Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I cooked some'en:Sliced chuck,roasted cabage

edited 4:17PM in EggHead Forum
In my search for "unemployment beer" I snagged a sixer of Natural Lite. $3.68 tax included. Not a real fan of canned brew but as all I could find it in cans it is. Must say the Bud Ice of yesterday was a prefered brew to Natural Lite. Not undrinkable as this cook was another 4 beer cook but not up to the Bud Ice. However it is almost a dollar a sixer more. The quest continues Friday.

Wife picked up this small roast so stuck it in a ziplock with a little EVOO, Dizzy Dust and a touch of Dales marinade. Let it se for about an hr. and tossed it on the Egg indirect at 300ish till internal temp of 135. Sliced some fresh garlic and stuck it in the meat right befor cooking.


While the meat was cooking I made up a BIG batch of Four horseman redish. I call it this because it is made of horseradish which I used the rest that bill sent me and some I snagged from Brookshires, fresh garlic, vinigar and Death peppers. Add salt to taste. There can be no stronger taste sensation in the world than this concoction! :whistle: A little with the beef or on a sandwitch is a pure deadly indulgance!!

Next up alittle cabbage roasted in oped cast iron skillet with EVOO, salt, pepper and Tonys. Stir every 5 min. while keeping bottom vent close after heating the Egg with skillet to 350 degrees. Chunk of presimmon wood and the opening and closing of Egg keeps the fire going.


Fivety degrees and rain today but the view from the Shack was still nice.

The rest of the corn from last night with a baked potato and its time for bed soon. Got to get up at 2:30 for my last 7 days of work.


  • Boss HoggBoss Hogg Posts: 1,377
    Where's Jake? Taste testing the beer :huh: ?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Actually he's snuggled under my hair as I type keeping watch over the forum (and keeping warm! :laugh: )
  • Boss HoggBoss Hogg Posts: 1,377
    He'd have a tough time doing that on my head-if you know what I mean :blush:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Have no shame fellow folically challanged. I got plenty on the back but thin on the top. Wife wants me to do something about it but I an't fighting it. Just means I'm still alive.
  • nice.. soon oyu will be growning your own horse radish ,,, and now i have and idea what to do with the deaht peppers..
  • J,
    Great looking cook!!!!!!!!!

  • Old SaltOld Salt Posts: 357
    We have some ornamental peppers growing which look like your death peppers. Bright red and the size of cherries and grow in a little bush.
    I bit into one and had to eat a slice of bread to ease my mouth.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    These are a varity of Habenero peppers. Most of the time they are almost twice this size and wrinkled but they are still fresh off the bush and the frost has lightly nuked the plant even covered and stunted the fruit....but there still hot! :whistle:
  • Cory430Cory430 Posts: 1,072
    I literally read your post just to see how your quest for the best unemployment beer was going :laugh: I've kinda settled for a couple different ones for my normal day to day drinking; Busch - it ain't terrible and is super cheap in the 30 pack. Also, here in Colorado, Icehouse is crazy cheap in places and ain't terrible either.

    The grub does look good BTW :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.