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 at:
Want to see how the EGG is made?
Click to Watch
Comments
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
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 location
The Best 7-up Biscuits
7 Up Biscuits
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Melt butter and place in a baking pan cut sour cream into the Bisquick
Then add the 7-up mix in and dump on a well floured surface ~ I used parchment paper, makes clean up easy then I pat out just with my hand or roll out about 1 inch thick. I found that I could just put the dough into the baking dish and with a big spoon dipped into the butter spread dough around the pan. I then cut the top of the biscuits and baked as follows. You can go with the original method but mine turned out just fine and the two pans I made for an Ice Pirates Rally went like hot cakes. These are very good.
Flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.
Bake at 425 until golden brown and enjoy.
These are very easy to make and turn out awesome good. You can add stuff like Jalapeño Peppers or other ingredients to the mix also.
This what we called French toast growing up. Didn't find out about the sweet version until college.
Green Man Group
Gotta find more fat!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelOr save for veg sides and other things. Can’t go wrong any which way
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
https://barbedwords.wordpress.com/2013/05/10/lemon-curd-suffolk-rusks-delizioso/
She loves baking and loves experimenting. Our next try is pulled pork cornbread pancakes.
We will see how that works out.
XL and MM
Louisville, Kentucky
@TheToast don't confuse our feeble minds by bringing rusks into the fray! Are those soft like what we call biscuits here, or more dense? The rusks I know are "tea rusks", which are crunchy.
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
Little Rock, AR
Like Carolina Q, I rendered pork fat and there's a jar of it way in the back of the refrigerator that I completely forgot about till this thread! Thanks for the nudge!
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 location
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelMexican grocery store here sell a version of fresh lard that is somewhat browner and has a more savory flavor. May not be as good in pies and sweetnbaked goods, but great for other stuff.
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 location