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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
SWVABeanCounter
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- SWVABeanCounter
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I have to aplogize. I don't know if I can handle 12 pages. As a friend use to tell me, I have the attention span of a gnat.
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Eggcelent. I'm still in.
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Happy Birthday bigphil. We have the same tradition at our house. You've made a great choice.
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Congrats on the baby. How is that salmon fixed up? Details please.
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Count me in. Great Idea.
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SmokeyPitt has it the way I do them also. Last rib cook I used cherry wood and really liked the flavor it added. I'd get the ribs out today for a Sunday PM cook.
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I'm a lefty too. I use it as an excuse for excess drinking. It's my way to cope being left handed in a right hand oriented society.
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Great lookin meal. Salmon on the egg is my favorite. Just started doing the asparagus. It tastes like candy off the egg. Ragin River and just a pat of butter when it comes off. Yummy.
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I'm surprised it took them this long.
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Got a large in Aug 2012. Egg 2-3 times a week and I'm not happy the days that I don't get to.
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Double Ouch. I don't even think I tried to imply there was any greatness to my team.
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Great Job Phil. If I remember correctly, you were undecided about doing this at first and look at you now. Congratulations.
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Even though my team is now golfing, I still enjoy watching the great hockey this time of year. Maybe next year.
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The pasta salad looks delicious, could you please share what's in the salad. Congrats on the thermopen and Happy belated Mother's Day.
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Do you have any fire bricks you could heat up and place in the bottom of the cooler? That might help them stay warmer longer.
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A man with a plan. Looks like alot of fun. Hope it all goes as planned.
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Wow, I had to pull a few teeth to get mine. I must be doing something wrong. Congratulations and Happy Birthday to the lucky husband.
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I usually cook my butts at 275-300 and they usually go at about 1 hr per lb. I don't use foil until I FTC. If you got the big one on at 7AM and put the little one on at 10AM, that should give you the time you need. You can bump the temp up or foi…
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Great lookin sammy. Gettin too close to lunch to look at this. I recognize those gloves too. Yours are a little cleaner lookin than mine.
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If I remeber right, Mr. Tuna is the man who injects with teiyaki. Next butt I'm gonna try that.
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My wife came to the rescue on my table cover also. We bought a HD Tarp at Harbor Freight and she stitched it up to be the perfect fit for the egg and table.
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I've made meatloaf with ground turkey. Obviously not as good, but if spiced up enough, is still pretty tasty.
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Current stock. 1 bag Cowboy, 1 bag Kroger, 4 bags RO and 2 bags WGWW. Not too worried, local wally world keeps a decent stock of RO during the summer. Will have to hoard up for winter though.
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I seem to get alot of ash, so this is what I use.
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Very nice. Can't wait to see the finished product.
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No peeking allowed. It does look awfully good. I'm very impressed with anyone getting up at 3AM to do anything, let alone start egging.
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That looks sooo good. Gotta try it. Thanks and I love your beer selection.
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Wow, cute baby, incredible pictues and good looking food right out of the gate. Congratulations and welcome.
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Many ways to do this but here is what I do: 1. Bottom vent maybe 1/8" open. Daisy Wheel with petals 1/2 open 2. Bottom vent maybe 1" open. Daisy Wheel with petals open. 3. Bottom Vent maybe 2" open. No Daisy Wheel. Tip one. It's easier to ad…
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If that's less than a month supply, then no, I'd get nervous too. If it's more than a month supply I'd like to know what else makes you nervous before I'd offer my opinion.