Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Freak

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  • This is going to be a great event. Definitely looking forward to my first Eggtoberfest after all these years cooking on them! Good group of guys cooking together to represent Northern Georgia!
  • Nature Boy,[p]Good luck! Bring it on home![p]-Tom
  • DaveG,[p]I use a deep-dish pizza pan over my plate setter. Works great.[p]-Tom
  • egghead2004,[p]Briskett goes on tonight for a long low-n-slo cook. I bought a nice select cut at Patton's in Duluth, GA. I'll season with one of my special rubs and a marinade for mopping. Can't wait for dinner tomorrow night![p]-Tom
  • Gwen,[p]Not only that, I have sent many people to the corporate store in Atlanta. Wonder if they have a referral program ??? LOL[p]-Tom
  • Smokin Joe,[p]Happy (early) Birthday my friend! - I would be happy to cook a batch of award winning spares for Sunday, but since you need to break in your small, I'll just show up and eat![p]BTW: Maybe SauceySue can drop some hints to BarbaraQue bef…
  • Carlyle,[p]The time depends on your method. Personally, I slow cook ribs for at least 5 hours. My personal goal is to reach a consistency where the meat pulls cleanly away from the bone when you bite into it, (as opposed to "falling off the bone/m…
  • crab leg,[p]Actually, when I speak of my egg, I refer to it as "The Truth" ![p]My wife calls it "the other woman" because of the time I spend with it.[p]-Tom
  • ShortRib,[p]Oh yeah, and then I going to invite myself to SmokinJoe's and eat his cuisine![p]Thanks for the invite Joe! LOL
  • ShortRib,[p]I'm thinkin' about some pulled pork - some for our soon to be famous oeJ and Mot's BBQ samiches -[p]Possibly some ABTs and definatley some Pulled pork burritos w/ some hot bean sauce/salsa.[p]-Tom
  • MickeyT,[p]Send Smokin' Joe a note. He is da' man when it comes to pizza dough and thin crusts. He can make a thin crust like nobody I know... [p]-Tom
  • eggor,[p]Spatchcock??? What the??? How'd I get in here?
  • egghead2004,[p]Asiago is good, add a pat of butter and a touch of cream at the very end. [p]-Tom
  • egghead2004,[p]I would say season with a mellow blend, slow cook w/ a little smoke, and mix the meat in with a nice risotto (maybe with different shrooms). Mixed green salad, some fresh bread...[p]-Tom
  • Smokin Joe,[p]And what a wonderful day that was! Now teacher is student![p]-Grasshopper
  • Memphis,[p]Anything! But the real closers are pork ribs, steaks, spatchcock chicken or roasted turkey. ABT's are a wonderful thing, and pizza are incredible. Advanced culinary creations simply blow people away.[p]If your prospective BGE recruit h…
  • eggor,[p]Excellent job on the rack. I noticed you did a direct cook. What temp and how long?[p]Thanks,[p]Tom
  • mad max beyond eggdome,[p]Count on them for the next time!
  • Tanya,[p]The way I have done them is:[p]- Slice the peppers length-wise - remove seeds - fill w/ BBQ pork (I have also used my home made hot Italian sausage) - cover w/ cream cheese - wrap w/ bacon - use a tooth pick to hold everything together…
  • Wise One,[p]I saw that is what you signed-up to bring at last year's eggotoberfest, I think. I also make home Italian sausage and andoille too.[p]You are in Atlanta, right? I live in Suwanee with a whole bunch of eggers I brought into the family.[…
    in Bratwurst Comment by Freak May 2004
  • Jeff,[p]I looked at the other postes and did not see any recipes. Are you interested in mixing and casing fresh brats? If you are, I'll share a recipe my brother and I developed a couple of years ago. I hope to bring some to the 'fest in October.…
    in Bratwurst Comment by Freak May 2004
  • Deetwood,[p]Nope - I just put some chuncks in with the lump. After the initial smoke, you can barely see the smoke like Nature Boy says.[p]-Tom
    in Wood Chunks Comment by Freak May 2004
  • Lawn Ranger,[p]I have not used vinegar, but I have been experimenting with vinegar powder in my rub recipes lately. Still working-out the kinks on a new rib recipe, but I like the results. I prefer the balsamic and red-wine powders so far.[p]-Tom…
  • The Naked Whiz,[p]Not sure why the link didn't take ... here's anoher try at it.[p]And just in case... http://www.jodysgarage.com/lotw.html
  • The Naked Whiz,[p]Check out this site. This is an excellent way to cook them little bad boys. Very tender with great flavor. The traditional suace at the end is the right touch.[p]I host a chicken wing cook off annually and used this method (with…
  • C Nich,[p]The BGE is the TRUTH when is comes to smoking and grilling. 'nuf said.[p]Tom
  • Linda,[p]Pretty much the same oas the other folks except:[p]I cut them ii to slices, maybe about 3/8 inchs thick, coat in olive oil, salt and pepper. Lay them out on the grill around 400 or so. They brown and crisp very nicely. Folks love them. …
    in Potatoes Comment by Freak October 2003
  • jwitheld,[p]What would be an example of the temp stteings? With the jerky meat so thin, were to you place the probe? I am getting ready to buy, so the info might probably push me over the edge! Besides, my 40th is next Saturday, so there's a good…
  • WooDoggies,[p]The cook ended at 10:30 last night. The egg was rock solid at 150 still. The last time I checked the temp was at 6:00pm. I did not add lump during the cook. I will be cooking ribs today, so i will take a lot at was was left of the …
  • WooDoggies,[p]Still 150 degrees - rock solid - no tweaks -[p]:-)[p]-Tom