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Greetings, Cooking on four eggs keeps me busy for now and I have learned a lot about Temperature, Time and Tenderness since I got started egging back in 2004. There's a lot more for me to learn and along the way I like to share what I'm cookin from the backyard.
Looking good! Sourdough is a challenge. Give it a try. Fermenting sourdough overnight in the frig followed by a long proof makes a big difference. www.thefreshloaf.com is a good place for information. Recently I baked in the egg- sourdough breakfast sticks.
Wednesday was perfect for a long cook. I was hungry for pulled pork tacos so I got the small egg going with some hickory smoke and a 8.5 pound pig. Turned out great. Snowing now, glad I took advantage of the warm weather. Tacos tonight!
I've cooked for 15 adults using the mini egg. Marinated steak on bamboo skewers. Grill over hot coals 5 sticks at a time. Small egg would cook more. They get done fast. Use 3 different marinades to change it up. Just keep going and eventually everyone eats. Good luck.
Carolina Q, Anyone in Wisconsin knows what Sauerkraut Dinner is...if over the age of 50, he he. Basic dinner of braised fresh pork or pork based sausage with the addition of kraut. If the cook was a GOOD cook you get dumplings which are steamed in the meat and kraut juices just before serving. The pork could be anything from ribs to chops to butt to kielbasa. Sear the meat then slow braise until fork tender. Add kraut and cook 30 min. then add dumplings and cook 15 min. A one pot comfort food dinner. I cooked the kraut and dumplings in a separate enameled cast iron pot because there was little room available in the Dutch oven with a 10.5 pound butt. A two pot dinner this time, ha ha. Anyway, the dinner was fantastic. Warms me up inside. The dumplings are like cake, a real treat when made right. I grew up on this...and I make it better than my family ever did. (I got the egg advantage)