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"Super Bowl Sunday" Whatcha ya got!

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Comments

  • @daffy1909 how are you doing the elk? I was given a 4 pounder and need to know how to handle it.
    Clanton, Al LBGE
  • @daffy1909 how are you doing the elk? I was given a 4 pounder and need to know how to handle it.

    Still working on a plan! Mine is a 4-5 pounder as well. I've been told toarinade with soy sauce and onion soup mix, I've googled elk roasts and there r lots of different recipies, so I'm just going through them to find one that sounds good! I figure low and slow is the way to go, definitely don't over cook! If I find a good one I'll let u know! When ur cooking yours?
  • @Central_Bama_Egger. Try smokergrillbbq.com smoked elk roast recipie. Looks like a good one I think this is the method I'm gonna use!!! Good luck! :D
  • hapsterhapster Posts: 7,420
    Thinking either ribs or rattle snake tails to take to a party
  • It will be turbo spares here.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • I did a pork butt yesterday with Raging River to bring a little different flavor, haven't decided on what else but probably wings and some ABT's.  I decided years ago I wasn't going to be actively cooking during the game so everything will be done before kickoff unless i decide to throw some burgers and additional wings on at halftime. A thirty minute halftime gives you a pretty decent window for a quick direct cook. 
    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. 
  • cazzycazzy Posts: 8,808
    edited February 2014
    henapple said:
    I'm cooking. ..we'll actually cazzy is bringing brisket, bringing his grinder, grinding burgers, then cooking them and his famous wings. I will be starting the wings in the marinade and buying the scotch. Oh wait, he doesn't drink scotch...he'll be too busy anyways.
    Good stuff henapple.  I cracked up after reading it!

    Just a hack that makes some $hitty BBQ....
  • All im doing is egret's chili minus the hot. I will be cooking for the wife and 4 yr old as well or it would be on with habanero.
    middle of nowhere- G.I. NE
  • GrillmagicGrillmagic Posts: 1,445
    hapster said:

    Thinking either ribs or rattle snake tails to take to a party

    I've added some coveted Rattle Snake Tails to the mix myself, using jalapeño's and Jimmy Dean Hot & some wimpy Mild Ceddar
    Dimondale, Michigan XL BGE
  • hapsterhapster Posts: 7,420
    My cook will not be egged for tomorrow...

    My wife has requested that I make a huge batch of chicken & andouille jambalaya... Since tonight we are going out on a "date" night, I figure to hedge my bets and just say yes and make what's she's requesting :)

    Happy wife, happy life...
  • doubledouble Posts: 1,214
    100lbs of hog
    Lynnwood WA
  • I'm gonna try the jalapeño mango lime wings. Mmmmmmm. Wiiiiings.
    Franklin, TN
    Large BGE+PSWoo2
  • Look what I found at HEB
    image


  • tulocaytulocay Posts: 1,737
    APL pork tenderloin sliders and 4 dozen wings.
    LBGE, Marietta, GA
  • U_tardedU_tarded Posts: 1,423
    about 60 chicken wings.  i made some Jalamango (1st time).  Concocted my own pepper jelly wing sauce, and also made some balsamic glaze for wings that my wife loves.  We are pretty jazzed up I don't know if I am gonna be able to sleep tonight, my wife is also throwing down some rice crispies with orange and blue peanut butter M&Ms. 
  • SteveWPBFLSteveWPBFL Posts: 1,307
    edited February 2014
    Still undecided though the Egg is lit now and set up for either brisket or butt, methinks it's going to be butt!

    15 minutes later: We're going to kick butt, on one! We're going bone-in, apple wood, and hybrid turbo. That means we're going to keep it on the ground and stay low for a while, 250F dome or less to absorb a lot of smoke. Then around 150F IT we're going through the air with foil and crank 'er up (I love to say that) to around 325F until we put 'er over the goal line. From there it's FTC until kickoff! Go 'Hawks!
  • SteveWPBFLSteveWPBFL Posts: 1,307
    The starting line up!
  • @daffy1909 that one does sound good. I may do it next weekend. I'm too hungover to ever think about it today!! Haha
    Clanton, Al LBGE
  • pretzelbpretzelb Posts: 156
    I am trying turbo ribs for the first time. I put mustard and dust on them last night. This will be my first attempt at smoke too. Just a bit concerned over time since I've seen 350 for 1.5 hours and 3 hours.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • Here's the kick off treatsimageimage
  • Went with 2 racks of pork ribs, and leftover brisket in some queso.image
    image
    Wreck 'Em!
    - J in Amarillo, Tx
  • Those ribs look outstanding.
    Clanton, Al LBGE
  • DMWDMW Posts: 9,496
    Here's our spread.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ
  • TerrebanditTerrebandit Posts: 1,625
    And here is mine. imageimageimageimageimageimageimageimageimage
    Dave - Austin, TX
  • Good thing we had great "EGGED" food cause that was one crappy Super Bowl!! Seattle Defence was way too good!!
  • NDGNDG Posts: 1,460
    Terrebandit  looks great - esp that sausage one split open in the middle! 
    Columbus, Ohio
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