Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Nature BoyNature Boy Posts: 8,320
edited November -1 in EggHead Forum
Looks like this thing is gonna happen. Things are falling in place. Thanks to great tips from JJ, as well as some folks on SongDog's, I am clear on what to do for this 2 stage brisket, and have been reassured it will be nearly as good as if I cooked it just before serving.[p]Also, I am excited cuz I just received a package with plenty of Shake's killer sauce. This is special stuff, and will go great with da brisket.[p]On top of all of that good news, I called every "butcher" in the area. Out of every "retail meat" vendor in the yellow pages, I found only one that spoke English and had briskets. The guy was very knowledgable, and they can do just about anything. He can get me a whole, untrimmed brisket WITH A FAT CAP! I guess they aren't in much demand around here. Anyway, for those in the area, this place is called Springfield Butchers (you guessed Springfield)[p]It was nice to talk to someone who really knows meat. It sounds like I could have a new buddy, who will fix it up so all at the fest can enjoy a chunk-o-chunk-o-chest. [p]Eggcited
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