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 eating today (Christmas Day ONLY edition)

2»

Comments

  • TideEggHead
    TideEggHead Posts: 1,345
    Nothing too special but we had a small 4 lb ribeye roast, ham, sweet potato casserole, chicken dressing, and bread pudding for desert! It was a merry Christmas!



    LBGE
    AL
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,173
    No egg as we got home late with round two of family.  Costco ham in the oven, apricot jam, mustard and rice wine vinegar glaze.  Lots of ham for the rest of the week.
    Love you bro!
    · Share on FacebookShare on Twitter
  • chucktee
    chucktee Posts: 15
    Eggs Benedict is the Christmas morning tradition in our household.  Thanks to the day's logistics this year, the official family Christmas dinner will happen this coming weekend.  I smoked some chicken and made some mushroom soup for those of us who ate together Christmas evening.
    Huntsville, AL
    LBGE -- KAB -- PSWoo and extender -- and a nice pair of tongs
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 5,709
    I smoked a Costo Prime Brisket.  16lbs pre-trim.  The thing cooked crazy fast.  Dome @ 250 - 275 on calibrated thermo.  Grid temp 250-275.  I only trimmed a pound off the thing at most.  I was figuring an hour per pound.  It was done in 9 hours aka 2:30AM.  There was no stall.  Probing nice and brisket temp was 200-203.  Serving time was noon Christmas day.  FTC for 6 hours (IT dropped to 145)  I placed foiled brisket in oven on warm setting until oven was needed for all the sides.  IT went up to 160.  I removed from oven and let it come back down to 140ish.  Sliced on demand.  It was delicious.  80% of it was very moist.  Bark was a tad softer than I would have liked.  Everyone loved it! 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • HighSierraEgg
    HighSierraEgg Posts: 16
    2 Specklebelly wild geese brined for 12 hours and cooked on the BGE at 350 degrees. Delicious!
    · Share on FacebookShare on Twitter

Categories