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AW/SS3 - Survival of the Fattest
Comments
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I hope you saved the anus for a certain someone...______________________________________________I love lamp..
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(Hint - does not show up more often than he does)______________________________________________I love lamp..
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I have yet to see even one beer, box of wine or artfully crafted cocktail.Love you bro!
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Garage Mahal prepped and ready for the big show. 8 bells sharp tomorrow am....
Keepin' It Weird in The ATX FBTX -
Who will Nicholas Cage play in the movie of this fiasco?=======================================
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 -
A few stragglers from Asswhips past. Still hanging out. We will throw some of the copa and salami on pizzas tomorrow. we are one year in of a 2 year process on the prosciutto
Keepin' It Weird in The ATX FBTX -
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So either Stone-y is a man of considerable talent, or that guy at Ace has a really miserable wife. You do what you gotta do though - Rock wood for Rockwood.
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Eggcelsior said:So either Stone-y is a man of considerable talent, or that guy at Ace has a really miserable wife. You do what you gotta do though - Rock wood for Rockwood.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I'm in the rat holed pallet bunch. Always be prepared. Quit boy scouts as a tenderfoot. Got 18 bags of RW in the garage. Bought it up at 20% off. Usually only keep 4 or 5Sandy Springs & Dawsonville Ga
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20stone said:Eggcelsior said:So either Stone-y is a man of considerable talent, or that guy at Ace has a really miserable wife. You do what you gotta do though - Rock wood for Rockwood.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Legume said:I have yet to see even one beer, box of wine or artfully crafted cocktail.
Keepin' It Weird in The ATX FBTX -
Wishing I was there...you could turn this event into Butt Blast Brisket Camp type get together for sureVisalia, Ca @lkapigian
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Wishing I was there. I paid for 1/6 of that pig. Apparently, because I’m not present I’m relegated to getting testicles and anus. And as much of a treat as that might be for someone like @SGH, I prefer more standard cuts...
So I bribed them with the gift of beer. We’ll see how it goes.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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The Cen-Tex Smoker said:Garage Mahal prepped and ready for the big show. 8 bells sharp tomorrow am....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 -
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Little shoe leather in the dishwasher. Pig ears and brisket.Keepin' It Weird in The ATX FBTX -
Proscuitto number 2. See you December 2019. We are trying to do a couple of these a year now so we can have one every year. I hope they are good....Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Garage Mahal prepped and ready for the big show. 8 bells sharp tomorrow am....
On another note that is one seriously gorgeous garage.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:The Cen-Tex Smoker said:Garage Mahal prepped and ready for the big show. 8 bells sharp tomorrow am....
On another note that is one seriously gorgeous garage.Keepin' It Weird in The ATX FBTX -
CTMike said:The Cen-Tex Smoker said:Garage Mahal prepped and ready for the big show. 8 bells sharp tomorrow am....
On another note that is one seriously gorgeous garage.Keepin' It Weird in The ATX FBTX -
Looks like a great time fellas!"I've made a note never to piss you two off." - Stike
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I can't believe 20stone is still rubbing it in Foghorn's face with the Allagash.
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Eggcelsior said:I can't believe 20stone is still rubbing it in Foghorn's face with the Allagash.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:Eggcelsior said:I can't believe 20stone is still rubbing it in Foghorn's face with the Allagash.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Quite a day. I’ll post a bit more when I’m not so beat down, but the fellas did some work today. Here are a few pics to give you some flavor.
310 lbs of pork “feet up”, plus 44 lbs of 44 Farms top round (to soak up some of the surplus fat) and a brisket (because brisket). 10 lbs of Dorper lamb got added to the mix later.
Mangalitsa pigs are real butterballs. Here is a “NY strip” next to its back fat. Fantastic fat and tons of it.
The color of the meat is really more like tuna. Miles away from “the other white meat”
The fellas banging out Texas beef sausage. We made 50 lbs of it to soak up some of the back fat. Figuring out a recipe w/ @The Cen-Tex Smoker was fun the night before. This took 3 lbs of jalapeños and 120 cloves of garlic. A huge win.
The Meat Locker in “fridge mode” for the weekend + four more lugs in coolers with sausage meat and cuts.
The fellas crushing the brisket (killer - done in the dishwasher), test patties of the Texas beef sausage and @caliking’s bread. Utensils were not used.
More wore work to be done tomorrow (lots of it) but so far so good
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:Quite a day. I’ll post a bit more when I’m not so beat down, but the fellas did some work today. Here are a few pics to give you some flavor.
310 lbs of pork “feet up”, pulse 44 lbs of 44 Farms top round (to soak up some of the surplus fat) and a brisket (because brisket). 10 lbs of Dorper lamb got added to the mix later.
Mangalitsa pigs are real butterballs. Here is a “NY strip” next to its back fat. Fantastic fat and tons of it.
The color of the meat is really more like tuna. Miles away from “the other white meat”
The fellas banging out Texas beef sausage. We made 50 lbs of it to soak up some of the back fat. Figuring out a recipe w/ @The Cen-Tex Smoker was fun the night before. This took 3 lbs of jalapeños and 120 cloves of garlic. A huge win.
The Meat Locker in “fridge mode” for the weekend + four more lugs in coolers with sausage meat and cuts.
The fellas crushing the brisket (killer - done in the dishwasher), test patties of the Texas beef sausage and @caliking’s bread. Utensils were not used.
More wore work to be done tomorrow (lots of it) but so far so goodThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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