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What Are You Chef-ing Tonight, Dr?
Comments
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Venison inner tenderloin carne asada for tacos
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.canuckland
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Canugghead said:@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Botch said:Canugghead said:@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.canuckland
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Just a few chicken wings. Meat Church’s honey hog & holy gospel (50/50). Indirect at 400° for 50 mins. Drizzled some Alabama white sauce on them after they came off.
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Tonight it’s something different—pork short ribs. I have never seen these in stores, but the good folks at Porter Road and Snake River offer these. They come from the rib cage of the pig next to the shoulder. They had a nice balance of fat and meat, very porky. Delicious.
XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
Collard greens, tried again. They were too salty for me yesterday. Still a touch too salty, but much better.
Also, prepping greens is a major pain. I need to figure out a faster way to wash, clean, and cut the stem out.
Maybe your purpose in life is only to serve as an example for others? - LPL
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@Ozzie_Isaac , I’m not sure if it’ll work with collards, but throwing a sliced potato or two in with boiled peanuts that have been over salted helps soak up the excess sodium. Collards go great with rutabagas…. I bet if you throw a chopped rutabaga in there, it’ll help soak up some of the salt. Win win.
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French onion soup and bomabay martini…no wine in the cellar!IL
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@LetsEat - Great way to play the trade off right there. You won! Soup looks fantastic as well.
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. -
Ozzie_Isaac said:Collard greens, tried again. They were too salty for me yesterday. Still a touch too salty, but much better.
Also, prepping greens is a major pain. I need to figure out a faster way to wash, clean, and cut the stem out. -
Chops, seasoned with Dizzy Pig Peruvianish, salt and pepper then bge habenaro sauce
Sous vide potato wedges, olive oil and herbs then grilled and finished with parmason cheese
Sous vide butter poached carrots
Fort Wayne Indiana -
Some wings and nachos.
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GrateEggspectations said:Some wings and nachos.canuckland
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@Acn - very nice!"I've made a note never to piss you two off." - Stike
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Super easy and tasty, courtesy swmbo.
Steam eggplant about 12 min and put aside, stir fry some garlic and dried shrimp (optional) in oil, add Lao Gan Ma and salt to taste, add eggplant and mix. Taste even better day after.
canuckland -
@Canugghead - that sounds so good! I rediscovered eggplant 2ish years ago, and love it in all kinds of forms now. Will give this a shot.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking You can roast or deep fry the eggplant too but more work and calories. I'm sure you'll take this up another level.canuckland
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OH YEAH! How long was that dry aged?
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Canugghead said:@caliking You can roast or deep fry the eggplant too but more work and calories. I'm sure you'll take this up another level.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Spanish ratatouille with manchego and fried eggs.
LBGE
Pikesville, MD
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FrostyEgg said:OH YEAH! How long was that dry aged?
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The wife knows I enjoy the cooking as much as the eating, so for Valentine’s Day she just gave me the raw ingredients and let me go. Fillets and asparagus on the egg using the eggspander to do two zone lowered direct for the steaks and raised indirect for the asparagus. Tried out some new black garlic powder on the asparagus, and I think it worked well.
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@Calbbqer - bonus points for the caveman finish.
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. -
Beef pot pie in the fridge, awaiting to be baked up tonight. Made with some leftover Mississippi pot roast, carrots, potatoes, etc. Will be all for me since SWMBO and the kids wanted fast food for tonight.
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Dyal_SC said:Beef pot pie in the fridge, awaiting to be baked up tonight. Made with some leftover Mississippi pot roast, carrots, potatoes, etc. Will be all for me since SWMBO and the kids wanted fast food for tonight.Midland, TX XLBGE
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