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BigGreenCraigdotcom
Posts: 246
What is everyone cooking this weekend? I'm thinking of bacon patty burgers and maybe a clam bake?
Comments
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Stuffed Pork Tenderloin Garlic, Onions, Basil Raised Indirect Sliced potatoes in the CI skillet with butter and pork droppingsIn the middle of Georgia! Geaux Tigers!!!!!
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Just about to put some canadian bacon in to smoke. Tri-tip tonight and a sausage party with pantsypants tomorrow. Cali, Henapple, Eggcelsior, Cazzy and anybody else can just jump all over that.
Steve
Caledon, ON
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Pork ribs for me! It's all about the pig here in AR!
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I put a 15 pound pork shoulder at 5:00am. At 12:00pm going to put a 7 pound chuck roast in with it. I was feeling good today so I fired my reverse flow cabinet smoker.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Baby backs, burgers, and fish if I have time.
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Tri tip with some garlic balsamic great beans that ill finish on the grillLarge BGE Middletown, MD
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I saw several tri-tips. How do you do yours?
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bo31210 said:Stuffed Pork Tenderloin Garlic, Onions, Basil Raised Indirect Sliced potatoes in the CI skillet with butter and pork droppings
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Ill sear my tri tip and then lower temp and finish it at lower temp pull off when internal temp is 135. I am using a pre marinated product from costco....have used before and they generally turn out wellLarge BGE Middletown, MD
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Chicago deep dish tonight, pork shoulder tomorrow while we get another foot or so of snow.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Having some family over. We're making 2 pizzas. Mexican pizza and something closer to a supreme. Did some lamb kebobs last night. Face meltingly great.
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Tjcoley said:Chicago deep dish tonight, pork shoulder tomorrow while we get another foot or so of snow.
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Looks great Craig. My crust uses Semolina instead of corn meal, and Crisco instead of butter. And I use sliced mozzarella and sliced provolone cheese. Many ways to make a pie.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I found some boneless skinless chicken thighs in the freezer. I think I'll stuff them with whatever I can scrounge up and wrap 'em in bacon. Maybe a salad to go with it.In Manchester, TNVol For Life!
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jls9595 said:I found some boneless skinless chicken thighs in the freezer. I think I'll stuff them with whatever I can scrounge up and wrap 'em in bacon. Maybe a salad to go with it.
Steve
Caledon, ON
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Whole chicken on the medium and a small brisket on the small.
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Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?In Manchester, TNVol For Life!
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IKEA.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Strip steaks Tonight trying reverse sear for the first time and then ribs tomorrow I tooled up today to use Car Wash Mikes recipe... Really looking forward to my first rib shot..Greensboro North Carolina
When in doubt Accelerate.... -
jls9595 said:Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?
Steve
Caledon, ON
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2 rack of ribs right now, salmon tomorrow night.LBGE, Marietta, GA
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Little Steven said:jls9595 said:Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?In Manchester, TNVol For Life!
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Just some New York cuts tonight 1 1/2", spuds, mushrooms.. Was planning on chilli, but I the steaks are already out. So chilli tomorrow.County of Parkland, Alberta, Canada
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I don't think I had a rig at the time.It's a bit embarrassing but here is the plate. I think I posted the method and will continue to look.
(
Steve
Caledon, ON
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wow, that looks great. did you win the throwdown?In Manchester, TNVol For Life!
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Tied. Can't believe it with that plating. It was chicken thighs and squash
">Steve
Caledon, ON
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Brisket 4.5 lb
Getting close to wrapping it in foil
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Burgers tonight and St. Louis ribs tomorrow. Oh yeah, did pork chops yesterday.Dave - Austin, TX
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