Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Battle of Ontario 1 about to begin!

C,ya

Steve 

Caledon, ON

 

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Comments

  • EggcelsiorEggcelsior Posts: 11,150
    Whoop Whoop! Stupid NHL network is making me watch the Red Wings v. Bruins. Caps start at 2000 EST
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  • yumdingeryumdinger Posts: 184
    ah Wings Bruins sounds like a pretty good tilt to me.
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  • daffy1909daffy1909 Posts: 454
    Go wings!! :D
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  • What is this NHL thing?
    ;)
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  • henapplehenapple Posts: 14,223
    Ya'll have sports? Seal clubbing? =))
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • caneggercanegger Posts: 537
    Go sens
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  • MickeyMickey Posts: 16,267
    Steven I have a question of you. Your thoughts of mixing la bomba with goat cheese to use as stuffing in a bacon wrapped pork tenderloin.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • henapple said:
    Ya'll have sports? Seal clubbing? =))
    Only the native peoples are allowed to club seals. The rest of us have to buy it in the grocery store.
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    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
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  • Little StevenLittle Steven Posts: 27,285
    Mickey said:
    Steven I have a question of you. Your thoughts of mixing la bomba with goat cheese to use as stuffing in a bacon wrapped pork tenderloin.
    I've used that combination in stuffed tenderloins a lot. Never just the two but it works. You might want to line the tenderloin with prosciutto to contain the goo. 

    Steve 

    Caledon, ON

     

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