Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

What's Everybody Cooking At Eggtoberfest 2006 ?

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Comments

  • Squeeze,[p]Big burgers are fun to fool with on the Eggs. I have never been able to find a bread maker to do my buns so I always end up making my own. This also limits the size of my burgers as about the largest bun I can make on my large is 15 inch in diameter and a four pound burger is way more than enough to fill up this bun.[p]MVC-014E.jpg[p]This burger was 13 inches in diameter and I think the meat was 3 pounds. This is a nice size to feed a family or maybe a couple of guests. [p]Dave

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  • egretegret Posts: 4,030
    Geez, Melissa, I don't know how you'd be able to bring any if you wanted. Tell you what I'll do, though, if you want to cook some salmon or halibut using your special techniques or skills or recipes, tell me what you want and I'll bring it along. I've got a boat load and I'd be more than happy to share........
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  • egretegret Posts: 4,030
    Thanks a million, Sam. I appreciate your generosity and I look forward to seeing you and your lovely Diane again. We only saw a little bit of rain while in Alaska but no bother at all............

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  • JimEJimE Posts: 158
    Car Wash Mike,[p]Coincidence, I am cooking six racks of spare ribs this weekend, or at least intend to. Can you fit them on a large? I have a rib rack. Any advice you could give would be appreciated.
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  • AlaskanCAlaskanC Posts: 1,346
    egret,[p]Geeez - I've traveled the states with a wetlock box & a cooler fulla fish, but since you insist on sharing.... :)[p]We should collaborate on something. If you've got halibut, I've got spot shrimp - hows about shrimp stuffed halibut? I've got alder wood from my back yard ready to go - in fact I think I've got some big enough for planks for the salmon! If not, I definitely have big chunks that I can bring.[p]I feel like doing some kind of high-fiving "aahhh yeah" thing, but I will refrain for the moment.
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  • egretegret Posts: 4,030
    AlaskanC,
    I've got halibut, coho and king salmon fillets. The coho fillets are the 'whole' fillet and are about 15" to 18" long, some a little longer. The others are cut into smaller pieces, maybe 1-1.5 # pieces. The kings are all in the 2"-3" thick range and the halibut all range from about 1"-2.5" thick.
    The shrimp stuffed halibut sounds great! Tell me what you'd like me to bring and it'll be there. Also, since I'm driving I can bring any kind of rubs, utensils, pans, etc. you may need.......

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  • AlaskanCAlaskanC Posts: 1,346
    egret,[p]When it gets closer to time we can hammer out the details. We cook for two days, right?
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  • egretegret Posts: 4,030
    AlaskanC,
    We just cook Saturday. I'll catch up with you later.......

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