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John Giacalone

Why Cook Burgers Using High Heat? - 2 views

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    I'm an Egg Newbie, and looking forward to doing some serious cooking. However I thought I'd get used to the Egg with something simple like burgers. I just cooked my 2nd meal of burgers on the Egg using the (supposedly recommended) high heat method. And I must say I'm not liking this method at all.
John Giacalone

how to use herbs and spices in cooking - 1 views

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    Or, cooking 101. Food is always better when properly seasoned. You'll enjoy cooking a lot more once you've mastered the herb and spice basics. The fo...
John Giacalone

Baby Back Ribs 2014 - 2 views

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    How to: On a BGE
John Giacalone

Tips for slow-smoking pork ribs | BBQ Secrets | HowToBBQRight.com - 0 views

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    Tips and secerts for bbq ribs on the smoker cooked perfectly with bbq dry rub that are tender pork ribs
John Giacalone

Dads Italian Chicken Cutlets - 4 views

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    Dad's Recipe for frying cutlets
John Giacalone

Dads Italian Chicken Cutlets spoonful.com - 2 views

John Giacalone

Recipe of the Day: Chili Garlic Paste - 2 views

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    It has a reputation for being one of the mysteries of international cuisine, but chili paste is really about as easy to make as applesauce. Take dried chilies, soak them until they are soft, combine them with a spice or two (or not) and purée. Source: The New York Times
John Giacalone

Barbecuebible.com * View topic - Anyone cook on a Big Green Egg? - 1 views

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    The reason that I asked the question I was not sure if it was proper to point out one type of smoker over an other. I myself have a Large and a Small Big Green Egg and I am curious if there are any other eggers on this forum.
John Giacalone

Thermapen Technique - Getting Consistent Readings - 1 views

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    Does anyone have any tips for getting consistent readings from a thermapen? I thought this would be a tool to give me confidence in the internal temperatures of my meats, but it's actually causing me more worry than anything. I cooked a couple of 2 inch thick filets on Sunday.
John Giacalone

Grill Spaghetti Squash - 1 views

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    Healthy Grilling
John Giacalone

Basic Spice Checklist - 0 views

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    Every cook needs a well-stocked spice cabinet, regardless of culinary expertise. Here are the most commonly used herbs, spices, and seasonings, which no kitchen should be without. **You've changed this checklist.** Save this checklist ›Progress Saved Your progress has been saved Remember to save your progress.
John Giacalone

Herbs and Spices to ''Spark'' Your Food - 0 views

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    How to store herbs and spices: Proper storage is essential to retaining the flavor of herbs and spices. Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor.
John Giacalone

Spices, so many spices - how to sort??? - 0 views

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    What would cooking be without those herbs&spices? I'd love to show my appreciation of these little helpers by having some clever classification system
John Giacalone

When to add wood chips? - 1 views

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    There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads!
John Giacalone

?? Chestnuts still good ?? - 0 views

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    Hard to say because it depends on their age, storage, temperature and condition PRIOR to when you bought them. If they were pretty fresh then, you may be okay at this point; especially for using in cooking; best bet is to roast them anyway and find out.
John Giacalone

bge grilling and smoking techniques - 2 views

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    bge grilling and smoking techniques
Margaret Giacalone

Home made manicotti shells - 0 views

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    How to cook manicotti shell.
John Giacalone

BGE Gasket, to replace or to ride the lightning? - 1 views

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    Its been about 15 months since I got my XL BGE. My gasket burned off about a month after I started using my XL and I've never replaced it. I've done everything from 9 racks of ribs at a time, 30 pounds of pork butt, two briskets during a single low and slow cook with no ill affects.
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