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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Mine came from Patio hearth and home. Not at all happy with their customer service. Go to Gusti Restaurant Supply near Broad St. Great place. dizzy pig dealer too.
  • The Family came through with Foodsaver and Mortar and Pestle. And friends by chance sent a cuisinart hand blender. Big score.
  • Thanks for the recipe. On my to do list. Making these this afternoon. http://www.jeffreymorgenthaler.com/2004/the-richmond-gimlet/ And http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-in-the-world/
  • nolaegghead said: DAMMIT!  The little bastardges were in the kitchen and out and I didn't even hear them because I'm typing on a thread about catching them!  F*CK ME. Water everywhere. Congrats on your 10,000th post though! That'…
  • travisstrick said: nolaegghead said: @eggcelsior - As long as Travis and I are on this planet, you should buy stock in Evan Williams. I like the green and nola likes the black.  It's cheap and its good. Two of my favorite things…
  • Thanks for showing me how to do this.  The world is a better place.
  • Little Steven said: Does this one have mangrates potential? Yea, it's getting up there.  Coonfest 2014.
  • Eggcelsior said: Here is what nola doesn't want us to know. Immoral indeed. Those two cats were having a little burglary role playing to spruce up their love life.
  • Maybe you need you eyes checked.  They might just be cats... http://youtu.be/YztgblSaQB8
  • Recipe says 1 cup flour, description say 3/4 cup. Which is right? Want to get this right.
  • Yea I got my popcorn ready for this show.
  • I've considered marketing it and selling little bottles of it at Farmer's Markets and getting into local stores, but haven't made a run at it yet. I've made a low salt version that works as a general purpose rub. Thinking of other types of rub to i…
    in Secret BBQ Rub Comment by 500 June 12
  • OK, so here's the story on the Secret Salt recipe.  Long ago, when I was a kid, we would visit friends of the family.  They had this seasoned salt.  My parents enjoyed the salt so much they asked for the recipe.  The line from them would always be, …
    in Secret BBQ Rub Comment by 500 June 12
  • Agree with Smokey.  Mustard or the Mustard Moisturizer sounds even better.
  • You need to call the Turtleman! http://youtu.be/OP89pDTkgVs
  • You can get collars for the cats that trigger the cat door to open when they are near it. Means a new door and collar, but the prox sensor on the door only opens to the code on the collar. Saw it on the Dog Whisperer.
  • nick_banich said: Fight chaos with chaos. Cry havoc and let slip the dogs of war Love that quote. HAVOC is the mantra for our VCU Rams basketball team.
  • Gonna get some of the Father's Day stuff in on Saturday.  Planning on going go karting with my girls and a close friends of the family.  Electric karts.  Should be fun.  Rack of pork and cocktails Saturday as well.  Sunday maybe fishing with the gir…
  • Welcome from Midlothian, VA!  OK, so he's not in until he smokes a butt and has a hair singing flashback.  What other tests do initiates have to pass?  A Moink Ball and ABT cook?
  • I like them halved; less heat per popper.  I add shredded cheddar, Worcestershire, garlic, and black pepper to the cream cheese, and then top with a Lil' Smokey sausage before wrapping with 1/2 slice of thin bacon, and a small dusting of BBQ rub on …
    in How to make ABT`S Comment by 500 June 6
  • I read a cooking article about NC pulled pork.  Since NC traditionally does whole hog, in order to reproduce a "whole hog" flavor, this article says he cooks one Butt and one Picnic Shoulder, then pulls and mixes them together, for the closest thing…
  • I've found that I need to use a rib rack, cut them in half, and cut the ends off, in order to fit three racks in the large. Fitting them has been a problem with me.
  • robnybbq said: Goose and pink lemonade. Out of titos from last night gimlets I like Gimlets with Bombay Sapphire Gin, and fresh lime and simple syrup.
  • I figured the guy knows his stuff, just wondering how y'all have done it.
  • Correct me if I'm wrong, but I thought APL's technique for board sauce was to slice it right off the grill on the sauce and stir it all around; going against the resting rule.  I'm leary to try it though, fearing it will be bled dry.
  • I still use the thin Pampered Chef stone, just cause I had it before the Egg.  Hasn't cracked yet.
    in Pizza Stone Comment by 500 June 4
  • I can see why she'd also not be impressed with you, Todd.  Who grills in a pink button down?
  • KiterTodd said: Q. "How was the chicken?" A. "Good." I don't have to explain to this group the abundance of qualitative details missing from her response. Same response I get after a love making session.
  • Looking good Matt!
  • Looks like a winner.  QUESTION; Didi you rotate the slabs during the cook from top to bottom for even cooking? 
    in Take a Shower Ribs Comment by 500 June 2