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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

NEWB_IN_NOLA ·

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  • I was balancing 16 oz cans on the fire ring notches. They are not super stable if not filled with sand. I had one fall when pulling meat. Upon hitting the coals, it immediately started to disintegrate. Not much left when I finally got it with t…
  • nolaegghead said: NEWB_IN_NOLA said: Rare Cuts in New Orleans cooks on a BGE for their private dinners. http://www.rarecuts.com/ Wow, I've been buying stuff from them for years and never knew that.  They must have them in the bac…
  • Rare Cuts in New Orleans cooks on a BGE for their private dinners. http://www.rarecuts.com/
  • Gino D'Auri, Vandaveer, Bob Dylan, Glen David Andrews, the Quavers, Ray Charles, Dan Auerbach, Yonder Mountain String Band, MGMT, Dock Boggs, Soul Rebels, Jose Gonzales, Beirut, Bonnie Prince Billy, or Gary Clark Jr. 
  • Steamed broccoli tastes awful.   Surprised by all the liver haters.  
  • New Orleans Restaurant Depot has RO USA on sale for $8.99 for 17.8 lbs bags also for all of June.  I went yesterday and got 5 bags.  Unfortunately they had no bone-in butts under 20 lbs.  I need to take some butchering classes.
  • Texted with him a couple weeks back about a medium for sale here on his side of the river on CL. He said he should be back soon to show off the new member of the family.
  • I wanted to go as my parents have a town home in Ross Bridge, but unfortunately I cannot get over there this weekend.  Hope it all goes well.
  • Is this buy over? For some reason I thought it went til the 7th not the 1st. Anyway I can put my order in today?
  • If you are going to do a burger, go for a ghetto burger or go to Holeman and Finch. Offals at Holeman & Finch are pretty good too. Chef Liu's on Buford Highway has really good shanghai steamed buns. Many other awesome places on Buford Highway…
  • I currently live in a downtown loft with no patio/balcony.  I walk to work and restaurants, the river and quarter anytime I want which is awesome, but the Egg has no home.  She has been staying with my parents and I only get to cook on the weekend. …
  • They use the baking steel on top of the pizza pushing 1000 degrees with some non-bge equipment here: http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-combine-the-kettlepizza-and-the-baking-steel-for-the-ultimate-home-pizza-setup.html
  • rtt121 said: Interesting.  Maybe a stone directly on sand full to top in a wok and then the steel 2-3 inches above and cook very high?? 1000 degrees? Thats essentially what they did with the baking steel here using some non-BGE equipme…
  • horseflesh said: I read that chickpea flour can make good paleo pasta, I wonder if there is a way to make pizza crust out of it? Chcikpeas are legumes and thus not paleo.
  • If you're excited by housemade charcuterie, then you're probably a foodie.
  • I'm a pizza addict and have done Paleo and whole life. Trust me there is no Paleo substitute. Trying to find one will just make you crave the real stuff more amd get slightly depressed. Best thing to do is to wait until you earn a cheat day. When…
  • Williamson Brothers in Marietta is pretty damn good. I need to try Fox Bros and DBA. As to the Holman and Finch burger, you can get it anytime here in New Orleans at Company Burger if ever in town. (chef who created it is a friend of mine, he came…
  • Surprised there is Boston and New York Joints, but no Georgia or Carolinas.
  • cazzy said: cazzy said: I highly disagree with The Joint being on this list.  I am from New Orleans, but spent my college days in Texas and got my law degree in Georgia, so I have sampled my fair share of BBQ.   The Joint does not belo…
  • cazzy said: I highly disagree with The Joint being on this list.  I am from New Orleans, but spent my college days in Texas and got my law degree in Georgia, so I have sampled my fair share of BBQ.   The Joint does not belong on any national …
  • I highly disagree with The Joint being on this list.  I am from New Orleans, but spent my college days in Texas and got my law degree in Georgia, so I have sampled my fair share of BBQ.   The Joint does not belong on any national lists.  It is okay …
  • Village Idiot said: I love blackened redfish.  However, Texas law forbids selling wild caught redfish.  It's a game fish only.  I'm not sure what other fish would work as well. The last time I cooked it (years ago), I used Paul Prudhomme's Bl…
  • For me it is definitely Seaside over Orange Beach.  30A area is really nice.  Every now and then we will stay at Villa Coyaba in Destin if the 30A beaches are overly eroded or cannot find a place on the water.
  • Whats is the price?  I believe I would be interested in a 15" or whatever size is best for the lbge.
  • Bao is a wonderful delivery system for pulled pork! Those bamboo steamers cost almost nothing and hold up surprisingly well.  Great investment.  We cooked a bunch of bao at a charity event using them that I posted a while back, but we did not make o…
  • Doing some goat chops and sausages today for lunch and stuffed pork loin for dinner with carrot & parsnip purée.
  • Sorry, wrong link got pasted: http://nomnompaleo.com/recipeindex
  • Nom Nom Paleo has some good recipes: http://m.movoto.com/la/7028-catina-st-new-orleans/721_929073.htm I am sure many of these can be done on an egg.
  • Where are you staying? Will you have access to a car? Will you have kids? August, Stella, Root and R'Evolution for high end. Coquette, Iris, Patois, La Petite Grocery, Borgne, Rue 127, Maurepas Foods, Geautreaus, Herbsaint, Bistro Daisy, MILA, Y…
  • Thanks. We participated last year and it was the impetus to me getting an egg and starting to learn BBQ. Last year we deep fried our whole hog entry. Hopefully next year I will be able to bring the egg out there to compete in ribs and maybe shoul…