- 14/11/2016Still have leftover Halloween candy? Me too. Make these on your smoker . . . inside-out chocolate smoke-baked apples
- Producer08/11/2016Orange Brined Turkey on the Big Green EggI thought I’d share my turkey technique before the holidays so people would have a chance to give it a try this year. My secret for a juicy and tasty turkey: Brining. I use the orange brine recipe from Steven Raichlen’s Primal Grill, Season 3....
- Producer23/10/2016Beef Tri-Tip and Baked Potato on the Big Green EggThis is Santa Maria (Calif.) Style tri-tip. The crust is salty and smoky and peppery and garlicky. The technique is shared by Rich Miller, aka "Morrow Bay Rich," here is the original posting.The rub is enough to make two three lb./ 1.4 kg tri-tip...
- 22/10/2016How do you transport a Large Big Green Egg in a Prius?
Take it apart!
Bottom shell in the passenger seat. Firebox and top shell in the cargo space.
- 13/10/2016Mark Zuckerberg - "Barbecue Nerd"?
Good to see Mark using a Big Green Egg (BGE) . . . .Grilling Tips from Mark Zuckerberg, Barbecue Nerdwww.eater.com The Facebook founder talks smoked...
- Producer12/10/2016Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
Comments12/10/2016 #7 Wayne Yoshida#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.
Share some of your recipies!12/10/2016 #1 Lisa Gallagher@Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
- Producer25/09/2016Replacing the Big Green Egg BBQ GasketPhoto above: The old gasket is charred and no longer provides a good seal. If you look closely at the lid, you can see where the gasket looks like it pulled away from the rim and got sucked into the domeMy Big Green Egg (BGE) ceramic cooker is about...
Comments25/09/2016 #2 Wayne Yoshida#1 Tony - thanks for reading and commenting. The Weber kettle is the standard for a lot of folks. I had a "fake" kettle while in college, and it rusted out. Back then I just made burgers, dogs and steaks and direct-grilled.
FYI, I chose the BGE after doing some restoration of my parent's old ceramic cooker. I do not know the manufacturer, but it was purchased when I was a kid, over 30 years ago. I looked online for parts and discovered the current Big Green Egg and their story. They are made in Georgia but based on the ancient Chinese and Japanese cookers from a looooooong time ago....
On the BGE maintenance - this is a good question. Here are a few things:
1) Glad to know you like real fire and not gas, although gas is convenient.
2) I use all natural lump charcoal (Royal Oak) and it not only burns hotter and longer, it burns cleaner - that is, when I am done cooking, I scrape off the grill grate (the unit comes with a ceramic-coated grate, but lately, stainless steel is being provided), and oil it. Then I close all vents and snuff out the fire. This will burn off the reamaing junk on the grill -- and, there is always some useable coal for the next cook.
3) Since there is less ash, there's not much to throw out.
Other than keeping the grill clean - there really is no other maintenance for it. I used to store it inside my garage, but my car project fills my 2-car garage, so now I just leave it on my patio outdoors. I just wipe the outer shell every now and then.
Here is why I chose the BGE over the other charcoal grills: It is much more than a "smoker." It can be used like an oven, a smoker and a grill. The two-piece shell - an inner fire box and an outside shell -- are insulated, so the fuel lasts longer. I can smoke a brisket for as long as 8 or more hrs. I also think there may be more moisture retained inside the ceramic cooker because I really do not have to baste.
I think the best thing is the temperature control and the stability I get. I25/09/2016 #1 Tony BrandstetterThanks for the information Wayne, sound like there is a lot of work involved, as with any charcoal grills, they are not as quick or convenient as gas/propane. However the flavor of charcoal is outstanding, personally I would never go back to propane, my taste buds will not let me.
I own a Weber kettle grill, I have had it for a number of years and has served me well., just look at the size of my waste. I have had to do zero maintenance on the Weber, so let me ask you... Is the egg that much better?
- Producer13/09/2016Beer Can Chickens on the Big Green Egg Ceramic CookerBeer can chicken with grilled squash and garlic bread.Each chicken is covered with a sweet-spicy dry rub, sitting on top of a half can of beer . . . In the first step, the cook gets to consume a half can of beer. What can be better?Then placed on...
Comments14/09/2016 #10 Lisa Gallagher#6 I'm glad you were able to find ways to get over your insomnia @Wayne Yoshida, it's hard to function as the day progresses when you can't sleep at night.
That's one of my problems, I tend to have stress replay over and over at night; so I stay on my pc and it stops for the time. I know that's not the answer though.
Hmm I drink one cup of coffee in the am, that shouldn't be an issue or could it be?
I do need to get back to the gym and I'm going to for sure, along with setting a set time to go to bed and get up. My Dr. told me it can be a slow process and even if I get up 15 mins earlier each morn, and go to bed 15 mins earlier until I'm falling asleep at the time I would really like to be, practice that.
