=xTq20prt0K8Quote:
Originally Posted by Cidp24
:D
Grilled "Johnsonville Brats," burgers,chedderwurst, home made potato salad, baked beans, fresh fruit pizza, deviled eggs, and watermelon. No one went hungry!