Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Hey you. Yes, you lurkers who are not posting.

24567

Comments

  • 100$ bet cuzz you used the words "say" you've lived in Wisconsin and Texas before. :)

    so am I wrong?

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  • TUTTLE871TUTTLE871 Posts: 1,316
    I dont think I am Lurking but Cruising.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • BotchBotch Posts: 2,890
    I post only often enough to deflect suspicion.  Otherwise, I open all threads multiple times to collect data for my thesis.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • cortguitarmancortguitarman Posts: 2,016
    I've found that if I lurk, I don't learn. If I ask questions or comment, I learn new techniques in comparison to mine.
    Mark Annville, PA
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  • MickeyMickey Posts: 15,818
    edited July 2012
    You're doing a great job, keep it up!


    =))

    +1 :ar!
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • WickedIslandWickedIsland Posts: 148
    Guilty! Have been afraid to talk about my cooks b/c I use an iPad and haven't gotten the pic attaching thing down ("No pics = didn't happen). Trust me... It's happening! Three weeks in and loving it. No low and slows yet but hopefully soon. O, and about the Wicked Good Weekend Worroir... It's burns WICKED HOT! BGE lump was small and I can get Wicked down the street so figured with all the recent reviews I had to try it. I feel like I am learning how to use the egg all over again. That's some big lump
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  • bigguy136bigguy136 Posts: 901

    I will say of the forums I have joined, this is the ONLY forum that I will post on. All other forums, everyone bashes everyone. If someone does get a little off, others will remind that person. I LOVE this forum and is the only one I will post on because of that.

    If you do post your cooks, others may add an idea that will make your cooking even better win/ win.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • ribnrunribnrun Posts: 174
    I enjoy lurking. I only post if I feel I have something pointed to contribute, or have been drinking. Curse you 1 hour edit restriction!
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  • NewbbqerNewbbqer Posts: 78
    I just joined a few days ago! Look forward to learning and participating in this forum. I haven't even put lump in my egg yet! I know, what am I waiting for. Hopefully tomorrow, just been too HOT!
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  • Doc_EggertonDoc_Eggerton Posts: 4,156
    Hey Travis, a whole week now without a BGE cook.  Vacation is hell.  At my daughter's wedding reception today I found a relative of the groom owned a XL and lurks here, he swore he would start posting :-)
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • MickeyMickey Posts: 15,818
    Guilty! Have been afraid to talk about my cooks b/c I use an iPad and haven't gotten the pic attaching thing down ("No pics = didn't happen). Trust me... It's happening! Three weeks in and loving it. No low and slows yet but hopefully soon. O, and about the Wicked Good Weekend Worroir... It's burns WICKED HOT! BGE lump was small and I can get Wicked down the street so figured with all the recent reviews I had to try it. I feel like I am learning how to use the egg all over again. That's some big lump

    Photobucket and use HTML for iPad. Just did this on iPad. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • travisstricktravisstrick Posts: 4,715

    I will say of the forums I have joined, this is the ONLY forum that I will post on. All other forums, everyone bashes everyone. If someone does get a little off, others will remind that person. I LOVE this forum and is the only one I will post on because of that.

    If you do post your cooks, others may add an idea that will make your cooking even better win/ win.

    I totally agree. I have signed up on a few other forums dealing with guns and knifes and outdoor skills and this is the only one I post on or even follow. We have a heck of a good crew on here. I have met many of the members in person and they are all just as they seem. 
    Be careful, man! I've got a beverage here.
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  • BYS1981BYS1981 Posts: 1,768
    Hi.
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  • WickedIslandWickedIsland Posts: 148
    Guilty! Have been afraid to talk about my cooks b/c I use an iPad and haven't gotten the pic attaching thing down ("No pics = didn't happen). Trust me... It's happening! Three weeks in and loving it. No low and slows yet but hopefully soon. O, and about the Wicked Good Weekend Worroir... It's burns WICKED HOT! BGE lump was small and I can get Wicked down the street so figured with all the recent reviews I had to try it. I feel like I am learning how to use the egg all over again. That's some big lump

    Photobucket and use HTML for iPad. Just did this on iPad. Photobucket Pictures, Images and Photos

    Thanks, Photobucket finally let me join. I will try this
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  • ncbbqncbbq Posts: 257
    don't like to look stupid
    I've never been known to let that slow me down, ha ha.

