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
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT - What are you doing right now?
Comments
-
Legume said:Endgame is survive and minimize until effective treatments are sorted out (not necessarily new drugs, just how to treat effectively) and vaccines start to emerge, all the while, we also learn more about what type of immunity people get from having been infected. So, still flattening the curve because we’re still in that zone. The countries that were successful flattening more aren’t closer to any of these things, they’re just not going to incur the healthcare system stresses and deaths at the same rate that we are. They’re waiting for vaccines and better treatments as well.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.Visalia, Ca @lkapigian
-
The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
Maybe your purpose in life is only to serve as an example for others? - LPL
-
Ozzie_Isaac said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.It's a crappy pic because I had sausage and chimichurri running down my chin.It's not 100% but it's very common to slice the sausage down the middle, pour chimi on it and lay it on the bread that way. It really fills out the baguette and also fills it with sausage juices and chimchurri.so the sausage in this pic is butterflied and laid open face on the baguette still in the casing.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:
Someone hold me."I've made a note never to piss you two off." - Stike -
The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.Large and Small BGECentral, IL
-
The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
"I've made a note never to piss you two off." - Stike
-
"Juggernaut suits required for faculty."
LOL“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
What size casing would you need for two raccoons?
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:What size casing would you need for two raccoons?
182mmXl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
frazzdaddy said:thetrim said:What size casing would you need for two raccoons?
182mm
even upright on bicycles? That's always the toughest thing to estimate. I think its was some wise sage on here that said "The friggen bike drives the cook".
Keepin' It Weird in The ATX FBTX -
thetrim said:What size casing would you need for two raccoons?~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
@JohnInCarolina might want to carcass.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
-
The Cen-Tex Smoker said:JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz.
https://m.youtube.com/watch?v=q2Zz_mNXnOg
-
Pan fried chicken sandwich with hot sauce and other things. Also biffed and ended up with an upside down bun because I was hungry throwing it together after fixing the kids plates.
-
@FarmingPhD - whoa"I've made a note never to piss you two off." - Stike
-
Eoin said:The Cen-Tex Smoker said:JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz.
https://m.youtube.com/watch?v=q2Zz_mNXnOg
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Sitting and drinking. Hadn’t been in the tub in weeks. Nice evening here.Maryland, 1 LBGE
-
The Cen-Tex Smoker said:20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
BULLEIT in the yeti 20oz heading out to see Andromeda tonight while walking Rose, with My Beautiful Wife.
Just got in from work. Long MF Day.
Cheers my friends. Stay safe."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Botch said:The Cen-Tex Smoker said:20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do.Keepin' It Weird in The ATX FBTX
-
-
Eoin said:The Cen-Tex Smoker said:JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz.
https://m.youtube.com/watch?v=q2Zz_mNXnOgEoin said:The Cen-Tex Smoker said:JRWhitee said:The Cen-Tex Smoker said:Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here.
They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz.
https://m.youtube.com/watch?v=q2Zz_mNXnOgDoubleEgger said:Watching the mLGBE-1999, MBGE-2003, SBGE-2007
Midlothian, VA -
Not sure what happened there but thanks Eoin for that video.LGBE-1999, MBGE-2003, SBGE-2007
Midlothian, VA -
frazzdaddy said:thetrim said:What size casing would you need for two raccoons?
182mm
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum