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SouthOfI10

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SouthOfI10
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  • City Slicker, JERKY!!! Venison jerky is the bomb. I just can't bring myself to shoot them here at the house. Although, they're becoming a bit of a pill here lately in that they eat a sack of corn every other week and they drive the neighbor's do…
  • City Slicker, I really like pork chops direct on the regular grid, 450F or so, turn every 6-8mins until 145F internal. These had a simple rub of Shaking The Tree. Great stuff.

  • Car Wash Mike, Did you forget to sprinkle with some lemon zest? Heee.
  • topper9, I do them side by side like this. I haven't noticed any longer cook times for two versus one. Yet, each one seems to be different. The smaller one in this pic took almost an hour longer. Go figure.[p]Good luck.

  • Cecil, Congrats on the weight loss. And we all slip every once in a while! One of my favorite WW recipes is Vietnamese flank steak. It is a soy, sugar, lime juice and red pepper marinade served over white rice that is wonderful. It doesn't tast…
    in XL Me Comment by SouthOfI10 March 2007
  • Car Wash Mike, Good point about the injector, but the seeds and chunks in this marinade will be tough to inject without filtering. It's got a lot of "good stuff" in it.[p]Why are you on a rib restriction?[p]My pup is growing like crazy. Sorry for…
  • Car Wash Mike, Yep. Almost 19 hours later because I have been fiddling around with the Guru... I got a new toy and had to tinker with it. The Stubbs' marinade is "good". It has a lot of crushed pepper, garlic and onion in it that are great…

  • TRex, Hehe..., no I was legal. The apartments that I was in had quite a few charcoal grills around the complex. I used those with moderate success. The steaks and chicken were good, ribs mediocre. I sure missed my 8 months without Lola...
  • TRex, Dude, are you in Woodstock, GA??? I think that I used to live in those apartments...
  • BabyBoomBBQ, Did you inject right before putting on the Egg or the night before?
  • Crabapple Eggman, I just did a whole chicken this weekend. For the money, it's still one of my favorite cooks. A friend gave me some fresh rosemary, so I used a lot of it, lemon and apple. It turned out fairly good, but I made a few blunders. …
  • Celtic Wolf, I did chicken on Sunday. [p]And got my newest lil Egger, Daisy, yesterday...[p]
  • EGGOMANIAC, Hey, I've been there! I really like those stuffed chickens, too! I never got around to trying anything but the crawfish stuffed ones. The wife (co-owner, I guess) says that her husband can debone a chicken in about a minute... And I…
  • HolySmokes, Yep. I am definitely blessed and have so much to be thankful. These ribs notwithstanding...
  • Car Wash Mike, I can't believe that this was my first lamb cook, either. Totally good. The flavor was better than steak; the texture was butter-smoothe like you got that dry-aged prime rib-eye steak done to perfection, and the simplicity of the c…
  • Rick's Tropical Delight, Hehe. I had to give you a hard time... The rest of us decided that you need to be at our beck and call any time we see fit! Have I shown you the latest Ohio yankee that is the newest Egger/Cliffordette_the_big_yellow_…

  • JQuinn, ~4 parts apple juice to 1 part grade B maple syrup for a spray/1hr. I quit foiling ribs, quit saucing in the end, and quit turning as often. KISS method, I reckon, per CWM. My favorite is St. Loius cut from spares with the pieces left…

  • Rick's Tropical Delight, Thanks. I saw this on the DP site, but yours looked like they were seperated prior to the cook. The chops that I bought are already seperated. Follow the same procedure, or did I buy the wrong shtuff?
  • Bubba_T, At least 4 if you have a grid extender. This was two 7-8lb butts on top of a 15lb brisket. I fed over 25 people, but there wasn't much left....[p]Good luck.

  • Hammer, Woohoo! Glad to see that my home state has more than a few fellow Eggers!!! I reside in Atlanta, but you can't take the coast (Gulfport...aka SouthOfI10) out of the boy! If you do an Eggfest, I'll make the trip over.[p]Cheers.[p]Scott
  • stike, Excellent. Thanks for taking the time to share.
  • Thanks, all, for entertaining my querries over a $0.39 potato. No foil was as good or better than my usual way and easier. Skin was browned and yummy! Amazing how the Egg can turn something so simple into something so good.[p]Cheers!

  • Celtic Wolf, The skin is my favorite part, too. I usually scoop out most of the middle and just eat the skin and surrounding meat so I don't get all full on potato...doused in a LOT of butter.... Mmmmm. I could almost do without the nice filet t…
  • onelegchef, He had best hope that the skin is edible. 'Cause that's my favorite part, and I am trying these with no foil. If it don't work, he'll have to listen to me whine about it...
  • stike, LOL! Ha, that is exactly how I felt twisting up the foil on the last tater. Sheez...
  • Hoss's BBQ, Wow, that looks fantastic! Thanks for sharing. Do you stir up the taters or just let em cook as they may? [p]I'm waiting patiently for my ribs to render...
  • SouthOfI10, Thank you. Here lately, I like the whole chicken cook better than the pieces. This one was brined the night before. Post some pics of your bird, please.
  • Rick's Tropical Delight, Kinda looks like the good part of an Armadillo. Mail me a slice if turns out eddable.... (Sheesh, I'm startin to sound like Stump...)[p]
  • ronbeaux, I can't cook like my grandma, Mrs. Dubuisson, but I try...
  • ronbeaux, Oh, my Lord! This makes me sooooo homesick! Please FedEx me a couple of those mushrooms. Are there any taters swimmin down below???[p]Looks fantastastic, and by the looks of the lawn chairs, you have the same luck as me with the wind..…
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