Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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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: 26,925
    Tim,

    I cook meat. No baking, no sprinkles.

    Steve

    Steve 

    Caledon, ON

     

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  • 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: 26,925
    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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