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Hey you. Yes, you lurkers who are not posting.
Comments
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Browninggold said:
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?Keepin' It Weird in The ATX FBTX -
From Austin Tx. Lived in sconny for 6 years then moved back.The Cen-Tex Smoker said:Browninggold said: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?
There is nothing wrong with Wisconsin, don't cha know, and we don't have accents.XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe -
I sculked about the forum while being approved, but i tend to ask more questions since i have only been an egger for 2 months. Dont have input on much. Thanks for the wealth of knowledge that abounds here.
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There is nothing wrong with Wisconsin, don't cha know, and we don't have accents.troutgeek said:
From Austin Tx. Lived in sconny for 6 years then moved back.The Cen-Tex Smoker said:Browninggold said: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?
I loved it up there but it never felt like home. Plus, it's cold as hell in winter. Not my thing. Going to a wedding for some friends new years's eve. Taking the kids to the dells and skiing at granite peak while we are there. Can't wait.Keepin' It Weird in The ATX FBTX -
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Travis, trying your grouper bake today. Entire family doesn't care for fish but if any fish recipe could get a thumbs up in our home, I'm guessing this is the one!
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well as a fellow lurker I had a successful overnite cook. The shoulder is off and pulled waiting on smokey beans to cook for a few hours. Then time to strap on the feed bag.
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I hesitate to articulate for fear that I might deviate from the course of rectitude. I know you believe you understand what you think I said, but I am not sure you realize that what you heard is not what I meant. Keep on Grilling....
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Your right too, yet...don't know why I keep using yet....just can't stop yet. Maybe someday
From Austin Tx. Lived in sconny for 6 years then moved back.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? -
I had my egg 3 years before discovering this forum. Lurking has improved my cooking skills and introduced me to some cool accessories. Maybe lurking's another word for researching. Thanks to everyone who partcipates and shares their passion for The Big Green Egg. http://i1241.photobucket.com/albums/gg509/Jlacy3/9c02e523.jpg
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I hesitate to articulate for fear that I might deviate from the course of rectitude.
I believe the actual Fish answer was (at least it was in 1961): I hesitate to articulate for fear I may deviate from the TRUE course of rectitude. In short, sir, I am a very dumb Fish and do not know, SIR.
Gig 'em.
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Yep, I'm a lurker! Same thing on Facebook, read, but rarely post. I will try to do better on here. I have only had my XL BGE since Fathers day and I absolutely love it. I found this site about a week before I purchased it. Thanks for all of the valuable information that many of you post. So far I have done a Pork Butt that was great along with several rib cooks, ABT's,pizza, and Spatcock chicken. Today is 2 racks of ribs and maybe some Lamb chops. Anxious to do a brisket, but a little nervous still. I will try one soon.
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Yep, I'm a lurker! Same thing on Facebook, read, but rarely post. I will try to do better on here. I have only had my XL BGE since Fathers day and I absolutely love it. I found this site about a week before I purchased it. Thanks for all of the valuable information that many of you post. So far I have done a Pork Butt that was great along with several rib cooks, ABT's,pizza, and Spatcock chicken. Today is 2 racks of ribs and maybe some Lamb chops. Anxious to do a brisket, but a little nervous still. I will try one soon.
Lizzy can walk you through the brisket when you are ready. Just leave out the part where you throw your iPhone into the fire )We are glad to help when you are ready. Read Lizzy's thread and laugh and learn. Lot of good info on thereKeepin' It Weird in The ATX FBTX -
I'm offended...I've never burnt anything in my life. My wife calls it "well cooked", "cooked to completion" or "death by fire".ShedFarm said:
I think Cazzy creates his own, by simply burning whatever is being cooked. X_Xlousubcap said:Anyone wonder how you get lump charcoal?
Reminds me of the "burnt offerings" thread...
If it wasn't on a egg and a less forgiving pit, I prolly would have ruined a bunch of good meat by now.Just a hack that makes some $hitty BBQ.... -
Just a hack that makes some $hitty BBQ....
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The Cen-Tex Smoker said:
)Just a hack that makes some $hitty BBQ.... -
Seasoned with FIRESalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I suspect alcohol may have been involved as well... You know - you go inside to get another beer and get sidetracked by the kids or the spouse or the dog... Next thing you know, your making charcoal.
Royal oak.Cazzy, this is how you make lump from chicken wings
Looks great!! What were they seasoned with??Former lurker, by the way. Got my egg about a month ago. Two racks of ribs cookin' right now. -
Oh the irony, 1.2k views, 81 quotes :(( I just never find I have much to add, being in a different time zone to most of you folks means that by the time I've read it, you've answered it.
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Alright, it's me running up the counter. I read the forum through the Wii in the morning when I eat breakfast. I can sign in, but it doesn't allow me to comment. The comment box is there, but the cursor won't activate inside it..... I was wondering how many feelings would be hurt by posts with high views and few comments.
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I'm lurking yet. Deciding between the XL BGE or Fast Eddy PG1000. Hopefully be deciding sooner than later....maybe get both eventually
The XL BGE seems to be far more versatile than the pellet grill. The 3/4 inch of insulation probably helps it be efficient but I can't imagine it being any better than ceramic. The 2 year limited warranty would make me a little nervous as well. Either way - good luck and happy lurking.Two XL BGEs - So Happy!!!!
Waunakee, WI
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I know a lot of people that swear by pellet cookers, but I just personally have a lot of reservations about them.XL BGE
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Guilty as charged...I've had my Egg for about a year now and learned a ton from the forum. It's much too late in coming but here is my Thanksgiving cook with two 18 pound spatchcocked turkeys. Will try to contribute more from now on!
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You guys all cook much more elaborate things than I do. I use the egg almost every day and many days more than once so I am going to have to get more adventurous. I am cooking an 8.5lb sirloin tip roast right now for dinner. I will take some pics when done and try to post them. If it tastes good, I will include the recipe. My wife is looking for shredded beef and I am gluten free so I have to be careful with store bought seasonings. I am looking for a good almond flour pizza crust if anyone has one let me know. I want a thin crispy low carb crust.
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Just so i won't be accused of lurking, I'll say something.....SOMETHING. You guys know I speak my mind, I usally don't comment on brisket threads because by the time I open them Cen-Tex and Travis and others have already covered.
Been having a great weekend, glad to have the Mrs back in town for awhile, but haven't managed to fire up the Egg yet. Bout to go to the store to get some kind of meat for it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks. I may flip a coin. The FE 1000PG would be the only pellet grill I would consider. It cold smokes, slow & low and sears grate get around 900 degrees on the direct side. But I have thought about the mechanical side of thing also. The BGE is a great cooker also and no mechanical to worry about and from what I have read holds a steady temp.I'm lurking yet. Deciding between the XL BGE or Fast Eddy PG1000. Hopefully be deciding sooner than later....maybe get both eventually
The XL BGE seems to be far more versatile than the pellet grill. The 3/4 inch of insulation probably helps it be efficient but I can't imagine it being any better than ceramic. The 2 year limited warranty would make me a little nervous as well. Either way - good luck and happy lurking. -
Here is the roast. Turned out great with Black Pepper, Garlic Salt, and Cinnamon rub. 8.5lbs seven hours at 300 dome temp. Foiled for the last two hours.
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We could sure use your input. Even if you just offer some encouragement to those of us who do post.
Now that we have a view counter, its obvious that there are a lot of you out there not contributing to the forum and I'm on to you.I use this forum as a learning tool, kinda like an eggpedia. Those of you that do post thanks alot you have helped me through a lot of cooks.
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