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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

UKMatt ·

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UKMatt
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  • stike wrote: it's part of a larger conversation. sorry you seem perplexed by it, and sorry you took it so personally. I'm perplexed because that larger conversation never needed to be brought into a thread that was simply a good news story abo…
  • How on earth this discussion turned out the way it did is beyond me. Stike - based on this one post alone, I have absolutely no interest in helping you out with your comparison. I question your opjectivity based on this post anyway so it would b…
  • stike wrote: you could claim a spot at the head of the line by doing one commando right next to it for comparison's sake can't seem to get one of the dry-baggers to try it side-by-side with the 'other' method. i'd do it, but i don't wanna spe…
  • Fidel wrote: You know what Matt, you're right and I owe you a heartfelt apology. I really didn't think about the original intent of this thread when I replied to RRP and stike. Please accept my apology. Thanks Fidel - I appreciate the apolo…
  • @RRP - thanks for the message even if I didn't get it @Fidel - thanks very for cr@pping all over what was meant to be a good news thread about something good happening. :angry: UKMatt
  • Hey RRP - Not sure if you meant I have an email... I don't see anything in my hotmail which is the one I have linked from here... I got a PM on the Smoking Meat Forum moderator but that's all... UKMatt
  • I'm on here! Thanks very much for posting the original link - that's how I heard about the contest! I use the BGE regularly... for 2011 I resolve to post more pics of cooks here. And now, some of those cooks will be dry aged beef!!!! Thanks …
  • LDD wrote: My next attempt will be 300 for a couple of hours. Does that sound as though they will dry out? My thought is, if I cook them low and slow, it will render the fat and then crisp up? Maybe crank the heat towards the end? Thoughts, opi…
  • Spring Chicken wrote: Yet they came forward to say a few words about a man who affected their lives by his contributions to the Forum. Don't forget those of us who are so very sad about this news but have difficulty finding the right words to e…
  • cookn biker wrote: We will eat and drink like Kings and Queens!! Is there any other way to live? I think not. Happy 4th to everyone!! I did laugh at this - eating like the monarchy on Independence Day Food looks great! We have spare ribs …
  • We do one with pesto and potato with pinenuts. We slice pre-boiled potatoes and place on top of a pesto sauced-crust with mozzarella. Brush tops of potato slices with a little extra pesto. Add pine nuts. Bake. We also do one that is basic…
  • Just remember the chiminea doesn't have the great warranty the eggs get...
  • OK I've Googled every possible permutation of the terms: aluminum, plate, platter, mad in Japan, Aluminum Housewares Inc. and have found squat on these. Any ideas as to what they were intended for? My dad dropped them off as he got them for p…
  • Thanks for the tips - we'll give them a call Monday and see what they can do. This place is great - so many helpful people! UKMatt
  • Spring Chicken wrote: Las Cascadas on Cypresswood at I-45. I think they have another one somewhere. The margaritas are cheaply made but really very good. The regular price is only $3.00. Oh yea, the food is good too. We'll have to try t…
    in fish tacos Comment by UKMatt June 2010
  • Spring Chicken wrote: Funny you should mention fish tacos, that's probably what Spring Hen and I are having tonight at our favorite Mexican restaurant. Theirs aren't great but they are pretty good, and the $2.00 happy hour margaritas more than ma…
    in fish tacos Comment by UKMatt June 2010
  • I recently made what I consider to be one of the better burgers I've done... None of it sounds like it would make a difference but the end result was a juicy, beefy burger. I used 2 lbs of 80/20 ground chuck and I added: - one yellow onion gr…
  • SmokingLong wrote: Hi - question for the rib veterans on the board - just opened two packages of spare ribs and both had a distinct sour smell to them. Is this common? About a month ago, I had the same experience (but it was a worse smell). The…
  • cookn biker wrote: It was great to meet You and your wife Matt! Likewise Molly - we were glad you made it all the way to our great state UKMatt
  • My name is Matt and I'm originally from the UK (all of which you could have deduced from the forum name I currently live in The Woodlands, Texas which is a planned community North of Houston. My zip code is actually zoned as "Spring, TX", also …
  • ibanda wrote: I took the rig I picked up Thursday to Austin and sure had a lot of people asking about it. A couple made a point to come back and write down the info. I had a good time cooking buffalo wings and ABTs on double decker grids! Same …
    in TJV Comment by UKMatt May 2010
  • Thanks for the heads up! I ordered a set. UKMatt
  • cookn biker wrote: Here you go Matt. http://polidorimeats.com/ Don't think they ship. It sure is great!! Thanks Molly - we do have friends in Lyons, CO (home of Dales Pale Ale and the awesome Silo Burger (A 1/2 lb. burger topped with p…
    in Texas Looney Comment by UKMatt May 2010
  • How did I miss that?! I've never actually tasted the stuff so I have no clue what to expect I did try that fantastic sausage from CO though - what was that called again? UKMatt
    in Texas Looney Comment by UKMatt May 2010
  • Austin Smoker wrote: My kids would NOT stop raving about the cookies!! Home run! Thanks Brad - now you just have to make some for them yourself UKMatt
  • Beli wrote: Absolutely fabulous meeting you if I may say so... :laugh: Likewise Beli - it was a pleasure! UKMatt
  • Village Idiot wrote: How's about coughing up the recipe for that avocado cream. Those were really tasty and would be a great appetizer. Thanks again. Ok - I might as well do the whole thing: Tostito Scoops Buy the plain ones from the sto…
  • Ok guys, here's the recipe I used for the cookies: Candied Bacon Chocolate Chip Cookies 10 Strips thick cut bacon Brown Sugar for sprinkling (about 7 TBS) 2 1/4 Cups AP Flour 1 TSP Baking Soda 1 TSP Salt 1 Cup Butter, left out at room…
  • Village Idiot wrote: And they were BOTH outstanding !!! Thank you !!!!! Thanks very much! Village Idiot wrote: I thought the lady's accent was Australian, not British. Good ear - my wife is indeed Australian... but she puts up with m…
  • We're still deciding but I think we'll be cooking tostitos stuffed with "refried" pinto beans, flank steak and cheese with avocado sour cream. (we'll cook the beans on the egg early and bring them to the fest to reheat. We'll grill the steak on …