Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

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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: 27,285
    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
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  • Little StevenLittle Steven Posts: 27,285
    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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