Thanks for sharing, it's tough when you have insomnia, especially if you have to be on the run all the time!!13/09/2016 #6 Wayne Yoshida#5 Ah. I had that a while ago. For me, it was anxiety about my list of stuff to do, studying for exams and consuming too much coffee every day. One thing that really helped: I started writing down the things to do - and added a column for priority. It was loose -- "need now," "need later," and "optional."
After a while, this stress about getting stuff done went away, and so did my need for the to do list. I gave up coffee, and also started walking/running or working out. Helps me sleep.
A few years ago, I had to do the opposite: Stay awake for 20 or more hours at a stretch (radio contesting). I would put myself on caffeine deprivation for at least a week before. Then consume coffee and cola drinks. That worked.
These days, my schedule is more normal. I average 7 hrs sleep each night, and my body clock wakes me up at 5:30 am each morning. That helps when I have to get up early to catch a plane. . .
- Producer05/09/2016Persian Beef KebabsI am often inspired by what’s on sale or what’s in the “manager’s special” bin at the local supermarket. This morning, I saw two packages of filet mignon, a total of almost two pounds.Although I love simply grilling this cut with fresh garlic, I...
Comments30/08/2016 #2 Wayne Yoshida#1 @Don Kerr - thanks for looking. Here is a quick summary: I use rock (Kosher) salt or sea salt. I used a half cup of salt in 2 quarts water.. . . Scrub the potatoes so the skin will be edible . . . soak for 4 or so hours . . . take them out, dry with paper towels, rub them with oil (I use Extra Virgin olive oil) . . . grill temp is 400 degrees F . . . use a pizza stone .. . roast until done. (Poke with a skewer) . . . More info here - https://wayne-yoshida-kh6wz.com/2013/05/19/baked-potato-on-the-big-green-egg/
- 23/08/2016My BBQ (Barbacoa) Hero Steven Raichlen - where does he go for BBQ?Steven Raichlen’s Favorite BBQ Restaurants in Americawww.thedailybeast.com We got best-selling author Steven Raichlen to share with us his favorite barbecue spots in the...
- 26/07/2016Speaking of the meat doneness test -- here is what I use. My build-in tester, as used by Steven ReichlenRib Steak Poke Test - Primal Grill with Steven Raichlen Now presented in amazing HIGH DEFINITION, Primal Grill® with Steven Raichlen Season 3, offers more thrilling grilling based on the worlds oldest and most...
- Producer03/07/2016Greek Bifteki with TzazikiBifteki is a fancy hamburger. Tzaziki is a yogurt-based sauce with dill and garlic, a refreshing change from any other burger condiment. I had this dish at a nearby Greek restaurant, and it was so good, I thought I’d make it on the...
Comments04/07/2016 #20 Wayne Yoshida#19 Yes, I think so. Here is a reference: https://books.google.com/books?id=FWKxatrLCjYC&pg=PA238&lpg=PA238&dq=kafta+kabob+Steven+Raichlen&source=bl&ots=El4Tz2sDxY&sig=DU2Jdudi3dKm3JDHRnegYLQWQoU&hl=en&sa=X&ved=0ahUKEwiRqrKth9rNAhUQxWMKHaI9DYo4ChDoAQhMMAk#v=onepage&q=kafta%20kabob%20Steven%20Raichlen&f=false04/07/2016 #19 Paul "Pablo" Croubalian#11 LOL Mint is a delicious weed. I planted some in my old house and it just spread everywhere!!! Plant mint in planters or indoors, ONLY!
FYI: The bifteki recipe sounds awfully similar to middle-eastern Kafta. Given Greece's proximity, I wonder if the two dishes have a common ancestor?
- Producer26/06/2016Ono Ono Chicken Thighs on the Big Green Egg“Ono” means “good” in Hawaiian. For emphasis, “ono ono” means “very good.” This is one of my family’s favorite recipes for teriyaki chicken. Once you make chicken like this at home, you may not be able to order teriyaki chicken at any...
Comments27/06/2016 #7 Wayne Yoshida#3 @Paul Waters, thanks for your comment. And yes, I suspect chicken in the States could be fatter, as you can see from the picture. I suppose I could start using free range, all natural chickens. But, my inspiration usually comes from what is on sale at the super market!
- Producer11/06/2016Shish Taouk with Everybody Garlic Sauce The EZ WayIn Turkish, “shish” means skewer or stick. “ Taouk ” means chicken. So, shish taouk means “Chicken on a stick.” Shish Touk sounds fancier.I don’t use skewers or sticks when I make it. If you prefer it skewered, knock yourself out. Either way...
