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Happy 4th what ya cooking?

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Comments

  • tactical_66tactical_66 Posts: 206
    We will be doing shrimp and stuffed venison burgers. I will be monitoring all with some beers and gin.
  • DMurfDMurf Posts: 481
    Doing up an 11 pound brisket! I know "Photos or it didn't happen"

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    Started last night at the Sam's Club

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    Then some rub and a rest.

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    Open WIDE...

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    Now the after rest in a HDAF Sleeping bag.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • EldeElde Posts: 148
    Lexington style Q perkin' away in mine...  got some friends coming over this afternoon and I'm lining up a traditional NC BBQ meal.
  • eggk9eggk9 Posts: 1
    Just threw some baby backs on the new LBGE and looking forward to seeing how they taste  First time for ribs on my egg.  I've done 2 butts and beer can chicken and all have been fantastic!
  • DuganboyDuganboy Posts: 1,118
    Brisket on at midnight, still chugging along. Ribeye steak sandwiches and corn on the cob tonight with wife, daughter and 3 of our 9 grandchildren
  • Doing up an 11 pound brisket! I know "Photos or it didn't happen"

    image
    Started last night at the Sam's Club

    image

    Then some rub and a rest.

    image

    Open WIDE...

    image

    Now the after rest in a HDAF Sleeping bag.
    that looks great

  • ribnrunribnrun Posts: 174
    Doing 28 ribeye steaks. Will be a challenge to fit more than 14 on a Large I think. So there will be two feedings, lol.
  • FxLynchFxLynch Posts: 433
    I'm doing Thai.  Chicken satay with peanut sauce, and some waterfall beef.  All with a side of sticky rice.
  • I'm doing Thai.  Chicken satay with peanut sauce, and some waterfall beef.  All with a side of sticky rice.
    What is waterfall beef? It sounds great.

  • smoloneysmoloney Posts: 30
    Pork shoulder on on all night.

  • AviatorAviator Posts: 1,709

    Just going to start 2 racks of babybacks that have been rubbed and waiting. Also have 6 ribeyes waiting for the evening celebration. Neighbours commin over.

    Ribs will honour Carwash Mike.

    Steaks will be done Trex.

    My first attempt at all of the above on a 1 week old egg.

    God Bless America.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • TexAg87TexAg87 Posts: 22
    Put a 12lb brisket on at 9 last night. Hoping to have it in the cooler by about 5 to rest before slicing. Smelling awesome at this point...
  • FxLynchFxLynch Posts: 433
    I'm doing Thai.  Chicken satay with peanut sauce, and some waterfall beef.  All with a side of sticky rice.
    What is waterfall beef? It sounds great.

    The waterfall beef is a beef salad, it gets its name from the sound the beef makes dripping on the coals as it cooks.

    I actually changed my mind midway and decided to do a similar dish called Charcoal Beef.  It's steak marinaded in fish sauce and white pepper, then grilled to med rare and sliced thinly, served with a thai spicy dipping sauce and a variety of veggies.  Still accompanied by the sticky rice.  I might post pics of the cook since I've never posted any of my Thai food here.
  • BrownieBrownie Posts: 1,023
    FxLynch My sister has been telling me how much she enjoys Thai food and wants me to try it in the wok. Can you please post pics sometime? I could use some inspiration. Thanks.
  • AviatorAviator Posts: 1,709
    Thai, Yum !!!!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • BYS1981BYS1981 Posts: 2,503
    I am making salmon, really excited about it, getting it from a local market that has it sashimi grade (I think), and some shrimp.  ABTs for apps. 
  • Rich_ieRich_ie Posts: 268
    Just finished Brisket! 
  • BrownieBrownie Posts: 1,023
    Just took my butt off!...........Is it me or is my theramapen slow today? I guess you need a red, white, or blue one for today! Happy fourth of July guys!
    image
  • I just got my egg yesterday. The family wants burgers and hot dogs. Can anyone give me last minute advice on BGE temp for this? Thx!
    BGE Large and Weber side gas grill
  • BrownieBrownie Posts: 1,023
    350 to 400 so your dogs don't burn, you can go hotter for your burgers if you like.
  • lousubcaplousubcap Posts: 15,363
    @ Brownie-looks like a winner and hopefully the stress level reduced over time.  Enjoy the fruits of your labor-Happy B'day USA!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • FxLynch My sister has been telling me how much she enjoys Thai food and wants me to try it in the wok. Can you please post pics sometime? I could use some inspiration. Thanks.
    I'm doing Thai.  Chicken satay with peanut sauce, and some waterfall beef.  All with a side of sticky rice.
    What is waterfall beef? It sounds great.

    The waterfall beef is a beef salad, it gets its name from the sound the beef makes dripping on the coals as it cooks.

    I actually changed my mind midway and decided to do a similar dish called Charcoal Beef.  It's steak marinaded in fish sauce and white pepper, then grilled to med rare and sliced thinly, served with a thai spicy dipping sauce and a variety of veggies.  Still accompanied by the sticky rice.  I might post pics of the cook since I've never posted any of my Thai food here.
    Man this sounds great, love Thai food, well any Asian food is great. I spent two years in Okinawa and feel in love with Asian food. I miss it.
  • Just finished Brisket! 
    Sweet! Party time.
  • bdub474bdub474 Posts: 7
    Put a 8lb prime brisket on last night around 12:30.  It's at 192 right now.  Pull it in a little while and put it in the cooler for a few hours.

    image
  • Howdy_DoodyHowdy_Doody Posts: 146
    edited July 2012
    Th
    This is BGE 101.  Baby back ribs, corn on the cob, and pinto beans.  Ribs prepared with Worcestershire sauce and Salt Lick garlic rub, then Bone Suckin' Sauce for glaze.  Pinto beans with onion, serrano, and Pinto Beano spice.

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    Houston, Texas http://willsononline.com
  • BoilereggerBoileregger Posts: 482
    Did some ABTs for an afternoon snack, then made a FANTASTIC slaw from a Steven Raichlen book, aptly named Firecracker Slaw (spicy!). Throwing on some pork chops in a bit for the main course.
  • That looks outstanding.
  • LowflyerLowflyer Posts: 785
    Car wash Mike's ribs...freaking good!!!Photobucket Pictures, Images and Photos
  • bbquerbbquer Posts: 3
    Happy 4th! Hamburger, pork sausages and peach cobbler.
  • FxLynchFxLynch Posts: 433
    Here is a link to the thread with the Thai food from today for those interested.
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