Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

jay75 ·

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jay75
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  • You know, when I was a youth a "posting" meant something completely different!!... Congrats on having far too much to say! Errr I mean on winning the new XXL...
  • Pork loin is a whole different thing to a tenderloin and as such requires a completely different approach?
  • You have nice neighbors? Teenage boys? Someone at work who owes you a favor? PREVERT !!!
  • Once you make a homemade za that knocks your socks off, store bought dough will make your face scrunch! Then you'll discover the delicious wonders of sourdough and think back with fond thoughts of yesteryear as you blink back tears of joy whilst eat…
  • Mmm! Nice cook Mickey!
  • Dude seriously! 15hr brisket ain't gonna go cold whilst ya cook a measly ole pork tenderloin, as long as you've given yourself enough time spare with the brisket? I've had brisket just keep goin on an on! I personally like to do my tenderloin direct…
  • They look Nom Nom to me!.. I haven't tried cazzy's recepie yet but I do find roasting then a quick grill to finish gives wings that crispy yet not fat smoked taste I've loved since getting the egg?..
  • Hey B,B jus to let you know I recently got some ribs out of the freezer and baring in mind they weren't even food savered!!! Q was still amazing! Huh! All I did was to warm them in a steamer over the hob! Awesome! I froze them in April this year...
  • Doc! you're letting the side down!.. Where's the goldarned Veggies?!!...
  • Good to hear. I. Guess I should put it to bed too, after all its only been twenty years?!! Still can't help but feel a twinge when it cuts close to the mark.. Your a good person! Just whish Ida made my peace back when that's all..
  • Sorry! Just looked at this post again and it appears as though I have disliked the OG post? Never was anything further from my mind.
  • Ahh Fred my heart goes out to you tonight... I still remember the phone call I got when my dad died. Just remember how he was. Not how he went. Mine dint even recognise me last time, before he left us. I hope you can make this a Christmas your daugh…
  • Ohhh! I gotta bite!.... Jus playin >:)
    in It broke! Comment by jay75 August 2012
  • @Deaconkav how was the texture? I've never had a za that deeeep before! I can only imagine it is more of a traditional pie, pie. I.E steak n ale type?
  • I looked at this forum this morning for ideas and I'm thinking lamb chops tonight...  This past week I have done ribeye, pizza, chicken wings, and burgers... trying to come up with something different from those. I love lamb, but if you grill them t…
  • Brisket isn't done at 178. If it was dry, that is because it was NOT DONE. Bingo Correctamundo!
  • Well your problem was with the og equipment. You bought an xl! Allright Allright I digress, but still get a replacement immediately, K, still shoulda got a large! They never fail rite!. Zzzzzzzzzzzzzz
    in It broke! Comment by jay75 August 2012
  • With a LBGE about half the time I have to half the rib rack to easily fit-so I rely (either full or half-rack) on the good ol toothpick test-insert into the thickest meat and no resistance either way-ready to pull.  FWIW- Wow! That must be some por…
  • Humphrey Chimpden Earwicker said: welcome aboard.  seems a lot of accounts getting deleted lately. One well deserved, the other will be sorely missed.
  • Whatever ya use just make sure you use it correctly, I.E if you put it on top of hot coals, put it on just before you put on your meat, of course if you build it into your fire, make sure it wont burn off before your charcoal has burnt all the bad V…
  • @Botch, I have a hard time getting BBR in the UK so have spares almost all the time, in your case I would guess that at those temps it would of needed at least 6 hrs especially if it was a whole rack, not St Louis style?.... The best way to decide w…
  • You burped your BGE storage center? 8-> Bwahaha! =))
  • I too considered adopting a red headed step child afore I realised I was green thro an thro! But I welcome you as a friend here! Giveth as thy would taketh
  • I'm not jealous... MUCH !
  • Score! +1
  • chips or chunks doesn't matter.  just use the same amount of chips as chunk wood, and you'd be fine. Listen to big green Dave.
  • Aww man! I look to this forum to get away from this type of stuff... Come on peeps let's all get back to havin some good old fashioned fun BGE style huh?
  • A drip pan with a lot of liquid in could also be a barrier of a solid bark?...
  • Hey Tom, just received the R&B combo you sent me and I have to say well done on packing it, everything arrived in great condition even the oval stone! I can't wait to try it out as soon as I get my replacement base, Thankyou for all your help an…
  • I followed Fred's music & BBQ method and "pre-shrunk" my nomex, but if I'm totally honest I couldn't see any definite difference in size after, I am probably going to do my new one in the oven as Xraypat23 suggested, due to the fact that since I…