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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Richard Fl ·


Richard Fl
Last Active


  • llrickman said: Next weekend were going to go get a sack.then probably 2 more in Sept.  I only have 9 bags left in the freezer. My father in law likes to get usually 3 sacks roasted take it home divide into quart bags and freeze. One thing i…
  • I bought some on a close-out in Winn Dixie a few years back and did not like the after taste unless you let it burn for some time.  Pine and its sappy cousins are never recommended due to the creosote if my old memory is still active at age 70.
  • Not sure what you mean by a "dry" chili sauce without cook, but have been making this since my mother taught to me in the late '50's growing up in Albuquerque.  Tweaked it over the years but still my favorite chili.…
  • jonnymack said: Random question, can you close the egg with that pan?  I'm assuming so but it looks tight.  Also, what is the advantage of the lump reducing ring?  I've never heard of this until now. Paella looks amazing.  Very jealous. I coo…
  • Luv paella on the BGE, IMHO opinion actually better the next day, but it usually never lasts that long. When I am looking for ideas I use this list as a guide. Rice, Paella, Party, Richard Fl This recipe is to be rev iewed the next time I cook pael…
  • Great meal.  In the beginning of the season, some folks gather slipper/shovel nose bugs, they are smaller and sweeter but not usually available in retail stores as there are not as many to capture.
  • Here is how I like to do the turkey tenderloins. *************************** Turkey, Breasts, Tenderloin, Blueberry, Chutney, Jenny-O, Richard Fl IN…
  • beteez said: Supposed to be a place at world golf village exit with killer Colorado Green Chilli little place behind a service station. Supposedly very authentic.  Could this be the place?…
  • This is another method.
  • Here is an EGGcellent recipe.
  • I have a bottle that I use to marinate chicken and pork.  Any other ideas???
    in Spiedies Comment by Richard Fl August 3
  • Looks like you have some great ideas.  I also like to stuff them or quail.
  • Looks like a recipe is due.  I also like the Aleppo Pepper, nice and sweet.  Have you ever used zaatar on lamb.  Would bet their Turkish spice has some in it.
  • Here is a great salad idea.
  • I also like Penzys, but use My Spicer in Colorado for  bulk items.
  • Here is a way I like to do them.
  • We usually stay at the "Conch House" great food and marina. Also like to go to Vilano Beach, as it has some unique brown sand from tossed around shells. Use the sand in arts & craft projects. http://www.v…
  • I also have a Tao which I like for wok cooking and a few steaks, chops, chicken pieces.
  • Just found this on the internet. When I get to my other computer will send you a list of my spice blends.  Looking forward to trading. Richard Fl
  • I use a 9qt DO on my large direct just sitting on the grate.  For gumbos I do the roux inside in a cast iron pan because it is easier to control the heat on the gas stove.  When the weather is cooler I like to start the pot, chili, gumbo or stew usu…
  • Here you go.  Will trade some homemade spice blends for some shrooms sent to Florida.Pasta, Lasagna, Mushroom, Stike INGREDIENTS:Kosher saltGood olive oil12 oz package pound dried lasagna noodles (I used 16oz, and tossed three damaged strips. was ju…
  • Was not near my data base earlier today.  Here is how I like to do pork tenderloins.
  • Salsa, Pico de Gallo, Richard Fl. INGREDIENTS: 6-8 Whole Tomatoes 1 Medium Red Onion 1 Bunch Cilantro, fresh 1 Can Green Chiles, diced, Ortegas/El Paso or similar 1-2 Whole Jalapenos, fresh …
  • Sometimes pork tenderloins are 2 to a pkg and I like to take them both, slice open, pound them flat lay side by  side and stuff with any of the following, spinach, small asparagus, chutney, pine nuts, cheese and the list goes one.  Roll up and then …
  • Hope things are getting better in your favor.  Here is a hot dog chili I have eggjoyed for years.
  • Here are a few ideas!  Enjoy, JUST keep it under 375F  give or take.…
  • Yours look EGGcellent.  Have a 7 pounder drying in the frig after 48 hour brine as I type.Here is one I did back when?
  • I use the legs and cut around the foot end with a sharp knife. then pull down to form a ball, kinda like milking a cow. Using regular poultry rub I hang them in my Bayou Classic wing/leg hanger.  Can get 15 if using the top portion of rack.  Cook in…
  • This has been around for many years and eggjoyed by many here on the forums.