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 1 person
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

McNuttly

About

Username
McNuttly
Joined
Visits
115
Last Active
Roles
Member
Points
24
Posts
98

Comments

  • Fred19Flintstone said: Mr. McNuttly, blaming this forum in this thread title for the demise of the other forum seems a little off-putting and peevish.  I can see you have great people skills.  Fred, your comments confirm that you're as …
  •  Little Steven said:Is it just me or is the quote icon gone and a facebook/twitter one there instead? It's just you
  • Little Steven said: I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites. Little Steven we are in the United States, we don't have 'authourites'
  • Little Steven said: There are several methods of thickening liquids, veloute, roux adding starch or reducing as you would a demi glace. This is done by simply boiling off some of the water. In most cases, as with a long braise, the liquid wou…
  • Little Steven said: Looks great! Did you thicken the braising liquid? do you talk just to listen to the sound of your own voice?  Look at the pictures, of course he did. 
  • looks fantastic, glad to hear it came out well & was enjoyed
  • Zippylip said: Little Steven said: Really wish you had stayed over there I came here to get away from you, had I known you were already here stink'n up the joint I would've hung my shingle at the brethren me too brother, I'm…
  • try a cookie sheet flipped over, works just as well as a peel.  Warming drawer of an oven works, but I'd put it on a screen or cooling rack in there
  • Fred19Flintstone said: That's interesting.  I would've thrown it away and chalked it up to the cost of carelessness.  Especially if its chicken.  My first wife poisoned me with chicken and I was sick for a week.  To this day I can't stand the…
  • Little Steven said: He's a rookie when it comes to stuffed burgers but a great photographer. Two slices of provolone, sundried tomatoes, roasted red peppers, little fishes, Bomba, red onion and torn basil. Forgot the capers and didn't have a…
  • thanks, and sure, there are sweet potatoes, asparagus, yellow and red bell peppers, squash, portobello mushrooms, zuchinni (& in the middle some abt's, gotta have some bacon right).  There is no pan on the grill, they are just done direct on the…
  • To answer your question, maybe because you're not cooking them properly?  Take any combination of veggies, slice, brush with olive oil, salt & pepper & cook direct over high heat.  On a plate they look pretty good & taste even better:
  • BYS1981 said: Mighty_Quinn said: Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting! This style of pork + Racer 5 IPA tomorrow! BYS1981, if you're making this do yourself a f…
  • Little Steven said: I'm sure Mr. McNuttly is right in his own mind but if you do a pork butt north of 190* it's not going to be sliceable. Do it to 160* and you get moist and delicious pork roast. Don't go lower cause it will be too fatty. …
  • Why not do it the same way you usually do then slice it?  I haven't done it & think it may want to fall apart as you're slicing it, perhaps let it cool all the way down or even refrigerate before slicing, then reheat - if you're going for unifor…
  • Little Steven said: You are a lousy fisherman McNuttly I don't know how you'd possibly know that, stop stalking me.   cazzy said: Whoever you are...the end result looks much better on the new pics.  Those shots of the pulled por…
  • jlsm said: @McNuttly, thanks so much for this. Porchetta is merely called "Italian pork" in Philly. A sandwich place in the Reading Terminal Market just won "Best Sandwich in America" from Adam Richman for its version with rabe and sharp prov…
  •  SmokeyPitt said: Zippy was incredibly creative so I think you should consider it an honor that he chose to steal from you.   Impersonation is the highest form of flattery.  I disagree, he was an overrated hack, just ask stike who rightl…
  • Griffin said: So McNuttly is Zippylip? I would never have guessed.   that's an outrageous accusation.  Have you considered the possibility that Zippylip is McNuttly?
  • SmokeyPitt said: That looks great.  I have seen one like this before: http://eggheadforum.com/discussion/1020973/porchetta-cannoli I saw that too, I think that guy stole a lot of my pictures, dirtbag that he is
  • Mighty_Quinn said: Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting! Thanks, and I agree to a large extent - I'm a big fan of more standard rubbed & smoked pork & do them as of…
  • Griffin said: I agree with you on the larger pictures. Tpye your post out, leave a space in between where you want pictures to go, then when youa re done, go back and use the insert image icon, copy the direct link from photobucket and inser…
  • Little Steven said: McNuttly said: I was unable to find instructions searching around on the forum on how to 1: post a full size picture and 2: insert text between photos.  I have posted several pictures here but they were posted direc…
  • Griffin said: A bit confused (didn't get my coffee this morning) Do you want to post directly from your computer or from photobucket? I can't help you with direct from computer as I do all mine from photobucket. I type up my whole post (or co…
  • so the photos will not show up in the dialog box (other than the code) but will appear once posted?   And thanks
  • cazzy said: Little Steven said: Very well said Caz. However, as an old timer, I sometimes resent new folks that come in with an attitude of entitlement. As I posted earlier, it's no skin off of CT's pork butt. Disrespecting Gary is wro…
  • SWVABeanCounter said: I guess if you're not going to look at what other people are doing, I have a hard time understanding what you're doing on this forum.  Case in point.  Yesterday Griffin started a discussion Quick Salmon Dinner.  How many…
  • Hashmaker, glad to hear you weren't offended by the comment about the 'look at my butt' post because it wasn't offensive or intended to be, in fact it wasn't even directed at your specific post (wasn't aware you even did one until you mentioned it a…