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Roudy

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Roudy
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  • http://www.youtube.com/watch?v=J59hAsfw1rk 'course I got no reason to gloat - I'm a Boilermaker :pinch:
  • Let me know where to pitch my tent at Eggtoberfest, and I'll keep that drunken neighbor thing going for you.
    in camping Comment by Roudy September 2010
  • Sorry - as a BS in Chemistry major I was limited to German or Russian as my foreign language. All I can say is: дешевые текилы больно…
  • Me - standing on a frozen creek in the Red River Gorge area of eastern Kentucky. The signage we had to pass on our backpack trip into the wilderness:
  • Ahh...Colorado - my favorite place on earth. Here's a snowbridge covering Schofield Pass above Crystal Colorado. I remember years ago finding a Jeep in the Crystal River to the right that had unsuccessfully tried to cross the snow and slipped down.…
  • What I heard about it is they freeze a cube of butter, dip it in a cinnamon batter and deep fry. Supposedly tastes like a hot cinnamon roll. Could be good, could be disgusting. :woohoo:
  • Oh man! I haven't had some Chicago beef in several years. Time for me to schedule a trip to see the in-laws and get over to Al's Beef on West Ontario. Or....recreate what'cha got going there. :woohoo:
  • Took the family to Columbus (MS) Air Force Base last Friday for my nephew's graduation from Specialized Undergraduate Pilot Training. He passed with flying colors and his next posting will be at Barksdale AFB near Shreveport LA as he learns to fly …
  • :laugh: No - I think I'll limit myself to 3-5 pounds of meat and feed 30-45 folks. Working on some other items for the rest of the masses.
  • Fresh mint and fresh rosemary from our garden. Love that combo of flavors with lamb. :P
  • Yep - the Greek yogurt is Fage (pronounced Fa-Yeh). I only did a light dusting of Red Eye Express. I use it on almost every lamb dish I prepare. The Tzatziki is yogurt, minced garlic, grated cucumber, olive oil, fresh lemon juice, parsley. I lo…
  • Gene, I have two teenage daughters that will be camping with me. They might hire themselves out as sitters, although my oldest will be my sous-chef for the third year running.
  • Love the new avatar. I'm registered for the fest and tent camping. I hope the mid-October weather is cool. In fact, I wouldn't mind it being cold so I'm not cooking in my goose down sleeping bag. :pinch:
  • I wanted to add my thanks Kim. I'm still in a protein coma. I had enough caloric intake to last me the rest of the weekend. Of course Dr. Zaius's homebrew didn't contribute to that at all.
  • I went to DeKalb Farmers market today at lunch - I should have made the same offer Looking forward to a day of good cooking and conversation.
  • Ah hell - you didn't have to buy the Stag Beer. You could have simple bought some real Horse Piss beer :laugh: http://www.horsepissbeer.com/
  • My homebrewing is still being done on my kitchen gas stovetop. I haven't tried boiling the wort on the Egg and also am not looking to incorporate any smokiness to my homebrews. Here's my desktop photo that frankly leaves me thirsty during the work…
  • Damn Kim - that looks delicious. Any chance of serving some on the 31st? Your pond is looking good but is lacking a certain something - how bout a Boilermaker? :laugh:
    in Pastrami Comment by Roudy July 2010
  • I've had mine 2-3 years and love it. Fidel is right - just go with the mattress. I also like the pillow, but my wife doesn't, probably because she can't wrap it around her ears when I'm snoring
  • My homemade ice cream turns out great, but my frozen custard attempts suck. My gravy skills suck with the exception of when I make the Mad Max gravy at Thanksgiving. I can make a tasty homebrew, but my skills in transferring from fermenting to…
  • CWM was the one to give me the confidence on my first "low and slow". I was an accomplished griller when I bought my Egg, but had never done low temp cooking. The numerous postings and ravings about his technique led me to achieve awesome results …
  • Years ago just prior to the Super Bowl the local newspaper published a buffalo chicken pizza recipe that turned out awesome. It incorporates shredded chicken, a sauce made of hot sauce and honey, and was topped with chopped celery and blue cheese c…
  • Great lookin' cooks there Kim. The pork tenderloin sammich takes me back to my youth in Indiana. I can't really find a good P-T sandwich here in Georgia. You met the main criteria - the meat must greatly exceed the diameter of the bun. It makes …
  • Thanks for the heads-up Kim. I am a frequent shopper at Super H Mart, and my daughters love to indulge at the food court in the store (for bulgogi, sashimi, etc.). I'll be interested to see if there's "fast food" inside this new Asian store.
  • Seven years ago while living 50 miles NW of New York City I "pinky promised" my then 7 and 9 year old daughters that I'd give them a carriage ride in NYC. Never delivered which is a major violation of terms. Finally came through two weeks ago whil…
    in Happy Woosday Comment by Roudy June 2010
  • Although I live 600 miles away, I've managed to get my kids to the Indiana State Fair every 2-3 years. A couple of years ago we enjoyed that year's deep fried specialty - deep fried sauerkraut - it was surprisingly good. Any idea what the deep fri…
  • I love Bulgogi as do my teenage daughters. You've really captured a typical Korean meal - I've made four or five visits to Korea, and what always amazes me is how many "sides" are served with a dinner. Last visit I was having a meal with two of my…
  • Wish I were there. I had the misfortune of being in Seattle on May 9-12 and the fish purveyors at Pike Place market weren't getting theirs until the 13th. Time for me to check out the local Whole Foods who often carry it - good eatin'
  • Man I love bulgogi, and my two teenage daughters like it even better than I. When I've traveled to Seoul the bulgogi was usually served with sesame leaves to wrap the meat in. I can get the sesame leaves at Super H Mart nearby. YUM :cheer:
  • Great news Bobby. I was already getting nervous about the event selling out before I could register. Will we be able to specify a number painted onto our cooking Egg? :laugh:
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