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dbishop

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  • Michael B, I have a good one i use [p][p] I melt about 3/4 stick of butter. add about 2 lg cloves of garlic (more if you want) and add a little white wine. Pour over shrimp and add a few chives or parsley for color (and taste)
    in Scampi Comment by dbishop December 2007
  • dbishop, Sorry for the multi post but the forum was slow and i got is a hurry. Man this is soooooo stressful.. Thanks DB
  • WMK, Please send me one to dbishop
  • WMK, Please send me one to dbishop
  • Smokin Tiger, We keep horseradish sauce real simple, It seems to me that some folks try to do to much to HR sauce and it is not so good. [p]1 cup Sour Cream 3 Tbls Horseradish (more if you like)[p]Mix together and serve.[p]Enjoy the prime rib. DB
  • Memphis, GOOD Country ham is great sliced to eat for breakfast. Fry for a short time (maybe 2 min.)on each side. My dad loved red eye gravy, cook 2 or 3 batches of ham them add some coffee and reduce, for eggs and grits. I love the ham but I don't …
  • Jpond, I got 2 pints at Sam's (they were 2.99 a pint) I made Oyster Rockafella (sp?) with one pint. I grilled them in a cupcake pan, it wasn't real pretty but they sure tasted good. I deep fried the other pint. Good Luck DB
  • Rick's Tropical Delight, Ok I know its late for turkey pics but.....[p] The gravy was as good as the Turkey Thanks again Max DB
  • Rascal, I did not brine mine. From the reviews I got from the family I don't think it could have been better. Most said it was the best they had eaten. I ran out of lump just a little to soon, I think the thighs could have cooked a tad more. Filled…
  • TNJake, When I check mine after he first hour the liquid was gone advice from forum was to add more liquid.I added apple juice and it did fine. I have added turcky stock each time I basted it and it is looking great DB
  • Robert, I have had mine on for about 45 min and it just came back to temp. I did open it up a little even though Max or someone said to leave it alone. DB
  • JLOCKHART29, I did a shoulder last year on a gasser (didn't have a egg then). I don't remember the cook time but I cooked it at about 325 deg to just a little over medium rare it was great. So I would season with favorate spices and cook direct at …
  • WessB, Man these look great, I will try them soon. You guys are amazing. DB
  • iabbqguy, Looks like you did have a great birthday, you have a great wife, happy grilling. As far as the table goes in some cases you do need to seal it with something, I am attaching an excert from a email I receiced from my rep FYI "4. CEDAR TAB…
  • mr.b, Those ribs look great. I have only done ribs one time and I was a little disappointed but it because I didn't let them cook long enough. Sometimes you either have to start earlier or move the dinner bell to later. DB
  • Sven, They cooked really quick. Check your meat probe and make sure it is not in a fat pocket. Have you checked your therm. to make sure its correct? If these two things check out I would pull it at 200 deg and wrap it. DB
  • JudyFoodie, I won't be there. Tuesday is our 25th anniversary and we are going to Destin, FL. I talked about coming back a couple of days early to go to the fest and the wife was not to excited about so I forgot it, when registration closed I told …
  • Spring Chicken, I think I may have a Japanese meal soon, I didn't find a recipe for mayonnaise sauce or Mussles with mayo sauce. I'll keep looking. 4:50 here so I have a hour on you, My internal alarm goes off between 3-4 so I can check the foru…
  • Spring Chicken, This is a freat website to brouse at 4:21 in the morning. Do you need a BGE for sushi lol. Thanks Leroy Donnie
  • Car Wash Mike, Those look great. I forgot to add the wine to mine. Yours is about the same recipe but I was going to add white wine, I quess red works too. Good job. DB
  • jake42, I posted this earlier but here we go again Shrimp Scampy & Ribeyes
  • Pace Yourself, Thanks, I will try this soon If I can find Tri-Tip DB
  • Pace Yourself, The tri-tip looks great. Give us the details on the dish, is it a salad, do you melt the cheese after you plate it? I can't find them here one butcher said he can't afford to cut the tri tip out of the sirloin??? Said he couldn't se…
  • KathyJo Peterson, I'm not in Texas, I live in NC, BBQ is all about pork in NC. In NC its a standing rule that if its not pig its not BBQ. We may change that with the BGE DB
  • Dut, Man those look like some good shrimp I might have to raid the freezer and cook some tonight. DB
  • Need helping writing a report on Midwest Eggfest, This is a great report you might have to take a position as roving reporter for the BGE. Glad to hear your brisket turned out well, it might just be a myth that you have to cook brisket 15-17 hrs. W…
    in kaje62 Comment by dbishop September 2007
  • Car Wash Mike, Thanks, I did cook it in a steak sizzling platter, we have had them laying around for years and never used them. Now they have a purpose. We had the shrimp leftover from a shrimp boil they were great ex. large South Carolina shrimp m…
  • Dimple's Mom, Hi Gwen i have missed your post the last few days hope all is well. I started to put out a sos this morning to see if you was ok. Good to see your back. DB
  • Ben, I agree and it does the same for brisket. The other plus of doing this is it gives you a 4-5 hour window to get it ready. You can't lose DB
  • Kathy-jo, I did a 5lb flat and a 7lb heel last night, cooked 17hrs and it was thawed. Had 12 people over for lunch and they were great. We decided Texan's may not have it all wrong with the bbq beef thing. You will have brisket ready tomorrow for d…
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