Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

Metalhead ·

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Metalhead
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  • Wow, those are some great looking pictures.  I wasn't hungry, but now I am.  Are you anywhere near Atlanta, Ga.?  Do you need another family member? Keep up the great looking posts.  It seems as if you are SERIOUS about your BBQ. Love this post. Me…
  • I cook mine like pulled pork. Slow cooked with a dry rub and then pull as PP sammies. Be careful though, because it is not a butt it will not plateau like the BB or the shoulder. The last one I smoked was 22 1/2 llbs and it took 24 1/2 hours to s…
  • looks good, I think I'll try that 1 day. Have you tried quinoa? This is my new goto substitute for rice. It can be eaten hot or cold. :ohmy:
  • MUSHROOMS...they grow under cowpoop, on the side of trees, under a moist bit of mold and every other crazy place. People eat em up all the time. I guess the real reason I don't like them is their texture. It freaks me out a bit. :S :S :S :S …
  • I love Randy, he is always so nice to me when I go into the store. I will channel all my good Chi towards him.
  • I think that the salt block imparts a whole lot of flavor :woohoo: B) I love my salt block
  • I picked 5 dozen medium eggs about 6 wks ago. It usually takes 3 wks to cure fully. I boil a vinegar, water, dill, salt, dry mustard and pour over the eggs, sliced jalapenos, and garlic. Love love love them. Good luck ;)
  • I would have to say that my favorite on the egg are the Nathan skinless dogs but I can't afford them so I have a close 2nd favorite which is beef Ballpark franks. I occasionally try to eat a Hebrew national, but I still find them to be overly gre…
  • 1st of all, I'd like to say.....damn....just damn. I am sorry that happened. I think that on occasion all the bolts and nuts have to be checked for tightness. The constant opening and closing of the lid vibrates and can cause looseness. :angr…
  • 18 dollars for 20 llbs of lump doesn't seem bad to me. about 90 cents llb I dislike wally world so I won't buy too much there. I'm 8 miles from the mothership so that is where I go. I hope you find a cheaper lump source!! :)
  • I don't know where you are at, but at the mothership(BGE eggquarters) lump is 17.96 a bag when you buy 4 bags at a time. I have 180 llbs on hand for a BBQ emergency.
  • Just an FYI, BGE and royal oak are 1 in the same. B)
  • not those are well done. They are cooked like my mom used to cook chicken ;)
  • I use chunks. If I do a butt I use 3 chunks the size of a fist. I also use natural lump and I do not soak. Good luck
  • I live in a less than desirable neighborhood. I have 3 eggs. have a cable ran through the band in the back on 2 of my eggs and the third is a table. The cable is locked to the table as well, if they steal 1 egg they have to steal them all. :ang…
  • Just bought a 5 cu ft freezer, so I can now purchase my meat while on sale. i have that crazy side by side fridge which doesn't even accommodate a frozen pizza. ( a staple for a single gal) Luckily I have a food saver so I can buy in bulk and r…
  • the platesetter and the side body appeared to be turning back white. I didn't open it yet to see the dome. I had that thang way up high, flames shooting out the top and heat radiating 3 foot from the egg. It will burn off a lot of gunk but it usu…
  • My meatlosf totally depends on what is in the fridge and cabinets. Once I had no crackers or bread crumbs so I used cheeze its crushed up. I usually use an egg and use ketchup and mustard in the meat mixture for flavors, but like I said....I alway…
  • thanks man.....I'm hungry now. All that looks GREAT. :laugh:
  • you only have 1 large? LOL and you call yourself an Egghead....just teasing. My platesetter and egg were brutal looking, my gasket has been shot for 2 years so I figured WTH, I mine as well burn it back white.
  • I just bought a small chest freezer, so I will be stocking up. I love the egg. I remember being a child and eating chicken breast cooked to 400 degrees f. I am so glad that I know the correct temp to cook a breast to, it makes the chicken so mois…
  • Terry, I don't know if you have ever noticed, but I don't think I have ever posted a pic. I just don't know how to do it. :unsure: :unsure: :unsure:
    in carnitas Comment by Metalhead May 2011
  • Mrs. Dogs hot sauce is off the chain. I bought some disappearing mustard years ago when the rage hit and I also bought a bottle of hot sauce. I only recently opened the hot sauce, and it is GREAT. ;)
  • have you tried glucosomine with chondroiton?
  • I have the nook. When I bought it, I asked the salesman why it was supposedly better than the Kindle....his answer......with a kindle you can only get books from Amazon. I like being able to buy a book from any online source with my nook.
  • I have never went thru all those steps cooking quinoa. I just cook like I would rice. 1 cup rinsed quinoa, 2 cups water or broth....bring to a boil then simmer over low for bout 10 mins. rinse til cool then add other ingredients. i make a sala…
  • happy 40th and cool azz cake ;)
  • I have heard that basil in between tomato plants will help keep the bugs off the tomato plants.
  • These guys are totally wacked out. I'd love to try their recipe but I can't afford it. B)