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Thievery

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Thievery
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  • Great looking cook. Beef ribs are so delicious. Mind if I ask where you picked up those ribs from? It's sometimes hard to find good beef ribs here in central TX and I'd love to have another source.
  • EggObsessed said: Thievery:  I noticed you live in Austin too.  Is this sauce recipe similar to the Salsa Dona at Taco Deli?  Sure sounds like it.  That stuff is addictive!!! Sure is!  I've known Roberto who started Taco Deli and kind …
  • cheeaa said: I think about this stuff a lot. Think about how many shops and stores there are in our country alone and how many animals get slaughtered everyday so we can stuff our faces. It's kind of sad when you think about it. I'll never watc…
  • ksmyrl said: I was typing a response when @seahawksegghead post showed up so I started over. But he is right. The over-dramatic documentaries are showing the worst of the worst and are most certainly agenda driven. And that agenda is not about …
  • AR_Pork_Producer said: Don't complain about farmers with your mouth full. Some day there may not be anything on the grocery store shelves when we are over regulated to the point of not being able to produce anything. My initial point was a…
  • * Roast them til they are black on the egg * Put them in a bag to cool and make the skin peel easily * Remove charred skin-seeds-membrane * Blend with a little garlic-salt-olive oil * Blend in some sour cream if it is too spicy Makes a killer hot …
  • Ladeback69 said: Do you also get your milk, eggs, cheese, vegetables, fruit from places that don't use any hormones or chemicals? Organic is nice except for the cost and I don't always believe it. How do you know they haven't used any. Bein…
  • Wolfpack said: Consumers drive the market- want cheap prices you get a push for efficiency from the farmers/slaughter houses. I worry more about the chemicals and hormones than the other stuff. Chemicals and hormones were also a huge r…
  • fishlessman said: if you really find a need to go this route you need to go to the farm itself, theres alot of propaganda out there that starts from these small farms and works its way up. for instance the small local turkey farm near me raises…
  • tarheelmatt said: Going to be tough to get into the $500 range with a pro-sumer lens.  It is not a zoom, but the 85 1.8G is a sharp lens.  With a crop body that be equivalent to around 130mm.  Are you wanting a zoom?  If not, the 18-200 is go…
  • Had someone house sit for a weekend.  Didn't think much of it.  I know he's eyed my egg before but I never thought he would use it without asking.... he did. He broke the f*&#ing handle.  To make matters worse, he didn't tell me; I found out next ti…
  • Shun, Global, Miyabi & Henckel are all excellent, but as previously stated it's best to take her and have her try them out.  Ergonomics vary from person to person. Since you mentioned your wife chops lots of vegetables... I just got this Global Ve…
  • I smoked a turkey breast on Thanksgiving.   I did indirect at 325-350 and used two handfuls of pecan and apple chips right before the breast went on. It took about two hours to cook to temperature. It was awesome.
  • I did my 1st turkey on the egg last year.  Now, it's assumed that I will be hosting from here on out since everyone loved it. Rest assured that your company will want to come back next year. I was a little stressed leading up to it, but it went pe…
  • dweebs0r said: What type of chips?  Fruit woods are much lighter than other woods like mesquite or hickory.  That could be part of it not being smokey enough for your liking. Last time I used a combination of pecan and apple.  One larg…
  • So you're adding your chips/chunks when you light the fire and not right before the breast goes on? Is there a discernible difference?
  • Eggcelsior said: You just stepped into my wheelhouse. Do Rulman's poultry brine for 24 hours. Rinse well and leave uncovered for 24 hours in the fridge. Then, follow the mad max method for the cook. Use a little cherry wood for color. A lit…
  • Here are my two partners in crime:  Winston (poodle) and Oskar (terrier)They are both rescue dogs and my absolute best buds.
  • You've been able to buy that beer for a few months here around Austin.  I tried it a few weeks back; it's pretty good but not my style of beer.  You can definitely taste the smokiness. I've seen it at Spec's and the South Lamar Wine and Spirits. …
  • Skiddymarker said: Amazing trend here - very few note "main stream" beers, other than @henapple who of course owns shares in Pabst. Craft (quality?) beers seem to be the goto choice for those who cook on the egg. As we all know, good beverages …
  • nolaegghead said: That's maybe the un-coolest thing I've ever seen for BBQ. What about the beloved Ham Dogger? Or the awesome Grill Combs? Or this awesome Apron which clearly dominates the Pitt Boss Apron?
  • Eggcelsior said: 69!!!!!!!!!!!! Damn eggcelsior, you took my favorite number. 70
  • Roasted Bone Marrow: http://eggheadforum.com/discussion/1153766/roasted-bone-marrow-trying-new-things-suggestions-welcome#latest I've made it couple of times for guests and they all look at me like "WTF?  you want me to eat that?" And of cours…
  • JohnInCarolina said: Did any of you fellow beer-lovers manage to get a hold of that Westvleteren 12 when it came out here in the states?  I caught the announcement on the radio at 8:30 in the morning and by the time I got to the store at 9:15 i…
  • Maizeandbrew18 said: Don't bother with Ruination - wait for Stone "Enjoy By IPA"...incredible. Looking at their interactive map http://www.stonebrewing.com/enjoyby/mapr10.asp Not available in Texas?   Damn; we may have t…
  • Chubbs said: Thievery said:  "enjoying Dogfish Head 90-minute IPA"   Had a few of these last night. I am a huge IPA fan. Stone Ruination is hard to beat and probably my favorite. Hard to find though. Some of my fav right now are: …
  • IrishDevl said: No other suggestion, looks fantastic. How did it come out? I'll just quote Anthony Bourdain here:  “If God made butter it would taste exactly like bone marrow.”
  • I use this rub from Williams-Sonoma: * Kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil. I usually use it with a cedar plank, but I am sure the alder would be wonderful as well.
  • The Cen-Tex Smoker said: somebody drank the kool aid! Love it. Congrats and welcome Thanks!  I've noticed quite a few members from the Austin area, myself included. I've taken it upon myself in a personal crusade to force everyone …
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