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OK Fess-up

I went to a fair amount of effort to make the spouse Italian sandwiches.  Onion, provolone,sauce, Parmesan.  Sausage grilled on the XL and the whole sandwiches toasted on the MBGE (first time I put the PS in the M).

It was crap.  Damn I missed this one.  Mine weren't helped by the garden jalapenos which were a lot hotter than I expected.

OK guys, give me a + for a real fail, and share as you feel fit to do.


Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • lousubcaplousubcap Posts: 6,494
    @Doc-They sure look tasty-I have frequent fails with brisket flats-always try for the home-run but most times I'm lucky for a solid single or double.  There are several that are strike-outs and get finely chopped, mixed with Q sauce for salvation.  BTW-I can relate to the random heat from the home-grown jalas.  Wish I was still harvesting but here in the land of Kentucky Jelly they only made it to mid-Nov.
    Louisville
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  • lousubcap said:
    @Doc-They sure look tasty-I have frequent fails with brisket flats-always try for the home-run but most times I'm lucky for a solid single or double.  There are several that are strike-outs and get finely chopped, mixed with Q sauce for salvation.  BTW-I can relate to the random heat from the home-grown jalas.  Wish I was still harvesting but here in the land of Kentucky Jelly they only made it to mid-Nov.

    :))
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • You suck, Doc !






    Just kidding.  We all have failures. But, we all learn from the failures and that makes us even better.  
    \:D/
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!
    Just didn't taste good.  I knew the photos would let me fake it, but I did not want to do that.
    Doc, they look good - Grilled sausage, cheese, sauce, bread...What was bad about them? Not much that could go wrong!

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • You suck, Doc !

    Just kidding.  We all have failures. But, we all learn from the failures and that makes us even better.  
    \:D/
    Luigi!  I'ma gonna do somma-thing nasty inna that wokka thingie.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Village IdiotVillage Idiot Posts: 6,951
    edited December 2012
    Luigi!  I'ma gonna do somma-thing nasty inna that wokka thingie.
    Pasquali, don't a make me send Joseppe and Guido to pay you a visit.  They know where you stash your lump charcoal.  I'd hate for anything to happen to it.   :ar!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • BotchBotch Posts: 3,210
    I don't recall jalapenos being called out in any of my Italian cookbooks; the rest of the sammiches look delicious!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Doc, we all have failures, my dog loves to see brisket come home, she usually gets it. 
    Italian sausage should be butterflied, spatchcocked if you will. Split it, cook casing side down first, then flip to open side. Serve on a calabrese roll (like a burger roll, not a wiener roll) with choice of cheese, provolone is good, and peperocinni. or a nice giardiniera...
    Italians are not brats....IMHO
    looks good - you are too honest....



    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • nolaeggheadnolaegghead Posts: 14,262
    Doc, we all have failures, my dog loves to see brisket come home, she usually gets it. 
    Italian sausage should be butterflied, spatchcocked if you will. Split it, cook casing side down first, then flip to open side. Serve on a calabrese roll (like a burger roll, not a wiener roll) with choice of cheese, provolone is good, and peperocinni. or a nice giardiniera...
    Italians are not brats....IMHO
    looks good - you are too honest....



    Good info.  I did not know that about Italian sausage.  Then again, I never cook it without busting it up first (as an ingredient for bolognese sauce).  You da man.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Any wood?  Which charcoal?
    Large BGE -- Greensboro!


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