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Celtic WolfCeltic Wolf Posts: 9,773
edited 3:15AM in EggHead Forum
Future Spaghettit and Meatballs.meatballs.jpg[p]Up close and personal[p]closemb.jpg[p]Miss Penny Loaded.
chopchik.jpg[p]Missy Penny's finsihed product
chicpork.jpg[p]Took the Salmon off already.. Max these were done with the Di Parma
loney.jpg[p]Lunch for a week.



  • ronbeauxronbeaux Posts: 988
    Celtic Wolf,

    [p]Blue cheese sauce on top.


  • Celtic Wolf,[p]
    Cooked up my first butt on was fairly small, but turned out perfect. [p]While i had the room and the heat, i had to try my hand with a few fatties. I think i should have taken them out a little sooner, but the probe on my thermometer got cooked and i didnt want to open the dome to use the instant read.[p]

  • Your looking at my first ever salmon and scallop was delicious.[p]130853725-L.jpg





  • gdenbygdenby Posts: 5,590
    <p />Celtic Wolf,[p]Don't have anything fancy to show this week. Its been too nasty out, but the weather did break a little on Saturday, so I tossed on some DP'd fatties.
    Accompanied by some mac n' cheese from the oven.[p]gdenby

  • fishlessmanfishlessman Posts: 21,750
    <p />Celtic Wolf,
    i injected this pulled pork during the end of the plataeu and again at 208 degrees before putting it in the cooler for 4 hours. used elderwards vinegar sauce mixed with some apple juice, corn syrup, molases and some happy pappy sauce for the injection. rub was grillmates pork rub. i cooked it at too high a temp, and way past when it should have been removed from the egg, but it was one of the more flavorfull pulls i have ever eaten, cant imagine how good it would of been with a good rub. didnt realize i was out of dizzy dust til i went to cook it. i really like this method of injecting the pork during the cook, gives me a better reason to get out of bed at 3 in the morning. just hope next time its not single digits and high winds with snow blasting into my slippers, egg just wanted to cook above 300 and i wasnt going out again to fix the problem.

  • fishlessman,[p]i did the same thing and injected at the end of the plateau...but it dropped my temp down quite a bit and added almost 2 hours to my cook time. [p]Did you warm up the juice before injecting?

  • fishlessmanfishlessman Posts: 21,750
    during the plataeu it was at room temp, when i took it off the egg i warmed it up a little, wrapped it in foil and put it in the oven at 35o for 45 min and then into the cooler. i dont normally cook butts at this high a temp and it came in at about 9 hours total with lots of bark. i need to do it this way again at the temps im used to cooking at.

  • ronbeaux,[p]Wanna share that Blue Cheese sauce recipe??? Happy Mardi Gras!!
  • GolfnutGolfnut Posts: 144
    Celtic Wolf,
    Beer can chicken smoked with a little cherry wood at 325 degrees![p]IMG_1057.jpg[p]IMG_1059.jpg[p]Man was this good,moist and tender with a little hint of smoke. I bumped up the temp to 375 towards the end of the cook.Sorry no finished product photo.

  • Celtic WolfCeltic Wolf Posts: 9,773
    phreakingeek,[p] Yes injecting during the Plateau can cool the meat down some, but it catches up real quick. I think that extending the plateau with the injection is partly what give better results.[p] I haven't done this with competitive BBQ, but I am going to start.
  • duckeggduckegg Posts: 267
    What did you do, eat the picture too!

  • thirdeyethirdeye Posts: 7,428
    <p />Celtic Wolf,[p]Happy WoosDay!! Nothing too fancy .... some pulled beef, chicken quarters and neckbones with garlic potatoes and beans.[p]~thirdeye~[p]dsc01103ab.jpg[p]fb7c3fbd.jpg

    Happy Trails

    Barbecue is not rocket surgery
  • GolfnutGolfnut Posts: 144
    duckegg,[p]LOL! Ya we were starving!
  • jake42jake42 Posts: 932
    <p />Celtic Wolf,
    Love that tomato and mozzerella stacker though.

  • setup1.jpg
    <p />Celtic Wolf,
    Did Hanger Steaks last Night with DP Shakin the Trees, Grid on the Down Low[p]hanger4.jpg[p]hanger14.jpg[p]hanger10.jpg[p]hanger34.jpg[p]hanger28.jpg[p]hanger27.jpg[p]hanger18.jpg

  • HermHerm Posts: 206
    Celtic Wolf,[p]Saturday night's Red Eye Express rack of lamb, before & after:[p]lamb3.jpg[p]lamb4.jpg[p][p]
  • gadgetman,
    Two famous Wife Quotes[p]Wife: "will you stop taking pics so we can eat" "Can't beleive your taking pics of food"[p]How many times have YOU heard these???

  • Celtic WolfCeltic Wolf Posts: 9,773
    eggaholic,[p] Never!! My wife just shakes her head!! Well once she told me to clean up the kitchen before I took the pictures.[p][p]
  • jake42,
    Potatoe looks like a meal.

  • Herm,
    There goes my savings account.

  • Celtic Wolf,
    Well the head shake is the unspoken form of "can't believe your taking pics of food"

  • Celtic WolfCeltic Wolf Posts: 9,773
    eggaholic,[p] Nope. It cause she is Southern and doesn't want to have to say what she is really thinkin'.. [p] Anyone with a Southern Wife can testify!!!
  • thirdeyethirdeye Posts: 7,428
    Herm,[p]Nice. The only way that could have been better was if it was at my house.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • gdenby,
    Didn't want mac n' cheese with a smokey flavor????

  • Smoking Jacket,
    Scallops should have been named seafood candy.

  • fishlessman,
    Been drinking a lot of Sam's Winter Lager really like it.

  • ronbeauxronbeaux Posts: 988
    It's soooo simple!
    1 part blue cheese
    1/4 part real butter
    lemon juice to taste
    hot sauce to taste[p]Melt on low heat and try not taste test it to death so you will have some left for your steak/burger/tuna/asparagus etc.

  • ronbeauxronbeaux Posts: 988
    Celtic Wolf,
    Bingo! Avoid being around when they do speak what's on their mind!

  • AZRPAZRP Posts: 10,116
    <p />fishlessman,
    How about some shrimp ABTs? -RP

  • Clay QClay Q Posts: 4,435
    Oooooh boy....that is somethin special, really nice cookin! I agree, Red Eye Express is excellent on lamb. Ok, now you got me thinking about Irish day dinner and it's got to be with lamb.
    Killer pic's, thanks much,
    Clay (worlds largest Leprechaun)

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