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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

T-Que ·

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T-Que
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  • DH, Beautiful table. I was wondering how extensive you planned and designed using Google Tools. I like the design and am thinking about making the same design with a more dramatic corner or curve, more of a 90 (2 45 degree angle) angle with Eggs on…
  • Thank you. I will check it out...
  • I read your post on Buckboard bacon and plan on trying it. I have a question though. What is "HI MT"? You thanked Grandpas Grub for it. Is that a store or did he give you a recipe? Thanks T-Que Cured 4.7# pork loin in HI MT. Buckboard Bacon (…
  • stike, Thanks all for the assistance. Beef Wellington was put off until tonight. I am about to start the marinade. I believe I will do individual Wellingtons as well. I did look on Foodtv.com and epicurious.com and came up with a few recipes. I too…
  • WMK,[p]Curious?? Is this the new Forum or old forum? How do you get to the other one and should we monitor both? Also, will one eventually be done away with and a consolidation be done?[p]thx T-Que
  • stike,[p]All I can say is WOW!! Looks great, I can almost smell it. After reading all the posts the one thing I did not see was, well... the recipe?? Do you have that in a format you can post or a link to it somewhere? I have a loin in the fridge, m…
  • Mike in Abita, Cool, thanks for all the help! About to take mine off at 170. Spray, wrap and hope it hits 195 quickly. thanks again and Merry Christmas. T-Que
  • Mike in Abita, Thanks to both you and AZRP for the responses. Since it was unanimous I pushed the pit temp to 250. However, Mike, it is interesting that you moved your probe from the dome thermo to the grill and you went from 250 to 195, down 55 de…
  • stike, Thanks to all for the resopnses. Stike, do you have the recipe for the Wellingtons you did last year. That sounds like the ticket. If you have it handy and can post or send it to me I would appriciate it.[p]Thx, T-Que
  • Large Marge, There is a Vienna Beef sign in a hot dog place I just recently saw near Town Center Mall in Kennesaw on Barrett Parkway. It's in the shopping center west of I-75 in the Play-It-Again Sports and DSW strip mall. Also one in Woodstock on …
  • Large Marge, You are my hero. If this turns out half as good as it looks I'll be happy. My last two attempts at a Chicago Beef were..let's say, NOT too good!! I will definitely try this ASAP. Being a fellow Atlantian...where do you get your French …
  • Sundown,[p]Can you take a look at my last post. I put some pics in it showing what cut of pork it is. Its label says "Fresh Bone in Pork Leg". The concensus is it's a fresh ham. About 18.5lbs bone in. ClayQ suggested brining for 4 days but has not d…
  • Mike in Abita, OK, it took me some time to get back with digital picture in hand and get a Photobucket account but here it is. The pork leg I bought is still in Cryo-pack so this is the best picture I could get. Will this work to tell you what I ha…
  • ClayQ, Thanks for the replies. I had no idea the procedure would be different for the different cuts so close together. I can take a picture of it and post so it can be identified. What is the best/easiest way to post a picture to the forum? Thx, …
  • WessB, Great, thanks I will take a look and thanks for posting Wise Ones 2007 Eggtoberfest cookbook. I have already downloaded it.[p]T-Que[p]
  • Alpine Angler, I got my rib rack at Bar-b-que's Galore. I like it because it is a heavier grade steel than others that I have seen, fewer tight welds and a coating that makes it easier to clean. [p]As for a dutch oven you cant beat heavy cast iron.…
  • Darnoc, Also remember to leave the meat a little rarer than you really like it as it will continue to cook more on the hot plate than on a regular plate. [p]T-Que
  • BENTE,[p]Any luck finding Dan's email to get his approval? Someone down below said he want be "Green Egg Dan" if that helps.[p]Thx T-Que
  • Bobs, Thanks, sounds like an idea to start with for Sunday dinner. TQ
  • MikeM, Ya know I had the same problem a week or so ago. After reading all the posts I didn't know what kind of ribs I had other than pork?? Well, I just put them on direct with some Dizzy Pig rubbed in a couple of hours earlier (can't even remeembe…
  • Bobs, Wow, dont know which gets me going the most, the grill extender or the food?? That Onion?? Looks like you peeled and partially cored a Vidallia and then added the jalapeno. Did you peel or clean the pepper of seeds? Then did you ass butter, b…
  • AZRP,[p]I'm in!! :-) My daughter hasn't won anything yet...
  • Wise One, Thanks again for putting this together. I know its a labor of love but its still work. I just wish those Redneck Sushi folks would come thru. Man, I just want to see whats in that...[p]Looking forward to a little eggfest in our neighborho…
  • AZRP, Ya know, I wasn't gonna say anything in my thank you to BGE, but a couple of posts deep I will. It was a shame, I had a group behind me during the drawing that kept complaining that the drawing started late and they were taking too long on th…
  • Wise One, Ahhh!! I will keep that in mind. How many played his year? Maybe I can put something together...[p]T-Que
  • AZRP, My wife and I were a couple of folks to the right of your wife and I will tell you she was very excited!! Even the Fatman commented on how excited she was. It was great to see the surprise in her face, sorry you missed it. I know how she felt…
  • Wise One , Thanks so much for putting the 2006 cookbook together!! I have printed the 2004 cookbook and used it several times. I have never seen a 2005 book. Was there one ever put together? A couple of receipes I did not see on your list were the…
  • thirdeye, I took a quick peek at your site. Then I bookmarked it! Looks like a lot of good info. A couple of questions: Is "Buck Bacon" the same as what some of my Canadian friends call "back bacon"? And the second from Chicago land, have you ever…
  • BasementDwellingGeek,[p]Ok, so I don't see a .ppt attachement here?? :-) I need to give a presentation on Monday on security and encryption. But I'm thinking...If I change the presentation to Egg'n and some pulled pork (this is a southern crowd in B…
  • egginator, I just looked thru the 4 posts on the jerky set up. I have never done jerky but its something we have talked about doing. Can you tell me what the purpose of the coffee can/pizza stone or wire mesh ring is? Why not just put the lump in …