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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.
WooDoggies
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Some one had to hand model a "master" dome and base from which all molds are made. Dimples and texture will vary according to the mood of the modeler. :~) john
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I agree and thanks. The diversity and accumulated knowledge on this board is mind boggling. The fact that one can get a straight answer (well except for that stike fella, ahem)* to any question nearly instantly is, for me, the backbone of this for…
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That is one blissfully ignorant chicken. john
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My hat is off to you and all who have served. And to my Dad, as well. US Army CW3 1956 - 1976. john
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Lucky You! :~) john
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Good call, Jeff. The factory will only get so many castings from a single mold. The texture on a finished egg cast from a brand new mold will be crisper and more defined than an egg cast from a mold near the end of it's life. With every casting, t…
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Ditto. Outside year round for 11 years nada problem. john
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Hey yall! It's my opinion the bge glaze will not fade to any detectable degree over time. The glaze surface may weather, dull and lose some gloss from exposure but the color should stay virtually the same and vibrant for centuries.... just look at…
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Day of the dead leaves. Happy WoosDay! john
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I think your photo answers the question that, yes, something can be prettily gloomy. :~) john
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lol! I guess gloom is in the eye of the beholder. :~) john
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Awesome! Air shows are the bomb. I'm sure someone had to change their pants after that P-51 buzz. john
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We have a healthy respect for the Mexican tradition of Día de los Muertos. It can be macabre and morbid to those not familiar but it associates celebration and a sense humor with death that you don't often see in this country. john
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Colorful festive gloom! john
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Sweet shots. Where are you with a heat index in the 90's? john
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A little Autumn Color Happy WoosDay! john
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Wow, how close did you get to that cougar to pull off that shot? john
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Oh yeah, we love Japanese food. There's a restaurant down in Wilmington called Mikimotos that we get to a few times a year... crazy, loud, brassy, visual overload atmosphere and the food is great, too. Forgot to mention I ate at Nobu NY years ag…
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Thanks for the tips! I think I can interpret your recipe code into a similar cook this weekend for a couple of college buds passing through. Gotta love wings... could eat them everyday. john
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Those look fantastic, fish. Care to relay your technique? john
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Dude, next time you're cooking like this I'm inviting myself over. john
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Man, Mike, those are wonderful photos. I'm totally jealous of your solo camping trip. Your images convey serene solitude and blissful contentment. How long did you go without uttering a word? I've been trying to talk the boys into a Blue Ridge…
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Dude, you totally know how to live. You're a lucky man.... family, friends, good food and a beautiful home. What else do you need? Happy Belated Birthday! john
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Thanks, Kenny. Normally cook them direct but didn't have the time to be near the cooker for this one. They seemed to cook just fine on their own. C'mon down anytime and I'll cook you up a batch... better hurry, though, my jalapeno season is almo…
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Thanks for posting. That recipe looks straight forward and sounds like it would make a really good marinade. A technique I learned from Rick Bayless's Mexican Kitchen you may want to try is to first split the dried chilis, remove seeds and ribs …
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You will be fine using briquets in a pinch.... just don't get into a habit of it. :~) I've added briquets to lump before without a problem. Just had to wait until the initial smoke died down before putting the meat back on the egg... just like wh…
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Wow! The flavor combinations sound delicious. I will definitely have to try this one.... very nice. Would you mind posting your chili paste recipe? john
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Nice Niagara shots! I have yet to see those falls.... do they still let you barrel over? Here are a few from around the garden... Variegated Fritillary Caterpillar feeding on violet. And a Variegated Fritillary Butterfly feed…
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I think it has to be ribs.... all sticky sweet savory bacony and smokey like.... but that's a really hard question to answer.... Or maybe grilled oyster mushrooms... all crispy earthy meaty with that certain je ne sais quoi..... so hard…
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Thanks! Yeah, I called this The Summer That Wasn't because of the weighty heat and very little leisure time spent outside compared to other summers. Growing up in NC, those WRAL weather numbers are all too familiar.... sorry about that... only…