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The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Been lurking since January when I dove headfirst into Egging, recently saw posts calling out us lurkers so figured it was time to engage.
First off, thanks for the great information on the board. It has made transitioning to the Egg quite painless. As background I am 40ish years old and been cooking and smoking meat all of my adult life, so I am no stranger to the lifestyle. Spent 4 years cooking professionally in kitchens and catering in Dallas in the late 90's while trying to figure life out after college.
I have the XL with all of the trimmings because we entertain all the time and I wanted plenty of room. Dealer warned me about charcoal usage in the XL and he was right, but when I want to easily cook 8 dozen wings I am glad I went all in. Besides, I am already eyeing a small/mini for weeknight cooks.
Best thing this forum did for me was introduce me to Dizzy Pig. I am an addict and see no reason to ever make my own rubs again.
Pizza and Pork are my passions, with wings always right there as a close 3rd.
Since I have read repeatedly on these pages that if there are no pics then it did not happen, here are a few: Forgive me if they are out of order as I am learning how this forum works.....
St. Louis style ribs, mock-turbo method
Pizza almost always is some variation on sausage, portobello mushrooms, caramelized onions, with a mozzarella-fontina-smoked gouda mix. Also popular is shrimp, panchetta, and sundried tomatos with similar cheese mix
I was inspired by a post on stuffed pork tenderloin to give that a go. Stuffed with herbed goat cheese, sundried tomatos, dried apricots, and dried cranberries. Yum.
Finally, family and friends cannot get enough of wings rubbed with Tsunami Spin cooked indirectly at 400 dome.