Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

It's Labor Day Weekend! What'cha Cookin'?

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Comments

  • ParallelParallel Posts: 404
    edited September 2013
    I've done a chili cheese fattie last night and I have a brisket in the refrigerator soaking up the flavors of the rub that I'll be smoking over night tomorrow night. A 14 lb beast (11 lb after trimming) that I figure should take right around 16 hours.

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    Tomorrow morning I intend to do a breakfast fattie... that should about do us for this weekend.

    Every time my elbow bends my mouth flies open.
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  • bo31210 said:

    @lowflyer. How do you like the fake mini? Digging mine so far. Gets to temp fast and the little amount of lump it uses amazes me

    Just got to the beach w it today. Haven't fired up yet. Tmrw will be the day, I'll let you know.
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  • bud812bud812 Posts: 1,249
    My brain. (whats left of it) 8-}

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • 10-lb plate of short-ribs is on:

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    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • Intermediate step - added braising sauce, now foiled and back on for a bit:

    imageimage
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, breaking bad.  
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  • 17 hours later...

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  • njlnjl Posts: 785
    njl said:
    I've got a 6.6lb rack of pork defrosting in the fridge (moved it last night) I'm hoping will be ready to cook by Saturday or Sunday.
    Rack of pork came out great.  I was a little worried, as I'd bought it back in Nov 2012 and it'd been in the freezer 9 months.  6.6 lbs for 2 adults!  Actually, the kids ate some the first night...but they've never been crazy about it.  It reminded me of the quote from the civil war about the advent of lever action rifles..."that damn rifle they can load on Sunday and shoot all week."  I cooked the rack on Monday, and we ate it all week (dinners Mon-Thurs).
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