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

Pacuare ·

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Pacuare
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  • I would do chicken and flank steak fajitas with rice, beans, and chips as sides.
  • I would suggest appetizer type food like monik balls and wings plus a dessert like a chocolate chip cookie pies.
  • I am most likely in for a large.
  • If your SWMBO stays at home, teach her how to use it. That way you can come home to ribs during the week. :-bd
  • Eggcelsior said: Pacuare said: @canegger That is definitely normally true! Seeing that I am 7 months pregnant and shouldnt really lift the egg with all of the sciatic pain I am having, and I would have to take my 2 and 4 year old with…
  • @canegger That is definitely normally true! Seeing that I am 7 months pregnant and shouldnt really lift the egg with all of the sciatic pain I am having, and I would have to take my 2 and 4 year old with me, unfortunately in this case, I would need…
  • That is my neck of the woods. I would love to have a second one but not sure I can justify having a second one to my husband.
  • Looks good! I will definitely add his to my list of cooks to do in the future. I lived in the suburbs of Chicago for a significant number of years growing up, and love Chicago style pizza. My wedding rehearsal dinner was at Gino's, and I have ord…
  • Looks amazing. I have a brisket planned for the weekend and these nachos will definitely be on the menu for the leftovers.
  • The ribs turned out great. They had a good balance of smoke, rub, and meat taste and were very tender and moist. They took about 2 hrs and 45 minutes until they passed the bend test.  My husband kept saying how good they were while eating them. …
  • Great. Thanks for the feedback. I didn't expect a rack of baby back ribs to be almost 4 lbs for one rack. I am trying turbo ribs right now - 350 dome temp for 2-3 hrs depending on the bend test. Hopefully they will be a success.
  • As a woman who has attended many baby showers, I would say that typically women tend to eat lightly at baby showers. I agree with 2-3 wings per person and using the small potato rolls. Most women will probably have one roll and two wings. It will…
  • Thanks for the opinion. Usually they are worth something on here but not always a home ;) I just put the brisket on the egg and have right at seven hours until we typically eat. Hopefully it won't take any longer than an hour per lb.
  • I buy meat mostly at the commissary and Sam's.. Sam's is an hour away so we don't shop there often. I have always thought Sam's has consistently good prices and quality. The quality and selection at the commissary is hit and miss. There are time…
  • @lousubcap - that is a good thought. If that was the case I caught it at a lucky time. The pulled pork was a huge hit at the party. Everyone kept saying they couldn't believe how good the pork was and ate a lot of it. I won't hesitate to wrap in…
  • Looks great! I will definitely be looking to make this in the near future. We have leftover pulled pork from today and your hand pies might end up being dinner on Tuesday. Thanks for sharing.
  • One hour and twenty minutes after wrapping the butt and increasing dome temp to 350, I pulled the butt off the egg with the lowest internal temp of 198 and several places it was higher. The Thermapen slid in and out very easily. It looks good. No…
  • I had debated switching over to turbo- foil and ramping up dome temp to 350. After you mentioned seeing threads about it I went back through and read some more threads on it. I just wrapped the butt and opened up the DW and bottom vent. Thanks fo…
  • I was thinking of wrapping it to power through the stall and pull it off at 195-200 degrees. I am worried about running short on time. Internal temp is 169 right now and I need to pull the butt off the egg no later than 11:15 am.
  • An hour later now the grid temp is 248 and the dome temp is up to 260.  Whatever the issue was earlier, if there was one, has been resolved.  I am still curious if anyone has an idea what was going on before.  The internal temperature of the butt is…
  • Kosko said: I have never cooked a tri- tip. Is there a certain one I should look for when I buy one. And how do you guys recommend cooking. Sorry. Not trying to hijack thread, my mouth started watering after I saw how awesome @Pacuare is! …
  • The tri-tip was amazing. It was definitely one of my favorite cooks so far. I lived in the San Joaquin Valley in CA for a few years and ate quite a bit of tri-tip while I lived there. This tri-tip was just as good as any I had eaten there. I wil…
  • It looks good! I am itching to use my new wok, which I seasoned yesterday. Unfortunately I am still waiting on some gloves which are supposed to be on their way.
  • IrishDevl said: Has anyone made this chili in a cast iron Dutch oven? I was just wondering with the acidic ingredients if it would be okay as long as I don't leave the chili in the Dutch oven for too long after cooking it. I am using a la…
  • Has anyone made this chili in a cast iron Dutch oven? I was just wondering with the acidic ingredients if it would be okay as long as I don't leave the chili in the Dutch oven for too long after cooking it.
  • I got a spider, a wok and accessories, "Stir-frying to the sky's edge," a Lodge Dutch oven, a BGE pizza cutter, and a High-Que grate. My parents gave me the all the wokking related gifts and say they expect some good stir-fry when they return in Fe…
  • 10Driver said: That would be pretty small for a whole brisket. My commissary only sells flats and they are all 7-10 pounds. They are all labeled as "whole briskets" but usually have little to no point left on them. I thought it wou…
  • travisstrick said: At the ft hood commissary, I pay $2.00 per pound for choice packer brisket. You are lucky! Welcome to Maryland. All the food is expensive here, even at the commissary. I would pay $0.50-$1.00 more per pound at…
  • I just edited the original post with the direct links.
  • I tried posting the image from photobucket. Let me try it again to see if I can get it to work.