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

Followed by 1 person
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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Jscott

About

Username
Jscott
Joined
-
Visits
432
Last Active
Roles
Member
Points
2
Posts
174
  • Re: Sweet & Spicy Sticky Wings

    This began as a serious thread, but has gotten funny. I did ten pounds this way and was actually afraid to try them. Asked my best friend to and I stood by acting naturally, but nervous. He loved them and away they went. Definitely a go to from now on! Thanks Kristi!
  • Re: For all you Bourbon drinkers

    I've never cared for MM, I think it's too harsh. For me it's Knob Creek all the way, all the time!
  • Re: Paella on the LBGE!

    This is a lot of work, but well worth it!
    Thanks for the chance to bookmark!
  • Re: Winter Cooking Tips

    I have noticed no change in my technique or adjustments for cooking. I have seen a change in my beverages. In the summer, it's more like wine and gin and tonics. Now I'm in a Russell Rye or Knob Creek feeling. Always have a nice cigar, weather doesn't change this!
  • First try with salt block

    Okay, I bought one of these for myself for Christmas and last Saturday was my first chance to try it. Did the Bobby Flay Cuban Pork Chops with baby Swiss wrapped around a dill slicer inserted into a pocket in the chop.
    Warmed the block up slowly and when I put the chops on at 400 dome you should have heard the sizzle! Sounded like I had them in a CI Skillet. they cooked faster than I thought, were a little dryer than straight on the grates and had a slight and not overpowering salt flavor.
    Clean-up was a rinse in warm water, pat dry with paper towels and back in storage!  Trying a steak this weekend!
Click here for Forum Use Guidelines.