Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

New Egger Here

HumphrisHumphris Posts: 12
edited June 2012 in EggHead Forum
Well it took almost 2 years from the first time I had some pulled pork on one, but I convinced my wife to purchase me an LBGE for Fathers Day and Our 12 year anniversary just a couple weeks ago.

I have now cooked on it every weekend and can tell you I am hooked, I am going to be selling my stainless grill and purchasing a SBGE as well now so I can do appetizers and such at the same time. I came to that conclusion yesterday when cooking dogs, chicken sausage, hamburgers, and Bacon wrapped scallops after I completed some roasted corn.  Everything tastes awesome but I would have liked the bacon to be more done and just couldn't do it with the multiple temp needs for all of it.

Now my next project is going to be a table for both.  Thinking of soapstone for the top and either cypress or cedar for the base, stained with a grayish tone.  I will have to post progress pics as well.

Comments

Sign In or Register to comment.