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
According to the forum's clock, its WOOOOSDAY!!!!
Options
![AlaskanC](https://eggheadforum.com/uploads/userpics/130/n4F5CL3U6PVBV.jpg)
AlaskanC
Posts: 1,346
Ok, its only 9:00pm here in Alaska, but if I go by the board time it is 12:00am on Tuesday the 10th.[p]So ... I give you my ultimo super stuffed fattie!!!
Italian sausage stuffed with provolone cheese, pepper strips, purple onion and some fresh minced basil & oregano[p]
[p] The other one was chorizo & regular sausage stuffed with the same ingredients, but it kept splitting so I patched it with some bacon.[p]
[p]I only got one little bitty bite before it was gone![p]
[p]Happy Woosday!!
Italian sausage stuffed with provolone cheese, pepper strips, purple onion and some fresh minced basil & oregano[p]
![fattiestuffing.jpg](http://i26.photobucket.com/albums/c116/mbturvey/fattiestuffing.jpg)
![fattiegrill.jpg](http://i26.photobucket.com/albums/c116/mbturvey/fattiegrill.jpg)
![fattiesfinished.jpg](http://i26.photobucket.com/albums/c116/mbturvey/fattiesfinished.jpg)
Comments
-
AlaskanC,[p]That..Young Lady, is one kick'n pair of Fatties!![p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
AlaskanC,
lots of pretty colors. like looking up in the sky on the 4th of july! [p]btw, i thought everything was way bigger up there in alaska. so why aren't you cookin on an XXXXL (that would be extra extra extra extra large) egg?
-
AlaskanC,[p]Nice lookin' fatties![p]For Easter I couldn't resist a standing rib roast for $5.99 a pound at Publix. Cooked it ala Mad Max (sear at 500, roast at 325). DP Raising the Steaks and fresh Rosemary that somehow thrived throughout our Atlanta winter.
Not as good as the rib roast I bought for Christmas at Whole Foods, but still pretty darn great.[p]Roudy
-
Those look fantastic, Melissa! Very creative, and, I'll bet they were goooooddd.......
-
AlaskanC,[p]I caught the Easter Bunny and cooked him direct at 375 for 90 min. I spatchocked him dredging him in a Cadbury Egg wash. Served with Peeps and Jelly Beans.[p]
-
markkal123,[p] Because her husband is a super duper cheap skate who makes her beg to even buy a small egg..[p]Just Kidding Mr.CSI..Really I am.. [p]PS Things are bigger in Texas. They are prettier in Alaska. Need proof come to Waldorf and see AlaskaC standing next to Chubby.... ohhh I crack myself up sometimes
-
AlaskanC,[p]I would wager to say that you are really getting the hang of that D80 - those are some beautiful pictures, the 3rd being my favorite: well exposed, good sharpness, great DOF, and man those colors are outstanding. Oh, and the fattie looks delicious as well![p]Hey, if you haven't already, download the trial version of Adobe PS Elements 5.0 - it will really take your photography hobby (or, in my case, obsession) to the next level.[p]I'm sure everyone's already seen this pic, but I didn't get a picture of the slawdogs my dad and I cooked on Sunday, so here again is our Friday steak:[p]
[p]And now that I'm back to eating on MY budget, here's a glimpse of last night's dinner:[p]
[p]Happy Woosday all![p]TRex
-
Celtic Wolf,
would like to make it to one of the eggfests and put some faces on these sometimes amusing but mostly informative posts. even share a jack and beer back. unfortunately prior commitments will keep me from these early fests. [p]nevertheless, it's nice to be sharin a part of the mornin with y'all.
-
Wow, Leroy, those chunks of beef look as big as my head!! You need a fork or something in the picture for scale![p]Looks delicious - glad you and the Hen splurged a bit - I think every now and then is okay. Certainly looks like it was worth it.[p]Cheers,[p]TRex
-
Spring Chicken,[p] You know I saw those very same items on my wife Nutra-Systems plan.. [p]Got me one of those in the refrigerator right now..
