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The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Rezen73
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- Rezen73
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Yeah I agree on the embedding videos! Although I got a good laugh out of the one you posted (all your base are belong to us) the potential for something far seedier is really, REALLY bad. I do like the speed of the new forum, and the ability to ho…
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Hi Bordello, I'll write up a quick tutorial in a few minutes, and post it in a new thread for everyone. Cheers, -Rezen
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frankly this type of image posting is an improvement, in my opinon. the user gets their choice ... one can upload to a 3rd party host and insert images just like before... or they can host them at eggheadforum in a thumbnail slideshow. no lost fun…
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You can still attach images inline... see?
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btw, those look like they are gonna be mighty tasty. hehe
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Don't use the old BBC code. To attach an external picture (e.g. photobucket), click on the "Insert Image" button in the message edit toolbar. Example:
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Looks awesome Holloway ... what are all the veggies and in what order (and how long) did you cook everything, e.g a step by step would be appreciated :D Did you pre-cook the pasta? Can't wait to get a wok when I'm in Houston!! coming back next Th…
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Welcome! You'll be extremely happy with your egg.
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Fish sauce is a strange ingredient indeed. It's hard to describe the flavor it adds to the burger... you could say "umami", if that's a flavor. You can't taste a distinct flavor, but you know it's missing, if that makes any sense. All I know,…
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Nice sunset, Beli!
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for basics... it really depends on the type of meat, IMO. Some meats just have an affinity for flavors, you know? pork = apple lamb = mint etc. aside from basic affinities, my standard rub always starts with freshly ground black peppercor…
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Cute kiddie! He's got some BLUE eyes... almost Arrakeen!!
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Wow, three eggs and you live alone? What sizes are they? We have a large and a mini. Love both of them. Although, somehow, I feel that a small is in our future. hehe
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mmm, I love mushrooms on my burgers too... really wish I had bought some now. Damn. hehe. I'm sure your cook tomorrow will turn out great
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Looks really good!! The potato skins look so good, eggsellent idea to do 'em on an egg!
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Love the heat! For "red pepper flakes" in the sausage, I used Dave's Insanity Spice (which are actually habanero pepper flakes... hehe) Love the burn!!
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Oh, never seen Okra fried whole like that - it's always been but when I've had it. Awesome, will have to give that a go! Weekend was ok. Not restful at all - been super busy! Heading back to Houston in 1.5 weeks for a training course (and to v…
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I used to be a "fat cap up" guy, but now I'm a "fat cap down" guy, at least on the egg. If I were cooking in a regular grill/smoker or an oven, I'd probably still do fat cap up. The main reason for my change of heart? When you pull the meat off…
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Looks really good. For your questions... For overnight cooks, I've lit in one place and two places before. One place (dead center) uses less lump, in my experience. However lighting in two (or more) places seems (from empirical evidence) to …
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Deep fried corn on the cob with the holders attached? Deep fried bananas or plantains? lol Hoss, what the heck is in that pic?!?
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The food looks incredible! And I hope nothing but the best for you and your family during this difficult time. You're in my thoughts & prayers.
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The plating in the second pic is awesome. Love everything on that plate... having a hard time deciding what I'd go for first if it were in front of me! haha. Probably the avocado, strange as that may seem. lol
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Looks awesome. Personally, when someone says "philly cheese steak", I think of a hoagie type bun, filled with meat & cheese. Cheezwhiz, onions, peppers, mushrooms, etc. aren't the focus... sure they're good, but just give me meat & chees…
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The beans look scrumptious! Damn, really makes me miss Texas, for some proper beans! And nice job on the fish tacos too!
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BullyC wrote: * with or without parchment paper? I thought using cornmeal on stone is sufficent not to stick. * Should I use big green egg baking stone or does it matter? * Last, should I use something under stone to let air circulate underneath…
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it's also possible that the probe is near a pocket of air, fat, and/or bone... which might throw the temp off a wee bit. If you find yourself opening the grill, try moving the probe a little within the brisket, and see if you get a different temp.
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what kind of sauce was it? The tilapia looks good.
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Looks like you did a really good job! Damn. I was planning on some simple burgers this weekend, but may have to complement those burgers with a steak!!!
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The hardest part of the winter, in my opinion, isn't the snow or the cold. It's the lack of daylight at the height of winter (in December). When the sun rises at 10:30am and sets at 3:30pm... that kinda sucks. lol Of course, summers are similar…
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Best wishes to you and your family Molly. My father recently passed (6 months ago today) to cancer. So I definitely know what you're going through. Best of luck with the Bon Apetit interview!!