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

Brand new EggHead intro

2»

Comments

  • Ronster76
    Ronster76 Posts: 13
    Sounds like a plan @ryantt! 
    That's what I'm gonna do. Thanks. 

    @Foghorn awesome :) 

    Just went to a store just because people on a Dutch bbq forum were writing that their frozen ribs ("make sure to get the blue box") were really good. So bought a box, opened the 'the blue box' at home and found out I bought the wrong ones. These are already done. You just have to warm them. Yuck. 
    So will go and buy decent fresh ones tomorrow. 
    All the way from Limburg - The Netherlands!
    · Share on FacebookShare on Twitter
  • mahenryak
    mahenryak Posts: 1,324
    A somewhat belated welcome to the world of egging!
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



    · Share on FacebookShare on Twitter
  • henapple
    henapple Posts: 16,025
    Welcome 
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • Ronster76
    Ronster76 Posts: 13
    So I bought 2 fresh trouts. 
    Can't really find what's the best way to prep them on the BGE. Up to now I've been using a table smoker to smoke them. 
    So how to season them and how long in the BGE, with or without platesetter?
    All the way from Limburg - The Netherlands!
    · Share on FacebookShare on Twitter
  • Ronster76
    Ronster76 Posts: 13
    edited May 2015

    So, this was our first weekend with our BGE  :)

    First thing we made was this artisan bread.It turnes out really well.

    First up for dinner was beer can chicken and coca cola can chicken. Using different dry rubs.
    The result was perfect! Wouldn't change anything the next time I'm making this.
    Our guests were impressed  :)

    Day 2.
    Trout . 1 filled with fresh thyme and 1 with dill. Both seasoned with seasalt and black pepper.


    Day 3.
    Championship Ribs: http://www.biggreenegg.com/features/championship-ribs/


    Temperature was a bit too high the first hour, since we baked some more bread (230 celcius) and it was hard to get the temp back to 100 celcius.
    But they turned out amazing. Never gonna have ribs in a restaurant anymore  :d

    All the way from Limburg - The Netherlands!
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Wow, great looking grub.

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • THEBuckeye
    THEBuckeye Posts: 4,232
    Well done!

    We have a rule here. No dirty forks in pics!

    NO FORKS! 
    New Albany, Ohio 

    · Share on FacebookShare on Twitter
  • Ronster76
    Ronster76 Posts: 13
    THEBuckeye said:
    Well done!

    We have a rule here. No dirty forks in pics!

    NO FORKS! 


    Hahaha sorry!

    I'll remember it for next time :lol:

    All the way from Limburg - The Netherlands!
    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Everything looks great and what a solid outdoor dining area. That bread looks so good! Nice work
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter

Categories