Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Welcome D. Hennessy, A New Egger!

JimboBQJimboBQ Posts: 193
edited 5:51AM in EggHead Forum
<p />Nope. That's not a pic of my friend Dave Hennessy. It's just the chicken I did on the small tonight. Marinated the whole bird in Mojo for 3 hours and then dusted with Dizzy Pig Shaking The Trees. Letting it rest right now but I can't wait. I think Dave is lurking here on the forum. He just got a large with the plate setter and I hear all he's done so far is hamburgers. He's up near Columbus, OH so all of you Eggers up there, let him know what he's in for! I hope Dave starts posting pics of his cooks like the rest of the cult. I explained to him this forum and the Egg go hand in hand. Welcome Dave![p]Jimbo

Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...


  • JimboBQ,
    hey! i'm about an hour and a half west from columbus.[p]dave should be getting some of my smoke over there! welcome, dave...
    and here, drink this coolaide

  • JimboBQ,
    Tell your friend welcome from Peculiar.
    Sweet looking bird.[p]Mike

  • dhuffjrdhuffjr Posts: 3,182
    Howdy Dave
    Just drove past your area tonight. Traffic sucked. Got off 71 and hit 42 for my journey. The only thing that sucked worse than the traffic was the Browns. Was fun going to see my first NFL game though.[p]Oh and welcome to the crazziness that is BGE.

  • JimboBQ,
    The bird looks great and thanks again for the wonderful present --- trying my first pork tenderloin tonight...following the receipe in the BGE cookbook (rub and all)...

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