Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Bad Influences

Kelly KeefeKelly Keefe Posts: 469
edited 6:46AM in EggHead Forum
I've concluded that y'all are bad influences- grin. Plunking down the bucks for the Egg was the start. Then I had to go out and buy all the inpedimentia. My cholesterol count has probably gone sky high from all the pork butt now being consumed. Now, if all THAT wasn't bad enough I had to go out and buy a digital camera to be able to boast at maximum velocity. How do you post pictures on the forum?[p]Thanks![p]Kelly

Comments

  • WessBWessB Posts: 6,937
    Kelly Keefe,
    It is really simple to do if you have web space somewhere that you can store the pictures...do you have web space????
    Others use different methods and I can`t explain those, sorry.[p]Wess

  • ShelbyShelby Posts: 803
    Kelly Keefe,
    And the grocery bill has gone up too I bet!
    When I go to the store and see meat specials...I buy two...one to cook, one to freeze.
    Oh, if you don't have a spearate freezer, put that in the budget too cuz you'll wanna have stocked with plenty of stuff ready to cook when the urge hits!

  • Tim MTim M Posts: 2,410
    Kelly Keefe,[p]The link below takes you to my website and a page I created a couple years ago. It should answer some questions and hopefully help you a little. There are photo services available but I am not up-to-speed on those and many folks here who use them find them difficult because they have many restrictions about posting them on websites (they could easily be porn, etc). So maybe someone can help you out with those types of pic services.[p]Tim
    [ul][li]--HOW TO POST A PICTURE --[/ul]
  • Kelly KeefeKelly Keefe Posts: 469
    bbr1.jpg
    <p />Thanks for the help. Let's see if this works. These are some baby back ribs I slow cooked (250° for 3 hours). Looks like they have some sort of sauce on them, but they don't.
  • WessBWessB Posts: 6,937
    Kelly Keefe,
    They look great...fine job on the ribs and the pic...I`m actually reheating some for lunch right this minute..[p]Wess

  • And don't forget a Vacumm Food Saver
    to prevent freezer burn
    in your new freezer.[p]Should run you a pittance of change ...[p]anywhere from $100 - $200(:>).

  • Kelly KeefeKelly Keefe Posts: 469
    WessB,[p]With all due humility, they was wonderful (WAS since there were no survivors - grin) and the best I've ever done. Not quite "fallin' off the bone" but the wife and I didn't mind coaxing them. Cleanest picked rib bones I've ever seen![p]Kelly

  • Kelly KeefeKelly Keefe Posts: 469
    Shelby,[p]The freezer we've got. Stocking it is another story. If I buy two cuts each time where will I keep my frozen White Castles??[p]Kelly

  • WessBWessB Posts: 6,937
    Kelly Keefe,
    when they pull clean from the bone rather than fall off the bone ..they are perfect....way to go..[p]Wess

  • ShelbyShelby Posts: 803
    Kelly Keefe,
    That's easy...you really shouldn't have more frozen White Castles than you can fit in the freezer compartment of the refrig. Save the BIG freezer for BIG chunks of meat. Got so much in mine, don't have room for the whole turkey that's at Mom's!

Sign In or Register to comment.