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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

JM3

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  • Wife said we can go to the Varsity for lunch!!! Whoo Hooooo! It's been three years since I've been to Eggtoberfest. Can't wait. JM3
  • :woohoo: I'm going to be in Lincolnton this weekend. We'll be there!!!!! Trying to decide what to cook. Know I've been gone from the board for awhile. We moved again in April (across town from Kathleen, GA to Bonaire, GA). Hopefully I'll be s…
  • Celtic Wolf,[p]I haven't been on the new forum in about 3 weeks. Too much trouble. I have to log in and then find the correct link to the forum. I like the log-in to post because it cuts down on trolls but the forum just isn't as simple as it sho…
    in Old Guard!! Comment by JM3 February 2008
  • BlueRidge,[p]I've done ABs Honey Brined Turkey 4 or 5 times. I have always gotten good results. I've even done a honey brine and then used the mad max butter and spices on the turkey and white wine gravy. Great combination.[p]If you every get a c…
  • Parrothead,[p]I have done the same recipe as Ksqrd. I highly recommend it. It got rave reviews.[p]John
  • YB,[p]Larry that was the first thought that went through my mind. [p]I was just too tired/lazy to do it. Had a good day out on the lake on the waverunner. :-)[p]John
  • fishlessman,[p]Not really complaining. The board has such a constantly evolving membership that it really doesn't matter.[p]What matters is that we make some awesome food :-)[p]John
    in Fajitas (Pics) Comment by JM3 June 2007
  • thirdeye,[p]I got to say you are hurting my feelings since I gave fishlessman the recipe for the stuffed poblanos after I made them. Got them from Steve Raichlen's BBQU and since I love poblanos I just had to make them. [p]:-)[p]Sure miss my egg. …
    in Fajitas (Pics) Comment by JM3 June 2007
  • McGuire,[p]Patience young Jedi. A pork butt can spend hours in the plateau somewhere around 160 internal. I did a pork shoulder this weekend. It spend almost 6 hours breaking through the plateau and then seemed to hit a second plateau around 185.…
  • Larry,[p]We may be through in June. Looks like we are moving to Warner Robins, GA. We are thinking of doing something crazy and buying a 107 year old home on 4 acres. Here are a few photos. I did find the local BGE dealer in Warner Robins :-)[p]…
  • Jay,[p]I got them at them at Apollo Beach Meats in Apollo Beach. They are closer than the Oakfield Market is to my house.[p]John
  • RRP,[p]Thanks. Those 4 are already one but I've got but I'll do that with the next. I usually buy my butts at Wally World but went to the butchers this morning. I don't think I'll go back to Wally World. These looked so good.[p]John
  • Larry McSass,[p]I did one that size several years ago. I tried to search the archives for the recipe but I can't find it. Cook indirect at about 350 until 160 internal. It won't taste what you think of as ham but will be good. Cut a diamond patt…
    in Fresh ham? Comment by JM3 April 2007
  • bbqdiva,[p] If there is still a lot left I just stir and relight. If it is looking a little low I stir, add some new and relight. [p]If I'm doing an all nighter or a super high temp I might clean all the old lump out and save it for a different t…
  • Nature Boy,[p]Let me tell you when us southern folk woke up to a 45-50 degree temp on Saturday morning it was almost painful. My poor 10 year old daughter was turning blue. It did warm up and turn out to be a beautiful day. Wish you could have b…
  • omba,[p]What do you mean no one ever served you the Kool-Aid. We had a five gallon jug of it sitting on the table. People were drinking it all day long.[p]John
  • AugustaEgger, If your in Augusta, GA not Augusta, ME get a hold of Larry Ward (YB) and ask if he'll let you take a look at his collection to help you decide.[p]John
  • eggaholic,[p]That is a Hammed Ham (I know redundant). He has a fresh ham that hasn't been brined. If you want to make a traditional ham there is a good walkthrough of the brining requirements and cook on the DP website. Fresh ham is a differentl…
    in Fresh Ham Comment by JM3 March 2007
  • Martini Man,[p]I used a Coca-Cola brine recipe that I found on Turner South. It got good reviews. I just haven't had time to do it again.[p]John [ul][li]Here is what I did[/ul]
    in Fresh Ham Comment by JM3 March 2007
  • SSN686,[p]Jay thanks. See you next week.[p]John
  • AZRP,[p]Hunan Resources By FUCHSIA DUNLOP General Tso's (or Zuo's) chicken is the most famous Hunanese dish in the world. A delectable concoction of lightly battered chicken in a chili-laced sweet-sour sauce, it appears on restaurant menus across …
  • Here are some pictures of the pork[p]Before going on [p]Had a good nights sleep. Got up once at 2:30 and the temp on the egg hadn't moved all night. Got love it.[p]After 11 hours at 6:30 this morning [p]More pictures later tonight when it is all…
  • Shoe,[p]Yup. LG BGE, Platesetter Legs up. It is nights like this that XL is looking good. I've only done 36 to 40 pounds of pork 3 times now.[p]John
  • Wise One,[p]Thanks for the reassurance and advice. I will.[p]John
  • Jeff,[p]DR BBQ cooked one at Eggtoberfest in 2004. You get a clean fire, cook the cake indirect. I don't have a picture of the finished product but any chance to post a picture of my kids :-)[p][p]John
  • fishlessman,[p]I second the chili rellenos on the grill. They are awesome. [p]Try Dizzy Pig Ginger Lime Chicken Skewers. They are really good also. [ul][li]Dizzy Pig Ginger Lime Chicken Skewers[/ul]
  • drbbq,[p] Gee Ray the guys at the Outdoor Kitchen store were telling me how you rubbed it in about how much sleep you were getting at the BBQ competition over in Lakeland while the team next to you were up all night reloading their kettles with cha…
  • WessB,[p]Trying to decide between the big italian hamburger that was posted on the forum a couple weeks ago or a southwestern brined turkey breast. I also plan on baking a cake since this is our son's birthday campout. He turns 8 on the 11th and w…
  • Rodney,[p]Here you go.[p] [p]And my first brisket almost 3 years ago[p][p]
  • stike,[p]This is the pepper mill Alton used to recommend on his website under gear for the kitchen. I wish he hadn't taken that part of his website down. It was really good.[p]John