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

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

KC ·

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  • Thanks for the help. I also have baked beans cooking too using this recipe that I found on the 'net. I can't remember where I got this recipe - maybe from some one on the forum but its my favorite baked bean recipe. I get rave reviews every time I c…
    in ABT question Comment by KC March 2008
  • Nice blog. Thanks for the info.
    in Big Green Egg Comment by KC March 2008
  • Thanks.
  • Gotta hand it to you Angie, when you start a food fight its a good one... :laugh:
  • Now that you're home your Dad could use my time proven and guaranteed technique to avoid personal injury from flashbacks..... "Hey son, how about opening the egg lid for me while I go inside to check on something..." ;) :laugh: :laugh:
    in An Egg Reunion Comment by KC March 2008
  • The Acadamy Sports near me carries Lodge stuff in their camping section from time to time at a pretty decent price.
  • Maybe one day you'll have your own cooking show on TFN... I'm imagining something that is a mixture of Emeril and Mrs. Doubtfire... :lol:
  • I use the 10 inch skillet a good bit. I ususally go to the dutch oven If I need something bigger for the stove top or egg. By the way, I used your Italian beef recipe and cooked up a sirloin tip earlier this week, sliced it and cooked it with th…
  • Fidel, They look fantastic and I must admit I am intrigued by the introduction of WS. I think the next time I cook ribs I will give 'em a good "rub down" with a heavy dose of WS and then do the mustard followed by the dry rub. It will be a week o…
  • I like using reverse sear on PR too. Since this one turned out better than the others you have done do you mind posting the rub recipe with your modifications?
  • I did the wet pastrami recipe from Thirdeye's site and sliced it thin and served it at an early St. Paddy's family get together last night and it was delicious. Best of all, its an easy cook.
  • Let us know how it turns out. This really sounds like something I want to try on ribs. Did the guy that told you about usiing W sauce on ribs say if he's tried it on pork buttt?
  • Fidel, W sauce sounds like a good idea. Do you mix the mustard/W Sauce together and then slather? What's the method? I want to give it a try.
  • Thanks for the helpful input from everyone. Based on your input I think the small would best suit my needs. I need the egg and the nest. Now to watch for a sale at my local BGE dealer. ;)
    in Mini / Small Comment by KC March 2008
  • Sounds great. I plan on trying this :)
  • Now that's what I'm talking about. That sounds tasty! :P
  • Once you sliced them and nuked them, what did you put on them before and while they were baking on the egg?
  • Thanks, BENTE, I will try it. I may also order some from the place Marge suggested and compare the store bought with the home made.
  • I just voted for her. Good luck with the scholarship.
  • Man, that is a thing of beauty.
    in New Egg Table Comment by KC March 2008
  • Thanks Marge. I will try it. I appreciate the info. This Bama boy loves Chicago food!
  • If your wife actually ate the soup and passed on the steak and crab legs you better get her to a doctor fast.... she must be REALLY sick... :P
  • That looks delicious. Thanks for the link to giardiniera. I am a southern boy who got hooked on Chicago food on frequent business trips years ago. I am definitely to try your recipe.
  • I have, what used to be, a very expensive fleece jacket that I was wearing when I unwisely opened the lid during a high temp cook.. :blush: That baby was singed from one end to the other and now feels like sandpaper... I still wear that jacket…
  • I like Big Bob's Gibson's sauces -- especially the habanero red sauce (it has just enough kick to be interesting). Their sauces have won all kinds of awards and they pretty inexpensive to buy on their website. www.bigbobgibson.com Their butt ru…
  • If you are looking for a good BGE dealer, I bought mine 18 months ago when I lived in Nashville from the Hearth and Grill store on Thompson Lane. The price was good on the egg and they cut me pretty decent discount on the accessories that I bought …
  • It is indeed a sad day in Eggville. I hope you can work something out where you can continue to use the eggs. Does the complex have a storage area where you could store them and roll them outside to cook? I know it would be a pain but probably bet…
  • Here's a handy guide from The Naked Whiz's web site on the Ceramic Charcoal Cooking FAQ page.... http://www.nakedwhiz.com/ceramicfaq.htm#howmuchmeat
  • I've done them with banana peppers for those who couldn't take the heat of jalpenos and everybody seemd to like them. They were very mild.
  • This recipe looks great. I will try this one next weekend. Thanks for posting it. :)
    in Italian Beef Comment by KC February 2008