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EggcitedinNJ

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EggcitedinNJ
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  • Congratulations!
  • I Egged a meat loaf last night. 50/50 ground pork and beef, onions, garlic, Worcestershire sauce, mustard, and ketchup. Cooked indirect at 350 on a cookie tray until internal reached 155. I put some chili sauce on top for the last 15 minutes. Edit:…
  • Flame Boss 200. Easy to set up and use and I like being able to remotely monitor the cook.
  • Ditto here. I had a question about my registration and e-mailed support via their website and never heard back.
  • The recipe is printed and I'm confident will be used before the week is over. :-)
  • Another $.99 turkey breast is on its way to becoming future meals. After it's done I'm going to throw some shrimp on my EGG and then use them in rice paper wrapper summer rolls served with a peanut dipping sauce. Credit for the latter goes to my dau…
  • Ozzie_Isaac said: Sounds awesome!  I struggle with breasts.  I do whole birds. Maybe time to try breasts again. MeTed said: Great post, thanks for sharing! @Ozzie I've done a few on my EGG with various seasonings, some…
  • That looks delicious and I'll definitely be making it soon. Thanks for the recipe.
  •   THEBuckeye said: Didn't happen LOL! Yes, I've fabricated the entire story.
  • Dinner was a hit and this morning both my son and daughter, who are spending their respective days going on road trips with friends, made sandwiches for lunch. There's still about 12 ounces of turkey meat left and, of course, the quart of gravy so t…
  • Ivanhoe said: Good thinking! Hotch said: Looks good, Oh wait no picture!! Good call, probably tasted better. JohnnyTarheel said: That sounds like a dream....  No pics???? I know I'm quite lame when it…
  • I have a Flame Boss 200 and really like it. The company's customer service is great and the unit is very easy to use. Lastly, as has been written previously, it's best to learn how to control your Egg without a controller before relying on one.
  • I'm very sorry for your loss. My condolences to you and your family.
  • That's a fine looking cook. I've made a few turkey breasts on my LBGE that were big hits, but I've never brined them. I'm thinking of giving it a try.
  • I'm lucky that I have good neighbors. In fact just last night as I was Egging a pork loin one of them wandered over to say that it smelled great. It also helps that they've been the beneficiaries of my cooking and will be so again on Sunday when I'm…
  • Something is amiss. I have a L, not an XL, and I know I've done double digit hour cooks at 225-250 F with plenty of lump leftover. That the fire went out, not a surprise at 200, but that you also ran out of fuel seems strange. Sorry I can't offer an…
  • @Mike_the_BBQ_Fanatic and @lousubcap At the end of the day we all have to take into consideration who we are cooking for.
  •   lousubcap said: @EggcitedinNJ -  Man you have hit a friggin' home-run right there.  Most eggcellent.  Take any win like that and run with it!   With that encouragement you may want to accelerate your brisket plans.  When you nail that one the…
  • As a follow up to my first post about my wife's aversion to PP and her comments after eating my efforts, before I made a quick run to the market this afternoon to get some missing ingredients for tonight's dinner of burgers stuffed with sautéed 'shr…
  • Shiff said: @EggcitedinNJ  Willow Valley is just South of us.  Restaurant Depot will give a membership to anyone with a business and it doesn't have to be food related. Just bring in your paperwork and they will give you a card.  You will lov…
  • Enjoy the time with your daughter. I know you'll be eating well!
  • Shiff said: EggcitedinNJ said: Time to start looking for a packer, not an easy task for me.   You didn't say where you lived but your handle seems to indicate New Jersey. There are lots of Restaurant Depots in New Jersey and …
  • Carolina Q said: EggcitedinNJ said: Carolina Q said: Some here will disagree with me, but once you've had good pulled pork (aka, REAL barbecue), brisket is just an overpriced wannabe.   Glad it worked out for you. Tha…
  • Like @Bccomstock I've had good success with the serious eats dough and sauce. The site also has a nice recipe for thin crust pizza modeled after the Star Tavern in NJ. Hmmmm, I see some pizza dough making in my future. Like this weekend.
  • Carolina Q said: Some here will disagree with me, but once you've had good pulled pork (aka, REAL barbecue), brisket is just an overpriced wannabe.   Glad it worked out for you. Thanks Carolina. Just curious, when you wrote about REA…
  • SmokeyPitt said: Congrats on your long overdue butt.  Most people will agree that pulled pork reheats really well.  I always make extra and plan to food save and freeze.   Briskets don't reheat quite as well in my opinion if you are gonna eat …
  • theyolksonyou said: Brisket is not that much harder. Buy good meat, cook to feel in the flat, don't over cook. Slice enjoy! then post pics... Yeah, I know I'm very weak, to say the least, with posting pics. Flats are a dime a dozen n…
  • WeberWho? said: You have me craving pulled pork now!!!  I'm glad everyone liked it.   Thanks. My son and daughter will be home in a couple of weeks and I'm thinking of making another one. Either that or ribs which I know they like. Or…
  • lousubcap said: Great story-You nailed the first one, now on to the deep end of the pool with that brisket.  And props for the confession-supposedly you now feel much better Thanks. Yes, I no longer have to carry the shame of being but…
  • THEBuckeye said: Butts are easy peasy I stressed over the brisket.  Nike - just do it!  That's one of the odd things about me having waited so long to cook one, I knew there were easy and I've certainly done much more challenging cook…
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