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

OT, Texas DeBrazil

FiretruckFiretruck Posts: 2,676
edited 1:00PM in EggHead Forum
"WOW" is all I can say. I've never eaten that much meat in one sitting. They must have their egg's working overtime :laugh:
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Comments

  • CrimsongatorCrimsongator Posts: 5,720
    Kept it green, huh
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  • HossHoss Posts: 14,587
    I went there ONCE a few years back.The salad bar is impressive.Meat,not so much.They will fill you up! :)
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  • FiretruckFiretruck Posts: 2,676
    Hoss, I must say I was impressed with everything except the pork ribs.

    Smoked salmon...magnifico ;)
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  • edbroedbro Posts: 297
    I love that place. Every time I swear I won't eat meat for another 6 months. Of course, that only lasts until the next day!

    If you sign up at their website they offer some pretty good deals. I've been several times now and always had one free meal between the two of us.
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  • HossHoss Posts: 14,587
    Thanks,I'll give em another try! ;)
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  • Boilermaker BenBoilermaker Ben Posts: 1,956
    Funny story:
    In a previous job, we had a member of our team who was located in Brazil. He'd come up to visit us once or twice a year. On one of the visits, our boss planned a meal at a churrascaria (no, I don't know why he thought the Brazilian guy would want to visit the US and go out to a US Brazilian restaurant, but I don't make these decisions).

    When the waiters started coming around, everyone was gorging themselves, but Alex kept saying "no thanks". After several waiters had been by with their skewers, and Alex's plate was still clean, someone asked him if something was wrong. "I'm waiting" was all he said.

    Finally, the waiter with the picanha came around, and Alex's eyes lit up. "I'll take that, please." So the waiter carved off a slice. "Some more please, sir." Another slice...and more, and more... I think that was all Alex ate. "It's the best part" he said. I think there's something to be said for knowing what you want.
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  • RipnemRipnem Posts: 5,511
    We have a Fogo de Chao here. It's like sport eating.

    I just can't help but compare the cost of the meal, with what I could be to put on the eggs.
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  • Richard FlRichard Fl Posts: 7,837
    Love the places from Brazil. There is one called Chimas in Ft Lauderdale Fl on Las Olas. Looked up the the "picanha" and it is a tri-tip. Man knew what to wait for.
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  • Boilermaker BenBoilermaker Ben Posts: 1,956
    I don't think it's a tri-tip. He said it came from the rump. I think he called it a rump-cap. Tri-tip is from the bottom sirloin, isn't it? The picanha has a healthy fat cap on it, and I've never seen a tri-tip with a layer of fat like that.
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