Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

one two woosday!

edited 2:16AM in EggHead Forum
it's alive!! :woohoo:



let's see whatcha got! drool.gif


  • CornfedCornfed Posts: 1,324
    If you don't close the dome, your dinner may fly away.

    Zing! Thankyouverymuch, everybody. Remember to tip your bartenders, and I'm here all week.
  • Photo EggPhoto Egg Posts: 4,019
    That is way cool....
    Thank you,

    Galveston Texas
  • Nature BoyNature Boy Posts: 8,365
    That's kinda creepy Rick. I guess the tentacles were already burned off by the time you took the shot!

    Here's some lamb lolipops to be.

    Woosday brews toya.


    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • WooDoggiesWooDoggies Posts: 2,390

    Here's a storm that tore through Sat. with the roar of a freight train.... causing the house to creak under the blast and ripping a few shingles off the roof.... made us appreciate having a basement.

    A bit of bread making....


    Curious chickens following me around the garden.



    Hey Rick, that steak shot is downright hypnotic.... I can't quite put my finger on why but it's a little unnerving, too. :~)

    Happy WoosDay!

  • Posing with pig paraphenalia near Seattle fish market

    Butchart Gardens - Victoria
  • FidelFidel Posts: 10,169
    Absolutely terrific photo.....hat's off to ya sir!
  • fishlessmanfishlessman Posts: 17,654
    marinated ribeyes with crying tiger sauce, sometimes those little thai peppers can throw some heat.


  • stikestike Posts: 15,597
    damn, guys. those pics are amazing (woo, NB, RTD). the pool is too deep for me to post anything today. too much competition. i don't think woo could take a bad pic.

    as for your steak, RTD, that looks like somethin i seen on the spice channel when i was a teenager, and had to try watch thru the squiggly lines with no sound
    ed egli avea del cul fatto trombetta -Dante
  • BeliBeli Posts: 10,751
    Ok Rick definitely looks like you all over.....great great movement...tried copying it but it comes like a normal static must question...How do you do it?????
  • AZRPAZRP Posts: 10,116
    Made some thighs last night. With them I cut up some potatoes, onions,and green chile's then mixed in some garlic, parsley, and thyme.

    I put the potatoes under the thighs for lubrication, 350 dome, 1 hour.

    Delish! -RP
  • DynaGreaseballDynaGreaseball Posts: 1,409
    Great looking meal, Sir. I have not had real good luck with the crispiness of the skin of chickens, unless I do a 500° cook on small, whole chickens. Did you do the whole cook at 350°, or did you crank it up at the end? Did you use a rub or any special seasonings on the thighs? Love the idea of the drippings falling on the veggies.

    I have a few thighs in the freezer...they're destined for the egg tomorrow.
  • dhuffjrdhuffjr Posts: 3,182
    Those sure are a tasty treat!
  • AZRPAZRP Posts: 10,116
    I put the chicken on 30 minutes before putting the veggies in, so the thighs went one and a half hours total. I take them to 190-200 internal and the skin is plenty crunchy. -RP
  • Lawn RangerLawn Ranger Posts: 5,466
    Someone at my house has us eating more healthy fare these days. Gone are the days of pulled pork and brisket (for now) and here are the days of turkey burgers and salmon.

    Last nights with balsamic and fresh dill and the other is Ragin' River Maple/Butter. Can dill really grow that quickly or did I imagine this. I made the cuts last night on fresh dill (you can see the cuts) and two hours later I see this shoot right in the middle of where I made the cuts. Wierd.




  • DynaGreaseballDynaGreaseball Posts: 1,409
    Thanks. If it's only half as good as you spicy shrimp, it'll be a winner.
  • No new food pix today but here is a bear and flowers up in Canada around Lake Louise taken in 1984.
  • bayoueggerbayouegger Posts: 270
    London Broil

  • Nature BoyNature Boy Posts: 8,365
    Nice, Frank. I've spent a whole bunch of outdoor time in a whole bunch of mountain ranges...prolly somewheres around 4-500 nights in a tent...and I have seen tons of wildlife. But only a couple glimpses of bears, and they were either running away after seeing us, or eating out of trash cans. Your picture is not only beautiful, but it is an image very few people are likely to see. Especially in such a setting! Shweet.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Thanks for the nice review. I worked with the sierra club three different summers back in the nineties but never did see any bears. But the trip my wife and I made to Canada in 1984 was pretty productive bear wise. We saw bears on five different occasions on that trip. When we saw this bear we were driving past so we went down the road ,turned around, went back past him, turned around again and came back up on him slowly and I got this picture. All the other bears we saw were either too far away or gone before I could get a picture.
  • Nature BoyNature Boy Posts: 8,365
    Thanks man. The light happened to be right on this one. I knew when it was sittin' there I had to snap me a shot. Sometimes we get lucky!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,365
    Nice. I just wanna dredge one right through that juice on the plate and slam it down. Hungry now.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • carpetmancarpetman Posts: 95
    I feel your pain. Had a checkup today and the old Chlosterol and "Bad" Chlosterol & Triglycerides need a "fine tuning". Well that said - I will trade in the Ribs and Steaks for Fish & Veggies.
  • tentacles? go on! that had horns! :silly:

    i need to make the lamb pops again
  • that's an animated gif made in adobe image ready with 4 consecutive photos taken on the tripod with a remote shutter release. what program are you trying to view it in?
  • Nature BoyNature Boy Posts: 8,365
    Yeah you think it had horns. By the look of that shot, it's a jellyfish in a bovine disguise.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • DynaGreaseballDynaGreaseball Posts: 1,409
    Oh Man! I did it exactly like you did, and it was great! My egg did everything prefectly, and I had enough chicken and veggies to feed some surprise guests. I was too busy cookin' and entertaining to remember to take pictures but, they left with their eyes rolled back in their heads. ;)

    That's one for the cook book that is.

  • AZRPAZRP Posts: 10,116
    Wow, glad it was good! -RP
  • AZRPAZRP Posts: 10,116
    Oh yeah, crunchy skin? -RP
  • JeffersonianJeffersonian Posts: 4,244
    Pig candy

  • DynaGreaseballDynaGreaseball Posts: 1,409
    Yes! That extra 1/2 hour for the chicken is the bomb! Very nice texture and color all 'round. Wish I had taken pix.
    Thanks again.
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