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This may be heresy, but . . .

LowandSlowJoe
Posts: 8
Have any of you cooked so much of a dish you didn't want to smell or taste what you just fixed? It was a small adventure cooking today. Right now, the last thing I want to eat is the fresh pulled pork I just finished.
Any thoughts or suggestions? All will be appreciated.
Comments
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In my younger days I worked for a hot rod builder whose car club put on a pancake breakfast. Let me preface that at the time I had a full beard and hair past my shoulders. Hey it was the late 70's don't judge . My job was to cook the bacon on a flat top. And after about 200lbs with all the bacon grease in my hair,beard and clothes I felt like piece bacon. Couldn't eat bacon for years but have overcome that issue with counseling.
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
LowandSlowJoe said:
Any thoughts or suggestions? All will be appreciated.
happy in the hut
West Chester Pennsylvania -
Donate to homeless shelters. There are people that could use a bit of humanity and nourishment.
Many facilities could use local support due to the lack of funding. Even more so, now, as much of the nation moves towards the colder months.
We try to assist where we can. An extra pork butt a few times a year is not much, but it helps.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I cook two butts at a time. We love pulled pork, but we freeze most of it in single use bags. Wilma decides how much is a “single use”. She thaws a bag to make a dish. She likes to make spaghetti, nachos, tacos...etc. Two bags for pulled pork sammies.Flint, Michigan
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That usually happens when I cook brisket. By the time it’s done I usually have a few burnt ends and that’s it.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I made pulled pork for a party yesterday for nachos. I found myself with a bunch of leftovers. My deep freeze is a black hole. More goes in than comes back out. Rather than letting it sit in the freezer we gave it to our neighbors. I figure they'd appreciate the pulled pork and toppings more than us having pulled pork again. Especially when we can make it whenever we want."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 -
TEXASBGE2018 said:That usually happens when I cook brisket. By the time it’s done I usually have a few burnt ends and that’s it.
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Yes, most definitely, I get sick of stuff, and can't make the same thing very often. Variety is the spice of life, so far as I'm concerned.
I knew a family, back in the '70s, who had the same dinner on the same day of the week every week, like, say, meat loaf on Sundays, pork chops on Tuesdays, spaghetti on Wednesdays, etc.. It never varied, same 7 dinners rotating throughout the year, year after year after year. Oh, man -- I'd go bonkers! -
Theophan said:Yes, most definitely, I get sick of stuff, and can't make the same thing very often. Variety is the spice of life, so far as I'm concerned.
I knew a family, back in the '70s, who had the same dinner on the same day of the week every week, like, say, meat loaf on Sundays, pork chops on Tuesdays, spaghetti on Wednesdays, etc.. It never varied, same 7 dinners rotating throughout the year, year after year after year. Oh, man -- I'd go bonkers!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
We only have one standing “regular” meal. Saturday night cheesesteaks. It was like that when I was growing up. I continued it as much as I could in college, and sure enough every Saturday night (unless it is a holiday or a special occasion), if we are home it is homemade cheesesteaks.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
All the time even on basic weeknight cooks. The rut gets the best of us. I’ve been in the rut for a couple of months with the egg. I went from 6-7x per week to maybe 1.
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So far only when I see it isn't my best. Ive sliced up\pulled cooks that others thought were great but I had no real desire to eat any of it as I could see it wasn't as moist\tender\whatever as it could be.
It's the same feeling I usually get when I make the mistake of ordering a steak or ribs in a restaurant.
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I discovered www.pizzamaking.com about the same time I bought my Large, and was trying everything, night after night, until one night I took a couple bites of the latest pie, set it down, and haven't eaten pizza since, save for a few lunch buffets with the office.
I moderate better nowadays; made a big pot of spaghetti sauce my last 3-day weekend, didn't touch the Egg. Also go out for sushi, or udon, or sub sammiches, as required.
EDIT: huh, try this one (if interested): https://www.pizzamaking.com/forum/index.php
___________"They're eating the checks! They're eating the balances!"
Ogden, UT
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Sea2Ski said:We only have one standing “regular” meal. Saturday night cheesesteaks. It was like that when I was growing up. I continued it as much as I could in college, and sure enough every Saturday night (unless it is a holiday or a special occasion), if we are home it is homemade cheesesteaks.
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We are doing wings tonight, because I haven't made them in forever. I haven't fired the egg in weeks
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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This is a little off topic, but back in my early public accounting days I spent a day in the hot, stinking grain and fermenting areas of a large PBR brewery doing several audit functions. I could not stand the smell of beer much less drink any for a good 5 or 6 years! And that's no exaggeration!Re-gasketing the USA one yard at a time!
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I definitely get sick of certain foods at times but can't say it happens when I'm cooking it. I never get that far along in the process. I also go on "kicks". Like right now I'm hooked on tacos. Over the last couple/few months I've eaten at every carniceria/taqueria I've passed within a 70 miles radius of Atlanta.
"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 -
YukonRon said:Donate to homeless shelters. There are people that could use a bit of humanity and nourishment.
Many facilities could use local support due to the lack of funding. Even more so, now, as much of the nation moves towards the colder months.
We try to assist where we can. An extra pork butt a few times a year is not much, but it helps.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:YukonRon said:Donate to homeless shelters. There are people that could use a bit of humanity and nourishment.
Many facilities could use local support due to the lack of funding. Even more so, now, as much of the nation moves towards the colder months.
We try to assist where we can. An extra pork butt a few times a year is not much, but it helps."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
My favorite thing to cook on the egg by a long shot is a pork butt. For others. I cooked so many when i first got the egg that we only cook them for us maybe once or twice a year now.
But...this time of the year...homeade soups and chili...I can eat them every night of the week until it's gone.Wetumpka, Alabama
LBGE and MM -
Thank you, Everyone, for the solid feedback. I had not thought of donating to a shelter but that's a good idea.
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LowandSlowJoe said:Thank you, Everyone, for the solid feedback. I had not thought of donating to a shelter but that's a good idea.
I served on the advisory board of a MAJOR charitable organization for some 20 years. I personally saw exactly what @Thatgrimguy said HAD to happen to stay within strict local health official's rules!
Sometimes small food banks, churches and soup kitchens would risk not getting caught by the health food Nazi's, but getting caught would have dire consequets!
Re-gasketing the USA one yard at a time! -
There are always barriers to try and help.
There are shelters that will work with you.
Do not give up. Anything you can do will make a difference..
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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