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OT - What are you doing right now?

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Comments

  • theyolksonyoutheyolksonyou Posts: 17,836
    I think you probably know you can crop those screen shots.  🤔
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NorthPilot06NorthPilot06 Posts: 1,061
    I think you probably know you can crop those screen shots.  🤔
    Haha. Legitimately laughed at that one 
    DFW - 1 LGBE & Happy to Adopt More...
  • milesvdustinmilesvdustin Posts: 2,437
    Just got off work. It was 105 degrees inside the prison (old joint with no AC.) 

    Just cracked a cold bud heavy with a side of evan William's. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • northGAcocknorthGAcock Posts: 13,440
    edited August 13
    I saw this today and thought I would pass it along to all of you. Can’t you feel momentum building? 
    No....had dropped by Starbucks for a Peach Passion hot tea (Venti) before Weight Watchers. Where do I turn in my man card? I feel it is a warranted step I need to take....recovering it when football season kicks off. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • BotchBotch Posts: 8,533
    Laughing my butt off!  Future Engineer, University of (insert loathed cross-state college here):
     
    https://www.facebook.com/theschoolpage1/videos/706133349823190/
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • DoubleEggerDoubleEgger Posts: 15,632
    I just found out Hominy Grill closed in Charleston several months back. I’m truly disappointed. 
  • JohnnyTarheelJohnnyTarheel Posts: 6,047
    Yes I would eat that ....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • johnmitchelljohnmitchell Posts: 5,167
    Dyal_SC said:
    Just had to put down our dog of 15 years a few hours ago.  She’s gone through everything with us.  Such great memories were had with our little fur baby. 🤗  Rest In Peace, Sassy. ❤️


    Rest in peace Sassy.. They are so part of the family,
    God bless the Dyal family.
    Greensboro North Carolina
    When in doubt Accelerate....
  • northGAcocknorthGAcock Posts: 13,440
    edited August 14
    A sad day Craig.....she loved you guys so much. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • lkapigianlkapigian Posts: 5,498
    Dyal_SC said:
    Just had to put down our dog of 15 years a few hours ago.  She’s gone through everything with us.  Such great memories were had with our little fur baby. 🤗  Rest In Peace, Sassy. ❤️


    Peace be with you, that last picture is precious 
    Visalia, Ca
  • DoubleEggerDoubleEgger Posts: 15,632
    Hate to hear that @Dyal_SC. They are family. 
  • Sea2SkiSea2Ski Posts: 3,603
    Sorry @Dyal_SC  I know how hard it is. Hang in there....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • bubbajackbubbajack Posts: 346
    @Dyal_SC sorry to hear...tragic. Getting ready to experience that again myself.

    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,S, MM, Mini BGE, FireDisc.
  • smokingalsmokingal Posts: 801
    @Dyal_SC ; So sorry to hear of your loss.  I know how hard it is.  Please do try to keep your head up.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • theyolksonyoutheyolksonyou Posts: 17,836
    My youngest son is making my oldest son a snack.  Toasted buttered Kings  Hawaiian.  Just to prove he can and his brother is lazy.  

    Anyway

    ”where’s the butter?”

    ”in the fridge.”

    ”the land o lakes, not your good butter?”


    proud dad moment. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • theyolksonyoutheyolksonyou Posts: 17,836
    What the wha???
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • SciAggieSciAggie Posts: 4,186
    I’ve decided that cooking biscuits is my kryptonite. They just suck. I wish I had paid more attention when my grandmother was making them. 
    My biscuits tanked for a long time - then one day they started being good. Same recipe - I think you just finally learn how to handle the dough. The dough needs to be really wet and don’t overmix. You don’t want to develop any gluten. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • theyolksonyoutheyolksonyou Posts: 17,836
    SciAggie said:
    I’ve decided that cooking biscuits is my kryptonite. They just suck. I wish I had paid more attention when my grandmother was making them. 
    My biscuits tanked for a long time - then one day they started being good. Same recipe - I think you just finally learn how to handle the dough. The dough needs to be really wet and don’t overmix. You don’t want to develop any gluten. 
    I can’t make my moms biscuits, but I’m damn close. The wetter the dough seems to be better.  Also, wetting your hands frequently helps in handling. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • DoubleEggerDoubleEgger Posts: 15,632
    SciAggie said:
    I’ve decided that cooking biscuits is my kryptonite. They just suck. I wish I had paid more attention when my grandmother was making them. 
    My biscuits tanked for a long time - then one day they started being good. Same recipe - I think you just finally learn how to handle the dough. The dough needs to be really wet and don’t overmix. You don’t want to develop any gluten. 
    I can never get my dough to look like local biscuit joints around here that roll them out. I quit that game a long time ago.  My grandmother never used a rolling pin. She made each biscuit by hand. She was a seamstress so her she knew how how to delicately work the dough with her fingers. No one could duplicate hers even when you
    were making biscuits right along side her doing the same thing. It was all in the fingers. 
  • DoubleEggerDoubleEgger Posts: 15,632
    A little sporty outside tonight... 


  • Dyal_SCDyal_SC Posts: 5,103
    bubbajack said:
    @Dyal_SC sorry to hear...tragic. Getting ready to experience that again myself.

    Sorry to hear that @bubbajack  Been awhile since we’ve had to deal with it again ourselves.  Never easy.  
  • WeberWhoWeberWho Posts: 7,621
    Fantasy football draft tomorrow. Already hate my team. Someone remind me why I do this? 
    Minnesota
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