Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

LFGEnergy

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LFGEnergy
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  • Wait....never mind.....
  • Laughed out loud through the entire thing!  Stikes first response to Fidel caused an outburst that had my office mate popping in from next door ask what was wrong!!!!!!  A true classic, with the whole host of characters....it was a lively bunch, fo …
  • Grinning ear to ear....going to get a soda and shut my office door before I indulge.....Ohhhh....the memories......
  • HHrrruuummppphhhhhh.....if you mean me....I SAID I gave up the Whiskey!  Jeesh.....back under the rock....
  • Man, been a long time since I caught a Tweev-Stike exchange....still as good as ever....but FWIW, I read the entire thread and was confused about why bge30plus got is knickers in such a wad in the first place....thought Stike's input was just that, …
  • How many chipotles are you planning on using? I opened my first can of Chipotles a month or so ago, and was surprised how spicy they are. Much more than I expected. Thinking I may just chop fine for dutch oven, rather than puree. Also thinking…
  • Nasty Fatty Smoke!?!?!?!?!?! I stand over my egg and let that beautiful chicken fat smoke soak into my cloths and hair!!!!! Smells up house for days, and wife makes me change in garage before coming into house :laugh: :sick: :ermm: !!!! Seri…
  • Love the idea of the chipoltes and adobo. AZRP, When you put meat in Dutch Oven to 205 internal, did you let egg temp rise (thinking 350) or maintain at the 250??? This is how I am spending Saturday...with beer....and meat...and really great fre…
  • Sitting in the front seat of my Dad's Falcon wagon, next to my Dad, parked in front of a grocery store at a strip center in Altus, Oklahoma listening to the radio.....
  • Dont know about the dry part, but it is not uncommon for beef to have no flavor...at all! I dry aged a choice subprimal last year, and even with aging it was the most flavorless cut of meat you could imagine...I mean NO flavor....even discussed it …
  • Your friend TRex has a wonderful blog!!! The photography is amazing...very talented folks, and they can cook!!!
  • Salt Lick Original, from Driftwood, Texas.
  • I use Shiner beer and apple cider vinegar....I dont let the mixture sit out in the sun and get hot. Used to try to put rub in it, but just beer and vinegar now....love it!!! the Shiner makes it!
  • That's funny there!!! Nice..... :laugh: :P
  • I also tried it with mixed results....frankly, the egg, with a little mesquite, slow roast and then hit it on high for a crust at the end does such an incredible job I dont think I would try the salt thing again....but rib roast on the egg is a pret…
  • Looks like a pretty big "owe" from the pics, even if given to you.... I would go to Costco and get a prime subprimal boneless, dry age it for 45 days, then have them over for steaks cooked on the egg. Cut and pressure pack the steaks not being s…
  • Not a hickory fan. Too heavy. Gave it up years ago. Now I use either oak, or oak paired with pecan. Sometimes throw a piece of cherry in the mix. Funny, as long as I have been in Texas, I just started using Mesquite a few years ago. Love it …
  • Thanks Dan! Will definitely check it out!!!!
  • Dan, The glaze looks TASTY! Can you share the ingredients and how you cook it with the chicken? I have tried a few ideas but nothing that looks like yours! And besides...cant really keep Tequila in the house with the wife around....you know...…
  • LOVE Vidalia Onion Casserole. Only change we make is to layer sliced smoked sausage into casserole with the onions. This would be GREAT cooked on the BGE!!!
  • LOVE Vidalia Onion Casserole. Only change we make is to layer sliced smoked sausage into casserole with the onions. This would be GREAT cooked on the BGE!!!
  • I have had same problem, and started putting a pan of a dark beer on egg to warm and then putting finished sausages directly from grill into beer. Works great. Probably cooling as Stike suggested. Beer imparts a little flavor, but not overwhelmin…
  • That looks like something other than a BGE from the pics, but not sure. Hinge and top look different. That being said, the boat, cooker, and scenery look incredible!!! I am sure a great time was had by all.
  • Have ALWAYS been a Kreuz Market (Lockhart) fanatic, even before they moved to their new digs. Roy Perez, Pitmaster, is a BBQ legend in my world!!! However, made the side trip over to Louis Muellers in Taylor, Texas a month or so back, and the br…
  • That dang near looks like a vegetable sandwich - and that ain't right!!!! Looks great. Been a while since I have been on forum, and you still are rocking the posts and pics. Was sitting here thinking of your post a while back for a sausage and sm…
  • Trex is in fact very structural, and IMHO a great product in the appropriate application, from an engineers perspective. It has good span and loading capacities in decking applications (compared to similar 2x6 and 2x8 wood applications), and good w…
  • WHERE WE GOIN......
  • Thanks for the great reminder of whats important......I am sooo confused...... :unsure: :ermm: :P
  • Wow, dont know if jdsses will like the recipe, but I LOVE it!!! Looks great, and costco has been getting some great snapper lately! Love the mango salsa idea, and if you send me your address, will ship over the eyes as a great big thank you :ermm:…
  • You had a 3 lb snapper delivered yesterday?!? Man, you have a service-oriented fish monger there!! Welcome to the forum! Lots of great info. Have not cooked a whole snapper, but suggest you type "whole fish" or "snapper" in the search forum bo…