Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
After being a charter subscriber and never letting the subscription lapse, I gave up on Cooking Light when their new editor took over a little over a year ago and it became "Cooking Lite" and focused on few ingredients, fast recipes. Many of my fav…
Cool! I never knew you could do flour tortillas with a press - I learned to make them from a Hispanic friend and she always rolls them out with a dowel pin. I'll have to try the press next time (I have one and use it for corn tortillas).
If I brine it first in salt water or vinegar, could I then do a buttermilk soak as well, or would that be disastrous?
What about combining both? Add a little kosher salt to the buttermilk. I do that with lamb shanks (over…
Weekend Warrior wrote:
240 is a little hot. I don't think you want to be over 200. You don't want your sausage to render out what little fat is in your mixture. If you've accidently done this, the outside of your casing will be oily when you're…
Weekend Warrior wrote:
Hi Michelle. Pull at 156 or even a few degrees before won't hurt if the cook is dragging on. You will have an exceptionally dry product if you go all the way to 165 or 168 especially since you didn't add pork.
It was actually our first visit to that Sam's, and we'd just gone there to sign up (hadn't been members in years) and casually wander around.
I hear there's a cold front headed this way... might need to do a turkey :laugh:
Mine's 20 years old and still going strong except for needing to replace the kneading bar once and the built-in battery died so I have to reset the time when I plug it in.
If it ever really dies I will buy another Zo.
On my third house with a cook/range top and wall ovens. I would do it again in a heartbeat - 36" rangetop and 30" double convection ovens.
Have had Dacor (Epicure) and GE Monogram. Love either of the ovens (the Monogram ZET1, single, or ZET2, d…
We found a courtbouillon recipe the last time we made lobster. It was sublime, so I think we'll do that again. The cooking liquid, further reduced with the shells after cleaning, made the base for a killer gumbo.
DO please post…
I got this at Sams Club for around $30. I can't believe the quality. Nice and heavy. It fits great in the large.
Did you get that recently? We're not Sams members, but have a free one day pass for the new one here in …
Sounds similar to Blue's issue (his being his back). Any of the NSAIDs seem to be tough on liver and kidneys. For Blue, the vet had us medicate just until he seemed to feel better, then stop, so it was 3-4 days, tops, but your vet would know your …
Our 7 year old cocker went through something similar this summer, including the shaking/trembling.
Turns out is was his back, a mild dose of veterinary NSAIDs did the trick (Deramaxx).
Hope it's the same with your Brit (I grew up with one, lov…
I'll decide later whether to cut it into steaks or leave in larger chucks as a prime rib.
Timely post! I just cut up, vac'd up, and froze most of a 16 pound rib eye that I'd Drybag-aged for 30 days. Did 9 nice thick steaks and a 2-…
Our middle child (black and tan cocker spaniel) needs to explain to your german shepherd the value of the Egg.
Mr. Blue Dog goes NUTS when he sees us getting ready to Egg. He will jump onto the outdoor dining table to try and see in. His favori…
Great pictures Mike!! Looks like everyone had a great time.
Wish we could've made it. There's always next year.:)
Wish we could have been there, too! This spring just didn't work out us.
Thanks! We just had them for lunch (sorry, no pics, we were hungry )
Perfect texture. They toasted up very nicely (and quickly).
I'm off to find some Maine lobster to make a couple lobstah rolls next...