Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
It's Woosday ~ And Away We Go .....
Options
thirdeye
Posts: 7,428
[p]Happy Woosday[p]~thirdeye~Happy Trails
~thirdeye~
Barbecue is not rocket surgery
Comments
-
<p />thirdeye,
Two Butts and some Eastern NC BBQ vinegar sauce. Oh Yeah. [p]DJ[p]
-
<p />thirdeye,[p]
Mmm...rrrrriiiibbbbbss....
-
thirdeye,
Great looking burnt ends, Tom
-
<p />thirdeye,
I got burnt ends.[p]Mike
-
<p />thirdeye, I'm not much on burnt ends, so it's point burgers!
www.ceramicgrillstore.com ACGP, Inc. -
<p />thirdeye,
Big Hoser's smoked mac'n cheese
cooked the noodles then smoked them for an hour before makeing the cheese hamburg sauce, then added some grillmates pork rub and baked it for about 10 min (baking is not needed for this recipe). next time more cheese. was really good. will be working on sandbaggers wine and cheese mac next with some lobster and broth.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
<p />thirdeye,
Simple, bacon wrapped hamburger meets Dizzy Pig, and of course, the mandatory sides. I'll bet you're seeing a pattern here.[p]Mike[p]
[p]
-
<p />thirdeye,[p]Pork chops from Sunday night rubbed with DDust, cinnamon, allspice and guava-smoked.[p]Happy Woosday!![p]TRex
-
thirdeye,[p]Shrimp pizza[p]
-
<p />thirdeye,
This is the one that got me hooked...Check out spidie trying to get some.
-
thirdeye,
saturday night's bug burgers!
-
<p />thirdeye,
Here's my latest three level grid setup with 3 (cut in half) little piggy ribs. The setup works well, all levels got the ribs cooked evenly at 250-275 dome. Plenty of room for two more ribs.
Just about my best ribs to date, DP Swamp Venom Seasoning, slow smoked with small hickory chunks one at a time for low intensity smoking over a longer period. Nothing beats hickory for that good ol BBQ aroma and flavor.
Clay
-
<p />thirdeye,[p]Once again, no recent food shots..... but how about a few of Chuck's cheese steaks? I could use a couple of them with my coffee right now.[p]By the way... you're burnt ends look awesome![p]john[p]
[p]
[p]
-
<p />thirdeye,
Friday night Tri-Tip[p]
[p]
-
thirdeye,
The old stand-by...[p]
[p]
[p]
[p]
-
WooDoggies,
That looks awesome. What kind of meat did you use? Is that just a large cast iron skillet? Looks like everything cooked together? Onions and peppers?
-
thirdeye,
Hmmmm.....I've been pimping peoples ideas so far this month....before March is over I need to make some burnt ends :>)[p]
[p]Blade steaks and a dog wishing she would get some.
-
<p />No slow cooking this last weekend just hot and fast....Supersized TRex Bone-in Ribeye and asparagus grilled during the dwell time.[p]
-
Buster Dog BBQ,[p]Yeah, that's a cast iron skillet with the handle cut off... and it works really well in the egg.[p]I found Chuck's archived post with the recipe for his cheese steaks and his Corn-Green Chile Casserole. The link should answer your questions. Both recipes are delicious.. give them a try.[p]john
[ul][li]Chuck's Recipe[/ul] -
mad max beyond eggdome,[p]You burnt my roll DAD!!![p]
-
No recent cooks, but this was a fun first TRex on a mini[p]
[p]
-
thirdeye,[p]Da Wolf's Spice Cabinet.. Please note the Top Shelf
[p]For those who want to see the big picture and aren't on dial-up click on the picture.[p]
-
<p />Before..beer can to show the size of the steak
-
<p />.........And after
-
<p />thirdeye,
Just a filet with blue cheese sauce and fresh tomatoes, with a twice baked potato.
-
thirdeye,[p]Ah, the often overlooked Omaha Strip Roast. For those of you who don't know, like I didn't, it's the roast that NY (aka KC) Strip Steaks come from. I did a sear & finished using a creative indirect setup. I wish I had a better setup for doing cooks like this.. Sigh.. Anyone make something like that?[p]
[p]
-
BabyBoomBBQ ,
The last time a wet aged a whole strip, I saved about 3 lbs. off the end. I'm going to experiment this week.
Looks good.[p]Mike
-
Morning thirdeye:[p]Shrimp up close and personal for a salad![p]
[p]Topping the salad![p]
[p]Yum, Yum it was good.[p]Have a GREAT day!
Jay
Have a GREAT day!
Jay
Brandon, FL
-
BabyBoomBBQ ,
"I wish I had a better setup for doing cooks like this.. Sigh.. Anyone make something like that?"[p]yes, its called a 'platesetter' and you can order one direct from the mothership. ..
-
mad max beyond eggdome,[p] That sounded a wee bit grumpy Max.. Do you need a nap?[p]:D[p]
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum