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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
jeffybeer
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Thanks for the pics Chuck. It went great this year thanks for attending. And nice Apron.
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Here is a couple I have had for a while. Lamb Chop Night
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Thats a great idea. those look yummy.
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They will be just fine. I do it all the time. Have fun.
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Dude those are awesome. I have been trying to find a cool trophies or awards to give away at Midwest Eggfest but, so far you win for creativity. Nice Work.
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Looks awesome I want one.
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Looks fantastic. Those are my favorite 4 food groups. As far as grilling a juicy chop directly try this. Egg at 450 deg. Use the method of 2.5. Which is turn 90 deg after 2.5 minutes wait 2.5 minutes then flip. 2.5 min. turn. 2.5 minuted flip. …
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Good find who doesn't love Giada. Hands down my favorite food network girl.
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Since we sell the Big Green Egg it makes for quite a few great lunches a week
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Funny thing is earlier this spring here in MN we got hit by a couple of tornados. In the tornado's path was my dad's BGE and a few miles from him was one of my best friends BGE. Both were sitting wide open with minimal protection. Both of them st…
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at an early morning weight lifting class in college. Left after the radio station made its anouncement watched it all day long on the TV.
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Right now I think we have around 70 preregistered. That is 3 times as much as last year around this time. I expect a good turn out. It could be 72 if you guys come again. LOL we will catch you next year.
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I might have to take you up on some of that Alaskan salmon. How much? That is a beautiful list.
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But I wrote it on the paper. I also love the handle. You will learn a lot by attending Midwest eggfest. To put it to you this way I have been cooking on my egg for the last 12 years and I learned a lot from being at last years eggfest. Some of t…
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I can't wait we are getting more and more registrations every day. The Demo's are sold out unless we get more cooks. So if you know anybody that wants to cook tell them to sign up. Should be a really fun year. Can't wait to see all of you. Jeff
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Bummer guys you will be missed. Maybe we can catch you next year. Ooh and my Dad says Hi back. He is bummed that you guys arn't coming but he will get over it. I might have to grab your shrimp recipe because I can't imagine an eggfest without em.
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Great guys it will be nice to see you again. But I have to say I will miss your lefse. Because wow that stuff is good.
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You know I have been cooking Pizza on the egg for many years now and never once did it occur to me to use the feet under the stone like that. I like it and will try it. Thanks for the tip.
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MNFisherman, Way to be inventive. Looks like good eating!
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EggspertMN, Looks like you had one hell of a weekend. Best Spatchcock I have ever had. And Yes I have had EggspertMN's Chicken.
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EggspertMN, Alright I know where you live and I hope you still have some left over. Looks great.
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EagerEgger, That's how I do it. LOL. I thought it was meet and beer. I forgot all about the greet part. Fun weekend though can't wait till next year.
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EggspertMN, Nice camera work. keep em coming.
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AZRP, Looks great nice head and very refreshing, MMMM Beer. I will have to try it.
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eddy-turn, Personally I like to cook my pork tenderloins indirectly over the plate setter. Sometimes I will use a marinade but mostly I just use a rub and cook at 350-400 until it reaches 145. Let it rest 10 minutes.
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DynaGreaseball, The plate setter is made out of the exact space aged ceramic as the grill itself. Don't worry about putting it into the hot grill it will be able to handle it. I do it all the time. Though I have heard of a couple of plate setter…
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No Yolk, Should be a Blast
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Cobbegger, Honestly those arn't ribs. It is probably a chunk of the loin. Cook them almost as though you would a pork chop. I have smoked them a couple of times and they only turned out good once. I think it is because they are usually very lean…
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jeffybeer, However I do love your attitude on the beer fund.
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stike, I guess I do have an advantage since I sell the Fire Lites. So it is really easy for me to get new ones at a discounted price. But I only use one at a time ,that is all that is needed. I have however tried the napkin trick and though slow…