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SSN686

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Comments

  • Morning SaintJohnsEgger: Wish I could be there, but already scheduled to judge a BBQ contest in Bainbridge, GA that day...hope you enjoy the EggFest...they are FUNNNNNNNN!
  • Morning Danielson: I agree that day old rice works much better than fresh rice...my problem is that I usually don't plan that far ahead, but when I do it is so good!
  • Morning SaintJohnsEgger: Thanks...we did a "half" recipe on Wednesday, below is the full recipe... Ingredients: 0.5 cup butter 2 boxes Jiffy Corn Muffin Mix 16 ounces sour cream 2 cans creamed corn 4 eggs Procedure: Melt butter in large casserole …
  • Morning Michael: Thanks! I have never been able to get pictures in the right order when I've tried to do a post here first so continue to do it first in greeneggers then copy to here...maybe someday I'll get smarter, but I doubt it
  • Morning westernbbq: $3.22 per pound at Restaurant Depot in Tampa
  • Morning All: Thanks! YukonRon -- the burnt ends were fantastic (best I have ever done)...they made a great appetizer!
  • Morning Hans61: Yes, once about half way (at about 10 minutes in)
  • Morning SciAggie: thanks...I like simple & tasty!
  • Morning All: Thanks for the comments!  The only change I might make would be to cut back a little on the cheese (use 6 ounces each of the Mozzarella & Fontina instead of 8 ounces each)...probably a little bit more BBQ sauce too for a bit extra zing!…
  • Morning All: RECIPE --- Ingredients: 1 1# loaf frozen Bread Dough, thawed 1 1# Breakfast Sausage (Jimmy Dean Sage is our favorite) 8 oz. shredded Cheese (we typically use cheddar, but anything is good) 2 Eggs (raw, used…
  • Morning HofstraJet: Easy as can be...use large sweet onion, peeled...cut part way through (usually 6 cuts) & inset pat of butter in each cut...another pat of butter on top then a spoonful of "Better than bullion-beef flavor)"...another pat of butter…
  • Morning lousubcap: Thanks!  Got to keep the much better half (and all her friends) happy!
  • Morning All: In Orange Beach, AL waiting to judge BBQ at the World Food Championships 
  • Morning Michael: This isn't like a "normal" fest...more like a three day afterparty!!!
  • Morning All: Poolman did get one picture of the last two Shrimpburgers about to come off the Egg...
  • Morning ColtsFan: I used chuck in the past (before I found hanger steaks) & had good results (but smoking & then cutting up is a good idea)...this one just didn't get as tender as I thought it would (never had that problem with hanger steaks, so wil…
  • Morning Skiddymarker: I agree with saluki2007...what are leftover ABTs???? The dip is much easier to make than ABTs...and the same number of peppers goes farther!  We normally use Tostito Scoop's to eat the dip.
  • Morning tikigriller: You done good!!!
    in Spaghetti Comment by SSN686 October 2016
  • Morning tikigriller: why stop with cooking only the sauce...here is a link to the whole meal on the Egg... http://eggheadforum.com/discussion/188911/my-most-unusual-egged-meal-to-date#latest
    in Spaghetti Comment by SSN686 October 2016
  • Morning saluki2007: Thanks...cherry is my favorite wood too...I always use it for the Thanksgiving bird! PS -- Grew up in Southern Illinois & followed Saluki basketball (especially 1967 with Walt Frazier) and spent a little over a year at SIU-Edwar…
  • Morning AaronH: That is correct...NO foil...just let them go for about 5 hours...delish!
  • Morning EggMcMcc: Corn was done on my other large Egg while the ribs were finishing...direct, raised grid dome temp probably 350 to 400 for total time of maybe 25 minutes...I usually let it go for about 10 minutes (turning once) then start brushing …
  • Morning jbreed: My favorite is Pineapple Head (that's why it was on the meatiest slab)...the Raging River was for our daughter-in-law (son, D-I-L & three grandsons were eating with us) and the Red Eye was for my much better half (one of her favorite…
  • I don't compete, but I am a KCBS Judge & that is a lot fun
  • Morning caliking: Thanks...I've found it advertised as picanha at a local specialty store, at Restaurant Depot as "fat on couletts" and it is also known as "top sirloin cap".
  • Morning Hub: The limes weren't that big...that is a small Egg!
  • Morning dougcrann: Wish we could send you some...I think today is the first day this week without at least one shower.
  • Morning Michael: She is definitely a keeper!  Now you don't have any more excuses for not making the shrimpburgers!!!
  • Morning bgebrent: Smokeware cap is great for the Egg, but it won't keep the Egghead dry
  • Morning CountryBoy: Thanks...stuffed, yes...miserable, no, they were too good!
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