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First Post

Hello Egghead forum,
I have been reading the forum religiously ever since I got my LBGE several months back. I considered myself a capable cook before but you guys have taught me so much about cooking on the egg. Thank you for that. I look forward to contributing to the site.
I've made some amazing meals and screwed up 2 briskets. I'm going to keep trying until I get it right though.
Here's a pic of my first stuffed pork loin. Stuffed with corn bread that I mixed with roasted corn and jalapeños I charred up on the grill.

Comments

  • Looks great!  Keep at it with the brisket - you'll get it eventually.

    [Northern] Virginia is for [meat] lovers.
  • MrossMross Posts: 338
    Welcome. Looks like you are getting the hang of it.
    Duncan, SC
  • travisstricktravisstrick Posts: 4,895
    Glad you're here. Welcome.
    Be careful, man! I've got a beverage here.
  • jccbone62jccbone62 Posts: 204
    Welcome and that stuffed pork loin looks good.
    XL owner in Wichita, KS
  • welcome aboard. Glad to have you. 
    Keeping it Weird in the ATX
  • Mama RoneckMama Roneck Posts: 367
    Welcome. Took me 4 or 5 briskets before I realized that first I need to start with a good packer brisket!
    Mamaroneck
  • GA_DawgsGA_Dawgs Posts: 273
    Good to have you here. Looks good and keep practicing on the brisket.
  • Thanks for the warm welcome. Pizza stone arrives tomorrow so I'll let guys know how my first pizza goes. Any suggestions on that?
  • Mama RoneckMama Roneck Posts: 367
    Yes. Cheese side up!
    Mamaroneck
  • MickeyMickey Posts: 17,539
    I live close to Travis and Cen-Tex , no need to learn briskets.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Welcome @s_austin_egger! Looks like you nailed the tenderloin. Make sure you post some pics of your pies too.
    ---------------------------------------------------------------------------------
    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
  • henapplehenapple Posts: 15,575
    Welcome
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • reach out to @cen-tex when you are ready for that next brisket. He will stay right there with you all the way if you want him to. Great resource to have available. This whole forum has an "expert" on every possible thing you might want to try. Welcome aboard.

    Pork looks great too!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • finsterfinster Posts: 136
    I think a bunch of us just got approved.  Looking good from here.
    MBGE in Charleston

  • Welcome.
  • reach out to @cen-tex when you are ready for that next brisket. He will stay right there with you all the way if you want him to. Great resource to have available. This whole forum has an "expert" on every possible thing you might want to try. Welcome aboard.

    Pork looks great too!

    there are several good brisket guys on here who will be glad to help when you are ready. Just let us know and we'll walk you through
    Keeping it Weird in the ATX
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