Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Oh, the Shame!

Lab RatLab Rat Posts: 147
edited 12:09PM in EggHead Forum
I started reading the forum in 2005, when I first heard of the Big Green Egg. I purchased two large BGEs in early 2006. In 2007 I built a shrine (outdoor kitchen) to them. I've cooked hundreds of meals on them in rain, shine, sleet and snow. I've attended and cooked in a Big Green Egg fest.

I am a loyal devotee and ardent admirer of this unusual almost magical cooking device and have had a least two people join the cult of Eggers due to my recommendations, demonstrations and and ravings.

And now, after finally coming out of lurker mode, I see my ranking as a "Newbie Egger"! Ouch, that hurts! :blush:

Can't WMK at least change the ranking to "Newbie Poster"? :lol:


  • AZRPAZRP Posts: 10,116
    Just visit everyday and you won't be a newbie for long. -RP
  • show us some pics of your outdoor shrine? JD
  • FlaPoolmanFlaPoolman Posts: 11,670
    Got my first egg in 2000. Now with the amount of posts (I didn't register till Dec 07) it just means I talk too much. 8 years of egging and I'm still a newbie after all the info I receive every day from friends on the forum. Just means your coming in more qualified to help than most of us were.
  • Lab RatLab Rat Posts: 147
    It's on my profile. I posted it last year (must have been one of my 4 posts :laugh:).

    I'll post again, soon!
  • FlaPoolmanFlaPoolman Posts: 11,670
    nice looking setup.
  • Little StevenLittle Steven Posts: 27,873
    Lab Rat,

    I've been around for a long time and I just turned platinum. Didn't register for the new forum and that cost some points. What does it matter anyway?



    Caledon, ON


  • bubba timbubba tim Posts: 3,216
    Been there, done that. Bought my Egg in 96, joined the forum last month. No Biggie, everyone will welcome you. After all, we are all Eggheads.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • RRPRRP Posts: 17,338

    I agree with you! If it would help your case before the judge I offer up this testimony I made back in June. You and Serg cooked your way into the BGE Hall of Fame that day!

    Dunlap, IL
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Don't sweat it. Your cooks and pics will speak for your skills.
  • Lab RatLab Rat Posts: 147
    Thanks Ron!

    Just to clarify - I'm not really upset by the numbers. I fully deserve a ranking equal to my posting rate!

    Hey, in comparison with some of the folks that have posted voraciously over the years, I am a newbie - both in cooking and posting.

    This forum has got to be one of the best sources of camaraderie and great cooking information - and not just "limited" to cooking on the BGE. I've learned so much over the years while lurking!
  • BrocBroc Posts: 1,398
    Yep -- We moved to this board, and Whammo!

    I started all over again... but -- really? Who's countin'?

    :lol: :lol: :side: :lol: :lol:
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hi Lab Rat!

    Welcome to the forum! You know the are required ;)
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