Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Let the dryng begin!!!

RRPRRP Posts: 13,420
edited November -1 in EggHead Forum
Well, UPS has now delivered my new bag sealer recommended for use with the Dry Bag brand bags for dry aging meat. Off to see the butcher today or tomorrow for 10 to 12 pound chunk-o-cow.
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Funny thing about the sealer is the instruction manual. It's a Chinese product and the manual is a hoot. No need to waste money on a proofreader who knows English that's for sure! Foot was used interchangeably for food and fork for pork. No spell checker was used either as one section is entitled part Descriptiiion Prsesntation. The most telling was the last page which apparently is a suggestion of dishes to go with certain meats. What caught my eye was pig's lung, pig's brain, snake, dog and cat. That page could have been eliminated IMO!
Ron
Dunlap, IL

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