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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

Zyme ·

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Zyme
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  • I'd love to hear what you think of the paws--I wanted to get some but the reviews sometimes said they melt at typical pull temps!
  • That breading looks fantastic. I've been meaning to try and now I will, thanks!
  • Oh yeah--was in Cinci for a business trip when I thought "Hmm, Skyline chili, that sounds tasty." Turns out it was runny spaghetti sauce.
  • 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…
  • You know, I got so busy I set it aside for a while, but I'm planning on getting back to it soon! I'll let you know.
  • I've been meaning to try letting the wings sit in the fridge uncovered overnight to dry the skin before putting on the sauce. More of a Frank's hot sauce fan, myself. M
  • oh, and yes--that's my wedding ring on the counter. I hate the thought of hand mixing ground beef and making patties with it on. I just don't want to lose it!!! :laugh:
  • 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 2 eg…
  • Yikes, hope nobody got hurt.
  • Such a cute pup--so sorry to read this and my thoughts are with you.
    in OT: Sad day Comment by Zyme July 2011
  • 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 cleani…
  • 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.
  • ...I thought the charcoal goes under the grill. What else have I been doing wrong? :ermm: :laugh:
  • I'm so sorry for you! I'm sure she was a great dog and will be forever remembered.
    in OT... Sad Day Comment by Zyme June 2011
  • Here's the revision 2 diagram! Now drawn to scale for the individual pieces and made a little more stable. Thanks for the input!
  • Hi Judy, 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…
  • Hmmm. good idea. how to hold the platesetter... I'll think of something and refine this. Thanks!
  • :laugh:
  • 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 …
    in Our Forum Comment by Zyme June 2011
  • Congrats on the well-earned retirement!
  • what a great post--those filets look so good!
  • wow that looks great!
    in New Kitchen Comment by Zyme June 2011
  • Nice job, and Welcome! I learned so much on this forum; people here are wonderful!
  • Local outfit called Imperial Cabinets. HIGHLY recommended--great tradesman did the install.
  • 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. We ha…
  • begining to end: LOOKING GOOD!
  • 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!
  • here's the link: http://blogs.babble.com/family-kitchen/2011/05/09/smoked-chipotle-citrus-pulled-pork-sandwiches/
  • 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…
  • oooh just like we like it. Looks great.
    in Sourdough pizza Comment by Zyme May 2011