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Richard

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  • Flashback Bob, cool...thanks for the help!!!
  • forrest Stillwell,[p]Here is one method! [ul][li]http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html[/ul]
  • RickyB,[p]Here is one way. [p]Pumpkin, The Great Pumpkin, RhumAndJerk This recipe is loosely based upon a recipe that I found in a Native American cookbook. Pumpkin was a staple of both Colonial America and Native Americans. In my house, we have …
  • Steeler Fan, Here it is. [ul][li]http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html[/ul]
  • Suck Creek Wings,[p]This one works well! [ul][li]http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html[/ul]
  • Big Hairy Dawg, Velvetta cheese, pico de Gallo and mexican chorizo. Cook the chorizo first and drain the grease. Here is one that popped up on another site yesterday.[p]Dip, Cheese, Queso A creamy smooth flavorful cheese dip. [p]INGREDIENTS: …
  • Rick's Tropical Delight, I am a "II" myself. Better get back to the ribeyes on the small.
  • amini1, Since you already have an egg, let your creative juices adapt to the BGE. LOL
  • Rick's Tropical Delight, Are you insinuating there are just a bunch of D***'s hanging around here. LOL
  • amini1,[p]Here is one idea![p]Beef, Roast, Texas BBQ Al Pastor ROAST BEEF AL PASTOR 1 John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Here is the way he says to make a perfect al past…
  • Grandpas Grub,[p]This is one source for paella pans. [ul][li]http://www.paellapans.com/pans.html[/ul]
  • Chubby, Great looking,and I am sure, tasting meal. Hope the fire extinguisher was handy. LOL
  • Warthog, Not sure if this site is the one, but they have racks. Be sure if you buy a rack that the jalapeno is very round at the top, or as I first eggperienced, as they cook they get soft and shrink, thus falling down the hole. [ul][li]http://w…
  • Marvin, This site should get the project going. [ul][li]http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-drumsticks.html[/ul]
  • New One, Well kept secret. [ul][li]http://www.virtualweberbullet.com/tritip1.html[/ul]
  • Al B, Welcome! Here is one bean idea plus a lot of great cooking info. [ul][li]http://playingwithfireandsmoke.blogspot.com/1998/01/side-dish-pinto-beans.html[/ul]
  • The Old One,[p]Here is one that is great and easy. [ul][li]http://www.nakedwhiz.com/spatch.htm[/ul]
  • Crawdaddy, You are probably referring to a recipe that I just posted a link to from '03. Here is how I do my duck.[p]Duck, Whole, Richard [p]INGREDIENTS: 1 3-5 Lb. Duck, Whole *********MARINADE******** 6-8 Whole Garlic Cloves 1/2 Medium…
    in Duck Comment by Richard September 2007
  • barbes, Does this help?[p] Duck, Whole, BGE, Djm5x9 [p]Ingredients 2 whole ducks 1/4 cup favorite rub or for marinade Yoshida’s Gourmet Sauce teriyaki sauce crushed garlic lemon juice water Prparation 1 Cut the backbone…
    in Duck Comment by Richard September 2007
  • sst, This should help. [ul][li]http://www.eggheadforum.com/wwwboard/messages/419145.shtml[/ul]
  • Grandpas Grub,[p]Mr Google has many choices. This one looks interesting. [ul][li]http://generalhorticulture.tamu.edu/prof/Recipes/BeanRice/beanrice.html[/ul]
  • Smokin' Lady, Thank you! If you have a microsoft based computer you might want to look into Living Cookbook. The Naked Wizard has a$3 coupon and around $26 it is not a bad way to track recipes in my opinion. been doing it for 3+ years and works fo…
  • Smokin' Lady, I pull mine around 150F.[p]Here is a recipe I like![p]Meatloaf, Richard I recently did one on the small indirect at 325-350F about an hour pulled around 150F. [p]***** 2 Meatloaves***** 2 Lbs. Ground Chuck 2 Lbs. Ground Ro…
  • Just Plain Mike, Hope you have a good supply of adult beverage to keep you company. Perhaps you and Spring Chicken will have a good early am conversation. As Celtic Wolf said, it is done when it is done!
  • Marvelous,[p]Depending on set-up. Place a liquid, such as beer, apple juice or whatever oranje juice water 50/50 works in the drip pan or foil the plate setter if using one,
  • BBQDan, What part of the country are you in? Are you able to get to Atlanta 19/20th Oct for the 10th Annual Eggtoberfest? Hang around you might like to join the "CULT"
  • Greendriver,[p]If you do not like poultry livers, scallops are a great substitute. Kikkoman basting sauce is EGGcelent on this appeteaser. [ul][li]http://en.wikipedia.org/wiki/Rumaki[/ul]
    in Rumaki Comment by Richard September 2007
  • BENTE, This is the one I have used for a few years. [p]Sauce, White, Big Bob Gibson [p]INGREDIENTS: 1/2 cup mayonnaise 1/4 cup vinegar 1/2 tsp prepared horseradish 1/2 tsp salt 1/2 tsp black pepper 1/8 tsp cayenne pepper …
  • smoke express, I second the 3.5 inches, but I have a "V" rack that is 5 1/2 tall and you probably can never build enough drawers for the "TOYS" to come someday.
  • Smoke Diver,[p]Here is one for dessert. [p] Dessert, Fruit, Richard Here is one way I like to do bananas, peaches, pears and apples, pineapple rings or wedges.. [p]Preparation: 1/4 cup Turbindo sugar. 1/2 cup Pecans, Walnuts, Macademia,…
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