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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Wise One
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- Wise One
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I finally got this note. As I said, maybe I'm just old and no longer like change but I'm not enamored with this format. I still like the greeneggers format better.
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A bit dated but maybe something's still available. LOS ALAMITOS, Calif.--(BUSINESS WIRE)--July 31, 1995--Building on eight years of success with the original JOHNNY D's gourmet Zesty Lemon recipe, JOHNNY D's Barbeque Company Monday announced thre…
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One year at the after party to EGGtoberfest, I cam across a EGG all set up and I asked if I could use it for my cook. Getting the go ahead, I looked and saw that it was sitting around 275 but the vents were wide open so I decided to wait for it to …
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Ok, how about 'Grrrrriller' ? or Garbonza or Gremolada or 'Grits'
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Go by a hardware store and buy some furnace cement. Then with the help of your sons, put humpty back together again. It may take several days to reassemble since it may need to let some parts set before adding in the next parts. Once reassembled, …
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I was hoping to get a plastic logo cup at the Royal's game. Are you suggesting I try elsewhere?
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I'll check on those two.
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Thanks. That is a classic and a good suggestion.
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Mine takes about 10 seconds to settle in. That fine except when I'm trying to read something on the grill. 10 seconds will cook your hand. I finally sprung for the extra bucks (3 times the cost) and bought an instant read that reads in about 3 se…
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I thought originally you were in Wisconsin. Since you're not just get a few brats to throw on? Chomping on a few of those just makes the world seem a bit better and you'll know what a great deal you got.
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I have a medium and an XL (and a small and mini) - when it's just the two of us, I seldom use the XL. When the family gathered last week however, it was nice having the XL to throw everything on. I could have fired up all three of the little guys a…
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Good to hear from you. I have found a good Cajun place up in here in Duluth. I now can get me a Gator Po'Boy for lunch.
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I agree with that sentiment. Besides, this is only the first. To really get a feel, take the average cost of your first three Eggs and by then you will know you got a good deal.
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Never used it on brisket but have used it on virtually everything else. heck yes. Give it a try. Let us know how great it is. I'm sure at worst, it'll be good.
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What's wrong with you people? Don't you know it's April?!?!
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I see you still have that fake ruler that shows 5" as a full 12". That does look pretty good though even if they were only 2" in diameter.
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Beli wrote: but don't pay any attention to us poor Texans Beli - are you guys trying to take Texas back? Now we may return certain parts (and certain people), but we want to hang onto to Dallas Cowboy Cheerleaders.
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Congratulations cuz. My son and his wife are expecting in September. I guess it will be "Like Wise" and "Other Wise"
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Anybody who thinks that was a rant has never been a cook at a fest. I'd also add that it never hurts for a taster to keep a good plate (plastic or high quality paper) available along with that fork or spoon. I usually have something to serve on …
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Thanks. All the best to you. Not sure everything is evitable but I do hope things work out in the ned.
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Don't you know that hot stuff will stunt your growth?
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YES. Stop by my house in Atlanta and I will fill you up with all the pecan wood you want at no cost. I had two big pecan trees to come down last fall and it is all cut up and on the ground ready for you to stack in your trunk.
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Anyone out there on the left coast who has an interest should try to get certified. I really think judging helps you determine what you like best in your cooking. One thing is for sure, one bite of six different samples of at least three different…
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I sure wish you had invited me to help finish that plate. That is fine looking.
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OK - let's get with the facts. 1. The boiling temperature will be slightly higher due to "stuff" being in the water. 2. Anything completely submerged in this liquid will cook at that temperature. 3. Anything that "pokes its head out" of the liqui…
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Actually it was the fins or ears - or what I thought were ears. But yes, the mouth should have given it away.
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That last picture stumped me at first. I first took it for a Bottle Nose Dolphin breaking through the ice and thought "How odd!" Now that I see what it is, I still think "How odd!!" :laugh:
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I can't believe he never answered the question: When does the smoke ring stop forming?
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Personally I like to do them direct and like Vidalia1 says, I cook to temperature. I like them at 140 but have trouble convincing my wife that it is safe to eat so I normally let them go up to 155-160. At that thickness, they will still be juicy.