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Let's See...Yep! It's WoosDay
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thirdeye
Posts: 7,428
~thirdeye~
Happy Trails
~thirdeye~
Barbecue is not rocket surgery
Comments
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thirdeye,[p]Yes sir it sure is. Love my hot wings. Can't beat these racks ether.So easy now no flipping. [p]
[p]
[p][p]
Pork Butt Mike -
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thirdeye,
Thanks for the prep tips! Well, I don't get to pratice on those little lambie ribies being a pauper, sub-servant, misfit artist. Ha! Although I get by somehow and someday I'll do a lamb rack, I'm sure.[p]Speaking of food fit for King and Queen, here is food for the sub-servant street sweepers like me; Polish dinner with my butchers home made Polish sausage and along side sauerkraut with spoon drop herb infused dumplings. All cooked on the egg. Made this last night and I served right out of the skillet on the patio while we watched the Brewers win. Perfect.
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thirdeye,
One of food them some photos from the Ohio Open.
The wing/drum rack modified to fit in my small with some tasty so I thought drums cooking.
I took this photo saturday morning, I thought it was cool with the light shining through the trees and the smoke in the air.
Another picture of the site showing all the shade.
Here is a picture of camp Huff. I thought our newb status stuck out with our non white canopy.
Angela must have snapped this or Rick and I pondering life.....and me freaking out about the massive temp drop after adding two butts and a brisket.
And last but not least two Eggers, Dave Stamper and Paul Everman (I hope I'm remembering his last name right).
Dave was grand champion and paul was the reserve champion.
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Where did you get that rack, did you make it?
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Sven Jaekel,
You can get them at Lowes. -RP
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AZRP,
THANKS!
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thirdeye,
saterdays dinner, and sundays breakfast and lunch on the boat. mccormicks steak rub on the skinless side, moonshadows, witchy red, and brown sugar on the skin side. sweet babyrays on the hot dinner ones only. been my weekend feed since the fishing season started. been thinking about freezing up a large quantity of egged meatballs to keep at camp to spice things up a little.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pork Butt,
Yes Lowes is where I got mine. Now I also seen them in ace hard ware. No matter where I go I stop and check out the BBQ sections anymore. You never know what you will find.
Good Luck[p]Pork Butt Mike
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fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pork Butt,[p]how do you cook legs with that thing without turning??? what temp and set up do you use? is it an indirect cook? is it direct? how long does it usually take to cook up a dozen legs? do you have to rotate it at all?
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[p]
[p]Kenny reaching in for his share...
[p]
Happy WoosDay!
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ClayQ,[p]That looks delicious, Clay. Would you mind sharing the recipe for the dumplings? Thanks![p]john
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dhuffjr,[p]A big Congratulations on your third place finish at your first competition!
Looks like it was a beautiful place to cook for a weekend.... nice shots indeed. This will probably be one of your highlights of your summer.... or maybe even the year. :~) [p]Old Dave keeps cranking out the wins.... you think he's tapped into something? Congrats Dave![p]
john
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WooDoggies,
There is the cooker and then there is the cook. Dave doesn't travel with Eggs and I don't blame him. I'm gonna need to get a trailer and build a cart or something if I do more than 1-2 competions a year. Loading and unloading is not easy.[p]Dave is a great guy and a great cook. He was very helpful.[p]H
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ClayQ,
I watched the same game, but it was my DiamondBacks that lost. You guys have a good team this year. AZ
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WooDoggies,
Been a long long time since I had some dumplings. These were light and tender.
Here's the recipe;
Spoon Drop Dumplings[p]2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 sprigs of fresh rosemary, leaves only
2 sprigs of fresh tyme, leaves only
3/4 cup milk[p]Mix dry ingredients to blend then add milk all at once and stir just until everything is wet. Add more milk or flour to adjust for a stiff dough.[p]Spoon drop into pot on top of stew or pot dinner and cover with lid. Simmer for 15 minutes. Makes 8 dumplings.
Clay
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AZ Traveler ,
Yeah, we got good young talent making all the big plays and doin all the work this year.
Hey, your nice pot roast is a fine candidate for some dumplings next time 'round. Recipe under Woodoggies post.
Clay
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Lamb is my favorite meat! (Hint to ClayQ...for my birthday dinner....I want NZ lamb racks just like Thirdeyes.)[p]ClayQ & I went kayaking on Sunday & this white water lilly came floating by. That evening, ClayQ grilled up a mess of fresh corn on the egg. What a great finish to a great weekend!
Diana
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ClayQ,
That was a really good pot roast. Now I need to find the dumpling recipe you mentioned. Hope my team can score some runs this evening. AZ
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AZ Traveler ,
Found the recipe, thanks a bunch. AZ
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Midnight Smoker,
Just hang the legs, no turning, 350 pit, direct, these a little more then 1 hour, and no rotate. Just make a even fire and your good to go. [p]Pork Butt Mike
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dhuffjr,
those are great! good shot of the champions (and you in the window)! i wish i could have talked to dave more. just shaking his hand made me a better cook[p]and she got my best side! hahaa[p]send those to jimmy, if you haven't
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whoohooo! lamb...
i've got lamb kebabs and lamb shanks![p][p][p]and abt's![p][p][p]and biscuits and beer bread![p][p][p]and jerk chicken![p][p][p]and naked buffalo butts![p][p][p]and dinner rolls and turkey breast![p][p][p][p]and peach hazelnut upside down cake!![p][p]that's all i got
<img src=http://my.erinet.com/~pnsonr/aargh.gif>[p]
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Rick's Tropical Delight,
once AGAIN i'm impressed thanks i was thinking bout stuffed chicken thighs today not suere what i will stuff them with but will have pics proabably this weekend.[p]thanks for insperation[p]happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Rick's Tropical Delight,
WOW!!!
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Rick's Tropical Delight,
Great cooks Rick. John
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WooDoggies,
dang, now that's a special looking rack!
Perfect crust, still moist and pink in the center,
I'm just mouth-watering wanting to taste that picture.
thanks!
Holysmokes
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