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what is going on your BGE this weekend?
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GrillDaddy
Posts: 295
I am planning to make pork Tenderlion, Tex-Mex Chicken soup, and Pit beef.
Comments
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Good question. I hadn't thought about it yet. To be honest, I've got a busy weekend ahead of me, and I'm not sure what we'll do about meals.
Going out with the inlaws tonight. TGI Fridays. Honestly, I don't understand why people think they're imposing on you even when they know you LOVE to cook. All I know is if anyone orders the ribs, there's going to be trouble.
May do brats Saturday. Will have to think of something for Sunday. Maybe I'll make a beef roast for sandwiches during the week. -
BB, I sent you a pm. Did you get it?
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Buckboard Bacon! :woohoo: Finally. The two weeks of waiting ends tomorrow!!!
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I got 24 pounds of pork butt going on tonight and 30 ABT tomorrow. It is my Mom's 60th b-day. Shhh it is a suprise party.
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:woohoo: First Brisket :P
15+ pounder: fat side with lemon juice and Penzey's Florida pepper, meat side with lemon juice and Penzey's French Vinegarette [last of both]. Applied rub yesterday morning, will put on grill this evening. Son coming home Sat-Sun to help eat it! Cleaned and loaded LBGE this morning, added 4 small chunks pecan 2/3 way up and 4 small chunks apple on top :ohmy: drooling starting again -
Tonight will be the Pineapple Salsa Mahi RockytopSC posted the other day, and tomorrow will be the Maple-Mustard-Glazed Balsamic Ribeyes. All thanks to the forum. Oh yeah, Sunday will be burgers. All with whiskey. :silly:
Gordon -
Tonight will be catering a private dinner for 10:
Hot blistered corn soup with corn ice
Coconut shrimp on chipotle-aioli
Goat cheese filled piquillo peppers with plain aioli
Nobu-style sweet-miso salmon (actually marinating in fridge)
Seared fillet-mignon on morel-bordelaise sauce with grilled asparragus on the side with mornay sauce.
Also will prepare pizza dough for sunday and proof in the fridge over the w/e (I'm getting my 14% gluten flour today, straight from the mill)...
Tomorrow will host dinner party (as usual haha :silly: ):
BGE-sauteed wild mushrooms (oyster mushrooms, cremini, shiitake, portobello and MAYBE morels) with tsunami spin DP rub
Potato slices with some DP rub (don't know which one yet)
Baby back ribs with dizzy dust
Baby back ribs with red eye express
Baby lamb rack wiht red eye express
Beer
Tequila
Rum
Sunday
Jabugo and Brie Pizza -
Mark,
14 days?
Get some eggs, cheese n' rolls ready.
Kent -
Brats n peppers Saturday lunch time thereabouts.
Saturday dinner fajita's
Sunday - Pot Roast.
Right now it's going to be some Buckboard Bacon and eggs.
GG -
Haha. Do you remember when you had to work for 45 to 50 hours a week someplace other than your home? Remember what the handle stands for? "Weekend Warrior"
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:laugh: You are going to have a good weekend this time.
This batch of BB, the Boston Butt had a bit of different texture. Still great but different.
GG -
Flat iron
Walt -
Thinking steak on fri. night, ribeye or bone in filet if the butcher has it. Sunday going to smoke salmon, got good info on curing on thirdeyes website.
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Tonight is my first attempt at blackened fish - fresh tilapia filets
Saturday night will be bone-in (cowboy) ribyes cut from the whole ribeye i will be buying on the way home from work today.
This will be my first attempt to TRex (have previously been a BGE-style sear 'n dwell guy). Going to use my new spyder, 13" CI grid and get the steaks at room temp (previously cooked cold from frig).
Per Fidel's suggestions, will sear, then add the DP rubs during the waiting period before the final roast. Pics to follow..... -
Nope, I don't see it. I just sent you one...if you didn't get it, there's some disconnect in the forum.
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New gasket!! Then let it sit for a couple of days and then something low and slow.
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That is a pain to be shoveled off to a restaurant and pay good money for OK food; when you know you could make better if you made it yourself on your BGE.
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Pork tenderloin and 'taters tonight... maybe some NY strip steaks tomorrow
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I have two large BGE covers that won't fit anymore because I added the new composite shelves last summer. If you want one for what it costs to ship UPS ground to you, email latonka(at)zoominternet.net. Mark
PS. I have a preferred commercial UPS account, so it'll be less than ten bucks. Mark -
Garlic and pepper marinated chicken breast tomorrow!
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Two pork butts total weight of 14.5 lbs. Starting about 10 PM tonight.
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Homemade pizzas tonight. Simple pepperoni and cheese (made my own dough and sauce of course) for the kids, and artichokes, roasted red peppers, pepperoni for the missus and me.
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What am I going to cook? My wife couldn't get me away from the meat Isle. My first BGE cook turned out so good last weekend I don't know what to try next. I think I will cook up a slab of pork ribs or some Cajun stuffed with sausage pork chops. The weather is suppose to be bad tomorrow so I will wait till Sunday. Seems like most of you swear by the DP rubs, nobody uses or has heard of Tony Cachere's Creole seasoning? (Except those of you in the deep south). Is there a lot of variety in the DP Rubs?
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10 different DP rubs not counting the salt free. Check the website.
www.dizzypigbbq.com -
I have seen them. Is there a big different between them? We use the Tonys for beef, pork ,fish, crawfish, popcorn and removing rust stains.
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Thinking Talepi on Saturday, Ribs on Sunday. Yes I know I can not spell :woohoo:
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Ross,
Did my first blackened fish tonight (Tilapia), using the technique from Frank of Houma (video done in the Chicken Coop). Turned out better than I could have imagined. Jana REPEATEDLY said it tasted great! :woohoo:
Blackened Fish Video -
I have some Reds in the freezer that sounds really good this w/e.
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Yep, definitely brats for lunch...got two of these bad boys thawing in the sink.
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