Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What do you suck at



  • EggsakleyEggsakley Posts: 1,014
    Purt neat everythin. Gravy doesn't seem that difficult though. But then again, maybe mine sucks. Oh well :woohoo:
  • dhuffjrdhuffjr Posts: 3,182
    A good reason to serve bbq.....its done when its done is a good crutch!
  • irishrogirishrog Posts: 375
    Following recipes, I dont think I have evry followed a recipe accurately in my life.
    The proof is I cannot master pastry, because the recipes are so precise, and I most definately am not.
  • RipnemRipnem Posts: 5,511

    That was more of a group suckage. No?
  • Clay QClay Q Posts: 4,429
    I need improvement with my pizza crust. :huh:
  • RipnemRipnem Posts: 5,511
  • RipnemRipnem Posts: 5,511
    Variety is probably my greatest hangup. that and the 20% of the egg starts which i either leave the ceramic top on or space out and come back to an 800* fire. :P
  • ZippylipZippylip Posts: 4,368
    adam, that's funny, once I lit my mini, put a few abt's on a skewer draped over the sides to hold them up, went it for what seemed like 5 minutes, when I came out the whole little fella was engulfed in flames, they were shooting out the top & all sides, that little sucker goes nuclear in short order, thankfully the throne is all stone, but the roof of the hut is wood, I need to be more careful :ohmy:
  • RRPRRP Posts: 17,398
    Brisket! I've only tried two times in my life and both were colossal failures producing leather for a saddle! In fact I've been so bummed out about it that it's been 7 years since my last. Guess I better get over it and try another now that I'm more egg-savvy!
    Dunlap, IL
  • vidalia1vidalia1 Posts: 7,091
    Not following recipes & always trying to improvise...I am not the McGyver of cooking & need to stop trying to be....

    also I want to try a ton of stuff and some of it I don't even like to eat... :S :huh:
  • GirlyEggGirlyEgg Posts: 622
    I suck at brisket... mostly because I can't seem to stay focused on "directions" from others... I also seem to overcook scallops... and don't get me started on Pizza.... burned crust and raw dough!
  • dhuffjrdhuffjr Posts: 3,182
    using a sharpening stick/rod/whatever that thing is called
  • FlaMikeFlaMike Posts: 648
    I can't seem to evenly filet a pork loin for stuffing. Screw it up every time, then the stuffing all wants to ooze out between the ties, while it's cooking. But I keep on trying.
  • JeffersonianJeffersonian Posts: 4,244
    Carving poultry. By time I get done, the poor bird looks like a cross between "Chicken Run" and "The Texas Chainsaw Massacre."
  • AlaskanCAlaskanC Posts: 1,346
    I'm still here :) just kinda hanging in the background.
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