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irishrog

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irishrog
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  • Take off the skin, scrape the fat from the inside with a sharp knife. and then lay the skin back over the breast and keep in place with cocktail sticks. Allow to dry out in the fridge over night, and cook fairly hot to crisp up the skin.
  • Baked Alaska, cooked ice cream, the kids will love the novelty
  • Hi Leroy, We have them here but the unpredictable weather is a huge problem. My neighbour next door got a trip as a present for her 60th birthday, she was 63 before she got to go on the trip. The morning was so beautiful she forgave the company t…
  • Beautiful scenery, beautiful lady, beautiful music, beautiful memories
  • here is my version in a large http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932837&catid=1
    in Whole Pig? Comment by irishrog June 2011
  • We have a sauce called "Raggae Raggae Love Apple" sauce here in Ireand which is awesome, made by a Jamaican guy called Levi Roots. Levi became famous on a TV show in Engand called Dragons Den and has made millions on the strength of his sauce and th…
  • why did you not cook your pig in the egg like this http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932837&catid=1
  • we have a producy here in Ireland called Tec 7, and I have yet to meet a surface that it would not bond with, and when it sticks it stays stuck! Brilliant stuff. If you have it in America get it and use it, it is excellent for this kind of job. Al…
  • This song is my go to when I need a little music to cheer me up or help me unwind. http://vimeo.com/moogaloop.swf?clip_id=2539741
  • An etiquette board should be erected at the entrance to all fests to lay out for the tasters how the system works. At a number of cook offs I have been involved in here we have erected crowd control barriers surrounding the cooks, and the tasters s…
  • Hi Leroy, Thats me with the EGG, this competition is really wonderful fun, and many of the people who attend to watch only know BBQ as burgers and sausages, and it is wonderful to be able to show so many people just what you can cook on an EGG. Pi…
  • The Irish Egg distributor is called A Room Outside, based in Limerick. Here is a link to his web site http://www.aroomoutside.ie/services/ If you contact Liam he will send you over whatever you need, or put you in direct contact with the distribu…
  • Whole Lamb Steven??
  • why not try a whole lamb, I got a 36 pounder in the large, cooked in about 2.5 hours here is the full post http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=707504
  • Hi Leroy, Our cruise has been and gone unfortunately, we sailed on 24th October from Port Canaveral, back in on 31st October, and travelled home the same day. We had a wonderful trip, but it is a long way to go for 1 week, 6 hours to Newark, New Yo…
  • Hi Leroy, I recommend a nice light Soave for sipping, well chilled. Dry and crisp, it hits the spot for me every time. Happy new year to you and Judy, Roger
  • There is a company importing Eggs into England, and my distributor gets BGE charcoal through him. This is the best charcoal I have found here in Ireland. His web site is http://biggreenegg.co.uk/ and he should be able to advise on your nearest dist…
  • Wrap in foil, then towels and put in a picnic box. It should hold fine. Beef benefits from a good rest, so you just need to maintain the haet and you shouild have a very tender roast.
  • I prefer to cook my ham in water first, and then finish it in the egg. I think if your ham is well brined the egg will evaporate the water and just leave the salt taste, which will overpower the sweetness of the ham. Boil the ham in water first fo…
  • I put a 6 rib bone-in on a large without any problem, coated in yellow mustard and coarse crushed mixed pepper corns. Beautiful!!! How many people have you to feed, that should dictate the size of your joint?
  • Why have you an Irish name on your chili team??? Mind you, I love the name. Roger
  • Here is the photo of the head Roger
  • Spring Bok is a South African animal similar to a deer or a gazell, I think. I have never eaten it yet, but am looking forward to trying it over the weekend. It came frozen in steaks, a bit like cuts of fillet steak, I have cooked ostrich before on…
  • I did 1 last year for presentation at a hog roast competition. We used it to decorate the stand but did not eat it. I think I have photos on the computer at home, will post later if I can find them. I smoked the head for about 4 hours with plenty …
  • Olive oil for healthy, bacon grease for flavour, depends on your priorities!!!
  • The fat will keep very well in the fridge for at least a few months, it normally doesn't survive long enough in our house to go off.
  • Hi Blair, Duck carcass is great in a stock pot when making gravy, but you need to cool the stock when it is cooked and then remove the fat from the top, as it will be very fatty, even if you take the fat off the bones before cooking. The potatoes …
  • If you can get your hands on a goose, you will make enough goose fat to keep you un-healthy for years. The meat is richer than duck, but the amount of fat which comes off is huge. I have stopped cooking goose in the egg because it takes ages to bur…
  • Goose fat is an excellent alternative, and makes fabulous roast potatoes. In Ireland we can buy duck fat and goose fat in the supermarkets, it's probably also available in America, and these are the best fats for roasting potatoes in, just dont che…
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