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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Little Chef
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- Little Chef
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tred...Please check your email Sir. ;-)
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TNW...Ten years ago...and the user traffic was?? Looks like things are heading back to normal though...;-) See you again I hope on the other, other side! :-0
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And people think I am crazy for using color coded cutting boards. I think all households should at LEAST have a yellow cutting board dedicated to raw chicken ONLY. ;-)
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Wow, you obviously have no sense of foruum or Fest history, though I thought I layed it out there pretty clear. The forum has been around for MANY years...not until NOW has BGE 'seized control'. If it weren't for Brenda, there never would have bee…
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Kewelsteve: Who the hell is Brenda Miller???!! She, and her late husband, Bill, started the VERY first Eggfest (against BGE headquarters wishes), AND are THE Founders of the Big Green Egg Forum you are now missing!!! When you get your foot out o…
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horseflesh: The best advice I can give you is to always remember carry over cooking. The higher the temp which you are using to drive heat into the meat, the higher the carry over will be. So if you are driving heat in in excess of 650*, it is EX…
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You don't open the emoticons from what I understand....saved this in my favorites from an earlier post. (IF I can figure out how to put a link here....we shall see!) Just type what you want. Like ; + - + ) = ;-) http://www.wikihow.com/Type-Emo…
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So, couldn't even finish that post because of the auto save. Computer went into seizures 7 The edit feature is apparently broken, which is why I am finishing the above post here. Hope you can work all this out BGE! I am sure there is more...
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EggJuly: The forum just changed format a few hours ago, so replys may be a bit scarce for now. Have you DONE brisket before? It is a very challenging cook, which either turns out reallly good, or reallllly bad. I would suggest sticking to somethi…
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1) No way to communicate with somebody withIN the thread. Or perhaps it goes as a private notification? Haven't had any responses yet, so not sure if the link is not working, or not supported. But the threads should tier off so communication is …
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Hey Bordello: Has a definate lag time on this end, but I would expect it to improved as glitches get worked out. Good to see you on 'the other side'. ;-)
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Fishless...I did. It let me type a title, but not the body. I think I just learned something trying to make this reply. So probably just a learning curve issue. ;-)
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And I guess a quuestion mark and parenth is read as a winky guy.... ?)
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Spring Chicken: It won't let me post a new thread (yet, I hope). Were you able to just arrow into the box to type your message? I can enter a title, but it won't let me in to the body of the post. Just curious, thanks! (Also, is your time stam…
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bostonjosh: Great cook! I am a total junkie for all those flavors! Have lemongrass, tamarind, thai chiles, and kaffir lime growing in my yard so I never have to be without! Great cook, and I used to have that cookbook! (DANG! Gave it to a guy …
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Dave...How long have you been in Florida? Bubba Tim and I affectionately call that graphic..."The CONE OF DEATH"!!!! :laugh: Hopefully we will get some much needed rain! A bit of wind to knock some palm fronds down...doesn't look like it wil…
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EggLuver: USDA Foodsafety Links. http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp They have many good tips/links.
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Thanks Richard for finding those posts! I like the thought of us out lobstering, but no such luck! :laugh:
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probie: You say fresh fresh, so I guess it is safe to assume this is just pork, the cut being the ham. Have you tried your hand at curing yet? How about turning the fresh ham (the cut) into a home cured ham?
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Hahahaaaahaaaaa!!! Too dang funny!!! I SO understand what you are saying though!!! Haaaahaaa!!!! :laugh: :silly: :laugh: I guess if your are opposed to eating anything that even mimicks a frog, this cook is not for you!! :laugh: Over …
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Brian...Bob...I mean Blair....Green is GOOD! :laugh: Thanks my friend!
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You are welcome, now DO IT!! :laugh: Really very easy cook!
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Thanks! A bit of work, but worth it!
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Yes...I am JEALOUS!!! :laugh: These chokes indeed came from CA.
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Joan...I believe it truly depends on how fast you are driving heat into the meat. I have really learned that when it 'looks' done, pull it, and let it rest. If I trusted the IT temp on this cook, I wouuld have had 160* chops...yuck! Usually the …
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The chops were great, the baby chokes were awesome! A nice dipping sauce, and we were set! I am going to try to figure out a way to grill them halved. Lost a lot of flavor grilling them whole IMO, but too small to grill halved without the skewers…
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Thanks G&C...My photosuckit was acting up, and kept clocking out on me. Already had lost the post once. Didn't want to do it a third time. Photosuckit caught up, and the orignal post is now edited and complete. Thanks for the encouragement!
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Ha haaahaaaa!!! :laugh: Just giving photosuckit a bit to recover, and will finish the post...Ribbit... :laugh:
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Got them at Publix, but I will only buy them when they look really good! Today was one of those days. (Plus full sized chokes are at $3.79 EACH!!! Talk about CHOKE!) :laugh:
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HarleyDog77: Just do it! If you see them in the market, and they look good, go for it! We LOVE artichokes, and you always dig for the prize of the heart. These were great, and yes some prep, but really good! Thanks!