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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
jjmills
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This is the cats ass
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Still unable to see it but I know the drill. I use the same method. I'm a steamfitter by trade and do alot of soldering and sometimes order a few to many gas cylinders :)
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Not able to see the video either. Hmm
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Thanks for the imput. I was just at the local grocery store salad bar loading up on fresh cut veggies. I don't have any yeast at home. The kids are napping and wife working so I'm going to have to try homemade on Sunday.
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I thought I just got a great deal @ $15.50 per 22lb bag. Buy what you can
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Put the softened cream cheese filling in a Zip Lock bag, cut off one corner and pipe it into the porcine shot glass! Just what I was thinking. I do the same for deviled eggs
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The wife just ran to the store for some ingredients. The steak looks awesome and I will be tasting pigshots tonight.
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Nice! Address please, I will bring the wine
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One thing to consider is learning your egg first then getting dialed in with the digiq. I borrowed a stoker once and feel better with nothing. I hope you cook turns out well. Also having a few good beers while cooking helps the outcome:)
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I remember my first cook on the egg. It was the best dried out almost burnt chicken I've ever had. I pull at 140-145
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nolaegghead said: MikeP624 said: Griffin said: I've seen some bad reviews of the KA meat grinder attachement. I'm sure its good for small quantities and I know some use it here. I like my Kitchener #12. It's around $100 at Northern …
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cajunduck said: I use super heavy duty foil and make my own. That way I can just throw it away after the cook. +1 cheaper also
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I just forwarded this to my wife. I think she will get a huge laugh out of it because it's mostly true!
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I use both. RO burns a lot faster. Longer cooks I use WG
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Not that I don't trust you on the jerky being fantastic but could you send me some so I can confirm your claim. Looks good
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I live in Wisconsin. If I try that approach I will have a large ice cube.
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I also lay a piece of foil on top and just curl up the edges. Cheap and fast
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For those of you that don't like the transportability of the egg, check this out. My buddy made it in an hour or so out of 2x4's and some plywood. The smaller cross member comes on and off with 2 wing nuts. You take it off set it on the ground an…
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This is the pic I tried to upload last night but was boarder line throwing my phone in the egg. It was wonderful. My 3 older daughters and wife all went to town. Will be doing this again and soon. Happy Thanks giving to all of you.
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That looks amazing! Is that all you need to do to get rid of inlaws in cook a steak med rare?
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I live in WI and would enjoy attending an Eggfest but don't want to spend a day driving and not much info on future fests.
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What are some examples of what you guys are cooking up for lunch meat? I'm very interested
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Ya I calibrated it on the last cook I did.
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Well the brisket turned out good. It was very tender but a bit on the dry side. I have to say I was very surprised with how well it turned out for being cooked in 2 1/2 hours
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Just a flat. It was 10.2 lbs. pre trimming
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what is travis's way?
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I had a buddy drop off some brisket he made that was as tough as Chuck Norris. I put it in a slow cooker with bbq sauce for a few hours and it tendered right up
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Yes, I probed in three different places and they where all within a few deg. I will let you know how it goes. Will be eating for supper.
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I poked it and it felt alright. I guess i will find out in a few hours. I might start cocktail hour a few hours early to ensure it tastes good.
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HBmoai, just out of curiosity why are you fileting sheaphead? I wouldn't feed them to dog.