 |
|
06-13-2008, 02:58 PM
|
#1
|
|
***DRAMATIZATION***
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
|
BGE - - Wtf?!?!?
|
|
Okay, so I've cooked on this Big Green Egg three times and all I can say is Holy Crap!
Yesterday I did a tied pork loin roast with this rub on it :
2t Chile Powder
2t Black Pepper
2t Kosher salt
2t Ground Cumin
2t Oregano
1t Granulated Garlic
(probably good on chicken too, Birdy)
Then cooked it on the 'Egg @ 225F until the internal temp hit 145F, then I let it rest and ramped the egg up to about 600F, seared the roast and served.
I could not believe how juicy the meat was, and I cooked it for about 4 hours without any cover on it - Easily the best pork roast I've ever done.
Another thing that really impresses me about the Egg is how easy it is to set the temp and hold it there. Adjust the dampers and walk away!
Thanks Ed! This thing is crazy-good. Everyone needs a BGE!
__________________
Once the wind has been broken, it cannot be fixed.
|
|
|
|
06-13-2008, 03:00 PM
|
#2
|
|
10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,895
|
Damn, that sounds good. What's "granulated garlic"? Fresh, or dried garlic flakes? You freakin' Canucks and your weird terminology... 
__________________
Come join Yankee Ingenuity!
"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
|
|
|
|
|
06-13-2008, 03:01 PM
|
#3
|
|
Senior Member
Join Date: May 2007
Location: Fallston, MD
Posts: 2,017
|
Congrats! Next time post some food pron.  |
|
|
|
|
06-13-2008, 03:35 PM
|
#4
|
|
...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
|
Quote:
Originally Posted by the_bird
Damn, that sounds good. What's "granulated garlic"? Fresh, or dried garlic flakes? You freakin' Canucks and your weird terminology... |
There are two types of dried garlic you can get. Granulated and powdered.
Granulated is a lot better in my opinion because it doesn't fly around like powder and is easier to measure out.
It's everywhere on the store shelves.
CC - That sounds like a good rub. |
|
|
|
|
06-13-2008, 03:36 PM
|
#5
|
|
10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,895
|
I know, I can picture it - I've just never heard it referred to as "granulated."
__________________
Come join Yankee Ingenuity!
"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
|
|
|
|
|
06-13-2008, 03:37 PM
|
#6
|
|
Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
|
Sweet. Another convert!
|
|
|
|
|
06-13-2008, 03:45 PM
|
#7
|
|
2500 gallons year to date
Join Date: Jun 2006
Location: Your Mom's
Posts: 1,884
|
bird- you can also look under "minced" i think for the "granulated" garlic
|
|
|
|
|
06-13-2008, 04:24 PM
|
#8
|
|
Senior Member
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,488
|
I've only seen it labeled as granulated around here in Seattle too. I <3 it on popcorn.
That sounds delicious!
|
|
|
|
|
06-13-2008, 11:46 PM
|
#9
|
|
Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
|
Quote:
Originally Posted by Laurel
I <3 it on popcorn.
|
I think I less than three it on popcorn, too. |
|
|
|
|
06-14-2008, 12:05 AM
|
#10
|
|
Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
|
Believe me when I say, I want one of these as well, but I'd have to sell a kid to buy one.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
