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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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

Jeffroe189

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Jeffroe189
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  • Re: I know somebody is lookin for one of these

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  • Re: Rockwood Problem Question...

    WOW

    I'm amazed at the amount of comment on this post. This is the most I have had on any of my post. I would like to say that I am disappointed in the direction this post has gone. I hate that my most successful post has been so controversial.

    I did not mean at any point to make anyone think that Rockwood was bad lump. I had only intended to ask if anyone had noticed any change in the lump. I feel like I have thrown Rockwood under the bus with this discussion.

    I would like to say that Rockwood is the best lump I have used to date and I have been extremely happy with the product and how it preforms. I was only saying It seemed to have smaller pieces than the last bags I had used. It still preformed as it always has.

    I hate that I came off complaining about it. I did not intend to make it sound that way. After reading the title and where I said I hope I did not make a mistake ordering so much. I can see where I came off that way. I am still new to the forum thing and have only ever posted on this forum. I forget how literally some people take things and realize I may need to choose my words carefully when talking about certain things.

    I would like to apologize for starting such a conversational post and would l to let @stlcharcoal know that I did not mean to make it sound like I was talking bad about his product. I will continue using Rockwood lump because I believe at this point there is nothing on the market that works better. Plus he is a forum member.
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  • Some St Louis style Spare Ribs

    Here is another cook I did Sunday. I guess I could call this one the Mothers Day cook but really the meal I did Saturday was for mothers day. Anyways Here it is.

    This was my first attempt at spare ribs.

    I rubbed them down with some Dizzy Dust and Swamp Venom. Got the grill up to 240 using the Stoker. Put them on at 12 and Pulled them at 6. They where some of the best I have done.

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  • I don't do this much...

    I feel like Im always the one asking the questions and never post any of my cooks. So Im going to change things up a bit and start posting more cooks. 

    So here it is.

    This was our Mothers Day meal.


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  • Re: Fire Craft Order!!!

    Just ordered 10 bags!!!
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