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The consequence of good home cooking with the egg
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For me the advantage of eating out have always being served my meal. Basically the service but now days the service 9/10 horrible. So we eat in. Better food & better service. Now only if when i make wings i can get the wife to wear a hooters uniform sit on my lap and pour me some beer lif would be perfect. Any ideas out there.A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
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Rzeancak said:Now only if when i make wings i can get the wife to wear a hooters uniform sit on my lap and pour me some beer lif would be perfect. Any ideas out there.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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robnybbq said:I wish we would stop eating out. I can cook the meats good on the egg but the sauces/sides are blah. I need to learn to cook a full meal. Problem is my wife does not like 90% of fish and limited vegetables so I dont have a clue on what to make. I went to the DR's as well yesterday and that is another story/train wreck. I need to make healthier food NOW. I need to limit the FAT which is in EVERYTHING. My other issue is WINTER (Explicit Four Letter Word). I hate the cold. The egg is downstairs out in a yard not making it easy to use as I will not have in on the wooden deck next to the kitchen (afraid of fire). I did it for Thanksgiving and it was a PITA cooking in the cold and dark. And there is no such thing as quick weeknight cooks on the Egg. Every cook is an event of getting the food. Cooking it for a few hours. During the week that is no good when I get home at 7:00. If I wanted to use the egg during the week means we are not eating until 8:30-10:00 between food prep, lighting the egg, 1/2 hour+ burn off/warm up, then the cook. Enough Ranting - Dr kicked my but again.
Steve
Caledon, ON
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That's about when the cabin fever kicks into high gear....
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I feel your pain, L.S. It was 44° yesterday morning, and I didn't want to even take my dogs out to pee.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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robnybbq said:I wish we would stop eating out. I can cook the meats good on the egg but the sauces/sides are blah. I need to learn to cook a full meal. Problem is my wife does not like 90% of fish and limited vegetables so I dont have a clue on what to make. I went to the DR's as well yesterday and that is another story/train wreck. I need to make healthier food NOW. I need to limit the FAT which is in EVERYTHING. My other issue is WINTER (Explicit Four Letter Word). I hate the cold. The egg is downstairs out in a yard not making it easy to use as I will not have in on the wooden deck next to the kitchen (afraid of fire). I did it for Thanksgiving and it was a PITA cooking in the cold and dark. And there is no such thing as quick weeknight cooks on the Egg. Every cook is an event of getting the food. Cooking it for a few hours. During the week that is no good when I get home at 7:00. If I wanted to use the egg during the week means we are not eating until 8:30-10:00 between food prep, lighting the egg, 1/2 hour+ burn off/warm up, then the cook. Enough Ranting - Dr kicked my but again.Good luck man. you'll find a way that works for you.Keepin' It Weird in The ATX FBTX
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robnybbq said:Every cook is an event of getting the food. Cooking it for a few hours. During the week that is no good when I get home at 7:00. If I wanted to use the egg during the week means we are not eating until 8:30-10:00 between food prep, lighting the egg, 1/2 hour+ burn off/warm up, then the cook. Enough Ranting - Dr kicked my but again.
Make something big (ribs, brisket, etc.) Sunday, eat leftovers Mon-Tues. Make steaks Wed, eat leftover steak Thurs. It just takes some planning. Sounds like you just need some outdoor lighting upgrades and a coat you don't mind getting smokey.
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If I'm relighting lump, I'm ready to go in under 15 minutes for searing or direct cooking.
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I got some lights in the yard. The Egg is just in a bad spot down in the yard making it a chore to cook on it in the dark. Let alone carrying all the foods up and down the stairs to cook.
I would like to cook ribs/brisket on the weekends and reheat them during the week but I am doing something very wrong on storing them/reheating foods. Every meal(leftovers) I try to reheat/cook does not come out good. Dried up meat, loss of allot of flavor (adding more sauces, Steak sauce or bbq sauce which is no good to make it taste OK and not a piece of cardboard.) Maybe that's another thread on how to store and reheat foods.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
It's important in the fridge to get a good seal (ziplock bags, quality plastic wrap with good cling to it, etc.) to keep the fridge from acting as a dehydrator and sucking all the moisture out of your leftovers. For ribs, I've reheated them in the microwave when in a hurry, sealed in some aluminum foil with just a little apple cider in the oven, and either way seems to work well.
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I've never let the cold or the dark phase me. The alternative is giving up some of my favorite foods for 4 months and that just isn't going to happen. I have a feeling cold weather cooking just got a whole lot better with my new Egg.Plus I take inspiration from the crazy looks I get from people when I'm out cooking and it is 0 degrees (F) outside.
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Yeah I was smoking a pork butt during Hurricane Sandy [live in Northeast], I'm not going to let snow flakes get in my way.
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My wife and daughters are not particularly fond of smoked meats. They will eat the pulled pork and brisket and that is about it. Oh well, that is their loss. I enjoy my Egg to the full extent of the law. All meats are treated equally. As for eating out, well let's just say it doesn't happen very often these days. Not many restaurants offer meals better than I can cook at home. The many testimonials I get from friends and relatives are proof of that. My pizzas are requested by many in the neighborhood and when the Egg comes out so do the visitors. Now, you gotta like that!Simple ingredients, amazing results!
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