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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

SpiceCooks ·

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  • Diana Butler, Check out Charcoal Mike's profile in the profiles section. That is a fantastic looking table. We plan on building this one.
  • Bama Fire, I posted on this one last Sat but never got a response. Hubby cooked them at about 425 for about 30 min. but they were too rare for me. I think they should be cooked at about 350 and test for doneness. We cooked a 2 1/2 pound rack. Indiv…
  • Big Murth, I am interested in hearing the outcome on this one. Sounds like great fun and good food! Enjoy!
  • sprinter, Welcome back to reality! Glad to see you back. Your kind words of wisdom were missing last week!
  • JJ, Thanks for the advice. That is what we were thinking would work. Just wasnt sure about the time. Happy quing!
    in Feedback Comment by SpiceCooks June 2001
  • SpiceCooks, Thanks guys. I knew someone would come to the rescue. We were not quite sure as to what temp to cook the breast to. (Brain cells dead today I guess.) We will have to use the small thermometer to double check. Cheers!
  • MickeyT., What is Chilulu Sauce? I recognize all of the other ingredients. Sounds like an interesting recipe.
  • MikeO, Ok.. I give up.. What's in it and how did you do it? It looks great. We had thick cut pork chops last night. Tonight is Asian Flank Steak. It is marinating as I speak. I think we will take some pix this time and post them.
  • Tim M, Once again we revisit the cooking methods for baby backs. I have come to the conclusion that everyone has their own idea as to what good ribs are and they are justifiably right to their opinions. It depends on how you like your ribs cooked, …
  • JJ, I smell quiche in our future for this weekend. Thanks for the recipe!
  • WessB, Great pictures WessB. Good job!
  • Bamabob, As you can see by our name, spices are our favorite thing. I buy all of our spices from Penzey's and have been buying from them for about 10 years now. We store our spices in glass mason jars. We keep them in a cabinet (or cupboard dependi…
  • Big Murth, I don't know if anyone will see this post this far back but if you do then brining is one and only way to go. It will make the chops so juicy that you will wonder what you did before you started to use brine. Try it, you'll like it!
  • Nature Boy, We have had some great food since being in the house. Last weekend was the brined pork chops rubbed with Penzey's Jerk Pork seasoning. Yum! The weekend before was baby backs cooked GFW's 3-2-1 method. That is really a great recipe. By t…
  • Nature Boy, And what is the "special" rub may I ask? We are in the process of cooking thick cut pork chops as I type this. They are rubbed with JJ's rub. Boy, I can't wait. We signed up today for EGGFEST 2001. We also made our hotel reservations! I…
  • Gfw, I can't stand it! Boy those wings look so good. Come January 25th, we will be happy homeowners again and we can't wait to fire up the EGG. We will have a beautiful deck for the EGG and hopefully by this summer, it will be covered. We will be b…
  • one feral kat, If you will give me your email address, I will email you a recipe that never fails for us. You can try it.
  • Gfw, With all of that good food coming off of your EGG, how do you control your weight? I think you and Nature Boy run neck and neck in the race for cooking on your EGGS. Sounds yummy!!!
  • Gfw, You always seem to be cooking the most interesting food. Will be interested to hear how your pulled beef turns out. JJ's sauce should defintely compliment it.
  • SpiceCooks, Uh-oh! Link is blank. Look in new recipes. I give up!
  • Tom, It is our favorite sauce for wings! You will love it on the wings. We have our own homemade recipes that we use and as a matter of fact we are cooking chicken breast tonite that has a rub on it and we will be basting them with our homemade sau…
  • Gfw, Don't work too hard this weekend Gordon! Sounds like a good thing to do. Still don't know for sure what we are going to EGG yet. The ribs were awesome last weekend. Maybe try a butt. Have not found a butcher yet. Need to keep looking. Thought …
  • Tim M, Looks very impressive with the foil wrap. I guess I need to knock on wood (or ceramic). We have had our polder for a year now and have not had to replace it yet. (knock, knock, knock). We have used it a lot too. Don't think we have had it ab…
  • Gfw, We are very glad that the EGG is back in action again. We had southwestern chicken sandwiches the other night that were to die for. Glad you got your pulled pork cooked. That will be our project for the 4th. We are having trouble trying to fin…
  • Naure Boy, Thanks for the tip. No I did not find anything to use and I wound up using Penzey's fajita seasoning on them. My son is a fajita nut so these should be good. They are marinating in fajita seasoning and olive oil as I type. Happy EGGING t…
  • Gfw, Good morning! Boy those wings look good even this time of the day. I am wondering how long you cooked those fantastic looking wings and at what temp? Thanks.
  • Taco, Welcome to the best forum on the internet. These guys will always be here for you in your time of need. The recipe section is your best cookbook for recipes and the forum is your best bet for directions. You can learn all there is to know abo…
  • db, Check your email. This is a personal favorite of ours.
  • Gord, Just think, with all of the time you have to wait, you might be the first EGGER to have his meal ready to go on the EGG before you get it! Go ahead and plan your meal, get it ready to throw on the EGG and then let us know how it turns out.
  • Gfw, As you can see, you can take a simple recipe and spice it up anyway you like and it will turn out great. Good idea on the memphis rub. Glad it turned out well for you.