Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

New on the egg

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Comments

  • bubba timbubba tim Posts: 3,216
    dang, you gettin quite so-fist-ti-kate-ed with your cooking. I hope you don't take after Pat and become a sissy baker type... :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Little StevenLittle Steven Posts: 27,352
    Tim,

    I cook meat. No baking, no sprinkles.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • bubba timbubba tim Posts: 3,216
    You are a good man LS. So, have you ever done low and slow shanks?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    ·
  • Little StevenLittle Steven Posts: 27,352
    Tim,

    I did some beef shanks once but I used South American lump and they were just aweful. They were tender enough but the lump ruined them. I haven't tried again. I would like to try lamb shanks like that.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • bubba timbubba tim Posts: 3,216
    Thx LS, I will tell you how they turn out on Sun...
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    ·
  • Steve,
    where are you?
    Let me how the osso bucco turns out. Share the reciepe, please. :)
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  • Smoking Bulldawg,

    I'll do that tomorrow.

    Steve

    Steve 

    Caledon, ON

     

    ·
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