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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

gabriegger ·


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  • MNF

    maybe drainkin'?
  • "Oh Me Oh My Oh" It's Jambalaya Time Again

    Ok so it seems we overdid it this time. Both trays mixed together ready to be bagged for the freezer. Oh Lordy!


  • "Oh Me Oh My Oh" It's Jambalaya Time Again

    Apologies to the Dutch Oven thread from a couple of days ago where I shot my fingers off saying I was Jambalayin' in the Dutch this weekend.  Well that was that plan but the Gaber bought way too much meat and it ended up being two Crueset trays full.  Hot and regular pork sausages, chicken, and shrimp ready to go right here.  A wee out of focus but so was I.


    Egg set direct at 350 - Finished shot of everything - chicken pulled at 150 degrees.  Sausages pulled after 2 minutes rolling around.  Shrimp pulled after about a minute total.  


    All chopped up in bigger than bite size pieces along with long grain brown rice - and more out of focus as the day progressed.  Damn you Elijah Craig.


    All mixed together ready to bake in the Egg at 350 for 35 minutes with shrimp on standby to be tossed on top for the last 5. 


    Good to go in the Egg - raised grid using fire bricks


    A bit too much of the inspiration today as I forgot to switch to indirect with platesetter so bottom tray was overcooking.  Pulled everything, platesetter in, transferred nearly burnt bottom tray to glass tray - back in Egg for the 1/2 hour - shrimp tossed on top - "Oh Me Oh My Oh, Had Big Fun..."  Setting for a spell trying to find a cool one - then tucking in!  Luke the Drifter playing in the background all day.... Thanks Y'all!

  • Holy sh*t what a deal!!!!

    I'm a born Bluenose so we're nearly kin. Been to and love the 'rock bye.' If it comes too much I'll come to where yer to and lighten yer load.
  • Gabe's Big BBQ

    Last night was the most fun i had with the eggs. Multiple cooks over 4 hours. It amazes me how this cooker stays on temp once settled in. Larges were fired getting to 400. Bacon on first for scallops. Mini had the night off and relaxed with a cold one! Here's pics of finished cooks I was able to take before the dishes were taken away as I had 2 helpers too many. Missed shots of the asparagus and veal chops. Too many hungry grrrrls.imageimageimageimageimage