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True story--the wife and I were just talking about how to do this last night and here this morning I check the forum--bam, you've done it!
They look great. I'll have to try. Yesterday I posted a recipe for burger patties with mushrooms and chilis g…
worked like a charm!!! used 40 oz of beef pot roast; I only cut out the grisle.
6 oz of roasted and peeled chilis
4 oz grilled onions
5 oz of cooked mushrooms (sauteed in worsteshire sauce)
3 tbsp of Worsteshire sauce
2 tbsp dijon mustard
Mainegg wrote: I know the forum is not "under warranty" but for many is as important as a fire box or dome.
I had to quote this--It's the absolute truth! I come to the forum before a cook to look things up. It's part of the routine, like cl…
So sorry to see this! The pictures make me think that she mustve been a big sweetie. I have a friend here in town whose 135lb puppy just developed the same condition so it's really hard to read this.
My thoughts are with you.
Im sorry I never responded--I thought I had! Very glad to know there are other local eggers, for sure, and I've really liked your posts. I love living in a place that's great for being outside 12 months of the year.
Yeah, I share your c…
Oh god yes, what a great community. As some know we've been re-modeling our house and I haven't been able to egg. I've been checking this forum daily to stay connected to this love of cooking I've learned since getting the egg.
Also, during this …
We really went back and forth on this--in the old setup we ended up only ever using the kitchen table and not sitting at the bar. So we traded seating there for storage instead. Most of our friends would have gone the other way, like you did.
Oh I know about that--and I know some people like it. Brined pork shoulder is just a little too salty for our tastes.
In think in general, besides the brine, Alton uses more salt than we usually like. But to each their own, and it's all good!
That is definately my favorite rub on butts, but I want to try this chipotle adobo marinade next time.
I tried the brine but the pork comes out way too salty for our tastes. I think Alton loves salt, he uses a lot of it!
(I still love the g…