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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

yzzi ·

About

Username
yzzi
Joined
Visits
2,913
Last Active
Roles
Member
Points
255
Posts
1,255

Comments

  • Put the cooler in a freezer and you won't need to drain it at all.
  • I could go for a whole plate a of wings and blue cheese dressing right now. They look really good.
  • If you have an ice/water combination, the water will stay at 32 degrees until all the ice has melted. Then the water temp starts to rise above 32. The benefit is that you have 32 degree water filling up the space between the ice, instead of air whic…
  • I love Florida 8 months out of the year.  From November-June Florida is the best state to live in..the only thing I miss about Washington State or Colorado..is the winter.  It doesn't "feel" like Christmas or Thanksgiving anymore.  Sure the lights a…
    in GROSS! Comment by yzzi July 26
  • I'm in Florida and when it's covered and I go for a while without using it I often find critters and maybe some light mold or rust on steel/cast iron, but nothing near like what you're saying. I have been keeping my wood in water/bug proof container…
    in GROSS! Comment by yzzi July 24
  • @bettysnephew‌ I bought a durian to work to try. Needless to say it made for an interesting and stinky day. It wasn't all that bad, especially the muffins my coworker made with it the next day. @henapple‌ I'd take a bite out of that sandwich for s…
  • yzzi said: Usually $4-5 a dozen. You poached the thread and scrambled it :)) I think you're being overly hard. Go easy and keep your sunny side up!
  • Usually $4-5 a dozen.
  • Don't fret it. I can tell you though that all my dry flats (which is all the briskets I've cooked so far), I've found that a flat chopped up and mixed with bbq on a bun, or chopped and put in some sort of chili or stew makes for a great meal and doe…
  • If you're in Morgantown then the Royersford location isn't all that far. I HIGHLY recommend getting a tomato pie there. I grew up on theirs and my parents have one ready for us everytime we visit. Gosh, I want some right now! Btw, Margherita pizza…
    in Skillet Pizza Comment by yzzi July 10
  • Looks good. I wouldn't call it tomato pie as this is what I refer to tomato pie, and it's heavenly: http://www.corropolesebakery.com/?page_id=13
    in Skillet Pizza Comment by yzzi July 10
  • I was happy to have sold my plate setter and get the AR. No more fiddling with a hot piece of ceramic. Now I lift the whole rig in and out and since the handles are thin there's barely any heat transfer through my pair of gloves that the platesetter…
    in Ouch! Comment by yzzi July 8
  • I just put my new base on and haven't even fired it up your. Still figuring what to do with the old one since it's still holding together fine.
  • Never has one piece of pizza filled me and went unfinished. This was interesting as I never had South African sausage before. I liked it, but I was really eyeing up my wife's Godfather sandwich.
  • So thanks for all the suggestions you guys made on Savannah restaurants. We had a great time there and enjoyed our place right off Bay Street. We were a bit disappointed that many of the places we wanted to go to were closed, but we had great eats n…
  • I want one, but not for $79.00. It would work perfect for me though. I can only guesstimate my thermo from my kitchen window right now. I could probably read the numbers if I had the big one. Telescope
  • If I served sliced it would be a single portion--for me. I serve whole. For kids I take one and cut it up and split between the two.
  • My AR. Nice pellet gun.
  • I'm guessing it was really a primo since they said an oval shaped cooker. That really sucks for that guy. I've thought about people stealing the egg, but quickly think about how much trouble it would be.
  • Anyone seen @Chubbs? Why are all the good ones gone? @henapple‌ how do you make them go away?????? Hey I'm still here... Haven't posted for a while.
  • @NPHuskerFL‌, (assuming this is your better half's poat) I hope she keeps you in line since she's spying now.
    in His & Hers Comment by yzzi June 30
  • I'm not going to lie on this one: if they are indeed non-poisonous, then I'd either put them in a tank and let your kids watch them, or just let them go. I'd much rather have snakes around my house eating rodents and pests, then having rodents or pe…
  • What happens if she sends you home?
  • Primitive? Where's the outhouse pics?
  • Totally made that last one up. I even tried to click disagree but I can't flag my own post.
  • Only the poisonous ones bread 3-6 at a time.
  • I was expecting pig loin stuffed with lamb. Looks good by the way.
  • Those are definitely good and plenty eggs. Kind of taste like licorice if you're into that sort of thing, which everybody should be.
  • Stoopid question.... Travis method, right? Nope. Home made rub with oak chunks. Low and slow with no foiling. I say we call this the "non-Travis Travis method" from now on.
    in I give up. Comment by yzzi June 28
  • This would be a great excuse to find someone's egg to steal ;-)