Comments12/06/2016 #9 Paul "Pablo" Croubalian#7 Actually, @Pamela L. Williams, I made this often on my road to 60 pounds of weight loss. Sub out the oil for water, the yogurt (which I didn't mention should be plain) for the lo-cal version, double up the lemon, and stick to breasts. Low calorie and yummy. Forget about the garlic sauce, but you can sub low-calorie mayo and a sh!tload of garlic12/06/2016 #7 Pamela L. WilliamsThought! don't temp those fasting Chef Paul! It should be a commandment :-) but this does look good. Yesterday was 'scrounge' night, eating up leftovers before hitting the grocery today. I'm ready for a real meal...may have to try to talk my son-in-law to making this dish! #512/06/2016 #4 Dean OwenOh I could devour the plate in the picture right now. Is it me or do I get the feeling that they market Middle Eastern food in the U.S. as usually Turkish food, and not Lebanese, Iranian, Egyptian etc like in England for example. Either way, Iranian food & Lebanese food are my favourite. Your recipe for "Turkish yakitori" looks amazing Paul-sensei ! I would like a chili-sauce with that.11/06/2016 #2 Paul "Pablo" Croubalian#1 LOL, well, my wife saw me writing this post and said, "Great idea!" So she invited everyone for a bar-b-que. Side note re: deboning chicken thighs... I just deboned 18 in 33 minutes. It's pretty quick to do. We'll be eating at 8:30 GMT-4... think you can get here in time?
- 11/06/2016Speaking of paella -- the Bay Area (Calif. USA) Maker Faire has a traditional paella feast on setup day for the Makers. Here's an amazing video of the feast from a previous event (2014). Take a look at those giant paella pans. They serve 2,500 in just a few minutes!
- 11/06/2016Welcome to the Barbacoa Barbecue BBQ hive! Although bees don't like smoke, humans need to experience the primal simple goodness cooking outdoors with fire and smoke makes.
Here's a story about making paella on my ceramic cooker, a Big Green Egg.
Please comment and share recipes and techniques for your favorites - and as always - ask questions for the colony!Paella on the Big Green Eggwayne-yoshida-kh6wz.com Paella is a delicious rice dish. There was a reference to paella on a Seinfeld episode. I have eaten lots of paella, but never made it. So, after several Maker Faire events in the Bay Area, I...
Comments20/06/2016 #33 Lisa GallagherThanks @Wayne Yoshida and @Paul "Pablo" Croubalian. We used to have Krogers in Ohio years ago, and I believe Giant Eagle took over as the new chain. When I visit the South (As on South Carolina) they have Krogers. I will look online or possibly a store called Wegmans in NY about 30 miles from me may carry it.20/06/2016 #32 Wayne Yoshida#31 #30 #29 #28 #27 #26 -- @Lisa Gallagher, @Paul "Pablo" Croubalian is correct. Saffron is hard to explain/taste. My local grocery store has it (Ralph's - I think it is known as Kroger in some places) - but the spice company is the ordinary Spice Islands stuff in a jar. It might not be the best, but convenient.18/06/2016 #30 Lisa Gallagher#29 I think I may have to try it just once @Paul "Pablo" Croubalian! I guess the Food Network knows how to help sell a product- just keep using it over and over- repeating the name of the 'drug' lol and eventually people who love to cook and eat like myself will probably go out on a limb and buy it!!!18/06/2016 #29 Paul "Pablo" Croubalian#28 Don't get me wrong the sub will work. If you have never tried saffron, you may just be better off not trying it. It's the designer drug, the Breaking Bad Blue-Stuff, of the kitchen. Ounce for ounce it's one of the most expensive things in the world. It's the pistils of a type of orchid, dried. Once you try it, there's no going back.18/06/2016 #28 Lisa Gallagher#27 Thanks @Paul "Pablo" Croubalian. I have never tasted saffron to my knowledge & when the food network suggested the two together have the same flavor, I did wonder about that. Yes, saffron is very pricey. There is a store in Pittsburgh called Penzy's spices and I bet they have it. I will have to go online and check out the price there. Penzy's spices are fresh & the best I've ever bought.18/06/2016 #27 Paul "Pablo" Croubalian#23 NO, Lisa, only saffron is saffron. Turmeric will give the color. Paprika will provide a darkening and a smokey flavour. Together, they don't make saffron. Your sub would work in a pinch, but it isn't the same. Both saffron and cardamom have no valid direct substitutes (at least none that I know of). It's too bad since they are two of the priciest things in a kitchen.18/06/2016 #25 Wayne Yoshida#23 Sorry, I keep hitting return and sending without finishing. Kind of irritating. On the saffron, yes, I heard about the turmeric trick, too but have not tried it. I got my turmeric at the grocery store. Used just a little bit and add water. I think people sub the turmeric mostly for the color..18/06/2016 #23 Lisa GallagherThis just made me very hungry!! I never heard of a big green egg fan. I was reading at a distance and at first I thought it said, 'pan.' So I kept wondering what a green egg was lol. That looks and sounded very tasty. Grilled veggies, extra benefit. By the way, I heard on the food network if you don't have access to Saffron or the money to purchase it, that equal parts of turmeric and paprika create the same flavor, is that true?12/06/2016 #20 Wayne Yoshida#18 #17 Thank you for your comment, @Flavia Toro Rodriguez - I used sausage because I had them in my freezer. I have to admit they were Portuguese sausages from Hawaii, so there may be something lost in translation, LOL. And yes, it was very good and tasty, which is my goal when cooking. Maybe we have to call this a "fusion" paella?