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Today as I arrived at SAMS a fellow came out wheeling one of those huge carts and he had 36 gross of eggs! That intrigued me and I went up to him and asked - it's none of my business but what are you making that you need so many eggs? He gave me a weird look and then I could tell he was foreign and couldn't speak English…
Looks like the original thread may have exceeded Vanilla. I am currently sitting in a Pizza shop waiting for my slice. Not as fun as bingo, or as memorable.
The title says it all. Too many have sacrificed too much to ensure this right is protected. So, regardless of any leanings-VOTE! Remember, If you don't vote, you can't Bit-h. BTW-fasten your seat belt as it could be quite a ride!
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
This thread on Tuscan Style Ribs (https://eggheadforum.com/discussion/1213792/tuscan-style-spare-ribs) inspired me to try something a little different this weekend. I picked up a slab of St Louis cut ribs at my local butcher shop (and BGE dealer) as well as a bag of Rockwood (They have a good business model). A liberal…
I think it was 2011 when I bought my Large, joined this forum, and discovered the site https://www.pizzamaking.com/ maybe a month later. I was having fun with steaks and briskets, but I went totally bonkers on pizzas: buying books, scouring the above website and EweTube, experimenting with flours, hydrations, sauces, times…
I know the hate for Raichlen on this forum, but his Maple Smoked Turkey recipe is just fantastic. I’ve used it for the past several years, and my kids have informed me that I’m not allowed to deviate. I spatchcock the bird and orient the drums towards the rear of the XL. So far our menu is: - Maple Smoked Turkey - Sausage…
I have a feeling that my Kitchen Aid is going to let me down soon… I am wondering if anyone here is using an Ankarsrum mixer. I have seen a lot of good comments about it on bread baking groups. I think that I am going to pull the trigger but I am calling on the forum’s expertise first.
We use A LOT of garlic, but with busy schedules, it’s not always practicable to have fresh on hand, as we can visit grocery stores once a week at a maximum. Even when we do get fresh, there’s some time and effort in peeling it, mincing it, etc. Enjoy doing it when time allows, but it can prove inconvenient. While we…
Just checking in to see what's happening. Not much on this end. Keep the Smoke Rollin' Donnie
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