-
TRex,
They just called out to me at Sam's Club. 2" thick. Cooked rare 'cause our body was designed to eat raw meat. Now I feel like grabb'n a club and going Wooly Mammoth hunt'n. [p]Spring "Don't Exactly Know What I Would Do With A Dead Wooly Mammoth" Chicken[p]
-
Spring Chicken,[p]Scrimshaw with the tusks.. Winter coats with the hide. Dino burgers, steak, ribs, and roasts with the meat. End Tables with the feet.[p]Celtic "Worry that he might actually find one" Wolf
-
ROTFLMAO...[p]Spring "Wood and Brick Cave Dweller" Chicken
-
well, that post at the top now has me ab-so-loot-ly freaking about getting some dry-aged beef again. it's been 3 weeks, and i'm falling of the wagon and gonna get me a dime-bag of rib-eye, i think.
so here's my photoessay... an ode to hard moldy beef.[p]above, a ribeye. notice how literally square and sharp the edges are. no floppy limp celtic-wolf type chunk of meat here (sorry boss, had to!)[p]this is my contribution to a tailgate party at the pat's game. ribeye/pair-o-strips/porterhouse (from the loin end)
no sh!t, these cost as much as the ticket.
another strip, next to my 8" knife, for scale.[p][p]in truth, if i'm buying choice, i get the strip. best combo for me of flavor and texture. but dry-aged, i dunno. ribeye pulls way ahead.[p]my first 45 day rib eye. nearly wet my pants [p]
[p]and cooked. notice how it rounds out, and tightens, but doesn't get floppy andmelty like a choice ribeye. these don't fall apart along the fat seams like choice can[p]
[p]ok. that's it i guess. damn. off to the butcher!
ed egli avea del cul fatto trombetta -Dante -
fishlessman,[p] Ok What is that Ouija board pointer thing?
-
Celtic Wolf,
some kinda scrawny sweet potato thing. we had some that looked like fat carrots. baked
fukahwee maineyou can lead a fish to water but you can not make him drink it -
My seafood pails in Comparison, but it's all I have to offer.
-
fishlessman,[p] Ahhh no wonder I didn't know what it was. Those we chop up, boil and turn them into:[p]
-
-
Celtic Wolf,
ive never eaten sweet potato pie, dont even think i have ever seen it on a menu. got a good recipe, these ones were not as sweet as the big potatos i usually get. i grew up thinking that they were supposed to be boiled, then one day i just baked one, havent looked back since, would like to try a pie though
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,[p]I have a terrible recipe.. heheheheh[p]Sweet Tater Pie.[p]2 c. Milk
2 c. Sugar (I use Splenda)
4 eggs
2 stick butter (softened)
4 c. Sweet Taters (boiled are good, baked are better)
1 tsp. Salt.
2 tsp. Vanilla[p]Pre-heat Egg to 400 deg. Indirect. Line a 9" pie pan with crust(store-bought is fine)
Blend all the ingredients well. Pour into the 9" pie plate till about 1/4 inch from top. [p]You will have some left over. Makes great tarts.[p]Bake till fork comes out clean 30+minutes. Serve Chilled topped with Pecans and Whip Cream
-
Happy Trails~thirdeye~Barbecue is not rocket surgery -
-
fishlessman,
Sweet Potatoes go well with steak. And they're better for you. I love them anyway they're cooked.[p]Spring "Just Call Me Sweet Tater" Chicken
-
Spring Chicken,
sweat potato waffle fries and a lamb stew simmered with guinness is pretty good too. i like the sweet potatoes, funny how some dont.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,[p] I clare, there is simply no accounting for some peoples taste.[p]Celtic "From the land where potatoes and tea are SWEET" Wolf
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
- 313 Health
- 293 Weight Loss Forum