    Way to call them out travis and welcome to the club new guys. The more the merrier.
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  • VitamanVitaman Posts: 46
    Somewhat guilty. I've only posted a few times but have learned a ton over the last few months. Made some ribs last week and my kids said they were the best they've ever had. So keep up the good work everyone. I really appreciate everyone's input.
    Jeff
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  • ORTHODAWGORTHODAWG Posts: 18
    I am a long time lurker.  Will post some pics of my finished table soon.  Also made the best ribs ever using the modified turbo rib technique with foil for an hour.  They were fall off the bone and had excellent flavor.  I know I need to post pics or it didn't happen so give me a few to figure it out. 
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  • WickedIslandWickedIsland Posts: 148
    Pic test, Wicked Good lump Uploaded from the Photobucket iPhone App
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  • tactical_66tactical_66 Posts: 195
    I cooked country ribs today. First time and they were a hit at my buddies house. Photobucket Pictures, Images and Photos
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  • BYS1981BYS1981 Posts: 1,768

    Pic test, Wicked Good lump
    Uploaded from the Photobucket iPhone App

    i have a chunk of lump longer than my forearm lol, best of west has huge pieces.
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  • cazzycazzy Posts: 6,908
    edited July 2012
    Gosh darnit...you caught me!! I've been lurking for months and gathering a bunch of great info. Thanks guys! The egg is awesome and your info combined with the eggs ease of use has made me such a better cook!! 

     ABTs - So flavorful and they just flew off the plate!! Photobucket Pictures, Images and Photos

    Beer can chicken - evoo and dizzy dust. So juicy!!
      Photobucket Pictures, Images and Photos 

     Filet mignon - S&P pulled when thermapen read 202 Photobucket Pictures, Images and Photos

    Pepperoni pizza - they didn't even let me cut it and just tore into it!! Photobucket Pictures, Images and Photos

    Teriyaki wings - omg...these were a big hit. Nom noms Photobucket Pictures, Images and Photos
    Just a hack that makes some **** BBQ...
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  • travisstricktravisstrick Posts: 4,715
    Caz, you are the main offender. Cook 6 spatchcock and 2 briskets and go and sin no more.
    Be careful, man! I've got a beverage here.
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  • Gosh darnit...you caught me!! I've been lurking for months and gathering a bunch of great info. Thanks guys! The egg is awesome and your info combined with the eggs ease of use has made me such a better cook!! 

     ABTs - So flavorful and they just flew off the plate!! Photobucket Pictures, Images and Photos

    Beer can chicken - evoo and dizzy dust. So juicy!!
      Photobucket Pictures, Images and Photos 

     Filet mignon S&P pulled when thermapen read 202 Photobucket Pictures, Images and Photos

    Pepperoni pizza - they didn't even let me cut it and just tore into it!! Photobucket Pictures, Images and Photos

    Teriyaki wings - omg...these were a big hit. Nom noms Photobucket Pictures, Images and Photos

    =))

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  • lousubcaplousubcap Posts: 5,779
    Anyone wonder how you get lump charcoal?
    Louisville
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  • EllisEllis Posts: 192
    Be lurking, hey Cap I just think Cazzy needs  flash for camera.

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  • Photobucket Pictures, Images and Photos
    Lurking my ass. Ribs baby.
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  • BrowninggoldBrowninggold Posts: 453
    100$ bet cuzz you used the words "say" you've lived in Wisconsin and Texas before. :)

    so am I wrong? Your right-how about me?
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  • waltinvawaltinva Posts: 36
    I really appreciate all the advice and techniques shared here. I will chime in more. Thanks, Walt
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  • CGW1CGW1 Posts: 332
    @travis- I have forum also off my website, and it's so slow crawling but yet there's many views and I'm more than sure it's all lurkers. Our forum is open to all ceramic and wood fired brick oven users. I totally get what your saying and its a bit frustrating.
    Franco Ceramic Grillworks www.ceramicgrillworks.com
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  • ShedFarmShedFarm Posts: 499
    edited July 2012
    Anyone wonder how you get lump charcoal?
    I think Cazzy creates his own, by simply burning whatever is being cooked.  X_X

    Reminds me of the "burnt offerings" thread...
    BJ (Powhatan, VA)
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