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Posts
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Big_Green_Craig last won the day on February 15 2017
Big_Green_Craig had the most liked content!
About Big_Green_Craig
- Birthday 02/25/1979
Profile Information
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Gender
Male
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Location:
Atlanta, GA
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Interests
Master of the kamado cookers, on a quest for all things live fire !
Big_Green_Craig's Achievements
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PennHead reacted to a post in a topic: Nothing but the money!
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PennHead reacted to a post in a topic: Nothing but the money!
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Asian bbq shrimp n grits.
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Big_Green_Craig reacted to a post in a topic: Pellet Grill St. Louis Ribs
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To all my Toronto bound friends!
Big_Green_Craig replied to loochie's topic in Kamado Cooking and Discussion
You need to check out The Butcher's Son on Yonge Street. they do custom cuts, dry age and have extremely good quality. -
Fire braised lamb shank, potato mash, portobello mushroom pan sauce.
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Tonight's dinner is a prime grade filet that was seared, then finished in the smoker and served with a roasted potato medley, a pea puree and a shaved asparagus salad.
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: A twist on a classic
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Big_Green_Craig reacted to a post in a topic: Valentine's Day Menu
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My Valentine's take on a classic Oscar. I replaced the beef filet with a Chilean sea bass and replaced the lump crab with whole lobster claws. I served this with asparagus and a wild rice pilaf topped with a classic Bearnaise. Unreal flavors!
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Valentine's Day Menu
Big_Green_Craig replied to Big_Green_Craig's topic in Kamado Cooking and Discussion
Everything sounds fantastic! -
Big_Green_Craig reacted to a post in a topic: Valentine's Day Menu
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Big_Green_Craig reacted to a post in a topic: Valentine's Day Menu
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What's on your Valentine's Day menu for tonight?
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Grilled lobster tail, sauteed spinach, couscous and a classic Bearnaise.
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Mryon Mixon cooks hot n fast with green (fresh) peach wood. I've never tried it though.
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All Things BBQ Meets Kamado Joe
Big_Green_Craig replied to LargeRedJoe's topic in Kamado Cooking and Discussion
He'd get better flavor if that rosemary was down in the pan rather than on top of the steak. -
Big_Green_Craig changed their profile photo
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Nice!
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Aaron Franklin's book explains it this way. (this is the cliff's notes version) Beef requires an actual flame for the maillard reaction to take place. You just don't get that with smoldering coals during a low temp kamado cook. You can try two things: A ) Turbo cook the brisket. The higher temp will have a better possibility of an actual flame. B ) Start off at a high temp (400F maybe) for approx 30 minuted before shutting it down to slow the temp.
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http://www.kickashbasket.com/store/product-detail.php?product_id=5
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Pan seared scallops, sauteed green & yellow squash, zima tomatoes with creamy carrot sauce and beet root puree.