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Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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

PRobinson ·

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  • Thanks to everyone who responded. Posted inquiry and then left for a couple of days. I will definitely take a picture and learn to post picture after the cook.
  • Tim,[p]Some of us have eggs built into tables and never cover them up. I have had mine uncovered for at least 8 years (Maryland) -- look like new. Not to worry!
  • Dimple's Mom,[p]I agree. I have made this several times and it is quite a hearty dish.[p]Paulette
  • Spring Chicken,[p]Got it! Thanks.
    in HGTV Comment by PRobinson June 2007
  • Lawn Ranger,[p]Is "Sweet Chipolte" a sauce or is there a recipe? Thanks.
  • MrsAZRP,[p]I use canned peaches from Costco/BJs/Sams. I drain in colander, but put in bowl immediately so as not to drain all the juice. Yes, I use a top crust cut into strips and criss-crossed (lattice?). Hope you receive this response in time. …
  • Celtic Wolf,[p]Boy is this forum awesome! I purchased the XL in Waldorf at the eggfest, including the plate-setter. Have not used it, but will this weekend. I had no idea that the plate-setter was designed to fit between the firebox and fire-ring…
  • Allyen,[p]It is available, and it is an add-on. I think I paid about $60 in Waldorf, MD. It is a fairly new item so don't let your local distributor tell you it does not exist. You just might have to order from the Mothership.
  • mad max beyond eggdome,[p]Well, now I know why Sydney is so cute! The better-half?
  • BBQ Bob Trudnak,[p]Thanks for sharing, since I was one of the ones begging. Since the Eastern Market burned recently (lost my source of sausages) I guess I will have to try my hand with home-made ones. This recipe is the best incentive I could hav…
  • Wise One,[p]It was great meeting you and Don as well as others whom I had not met. My sister enjoyed Wess' lesson on removing the membrane from ribs (She has not used her egg yet - new house). Let us know when Don purchases his second egg --- as h…
  • ccrider,[p]I ordered my online from "Hasty-Bake".
  • New Bob,[p]I a female egger from the DC area. Have not been able to attend Eggtoberfest, however, I have gone to several Eggfest in Waldorf, including cooking at last two. Have 4 eggs (2 large, 1 small, 1 mini) and lots of friend-eggers from the F…
  • Gwen,[p]I don't like extremely hot, you can get almost no heat if you remove all of the seeds and the spine (white inside part). I use cream cheese, pulled pork (leftovers) and wrap in bacon. They are awesome.
    in ABTs Comment by PRobinson July 2005
  • Lawn Ranger,[p]I don't usually post, too busy reading and trying all of the recipes. However, when I discovered this forum, my barbecuing took on new life! Today, I did Elder Ward's bisket (perfect), Wa-Wa Wings (awesome) and jalepeno corn bread. …
  • The Naked Whiz,[p]Thanks.
  • ThrRoff,[p]It compensates for the lack of a "platesetter" for the small which could be used for "indirect" cooking. Also, it allows for direct cooking a bit further from the fire then placing the grill rack directly on the fire-ring. I have used bo…
  • Saucy Sue,[p]I agree! Sally described Wess' method at Waldorf to me also, and I tried it Sunday. While it may have not been the "best" for some, it was absolutely the best I have ever cooked or eaten. Fellow eggers sure make us look good!
  • aka mr. Earl,[p]I must try your salt-crusted fish (sea-trout?). I don't quite remember everything you said, however, Bobby-Q gave me the basics of the cook last night. Maybe I will get close.
  • mad max beyond eggdome,[p]That's funny, considering that I made the same mistake last year on my "trial" one. But once I used only lump, everything was perfect.
  • aka mr. Earl,[p]Thanks. Next year I plan to make two.
  • mad max beyond eggdome,[p]Boy was it good! Glad to get the recipe (again), I knew I would not remember. Thanks. See you next year.
  • Smokey J,[p]Thanks!! Glad that I didn't have to beg (smiles). I will be trying this on Saturday. See you next year. After last weekend, this one will be "lonely".
  • QBabe,[p]As promised, I will post all three recipes tonight. Look in the "new recipes" under "seafood" and "deserts". Looking forward to seeing you next eggfest. [p]
  • Bobby-Q,[p]Thanks for the help. I will try it this weekend. Hope to see you at the next eggfest.
  • Saucey Sue,[p]This was my third eggfest and I felt the same way my first time. Very hesitant to attend alone! However, Nature Boy was the first egger to "befriend" me and I felt right at home every since. I have enjoyed cooking the last two years…
  • RRP,[p]Thanks. I did realize that it was in the BGE recipe book, which I have in a binder. You saved me the trouble.
  • RRP,[p]I have been reading (and salivating) about "Vadalia Onion Pie" for several days now, hoping that someone would post the recipe. Can someone please re-post the recipe and take me out of my misery? Thanks.
  • nikkig,[p]Thanks. I was hoping you were online.
  • Jim,[p]I went all the way down the string of messages hoping to find one which stated the temperature to cook ABTs. Can you tell me? Indirect or direct? 250 degrees? Thanks.