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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

DonWW

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DonWW
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  • Re: Maple sausage stuffed chicken ballotine wrapped in bacon! (lots of pics)

    Oh my sweet lord that looks good.
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  • Re: Best of the Best


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    Indirect started at 450 for about 30 minutes, then I scaled it back to about 350 for the remainder.  Lots of rub that is specifically for rib roast.  BBQ Galore, I think.
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  • Re: Bacon-Wrapped Filet Mignon on the Mini BGE

    That's a great looking cook. Nice job!
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  • Re: Paralyzed and still Egging!

    Great attitude Don! I looked up Transverse Myelitis and saw that some recover. Is that a possibility in your case?
    And to Ladeback69

    Some do - almost completely.  Some do, but only limited.  My case was, as my Dr. puts it, a "whopper."  It's possible, and I am always optimistic.  At this point, I am waiting for my spinal cord to either regenerate or compensate.  TM is unpredictable.  Some folks start recovering after 3-5 years.  So, in the meantime - - I cook great food, I drink great wine, and I surround myself with great people! 
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  • Paralyzed and still Egging!

    Hi folks.  I was hit with Transverse Myelitis December 2012 and it left me a T4 paraplegic (middle of the chest).  I had lots of concerns and issues to work through, one of them being: how will I manage my XL Egg.  We moved it closer to the back door and then removed the wheels to drop it down about 3-4".  That's low enough so I can now lift the top, remove/replace the grill, and manage the lump inside.  I need help refilling the Egg with lump or if I am doing a low and slow as the placesetter is to large for me to manage.  Otherwise, I am good to go!! 

    We had friends over Saturday night.  The menu consisted of ABTs, filets, and beautiful sockeye salmon.  Steaks were coated with Kent Rathburn steak/chop rub. 


    I grabbed this shot as dinner went on. 

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    Note the different cap on top.  I replaced the daisy wheel with this device.  It makes it much easier for me to manage the top venting, I can easily spin it which opens/closes the vents. 
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    Cheers,
    Don
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