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Spring Hen
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Spring Chicken ·

Check this out for Mini ideas. Spring "Mini Makes Good" Chicken Spring Texas USA


Spring Chicken
Last Active
  • Salado is Officially Less Than Six Months Away

    Just in case you don't have your smart phone set to remind you of how many days you have left to prepare for Salado, you've got me to remind you.

    And TAA DAA (important announcement horn blast please) here I am with another countdown moment.

    There's only 182 days left until Salado. For some, that's 181 days if you're arriving on Friday for the Meet & Greet, and 180 days if you're arriving on Thursday so you can get your body adjusted to Salado time (slow and laid back - peaceful).

    Anyway, you can see where I'm going with this... Be thinking of what you plan to cook, where you plan to stay, who you plan to bring with you, etc...

    You sure don't want to wait so long that you wake up to the announcement:

    "Yesterday's Salado Eggfest was the best ever."

    Aren't you glad you've go me to remind you of all this?

    You're welcome.

    And here's the link to the blog site so you can share it with your friends and family. I'm sure they like having fun too....

    See you in Salado.

    Spring "Fest Scribe" Chicken
    Spring Texas USA

  • Re: Salado EggFest Special Rates For Rooms

    To get the discounts I think Mickey tells the hotel people they can come to the Eggfest for free and eat all they want. 


    But, come to think of it, he tells everyone that...


    See you in Salado.


    Spring "Fest Scribe" Chicken

    Spring Texas USA

  • Re: Magic Mini Moments VI - The Movie

    Thanks henapple, but it gets to be difficult trying to identify each person and what they cooked.  There were around 250 images when I decided to cut it off and make the movie.

    Some just say, "I cooked this for dinner."  Then it's up to me to determine what it is and what it was cooked on.  But I try hard to save it by their handle and what I think it is.

    Most are in alphabetical order by Cook's handle.  I tend to leave them that way because some shots are progressive and I want to show the progression. 

    I suppose if you're curious about a particular cook you could copy the photo and post it with the question, "Who cooked this and how?"

    By the way, most of the photos come from cooks on the greeneggers forum.  I can easily see which posts include photos because there is a little camera with the post to tell me.  But over here I would have to read every post to find a photo unless the person said "with photos" or something, as Aquacop just did with his 2" steaks and lobster post.  Even then I would have to look to see if he cooked it on the Mini.  If he did, I would grab some or all of the cooking photos and select which ones to add to the stack.

    It breaks my heart to have to cull some cell phone photos.  Great photos but often very small and very fuzzy.  I just can't fix some photos. 

    So I decided long ago not to identify people's names or what they cooked.  My intent is to just let the photo do the talking.

    Glad you enjoyed it.

    Spring "Still Learning About Movie-Making" Chicken


  • Re: "Franklin Style" Brisket - killed it.

    It took a few failures before I had a successful brisket, and even then it wasn't as much my cooking skills or technique as it was a good brisket to begin with.  I'm convinced of it now and even if I see a packer or market trimmed brisket that has all the markings of being a good one, I know there is always the possibility that I'm wrong.  That's why we have a crock pot.  Chop it up and toss it in with some sauce and let it cook for a few hours.  It's like a miracle happened inside that crock pot, the meat magically transformed from dry, tough and tasteless to  moist, tender and very tasty. 

    I think some briskets are just meant to be crock-potted after smoking.

    Congratulations.  I know you now try to duplicate it.  Just don't be disappointed in your cooking skills if the next one is a bit off.  It's really the cow's fault...

    Spring "Tense Cows Stay Tense Long After Bang" Chicken

    Spring Texas USA

  • Re: GA Mtn Fest...Woo Hoo

    I'm going where Spring Hen goes.


    Spring "Hiawassee In The Front View Window" Chicken

    Spring Texas US