Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:

Want to see how the EGG is made? Click to Watch

Best Of

Hadn't thought that far ahead, but

Did you realize that the last day of this year will be 123123?

RRP

7 ·

Re: What Are You Chef-ing Tonight, Dr?

Dishoom house black daal. Not pictured were papadam and roti.

Acn

5 ·

Re: OT - What are you doing right now?

Getting ready to do @YukonRon Peach Preserve Boston Butt method for my Egging neighbor's 50th wedding anniversary celebration this coming Saturday. Brined these two 9.5 lb butts for 24 hours then rinsed, patted dry, and air dried in the Fridge for another 24 hours. Will start overnight cook on Friday.

Image: https://us.v-cdn.net/5017260/uploads/editor/8h/e2ka1bs7kplk.jpeg

Neighbor is also cooking two 9.5 lb Butts so there should be enough for the 35 or so folks coming to party. Will deliver on Saturday morning.

SamIAm2

6 ·

Re: Bachelor day beef ribs

The leftovers got repurposed tonight

My wife, loosely following a Rick Bayless recipe, made Smoked Beef Rib enchiladas.

dmchicago

6 ·

Re: OT - What are you doing right now?

Due to its potency I use Walkerswood spicy jerk marinade by weight. It has been tricky/messy to weigh out such small quantity, until tonight when I realised I've been doing it wrong all these years.

Instead of weighing the amount from the jar, just tare the whole thing on the scale and scoop out until the scale registers the amount required in negative. Better late than never I guess

Canugghead

7 ·

Re: Precut Lollipops

After thawing completely and pushing the meat back a good bit, they weren’t as bad as I first thought. Personally I would have rather started from scratch, saved a few bucks and trim them up a little further. But not bad. They’ll eat.