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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bologna EGGpress to Florida Mini Fest
Richard Fl
Posts: 8,297
Good thing this party is starting tomorrow. Was afraid that I had too much of that Egglicious blend of meats.
PS Bubba Tim, Am saving a whole 4 pounder for you and the Lady. LOL
PS Bubba Tim, Am saving a whole 4 pounder for you and the Lady. LOL
Comments
-
Richard....I hope you'll be wearing clothes and shoes you won't mind getting wet!!! :woohoo: :woohoo: I'd leave your cell phone in your vehicle if I were you... :woohoo: :laugh:
-
Are you saying we will see Richard on next years Shark Week????
-
I LOVE IT!!! :laugh: Dayum,I wish I was gonna be there! :(
-
Ten dollars is coming my way, my way
Ten dollars is coming my way, from PBM
OOOHHH PBM, oooohhhhh PBM
Ten dollars is coming my way, from PBM -
Michelle,
Somehow I have managed to miss this delicacy at the fests that Richard and I have attended.
SteveSteve
Caledon, ON
-
Ahhh Steve...now I know why I always saw you running when you saw Richard... :ermm: :blink: :pinch:
-
Hooray!!! This means I will have bait on the end of my pole... :laugh:
-
According to a couple responses on the last thread of said subject, you might also bring some K.Y. Jelly.
-
Most people don't realize what they're missing out on.
-
Sounds like I should bring my wet suit and diving tanks. hehe
-
and your spear gun
-
That picture looks amazing, Ive never been into the concept of Bologna on the Egg till I saw it, can you please give some more info on how to prepare it???
KK Chicago -
Yummy in my tummy! How did you prepare?
-
Here is my method, however after this weekend you may want to switch to "Shark Kabobs"
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=634163&catid=1 -
Or maybe Richard on a Stick!!!? :woohoo: :silly: :woohoo: :evil:
-
Another good one-with video.
http://www.youtube.com/watch?v=rd2oYf1NRWo -
LOL OK Michelle I am glad he goes by his full name....... the nick name is just to much for this thread.........darn I wish we could be there.....
-
It is 100% all beef and was about 1 1/3 pounds. I scored the top and sides and rubbed with olive oil and then rubbed with some Dizzy Pig Course. Smoked this on the egg for three hours at about 250-275
Where I had scored it, the gaps widened and that gave me the idea for the cubs. I cubed it all up, added more rub and used a spicier bbq sauce. Back on the egg on the foil for about another 30 min.
The bologna is already cooked so you are just heating it.
-
I will miss your posts and our phone calls ......
farewell good friend.........
alas poor Richard...
I will miss him.....
:evil: -
Julie...It won't be the same for me without you there!!! :( I hope somebody else lets me spill wine on their foot!! :woohoo: :silly: :woohoo: We'll be thinking of you guys!! And counting down to Atlanta, here, too!!! :woohoo:
-
Richard, If you realy think that you are going to bring that prcocessed tube of cow parts to the mini fest, I just have one thing to say......
Pat has already loaded the cement bricks that we will be attaching to your legs. I am bringing the boat so we can take you and those tubes of cow, (and KY)out to about 10 miles, (2000 ft) and let you walk home. :laugh: :laugh: :laugh: :laugh: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 -
Since no one will probably miss me, perhaps I should stay at home and indulge in some serious adult beverage consumption and avoid the pain of the beach flogging? LOL
-
??????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
-
I don't care what ya bring as long as ya bring a few oysters and if ya do, I will keep ya safe from the depths of the sea.
Jupiter JimI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
-
You better not spill wine on my flip flops... Hee hee... wearing my best shoes for this event... :laugh:
-
How about if I bring some oyster stew and turkey kilbesa I made the other night? Box oysters are $25/ 100 apprx, but I am not in a shucking frame of mind this weekend. you want to shuck I will get them for you.
-
Not a 100 NO WAY.
JJI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
-
LOL but she is funny when she does it Anna!
-
Tim where do you come up with these?? :P :silly:
-
I am a little creatative....you like?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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum