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December 29, 2011 in On our menu, Places, Random ramblings, Restaurant, Symon, The Best Thing I Ever Ate | Tags: Ave, bakery, BGE4LIFE, big, big green egg, blue, Brownies, Browns, Cleveland, collar, Colt, Disneyland, egg, gigantic, Glenview, Glenview Ave Bakery, green, keawe wood smoked ribs, Kraus, leg, linemen, McCoy, Michael, muncha, munchamuncha, NFL, restie, Smoked, Symon, turkey | 1 comment
So instead of “normal” NFL gifts (Lambos, Porches, Hummers, etc…) – Colt has played his Cleveland-blue-collar-worker card well.
In my book, Colt just jumped up two spots.
As we all know, the gift of food…more specifically the Big Green Egg is definitely a solid purchase/gift.
We should know, we have one and love ours thanks to The Glenview Ave Bakery and Krausx2NYC.
Our recipe for Keawe wood smoked ribs can be found here.
Our recipe for “Just like Disneyland Gigantic Smoked Turkey Legs” can be found here.
#munchamuncha bitches cause we’re #BGE4LIFE
Maybe all the Browns can get a part-time job at the new Michael Symon restie upcoming . @chefsymon would hire them.
Reporting live from QuarryLaneFarms…
May 23, 2010 in Alton Brown, California, Chefs, Cleveland, Food Network, On our menu, Places, Restaurant, Travel Channel, TV | Tags: Alton Brown, Andrew Zimmerer, Bedrock Ribs, BGE, big green egg, brine, Brontosaurus burger, Cajun, caveman, Chicago Spice House, Disneyland, easy, even a caveman, juicy, leg, satisfying, Scratch your balls, shread, Smoked Turkey, So easy, Terydactyl wings, turkey, WholeFoods | 9 comments
For the life of us, we can’t figure out why people love Disneyland’s smoked turkey legs.
As you may have read before, we posted this link with TONS of pictures, FoodNetwork videos, etc…and yet, we STILL can’t figure out why people like Disneyland’s Smoked Turkey Leg. Maybe it’s a whole piece of meat on a bone for you to eat…gnaw on…wait-I get it now.
So our crews here at QuarryLaneFarms decided to give it a whirl and see if we could replicate it.
And it was satisfying…caveman grunting scratch your balls satisfying.
So we started out with great ingredients thanks to Whole Foods (@WholeFoods).
Started the BGE (Big Green Egg) and kept the temperature at a low 250. Indirect
Heavy dry rub of your choice (we used a Chicago based Cajun seasoning rub-thanks to www.thespicehouse.com).
Constantly checked both leg and wings often.
Total smoke time = about 5 hours. Internal temperature at 165. Pull off and cover x10 minutes to allow carry over (Thanks Alton).
As you can see, a fair amount of dry rub remains on the skin. We were also able to get a little KrisxKross (haha) pattern on the skin.
We also placed a quarter off to the side just so you could get a size comparison.
Insides were extremely juicy…which as you know, is the most important part of a turkey.
Easy enough to shred for other dishes as well.
Top was well seasoned and almost had a carmelized look to it.
Meat separated easily from the bone.
**Note: Instead of a dry rub, we would suggest to brine them 12 hours pre smoking. We found the taste was great on the outer, but not quite as flavorful inside. So a pre-brine will help infuse great flavors consistently throughout.
Either way, success! This was easy. Turkey legs are usually $1.50 each and one leg is more than enough to feed one hungry caveman.
Dare we even say, “So easy, even a caveman can do it” (*groan*).
SO-with a little prep time (Brine yo legs!) you too can have this Disneyland favorite at home.
We’ll put this on our menu too…along with our Brontosaurus burgers, Bedrock Ribs, and Terydactyl wings.
Reporting live from QuarryLaneFarms
March 26, 2010 in Cleveland, Food Network, On our menu, The Best Thing I Ever Ate | Tags: Alton Brown, Applewood, arthur bryant, BGE, big green egg, charcoal, Chicago Spice House, collegiate roomie, debates, dry, Foodies, ribs, rison8, secret, smoke, smoke ring, squeelers, sticky fingers, summer, sweet baby ray's, wet, who's your daddy now? | 2 comments
Debates across the country rage on as foodies alike demystify the secret to this age-old debate…wet vs dry.
For us here @QuarryLaneFarms – we prefer dry. We feel that you should taste the truly seasoned meat…and not hide the ribs with bad sauce. But we don’t discriminate – we do give options if people feel the need for sauces including: Arthur Bryant’s original, Squeelers, Sticky Fingers, and Sweet Baby Ray’s.
I do give the credit to my former collegiate roomie (rison8) who has lobbied on behalf of charcoal initiative for at least 5 years before we saw the light…I mean smoke.
Magically, 3 years ago, we placed our BGE inservice.
For all those Alton Brown geek types out there, here’s the detailed rundown: BGE (Big Green Egg), Bronzville dry rub (Thanks @TheSpiceHouse) presoaked Applewood chips, temperature maintained at 275 degrees F. Restock chips every 30 minutes. Service.
I’ll let the pictures do the talking…
Can you see that smoke ring?
“Who’s your daddy now?”
Is it summer yet?
Reporting live from QuarryLaneFarms