Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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NEWBY here.

Just wanted to say hello from SC. I have really enjoyed lurking here since I bought an  Egg.
Duncan, SC

Comments

  • Welcome! Have you cooked on your new egg yet? If yes, what did you cook?

    Claremont, CA - XL BGE with adj rig & woo2

  • Newby here too but welcome
  • Hi54puttyHi54putty Posts: 1,625
    Welcome aboard. Where in SC?
    XL,L,S 
    Winston-Salem, NC 
  • MrossMross Posts: 337
    I have had it for a year now and done ribs, butts, steaks, burgers, chickens, smoked bacon and turkeys.
    Located in Duncan, SC.

    I really just posted to see if I could yet. It took a while to get approval. I think my reputation as a trouble maker had preceded me! :)


    Duncan, SC
  • Solson005Solson005 Posts: 1,910
    Welcome from a Oklahoma Egger here. Looking forward to some of your posts! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Charlie tunaCharlie tuna Posts: 2,191
    Welcome aboard - sounds like you have been cooking for a while
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,712
    edited March 2013
    Mross said:
    I have had it for a year now and done ribs, butts, steaks, burgers, chickens, smoked bacon and turkeys.
    Located in Duncan, SC.

    I really just posted to see if I could yet. It took a while to get approval. I think my reputation as a trouble maker had preceded me! :)


    You'll fit right in then. Welcome

  • tulocaytulocay Posts: 1,737
    Welcome. I lived in Columbia for many years. Go cocks!
    LBGE, Marietta, GA
  • MrossMross Posts: 337
    edited March 2013
    I have been cooking stuff 35 years or more.
    I will try to post up some of my cooks in the future as long as I can remember the camera and saty out of the adult beverages!

    @tulocay USC sure has gotten in my wallet. One son graduated from USC Upstate and a daughter graduating from Columbia this year. Thank God I will finally get a raise when she is done!

    Here is a picture of my helper for every cook during prep, cooking and serving. She really gets mad since I don't drop much.
    Daddys Helper photo peek.jpg




    Duncan, SC
  • Charlie tunaCharlie tuna Posts: 2,191
    As alert as the photo shows -- you must be dropping too much "stuff"!!  Nice looking pup!
  • MrossMross Posts: 337
    edited March 2013
    She is is not alert! She is begging!
    Duncan, SC
  • six_eggsix_egg Posts: 625
    Welcome. I look forward to seeing some pics.

    XLBGE, LBGE 

    Texarkana, TX

  • MrossMross Posts: 337
    edited March 2013
    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I had laying around.


    smoker.jpg 1.5M
    Duncan, SC
  • ChubbsChubbs Posts: 5,582
    Welcome. If your avatar is a pork belly, I thimk you are going to fit in... I have another 12 lbs curing right now.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 15,343
    Mross said:
    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I had laying around.


    Nice!  Hey, welcome to the forum, friend! 
    ______________________________________________
    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 

  • Welcome, be sure to listen to these guys here they are full of amazing knowledge. Have a blast.
  • RACRAC Posts: 1,526
    Welcome and have fun!

    Ricky

    Spring, TX

  • henapplehenapple Posts: 14,662
    Mross said:

    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I huad laying around.


    welcome. could you share how you concocted the cold smoker...I have an electric
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • J_QueJ_Que Posts: 203
    edited March 2013
    Welcome Mross. First post with a DIY smoker set up to boot. You will certanly fit in here! Now...bring on the food porn pics! =D>
    I knew all the rules, but the rules did not know me.
  • erbloveerblove Posts: 86
    Welcome...another SC egger...we're growing. 
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
  • MrossMross Posts: 337
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    Duncan, SC
  • egger aveegger ave Posts: 580

    Mross said:
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    welcome to the cult from Texas,the motherland of BBQ. I have used a similar rig for cold smoking with my mini, a length of dryer duct and my my large BGE. I do bacon and Canadian bacon on my large BGE with higher temps. I cook the bacon until the internal temp is 130 degrees.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • EggcelsiorEggcelsior Posts: 11,533
    egger ave said:

    Mross said:
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    welcome to the cult from Texas,the motherland of BBQ. I have used a similar rig for cold smoking with my mini, a length of dryer duct and my my large BGE. I do bacon and Canadian bacon on my large BGE with higher temps. I cook the bacon until the internal temp is 130 degrees.
    Blasphemy! Texas was still a twinkle in Mexico's eye when BBQ was started in the Carolinas....  ;)
  • MrossMross Posts: 337
    Well said Eggcelsior. Now for the real question. Mustard, vinegar or ketchup based sauce in SC?
    Duncan, SC
  • 500500 Posts: 1,781
    Welcome. People here have BBQ sauce for blood (thinned with bourbon). Enjoy!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ddeggerddegger Posts: 244
    Mross said:
    Well said Eggcelsior. Now for the real question. Mustard, vinegar or ketchup based sauce in SC?
    1 vite for vinegar from the Eastern NC guy. 
  • ddeggerddegger Posts: 244
    Apparently vote = vite on my autocheck
  • EggcelsiorEggcelsior Posts: 11,533
    Mross said:

    Well said Eggcelsior.
    Now for the real question.
    Mustard, vinegar or ketchup based sauce in SC?

    I'm from Charleston so mustard sauce for me. Eastern NC vinegar sauce for #2, as I have family on that side of 85.
  • daffy1909daffy1909 Posts: 454
    welcome! and enjoy your egg!!! i know i enjoy mine,the only problem is not enuff time to use it every day!!!! ;)
  • MrossMross Posts: 337
    Well I am in the Upstate and like a vinegar ketchup base with a touch of mustard! :-\"
    Duncan, SC
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