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An Open Note to This Forum

Hi All,

I'm a long-term lurker and short-term contributor (?) to this forum. I have had my LBGE for a bit over a year now, but have cooked on a stick burner for a couple of decades.  I'm finding myself converting more and more as time goes by.  My Weber gasser is essentially a storage unit now, and my smoker is beginning to collect spider webs.

I just wanted to thank the folks on this forum for all of the great advice.  I can always count on several salient and helpful replies to my still rookie questions, generally within 5 minutes of posting.  Due to the input from the forum members, in the last month I have smoked my best brisket and butt that I have ever done.  Not a bad May, I must say.

At any rate, I will certainly begin contributing more when I feel like I have something to add.  Until then, thanks for all of the great advice, and keep Egging.

Transplanted from Austin, Texas to Medina, Ohio


  • ScottborasjrScottborasjr Posts: 3,254
    Even when you don't think you are adding something, post your cook.  The only reason I don't post more is because after posting steak, chicken wings and baked potatoes 3 or 4 times, they don't look much different.  Hopefully you can be a little more diverse then me.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 

    Welcome to the fray.



    from SANTA CLARA, CA

  • TjcoleyTjcoley Posts: 3,451
    Welcome aboard.  Looking forward to future cooks.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • MrCookingNurseMrCookingNurse Posts: 4,386
    Welcome to the club! Post away!


  • lousubcaplousubcap Posts: 7,645
    Welcome aboard.  Sounds like you are consuming more Kool-Aid daily :)
    Louisville   L & S BGEs 
  • TEggSunTEggSun Posts: 214
    Last weekend was pulled pork and a chicken and dumpling soup with ghost peppers.  I know it didn't happen without pictures, but tell my colon that.  Please....
    Transplanted from Austin, Texas to Medina, Ohio

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Welcome aboard, look forward to your posts!
    Go Dawgs! - Marietta, GA
  • Welcome aboard the crazy train.  Your ticket is already stamped.


    Shangri la where life is beautiful and everybody's happy.

  • AltonAlton Posts: 445
    Welcome....we all learn from each others success and failers
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,915
    Welcome aboard @TEggSun. Hope you enjoy the ride as much as the rest of us.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • GriffinGriffin Posts: 7,240
    Welcome aboard. Looking forward to seeing some pics. Remember, what maybe old hat to you might be something new to somebody else and they could learn from your posts. Or you may inspire somebody. So get to posting pics. :D

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • r270bar270ba Posts: 763
    Welcome!  We love pics (of food that is :)) )
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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