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OT - What are you doing now? (2026)
2025 was a wild whirlwind with so many highs and lows. I’m currently having a party with an amazing group of friends I met in 2025. We are looking forward to 2026!! Hope everyone has an amazing year and look forward to seeing what everyone is up too!
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What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
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Hi Friends!
Finally decided to check back in after an extended break. The time away from here, and social media in general, has been good for me. I've been in contact with a few of you so I appreciate that. Life's been good. I've started a native prairie on my property. The apiary is in full swing and it's been a busy winter building…
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Mini Egg Close Call Happened
WOW... I have owned my mini EGG since 2008, and it has been a great addition to my collection of eggs, also perfectly suited for travel. So, I traveled with it... and the EGG and the table it was sitting on somehow fell over onto a paved driveway in a storm in the middle of the night. The egg was in the BGE stand with 4…
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Copycat Cook - Creamy Pesto Risotto
Taking some inspiration from our very own @JohnInCarolina. Recipe at https://www.platingsandpairings.com/pesto-risotto/. As the saying goes “Good musicians write; Great musicians steal”. My kids love pesto, so I figured this would be a slam dunk. A little sautéed shrimp for protein.
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Daily Despot Update
Draw your own conclusions - is this the America you want? http://www.fs.usda.gov/r03/coronado
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Wok on mini max
I was wondering which method people prefer for using/holding a wok on the mini max: a woo or a spider? I already have the woo, so would rather use that than have to buy something else. But, will the wok get hot enough with the woo to work effectively (I know the spider will be no problem)? Finally, if the woo will be ok…
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Pellet Thoughts
It's so easy, they say, about pellet grills. Ya gotta admit that the BGE takes time.....it's a process. I need you guys to talk me out of it.....and who has the best and most reliable pellet?
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Carne Asada tacos
I make these tacos fairly often, but a new marinade and a twist on flour tortillas made this maybe worth a post. First, it's been awhile since I've purchased beef; nearly $20 for a stupid flank steak?!? Uff-dah! The marinade was more complex than my normal mix, it's from Epicurious. Zest and juice from one orange and two…
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The End of an Era!
For all you Nor Cal Eggers…Eggs by the Bay is closing as @SMITTYtheSMOKER rides off in to the sunset! For me, this is where my love affair with the Bug Green Egg started. Thankful to be there next weekend for the Chili Cook-off and to celebrate Smitty’s upcoming retirement. 💚♨️💚
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I'm struggling with accurate temperatures
I've got a Large Egg and recently I'm struggling with knowing the temperature. Currently, the gauge shows about 200, my Flameboss pit sensor says 380, and a cheapo oven thermometer says 300. What is a good process for finding out which one is closest to correct?.....The Flameboss pit sensor was replaced about 4 months ago.
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When your too lazy ribs
Sometimes I just don’t have time to watch the barbecue all day and get the perfect rack of ribs. This seems to be a great way to do them with very little effort. I seasoned them and roasted them in the oven until they are nice and tender, then take them out, let them cool down and cover them with whatever your choice of…
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Friday night and the EggHead Forum option of the forum choices is eerie quiet- I need to get a life!
The title says it all. Chasing the end of the not so endless summer comes to mind. Guilty here as no BGE cook rolling tonight and playing with live fire Saturday. Surely Friday night shenanigans are on the horizon. Edit for fat finger correction.
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What are you drinking....now?
Deep eddy vodka and tonic. Before that, Austin Amber. Thinking about my punch stogie. (@Fredflintstone thread will not update)
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What Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
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Short Ribs Too Big
I've been given the task of cooking two racks, 11.5 pounds total of beef short ribs for a group of lunch buddies. I pretty much have the prep, temp, and cooking time expected figured out. The ribs won't fit side by side on my large egg, and I'd rather not split them and expose more surface area during the cook. Would the…
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I spent $20. Will you?
I've been eyeing up this thermometer for the last month or two. I've been using the Javelin Pro Duo the last 5 years with zero issues. My older Thermapen may have finally kicked the bucket. I have a couple ThermoPops that I could pull out of packaging but I have no real interest in that style to be completely honest. They…
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In search of recently departed forum heavy contributors
Have not seen any posts from @RRP, @lkapigian, @BeanHead or @dbCooper for awhile. Time to reengage. The pace of this place is around a constant so hopefully nothing serious on the other side. FWIW-
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Boneless ribeye roast
This was tagged as "roast beef". I think it qualifies as boneless ribeye roast. Coated generously with Badia Brisket Rub for a long 48 ours rest. Smoked for 3 hours at 200 F indirect until core temp reached 120 F. Just a few seconds in caveman style than rest until 135 F internal. Ready to serve. Served with sweet peppers,…
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OT - Early Family Day (Ontario holiday) and CNY dinner
Family Day is today and CNY is tomorrow. My better half did the heavy lifting :) Soup made with seafood broth, chopped chicken and shrimp, soft tofu cubes, egg: Fried pepper shrimp: Vegetable medley, each ingredient cooked separately before joining the party: Side ribs braised in home made sushi rice wine, with shitake and…