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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Keithww

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  • I'm not cooking, but I'll be there to pick up my demo large egg. Wish they had the schedule and vendors lists on the website. http://www.texas-eggfest.com
  • One other option I have seen on some boards is strikes, any user can strike a post, 3, 5, 10 or howmany ever users strike a single post and the post is removed. The admin can then decide to allow the strikes or keep the post. If a user strikes to…
  • Angie2B, This is a big year for sequels. Indiana Jones, Narnia, X-Files, and Harry Potter. The first two in May. My wife is telling me that we need to go see Crystal Skull opening night, I think she means midnight Thursday.
  • Indiana Jones, It's not the years, it's the miles.
  • I use a Cuisinart CEK-40 Electric Knife never used it on a frozen loin, but it is sharp and powerful. What about getting the meat cut to size, the using a home sealing system. I've been known to season a few steaks or chicken, bag it freeze it, t…
  • This is not one of the more powerful of the Kitchenaids. Still a good mixer, but may be a little light for a meat grinder or some of the other attachments.
  • Not someone in the South :(
  • When I would cook for large groups, we would put cooked meat in to igloo coolers to keep it hot, then give it just a minute on the grill to finish before serving. A cooler preheated with a couple of gallon milk jugs of boiling water 1 hour before u…
  • I've been cooking for over 30 years, did it for a living when I was in school. I was sort of a cross between a Chef and a cook, yes there is a difference. I've cooked for over 1000 people at one setting. I'm still pre-egg, but I do about half the…
  • I wonder if the airline will let me check a large.
  • On my old deck, I had a 3x5 sheet of concrete board that I used as a burn pad. worked great. Never any issues. Then I let the leaves pile up a little one day, and a coal from the starter chimney lit the leaves and the fire got under the deck and t…
  • Dang, I should have asked for one of these, then "settled" for a XL.
  • They are all girls, but is seems their friends all want to eat at our house. The get a large and a second one idea has merit, but I'm afraid that if I get one, it will end up being the only. On a side note, more than one friend of my daughters h…
  • They are great for marinating meat for a trip. I like to prep the meat, put the meat and the marinade in the bag, and seal it. I freeze it if it will be a few days till I cook it, or just throw it in the cooler if I'll be cooking it pretty soon. …
  • Thanks, I think I'm still leaning to the XL, 1) it can handle a huge bird, 2) I would like to be able to do an entire rib roast. (all though this new years, I cut two ribs worth of meat off, cut that in to steaks and marinated it for two days…