Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Ode to Our Cured Meat Expert...

Mighty_QuinnMighty_Quinn Posts: 1,878
edited August 2012 in EggHead Forum
A few weeks ago stike posted his bresaola and lamb ham and it got my wheels turning. Today was the day to pull the beef from the cure and tie and hang for three weeks to dry. Recipe isfrom 'Charcuterie'. Here is the progress so far... Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos I'll update when ready and sliced in a few weeks.
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