Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

What's Cookin' This Weekend?

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Comments

  • GrannyX4GrannyX4 Posts: 1,274
    MrCN, I felt so bad for you that you had to eat boiled hotdogs for lunch. I'm glad you had ribeyes for dinner. Next time fry the hotdogs in a skillet with some butter. A little better than boiled, IMO. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • newby84newby84 Posts: 51
    buffalo wings and garlic parmesean wings
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  • Que_n_BrewQue_n_Brew Posts: 534
    Finished up the ribs (Big Poppa Style)...one with Bad Byruns the other with Redneck Rib Dust. There were killer. Added some chicken for SWMBO and some sausage too. image
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    PROUD MEMBER OF THE WHO DAT NATION!
  • TjcoleyTjcoley Posts: 2,898
    Ribs look great.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • ok, so making up for my boiled lunch hotdogs (which were very good after i sliced em and put franks BBQ and cheese on them)


    I made 6 beautiful ribeyes on my large for the in laws. Wish I had a pic, but we killed them!!
    No pix, didn't happen.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • RACRAC Posts: 1,191
    okienine said:
    Doing "The Chicken" tonight, and burgers for lunch tomorrow. Thinking "The Chicken" may be a little hot for SWMBO, so I did a couple with just BBQ sauce, we will see how it goes...
    How did " The Chicken " turn out? I want to try this one.

    Ricky

    Spring, TX

  • Doing some goat chops and sausages today for lunch and stuffed pork loin for dinner with carrot & parsnip purée.
    "America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
  • otterotter Posts: 151
    Doing my first brisket, 260 - 275. It is now at 183 deg. Using oak and one pc. Apple. Cen-tex walked me through the set up, so far so good. It is cold and windy in Grand Rapids. Mi. Today, LGBE chugging along. Maverick grill probe quit (LLL). Oh well, all is well.
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    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
  • otterotter Posts: 151
    Ends 190, middle 185, get n there
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    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
  • egger aveegger ave Posts: 502
    edited April 2013
    7 lbs of Canadian Bacon home cured for a week. Cook will take 2 -- 2 1/2 hours at 275~300 or until internal temp is 140 degrees. Those are chile peppers on top of the bacon and Dizzy Pig in the cure. Another low carb treat for us. Tastes much better than the store bought variety IMHO.
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    1 Large BGE, 1 Mini 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"
  • Haws72688Haws72688 Posts: 39
    Simple sirloin gouda burger on Friday.

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    Baby-Back Ribs all day saturday.

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  • MrCookingNurseMrCookingNurse Posts: 3,739
    edited April 2013
    Not the ribeyes, but I'm cooking! Just lit up the small and tossed a half of a pork loin on with some apple chunks. Gonna do a reverse sear I think. @grannyx4 im moving on up!!Photobucket Pictures, Images and Photos


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • AviatorAviator Posts: 1,432
    MCN, you need a CI grate on the small at felt level. It can also be used on the large at the fire level for sear if you have a spider or woo3. It is full of goodness.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • MrCookingNurseMrCookingNurse Posts: 3,739
    @aviator

    I bought one that was labeled 13", but had a slight oval shape for handles and it won't fit the small. Might grind on it.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • yumdingeryumdinger Posts: 171
    AZRPS "The Chicken" Saturday Night, first experience with this.  WOW is all I can say.  I want to do breasts vs Leg quarters next time,  Anyone have experience with this? My Vegetables were amazing. Used Red potato's, sweet potato's, sweet red yams, sweet onion, sweet peppers, mushrooms, sage, rosemary time, S&P.  It was all great.

    Tonight Mahi Mahi Tacos on CI, Never had better fish tacos,  Amazing, used DP Fajitaish and made a special sauce, kicked up sour cream and cream cheese.
  • Flank steak for tacos Saturday night and chicken stir fry tonight.
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  • egger aveegger ave Posts: 502
    egger ave said:
    7 lbs of Canadian Bacon home cured for a week. Cook will take 2 -- 2 1/2 hours at 275~300 or until internal temp is 150 degrees. Those are chile peppers on top of the bacon and Dizzy Pig in the cure. Another low carb treat for us. Tastes much better than the store bought variety. The bacon is done, tastes great. It won't last long.
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    1 Large BGE, 1 Mini 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"
  • njlnjl Posts: 759
    I've wanted to try this for a while.  Did my first pork tenderloins.


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    This was a "two pack" from Costco.  Only after I opened the first package did I realize it was a two pack of two packs.  Right around 5lb total weight.  So, I cooked one pair tonight, and they were a hit.  We finished one.  The second will be dinner tomorrow.

    Only complaint was they went cold fast.  I pulled them just over 140F, read that they should be allowed to rest 10 minutes (which they did uncovered in the kitchen...maybe 15min), and by the time I sliced one up and tasted it, the meat was cold.
  • JRWhiteeJRWhitee Posts: 1,811
    Did some Hamburgers for the kids and T-Bones and bakers for the Boss and I this weekend.
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    _________________________________________________

    Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia
  • newby84newby84 Posts: 51
    1st pork butt, 10 hours @250 seasoned w/ mustard and tony cacheres
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