Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: 11,290
    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: 14,416
    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: 16,412
    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: 27,320
    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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