Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mama Roneck

About

Username
Mama Roneck
Joined
-
Visits
3,268
Last Active
Roles
Member
Points
111
Posts
381
  • Re: Best lamb rub? Planning ahead.

    paste of olive oil, garlic, rosemary, salt and pepper.  Also great if you cut small slits throughout the roast and and in each slit, insert a half garlic clove and sprig of fresh rosemary
  • Re: OT: A Couple Of SF Build Photos

    Amazing.  Safe travels!  Hope you make it home before the next round of snow hits.  You'll need to fire it up to keep the snow from sticking!
  • Re: ALERT!! ALERT!!! 3RD ANNUAL NEW ORLEANS BRISKET CAMP OCT 22ND 2016!!!

    Looks like it was a fantastic weekend. Thanks for documenting it so well for those of us that are forced to live vicariously through internet message boards!  
  • Re: For Cen-Tex. A 38.3 pound monster in the making.

    KiterTodd said:
    Nice!  Love that shot on the egg.  That puts it into perspective.

    So, just S&P on that beast?  I'm sure it'll be awesome. I've always wanted to do just a S&P rub one time.

    Do you do anything with all the fat you cut off?  I chuck it, but thought you may have a more creative use for it.

    I cut the trimmings into 3/4 or 1 inch cubes and render in a slow cooker for 10 hours.  Then ladle the amber liquid tallow into jars, where it wil harden at room temp.  Great for biscuits and pie crusts.

    That brisket looks like it came from outer space!  The size alone would be remarkable, but the marbling looks exceptional too.  Will be posting the launch of my measly 17# brisket on the MD weekend brisket thread soon, but I think we already have a winner!
  • Re: USA Road Trip ... What Shouldn't We Miss?

    seconded on all of the museums that are part of the Buffalo Bill center in Cody WY!   budget plenty of time for them!
Click here for Forum Use Guidelines.