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WooDoggies
Posts: 2,390
[p]
grilled oyster mushrooms
[p]
stuffed brisket
[p]
stuffed poblanos
[p]
babybacks
[p]
picnics
[p]
the picnic mole
[p]Anyone else have any food photos to share?.... . any grilled or smoked food photos would be appreciated and would make my day a little easier.... thanks![p]john[p]
Comments
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WooDoggies,[p]Those look increadable. Please fill me in on the stuffed brisket![p]Smokey
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WooDoggies, where did you ever get one of those rare "Ribbirds" (last photo)? How was it?
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WooDoggies,[p]First of all, your pics are amazing as usual. The color and lighting in your photos is just spot on. [p]Now, here are some of my favorites from recent cooks:[p]Prime Rib:[p][p]Prime Rib Sliced:[p][p]Insulata Caprese (okay, not smoked or grilled, but looks pretty):[p][p]Pizza:[p][p]Ribs:[p][p]Ribs Take 2:[p][p]Brownie:[p][p]Brownie with Icecream:[p][p]Beautiful Filets:[p][p]Filets in Hell:[p][p]Red, My Favorite Color:[p][p]HTH,[p]TRex
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jason and john,[p]as usual . . ."I'M NOT WORTHY. .. . . I'M NOT WORTHY!!!!!!"
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Not quite food.....BUT....quite impressive...LOL[p]Wess
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WooDoggies,
sometimes you just have to get away from those projects, heres a stone fire tower on top of douglas mountain in maine, it has a stone spiral stair case inside to get to the top
the veiw of new hampshire white mountain national park from south east maine from the tower
45 day dry aged porterhouse
some lobstah
some black cherry smoked duck
fukahwee maineyou can lead a fish to water but you can not make him drink it -
How things going.....what else from Texas but TexMex Fajita's. It's been awhile and I need to make these soon....
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Morning WooDoggies:[p]Most of the side dishes (stuffing on bottom, then corn souffle, then sweet potatos on top) on one Egg while the turkey was on the other Egg.[p][p]Finished turkey![p][p]And of course finish with a couple of pumpkin pies done on the Eggs[p][p]Have a GREAT day!
Jay
Have a GREAT day!
Jay
Brandon, FL
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See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
Your pictures look great John.
Larry
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Come now, Max. Don't be so humble. Your turkey is now the quintessential BGE food icon. Just think how many folks' Thanksgiving was changed because of your contributions to this community. [p]Next time we meet it will be I who bows down to you, oh Turkey Jedi Master.[p]Jason
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TRex,
I was ok till the BROWNIES....
Darian
Thank you,DarianGalveston Texas -
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mr toad,
Good to see you back posting again! Are the tapered veggies parsnips, by chance? One of my fave fall veggies for sure. Awesome in soups and stews... and, apparently, stir fries as well, if that's indeed what those are!
Qfan
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fishlessman,
nice lobster.
i did a lobster stuffed tenderloin the other day and only got one lobster about a frikking pound and a half.[p]i had my hat down and collar up, i was so mortified buying one that small. [p]was that bought while up at yer place in maine? or did you go to shyer's?
ed egli avea del cul fatto trombetta -Dante -
stike,
i think that one was a little over 3 pounds of packed hard shell up at camp. pretty on the plate, not so pretty hitting it with a hammer on the deck. how does the lobster cook in a tenderloin, does it get over cooked, do you give it a few minutes of steam and then crack it open for the stuffing
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dos Huevos,
With a Cutco knife in the picture.
Larry
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Dos Huevos,[p]Hey that looks amazing - how did it turn out?
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loin back ribs cooking as i am typing. a few more hours to go and some bacon to get me by.
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YB,[p]Just because I buy and possess some crap(pier) cutlery doesn't mean I'm a heathen. LOL That's the serrated one that I prefer over the straight edged one that I also have. It's a very versatile carver.[p]p.s. I bought it on ebay used for 24 bucks, sent it in for free sharpening and got a refinished, basically brand new knife back. (I sent it with several others bought in similar fashion).
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
TRex,[p]It's really quite simple. Here's a link to my daddy's recipe. He doubled the recipe for the crud you put on this 8.1 pounder, but it was divine. And with a hunk that big, you can please the folks that like well done AND the folks that like it cool and red. [p]btw, with the egg, we opted for a 450 cook direct for 15 minutes and 15 minutes in the vrack and pan, then 15-20 minutes per pound at 350 in the vrack and pan and I used three firebricks under it, but I'm sure a platesetter'd do.[p]There are some other photos here: [p]http://flickr.com/photos/tmlsb/sets/72157594391070913/[p]You'll have to scroll down to the prep photos, and please ignore the ones of me "resting" on the sofa.
[ul][li]Floyd's Curried Leg O' Lamb[/ul] -
Photo Egg,
What was the name of that rum? You know 'zackly what I'm talking about.[p]Spring "Rum Soaked White Meat" Chicken
Spring Texas USA
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Sweet, Todd! Thanks for the recipe. Nice pics too.
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How about a little fish? Tilapia is great on the egg. Half dusted with Ragin River and the other half done with lemon pepper. Hope you're cooking again soon!
Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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