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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What Are You Chef-ing Tonight, Dr?
Comments
-
Just a ribeye on the Mini and BP in the hotbox-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
@Canugghead That’s a good looking chicken.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 -
@SciAggie Thanks, don't use the Romertopf enough, it's foolproof for chicken. Can't use in egg though since it has to start in cold oven to avoid thermal shock.canuckland
-
@Bucky925- the only figure I have read about that complains about too much garlic is Dracula. Great cooks and the ribs, wings and shrimp look incredible.
You down-play 'em.
Glad you were able to roll -in last night.
Stay healthy and safe out there-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@JohnInCarolina got a disagree for the pork tenderloin, fat finger or ?
canuckland -
@Mattman3969 - rolling in hot right there. Great finish-but your plating angle seems amiss to meLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
@Canugghead - as above, that is a sweet cook. Way to bring it home. I am quite sure it tasted even better than it looked.
BTW- Friday night Zoom's are still on. You need to give us another GWN fix!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Canugghead said:@JohnInCarolina got a disagree for the pork tenderloin, fat finger or ?"I've made a note never to piss you two off." - Stike
-
Simple snack, no photo, but a keeper.
I lined the solid broil pan in my Breville with aluminum foil, and spread out a dozen "Scoop" Tostitos. Added a pinch of pre-shredded mexican cheese to each, set Mr. Breville to "Broil" for 90 seconds.
Meanwhile, laid 6 pickled jalapenos on my cutting board, and sliced them in half. When the Breville Beeped, dozen scoops with darkened edges and a pool of melted cheese in each; set the Breville pan into the vented Breville pan (cool), dropped a half-jalapeno in each and I now have a new favorite night snack.
Prep time: 15 seconds
Cooking time: 90 seconds
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
Mattman3969 said:Just a ribeye on the Mini and BP in the hotbox
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Seared salmon with tomato, cilantro, and an avocado crema. With Carolina gold rice and a Caesar salad.
LBGE
Pikesville, MD
-
-
Par-baked grouper then braised in picatta sauce served with home made spaghetti and roasted Brussels sprouts.NOLA
-
lousubcap said:@Bucky925- the only figure I have read about that complains about too much garlic is Dracula. Great cooks and the ribs, wings and shrimp look incredible.
You down-play 'em.
Glad you were able to roll -in last night.
Stay healthy and safe out there-Be careful when following the masses. Sometimes the M is silent.
-
@lousubcap chicken was moist even with thigh hitting 185, the lemon garlic herb and wine flavour came through nicely. Bummer...noticed a short hairline crack on the lid edge, disappointing because I always persoak and start in cold oven.I thought @GrateEggspectations and @paqman have been representing GWN at zoom since I retiredcanuckland
-
Canugghead said:@lousubcap chicken was moist even with thigh hitting 185, the lemon garlic herb and wine flavour came through nicely. Bummer...noticed a short hairline crack on the lid edge, disappointing because I always persoak and start in cold oven.I thought @GrateEggspectations and @paqman have been representing GWN at zoom since I retired____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
@Canugghead - @GrateEggspectations runs submerged and undetected when it comes to the Friday Zoom's. Door's always open.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
bucky925 said:lousubcap said:@Bucky925- the only figure I have read about that complains about too much garlic is Dracula. Great cooks and the ribs, wings and shrimp look incredible.
You down-play 'em.
Glad you were able to roll -in last night.
Stay healthy and safe out there-#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Steaks last night. IT never read over 135 but they were grey all the way through like I took them to 160. Fark.
homemade Caesar dressing though was awesome.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
caliprince got a bee in his bonnet that he wanted to cook dinner last night. Friends gave him this book for his birthday, and he's been having a blast.
Says right on the cover that it’s for chefs, so I figured posting here would be appropriate.
So he made broccoli cheddar soup. Garnished with homemade bacon, of unknown vintage. He did everything, except for the step that called for blitzing the hot stuff in the vitamix, and chopping up the bacon. It was delicious!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking Now that’s cool. I’m glad he thinks it’s fun.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 -
@caliking, well done caliprince! just be careful when Pops blurs the line between Fun and child labour
canuckland -
caliking said:caliprince got a bee in his bonnet that he wanted to cook dinner last night. Friends gave him this book for his birthday, and he's been having a blast.
Says right on the cover that it’s for chefs, so I figured posting here would be appropriate.
So he made broccoli cheddar soup. Garnished with homemade bacon, of unknown vintage. He did everything, except for the step that called for blitzing the hot stuff in the vitamix, and chopping up the bacon. It was delicious!
https://www.opinel-usa.com/collections/opinel-kids-corner
LBGE
Pikesville, MD
-
@Acn - He just turned 7. Thanks for the suggestion and link. He has a set of plastic chef knives, but it may be time to move up.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
caliking said:caliprince got a bee in his bonnet that he wanted to cook dinner last night. Friends gave him this book for his birthday, and he's been having a blast.
Says right on the cover that it’s for chefs, so I figured posting here would be appropriate.
So he made broccoli cheddar soup. Garnished with homemade bacon, of unknown vintage. He did everything, except for the step that called for blitzing the hot stuff in the vitamix, and chopping up the bacon. It was delicious!
All kidding aside, that looks pretty awesome."I've made a note never to piss you two off." - Stike -
SciAggie said:@caliking Now that’s cool. I’m glad he thinks it’s fun.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
caliking said:@Acn - He just turned 7. Thanks for the suggestion and link. He has a set of plastic chef knives, but it may be time to move up.
LBGE
Pikesville, MD
-
French onion soup and bread on a cold Sunday.
LBGE
Pikesville, MD
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum