Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Having fun with the egg

Mrs LenickMrs Lenick Posts: 29
edited 3:34AM in EggHead Forum
Hello Eggers. I've been using the BGE for just over a month now. I am having so much fun with it. It was a wedding gift from my husband. Last night, I finally baked the bread I asked advice about a couple of weeks ago. It did very well. So far now I have made Chicken, steaks, hamburgers,clams casino (though I overcooked them a bit) Cinnamon chip scones and today for the first time I am making the Italian sausage recipe from the BGE cookbook. I am having a ball experimenting with the Egg and learning all of her ins and outs. This whole thing is new for me. I've never been the Q'er before, but I find the Egg is so easy to use. Consider me a convert. I've also never been involved in a forum before, so it's loads of new events for me. I don't really have a question, I just wanted to chat with some other Eggers. My new husband has given me a lot of gifts, but I gotta say, the Egg is the best.

Comments

  • ManfredManfred Posts: 186
    Welcome to the group. Now we need you to post pictures of your cooks. WE all love to see pictures. Happy egging.
  • LDDLDD Posts: 1,225
    welcome aboard...Manfred said it... we like pics :)
    context is important :)
  • loco_engrloco_engr Posts: 3,673
    Thank You for your kind sentiments. I would think that you are not the 1st nor will you be the last to realize
    the "fun" involved with BGE ownership that is greatly enhanced by this wonderful forum.

    PS: Hope you have a camera for future foodie posts! :laugh:
  • MaineggMainegg Posts: 7,787
    Welcome Mrs.lenick :) Julie here and the funny thing is I just did a post stating how nice it is to see more lady Eggers :) the egg is a wonderful thing and you will be surprised at all you gain :)
  • Carolina QCarolina Q Posts: 8,673
    Welcome to the madhouse, Mrs. Lenick! :) Sounds like you've had some good cooks so far.

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • Mrs LenickMrs Lenick Posts: 29
    I do have a camera and so far I've sent the Hubby some snaps and a couple of friends. Though everything I've made tastes great, it's not beautiful yet. Soon. I am learning. Keeping the temp level was a struggle the first couple of times. That I got it right to bake bread last night was a major accomplishment. I guess the biggest problem I have is letting the food "set" for a bit. It just smells so good, it's hard to leave it alone for a minute.
  • Mrs LenickMrs Lenick Posts: 29
    I love how nice everyone has been. As I am finding out, Eggers have their own little community. It's great to be joining.
  • MaineggMainegg Posts: 7,787
    wait till you go to an egg fest LOL if there is one that you could possibly get to do it!!
  • Austin  EggheadAustin Egghead Posts: 3,347
    Hello one lucky lady. A husband that gives you and egg is truly a keeper! :laugh:
    Don't forget to post recipes and pictures. Maybe we will meet at a fest, until then keep on eggin' and posting.
    Eggin in SW "Keep it Weird" TX
  • Mrs LenickMrs Lenick Posts: 29
    I think my next project is going to be a turkey. I want to make one for Thanksgiving and I think I should practice first. I don't want to poison any family members! My hubby and I would love to come to an Egg event. We both love to travel and we both love the Egg. So win/win. I have to honestly say, I have never, ever, in my life had chicken come of a weber or other grill that was anything like our chicken we cooked on the grill the very first time. Literally, juice was squirting out with each bite! Chicken almost always come off the grill dry. Especially white meat. That's why I am so excited for the turkey experiment.
  • Austin  EggheadAustin Egghead Posts: 3,347
    Mrs Lenick wrote:
    It just smells so good, it's hard to leave it alone for a minute.
    Yep, I have that problem too. I use the microwave to rest the food. Put the count down timer on whatever minutes needed and do other things. Outta sight, outta fingers, outta mouth! :laugh: (only reason why I have a microwave oven)
    Eggin in SW "Keep it Weird" TX
  • Carolina QCarolina Q Posts: 8,673
    Turkey? Here ya go. This method gets RAVES!! Check out the rest of the site while you're there. Tons of good stuff!

    http://www.nakedwhiz.com/madmaxturkey.htm

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • Mrs LenickMrs Lenick Posts: 29
    Joan, that's a good idea. Outside of making my morning tea, I don't really use the micro either. I'm still figuring out how the whole forum thing works. I want to post a icon and start posting food snaps. Here's one fun thing I notice, after I am take whatever it is that I planned to cook off the Egg, I immediately start thinking, well what else can I throw on? Just for the fun of it. I don't want to brag, but once I figured out how to keep it at 350, I had a celebratory martini.
  • Mrs LenickMrs Lenick Posts: 29
    Thanks Michael. I will give it a try. Today's venture turned out quite well. I figured it would be pretty difficult to screw up with sausages. Thank goodness I was right, but the peppers, onions and mushrooms were really the star of today's foray. Super yum.
  • Mrs LenickMrs Lenick Posts: 29
    And Joan, you are right. He's a keeper.
  • Austin  EggheadAustin Egghead Posts: 3,347
    Learning to hold temp the hardest to learn, especially if you don't have patience (like me). I think a martuni was a fitting celebration.
    Another thing lump, unlike charcoal, is re-useable. Old lump never dies until it turns to ash. :laugh: Use it to start the next fire.
    Eggin in SW "Keep it Weird" TX
  • Mrs LenickMrs Lenick Posts: 29
    I am using the wood charcoal, made especially for the Egg and I think it makes a difference. I only have to add a little bit, if at all. Plus, the flavor is totally different. :)
  • Carolina QCarolina Q Posts: 8,673
    Lots of us use Royal Oak (USA made) from WalMart. $6 and change for 10 lbs. It's the only reason I ever go to WM! :) There are many brands of lump charcoal though. Many available only in certain parts of the country. Check out the whiz's site for reviews.

    Apparently, RO made in other countries is not as good. Have never used any myself.

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • Mrs LenickMrs Lenick Posts: 29
    Thanks for the tip. I will tell the hubby. $6.00, not bad at all.
  • Mrs LenickMrs Lenick Posts: 29
    Maybe one of you can tell me how to add an Icon. I know, I know, I should figure it out myself, but what're friends for, right?
  • Rezen73Rezen73 Posts: 356
    Welcome to the Big Green Egg fraternity/sorority! :D
  • Mrs LenickMrs Lenick Posts: 29
    Thank you. I am really enjoying it. I'm a bit of a foodie, so this is really fun for me.
  • Austin  EggheadAustin Egghead Posts: 3,347
    What do you mean by icon. Let me know I just passed Avatar posting 101 thanks to Sparky. Email me
    Eggin in SW "Keep it Weird" TX
  • BrimoBrimo Posts: 51
    You can add a topic icon from a couple of rows above where you type your message, or add an emotion by clicking on one from just left of you message entry screen. B) Hope this was what you were looking for.
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