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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bevo ·

About

Username
Bevo
Joined
-
Visits
0
Last Active
Roles
Member
Posts
179

Comments

  • We look forward to meeting you and welcoming you and your wife to our hometown. Colin & Joni Haza
  • Welcome to Texas, Frank. Will you be joining us at the Texas Eggfest? I am a diehard Longhorn fan, but my next-door neighbor graduated from LSU twice so we enjoy being around ragin' cajuns.
  • Like Popsicle, Joni & I also plan to attend but we have procrastinated. I'll fax in my reservation in the next couple of days. We currently have an XL & a Medium. We have been discussing whether or not to order a Large BGE demo egg. I'…
  • For sure be certain to include Swamp Venom in your order. I use it on vegetables of all types, as well as on shrimp. My first order from Dizzy Pig was for about six different rubs, but my Swamp Venom jar is almost empty, while the others are about…
  • I just paid $6.37 at Walmart in southwest Austin about 45 minutes ago.
  • Pork Butt Mike, Those of us who live in Austin, Texas recognize that sign from House Park Bar-B-Que. It is an iconic BBQ joint here that is across the street from a park and football/soccer stadium named after a man whose last name was House. T…
  • I have great respect for what Pete (Celtic Wolf) says, but I want to offer a different perspective. If you are going to get one, and only one BGE, then definitely get the large and don't think twice about it. If you think you might have more t…
  • We're having some this afternoon to go with our New York strip steaks and asparagus. I follow Zippy's recipe, but I add grated parmesan cheese to the open (split) side of the romaine. Enjoy.
    in romaine Comment by Bevo March 2009
  • Hey Max, From one Hofstra parent to another, I continue to send you and Spawn my best wishes.
  • Pete, You're a great American. And, speaking of Celtics, Happy St. Patrick's Day in advance. Corned beef & cabbage and all the trimmings served here tomorrow.
  • When you get your lottery winnings I hope I am among the first to enjoy a cold beer from your new refrigerator. So sorry you weren't the winner of our $212 million Mega Millions jackpot last week. It would have been my distinct pleasure to pre…
  • Max & Sydney & Mom - You can count on it.
  • That's great to hear, Max. My best wishes for continued and complete recovery. Colin
  • Max, I haven't had a chance to check the forum for several days. When the Texas Legislature is in session, my time is not my own. I'm so sorry to learn the news about Sydney, but by learning it late I am also heartened to hear the positive news…
  • I use 1015 onions, but it never occurred to me that someone would mispronounce them. I guess someone could call them "one zero one five" or "one thousand fifteen" or "one oh one five", but we'll stick with "ten fifteen" because that's the date th…
  • Leroy, I was a crypto operator in late 60s. There was a foul-up in getting my security clearance as I was finishing AIT, so I was held behind at AIT as an assistant instructor for the classes behind me. I was asked and very strongly pressured t…
  • Phil, Is $5.99 the price for USDA Prime? Or for a lesser grade? Do you expect the price of all grades of beef to decline? We just ate two of our t-bones and they were GREAT!
  • Gosh, Leroy - You managed to fit both of us in the same frame without using a wide-angle lens. Thanks for the memories. We hope to see you & Judy again at the Eggfest. Colin & Joni
  • OK, Phil - I invested 5:15 in watching your video and I didn't see a Big Green Egg. It's time to include a shot of you cooking on a BGE. Seriously, I thought it was well produced and well done. If only you could move to Austin and defeat som…
  • Good to hear from you, Leroy. I trust that you and the lovely Judy will attend the Texas Eggfest. It will be great to see you again. Joni says hello.
  • Yes, Fidel, I did them direct on the raised grid. The skin was the best I have ever had. I don't think the oil was on there long enough to be absorbed before I placed them on the BGE. I give up on the photos, though.
  • I won't give up. Here's another try at two more photos. http://i348.photobucket.com/albums/q334/jonihaza/DSCN2118.jpg?t=1233503481[/img]
  • Another try at posting photos.
  • I read this Web site daily, but I post only infrequently. Your post has motivated me to reply. This is one of the most creative use of on-hand food resources I have ever seen. Congratulations. I'll have some of whatever you're drinking. D…
  • ~thirdeye~ Come to Austin any time you want to escape the winter weather. You'll always be welcome here. After making your pastrami several months ago, you have become an icon in our house. Merry Christmas to you and yours.
  • I send my very best wishes north to you and your family all the way from Austin. You are right to be proud of those kids. I share your wishes for our troops everywhere - current and former.
  • Now you have given me an incentive to buy a prime rib for this weekend. Thanks, ~thirdeye~, for all you contribute to this forum. Merry Christmas to everyone.
  • I don't have a photo, but I have one that looks identical. The JB Weld has held it together for well over a year. Merry Christmas.
  • Rick, What kind of wheeled carts are those? I could use something like that for my medium BGE. Thanks,