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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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?

1…21272128213021322133…3024

Comments

  • lkapigian
    lkapigian Posts: 11,120
    nolaegghead said:
    Made caramel last night and had another slice of that bread pudding with it and the rum sauce...it should be illegal.
    Fvck!
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,876
    edited November 2020
    @nolaegghead- great pies and gesture.  Dang-killing it, as always!
    Edit:  You did take care of Linda... B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,880
    nolaegghead said:
    Mad two giant pizzas.  Gave slices to 4 different neighbors plus snack sticks... 
    It looks mighty fine brother. Reminds me rectal ampulla 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • FarmingPhD
    FarmingPhD Posts: 849
    @nolaegghead what are you cooking your pizza on/in?  I’ll also add it looks amazing!
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    FarmingPhD said:
    @nolaegghead what are you cooking your pizza on/in?  I’ll also add it looks amazing!
    @FarmingPhD. Thanks!  

    I mostly cook them in the oven cranked all the way up - 550F convection on top of a baking "steel".

    It's not really steel but some aluminum or magnesium alloy.  Almost 0.5" thick.  

    My work was junking an instrument called an inductively coupled plasma spectrophotometer, which probably cost a quarter million back in the 90s.  Anyway, I grabbed the optical backbone and cut it up on my table saw.  Likely the most expensive baking steel on the forum.  B)
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    I have a Roccbox, but I probably use the oven 75% of the time.  I make a different dough for the oven.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • FarmingPhD
    FarmingPhD Posts: 849
    Thanks Nola, our weather is turning here and got hankering for pizza and thought you were maybe rolling yours in the oven.  Might try tossing the pizza stone in the oven next week for a few pizzas now.  

    That plate of yours sounds cool, definitely good heat transfer.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,883
    SciAggie said:
    @caliking This made me think of you. (Actually I’m guilty at times)

    This made me chuckle :) I'm usually waiting for it to "look" right when I'm cooking Indian grub. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • johnnyp
    johnnyp Posts: 3,932
    Not been cooking much the last week or so. I had prepped a few easy freezer meals in anticipation. 

    Fired up the Mini Max last night for a simple dinner. Chili cheese dogs and stovetop Mac hit the spot. 



    Shout out to Cardi B 

    XL & MM BGE, 36" Blackstone - Newport News, VA
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 3,820
    johnnyp said:

    Shout out to Cardi B 

    Hilarious. WAP
    · Share on FacebookShare on Twitter
  • alaskanassasin
    alaskanassasin Posts: 8,162
    I’ve been to the elevator (camp cargill) twice today and sat in line for a combined 3.5 hours. I’ve read the whole internet and patiently waiting for someone to post something interesting 
    South of Columbus, Ohio.


    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 9,986
    Changed both sets of car tires to winters today - and broke my torque wrench in the process - and am now at round two of raking. I’m projecting a total of roughly fourty-ish bags this year. 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,203
    Updated my iMac to "Big Sur".  It failed the first attempt, and prompted me to try again; I did so, and the progress bar made it 1/3 of the way across, and froze there for 4 hours.  
    A buddy suggested unplugging it, plugging it back in, then powering up in "Safe" mode (hold down the Shift key while powering up).  It worked!
    Not a happy feeling, having a crash during an OS install....   :o  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Those are nice pies. 
    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • Eggpharmer
    Eggpharmer Posts: 502
    SciAggie said:
    Those are nice pies. 
    Thanks @SciAggie...I ate way to much...the white pie was awesome, bechemel with Swiss and gouda, mushrooms and caramelized onions
    Austin, TX
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,258
    Not cheap but a frozen Franklin brisket gets a good review from Mad Scientist BBQ.

    https://youtu.be/AA2wkiDI8bg 

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,047
    Tri-tip tonight. Baked potatoes and balsamic glazed brussels sprouts for the sides. 


    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,081
    GrateEggspectations said:
    Changed both sets of car tires to winters today - and broke my torque wrench in the process - and am now at round two of raking. I’m projecting a total of roughly fourty-ish bags this year. 
    Ouch! not knowing how you use yours, no offense, I pamper my torque wrench and use it for final tightening only; use a cheap breaker for loosening and initial tightening.
    canuckland
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,081
    edited November 2020
    @Eggpharmer Pies look great. Is that ooni pro? is the burner L or U shaped? I used to have an uuni 2s that ran on pellets, great for first few pies but a PITN when it was time to add pellets.  Ooni has come a long way.  I now have an Ardore and happy with it.
    edit: looks like Koda 16 with L shaped burner.  I was wondering if it's U shaped it could be a challenge rotating the pie for even heat.
    canuckland
    · Share on FacebookShare on Twitter

Categories