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The trick is to smoke the meat and not make the meat smoke
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Baking

Looking Back, Looking Ahead - 2014

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THE YEAR IN REVIEW

Ever since I started this blog in 2006, I have written a year end wrap up summing up my past year pursuing this hobby. I stole the idea from what happens in the media where everybody does some sort of Top !0 list. In my case I have reduced it to several Top 5 lists. These lists force me to think about where I have been during the last year and I also use it to chart my course for the next year. By looking at my previous years blog I can see just how I did in reaching my goals. Many times I may not do everything I wanted to, but by reviewing the list from last year it is easy to see what I missed doing and add those items to this years list. Plus it is sometimes fun for me to reread the lists for each year to see my progression pursuing this hobby.
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High in the Dome

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I used my new third Egg (dedicated to baking), to make another batch of scones baked high in the dome. Like the first batch, this round was as close to technically perfect as a cook is going to get. I am very pleased to say the least. So far cooking high in the dome has resulted in a BETTER more evenly baked, more predictable end product than I get with my indoor oven. This blog will cover my experiences to date. I am also going to mention a few advantages I find having the dedicated Egg for baking. Read More...
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AR Raised Indirect Baking - First Attempt

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I picked up and assembled my 3rd BGE Sunday. My plan is to use it s a dedicated baking Egg that will never have wood used in it other than lump charcoal. I wanted to do something a bit different and a bit special in it. I decided on TENDER PEACH SCONES since peaches were in peak season and available fresh from farm stands all around here. I also took the opportunity to see how raised indirect baking, high in the dome of the Egg worked. This marks my first attempt baking high in the dome and this blog describes the results. Read More...
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Triple Threat

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I am rather pleased and surprised to be saying that a third Large Big Green Egg will be sharing space under my grill gazebo with my other two LBGE's in about two weeks. A few years ago this would have seemed like crazy talk to me. I’m sure to people who don’t own an Egg or other Kamado grill it seems like crazy talk too. This blog will cover my thought process and how I got to this point. Read More...
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Getting Better All The Time - Pt. 4

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This four part blog entry began when I realized I was having a string of successful cooks, despite some technical issues. I was lucky enough to be able to work my way out of the difficulties and later figure out the problem. This process forced me to go back to basics and think about what was working and what wasn’t. I figured it might help some other folks if I wrote down some of the things I had learned to do or be sure not to do to insure a successful cook. While the problems I began having first showed themselves when I was baking on the Egg, I saved this baking section for last. PART 1 covered general topics related to getting started and some things that will help you along the way. PART 2 covered items specific to grilling. PART 3 covered what I learned smoking on a horizontal offset barrel type smoker and more recently my Big Green Egg. Those segments had items of interest to folks using a Big Green Egg as well as other grills or smokers. This final segment covers baking on a Big Green Egg specifically. While anyone is welcome to read it, the people who it is aimed at are people who own, or are thinking of buying, a Big Green Egg and plan to bake on it. I am limiting this entry to the Big Green Egg because that is what I know. Before owning my Big Green Egg I only baked once on a grill. Read More...
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