BGE

[dhherring]

Alright!!!  Another Egghead!

I'm firing up my large this evening to cook our turkey. 

It's going to be chilly here in Fla. this evening (upper 20's).

Yesterday I spent a large part of the day preparing and smoking the Thanksgiving turkey in my Big Green Egg fighting the cold and rain.

Also, I got the delivery of Modern Jazz Quartet's Live At Music Inn Vol. 2. LP.  So this morning I fired up the system to listen to the LP of a CD (MOFI) that I have enjoyed for many years.  The mix is odd, MOFI must have cleaned it up.  It is very early stereo.  Some songs are all bunched up in the right speaker (or it could be a bad connection in the phono setup).  Others have Sonny Rollins in the left speaker, piano just left of the right speaker and bass and drums in the right speaker.  The bass sounded very good with a lot of wood on the string bass.  The cymbals have definition but I don't hear the extension of the sizzle that I did years ago.  I'm listening to the Orca/Dungeness combination.

After moving the seat forward 1.5 feet the bass filled in very well.  It seems to go way down!

Then I put on the SACD of Kind Of Blue.  Just to test the highs.  It might be cleaner but I'm still suffering from 20 years of industrial noise, a hearing loss.

 

[Grainger49]

If you open the Egg to baste the bird you are going to need a fan too!  It was in the 40s here yesterday. 

 

[Mike B]

Mine will be roasting a "tea smoked duck" tomorrow.

It's gonna be good -

 

[Grainger49]

Mike,

We have skidded this thread sideways enough to get it moved.  I was going to suggest we start our own Egg thread, and now you have.

 

[Mike B]

Of course, I am all for food related stuff.  Got me a bunch of holiday goodies the year.

Caviar & Creme Fraiche, escargots & truffle butter, gravdlax smoked salmon.

Eat, drink & be merry!

 

[debk]

My Egg was frozen shut today.  I had t put a fire starter in the bottom to light the charcoal and heat it up to unfreeze it.  Finally was able to make some Kobe steaks on it!

Deb

 

[Mike B]

I love a good steak cooked fast on a hot egg with flames shooting out the top!

4 minute steak, 2 minutes, flip and 2 minutes more pull & eat.

With sauteed mushrooms & hashbrowns -

 

[Grainger49]

This video got truncated when downloaded.  It lasts 45s, but was cut to 15s.  You get the idea.  This is how I  light my egg.  Those paraffin things never got me to cooking temperature in 10 minutes as the Egg DVD says so often. 

With the blowtorch I start the charcoal, put on the grill, come in and bring out the steaks.

http://s244.photobucket.com/user/Grainger49/media/Turkey/MVI_0817.mp4.html

 

[Mike B]

I use a handheld propane torch and go in thru the bottom vent.  Just need to get a little glow started.  The egg draws so good it only takes 10-15 minutes to get a roaring good fire in there.

Whass uuppp with the fan in the vent?  Are you using lump?

I've never had a problem with getting high heat of of the egg, mostly getting low heat.  Gotta crack that bottom vent so small you can't even see it, hides behind the trim.

 

[Grainger49]

The fan was due to the 40 degree rainy weather and the stiff wind.  Look at the smoke, it is being blown down and sideways.  The turkey cooked in 2.5 hours.

I use BGE Charcoal.  And emptied egg of charcoal and of ashes, filled the egg with charcoal, then put the old charcoal on top.  I had big chunks of hickory that had been soaking 2 weeks, that were laid on the fire.  When I got to remove the plate setter (it lowers the turkey) yesterday I saw the fire burned mostly from the center.  There was a hole almost to the metal grate.  Hmmm. 

 

[Natural Sound]

I was going to cook my turkey outside but its only 25 degrees this morning. I think I'll stick with Julia Child's "d-constructed turkey" method in the oven. I'll be done in 2 hours. 

 

[Mike B]

Duck went in the preheated egg at 300 degrees, bottom vent open an inch.  Some soaked alder chips in with the lump.  Fifty minutes later it came out, egg up to 400, looking good.

I have heard of rare duck, never had it.  Until now.  Had to fight to get the wing off.  Very tasty.  Had to fight more to part the leg.  Red was running out as I worked the knife and wrenched the leg.  Rare duck.  Into the pie hole it went.  Wonderful, best I ever had.  Spices, smoke, duck fat and the taste of blood.  Tender, juicy, amazing.  Carved into the breast.  Yup rare duck.

I'm going to do them this way from now on.  I got a little nervous though, so I looked it up.  Turns out that duck is actually a red meat and eating it cooked this way is about the same risk as eating eggs cooked over easy.  Alton Brown style.

I eat OE eggs 50 times a year.  Never got sick yet.  Duck once.  I like my odds -

 

[Natural Sound]

Mike, did you use an instant read thermometer to see if it reached an internal temperature of 165 degrees or so? I like to be very careful when cooking bird. Bad things can happen if undercooked.

 

[Mike B]

I am not afraid, I looked it up.

Cooking Duck Breast: Is Medium Rare Safe?

by Jennifer Armentrout

fromFine Cooking
Issue 62

As with any poultry, there

 

[debk]

Berkshire Pork Rib Roast cooked in Big Green Egg @300F for almost 2 hours.




Debra

 

[Mike B]

Interesting.  When I saw that I thought it was a rack of lamb.  Have to give that a try, I love pork on the egg.

Hit the other breast tonight.  Sampled some from the first for lunch.  I still can't believe how good it is.

Look at that juice!  Even after 2 days inna fridge.

Re-rolled TG with the baked bacon Brussels sprouts and some dark rye instead of rice.

I will be doing rare duck from now on -

 

[Chris]

Add duck to rye, add mustard of choice, cheese of choice on top and melt that puppy in the toaster oven... You guys are killing me here!!! haha

 

[Grainger49]

The second turkey is thawing.  SS Class party is Sunday.

 

[Grainger49]

Today Smmmmmmmoookin' and a Crack Repair.  The Turkey is 23#. 

This is a big one!

Put on the turkey at ~10:00, off at 1:10 and the white meat was at 160F when I took it off.

 

[Chris]

Wow, only 3 hours.. that egg impresses me greatly...