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What Are You Chef-ing Tonight, Dr?
Comments
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Few years ago our son (so did our S-I-L) refused to take a brand new Large from me, instead he bought a Weber gasser. He just bought a Traeger recently, sent me pic of his first ribs, TBH they look better than my first ribs from the egg Blasphemy i know.
canuckland -
Take credit for training him well regarding the cook, judgment rejecting a BGE not so fast!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.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Game time grub
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LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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Great looking spread Mike😋Greensboro North Carolina
When in doubt Accelerate.... -
Lots of apps and stuff being cooked. Is Circket starting up again?
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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shrimp tacos, tossed the shrimp in the pan early this morning to take for lunch. they didnt make the grill yesterday after the gameday shrimp, horseradish and prosciutto wraps and wings were served. looks like tacos tomorrow as wellfukahwee maineyou can lead a fish to water but you can not make him drink it
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roasted corn and zucchini.
That's a 14" long platter and 6" tongs, the zucchini was about 15" long and 5"-6" in diameter. A proper sized one
Still trying to find the best way to do the corn. Husk on gets good results, but is a PITA to get off the husks when the corn comes off at 400F.
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Walk softly, leave a good impression.
large BGE, vegegrilltarian -
@zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip. And roasted in the husk like you did it is the best method, by far
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Dyal_SC said:Simple wedge salad and salmon.LBGE, 28" Blackstone
Georgia -
dbCooper said:@zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip. And roasted in the husk like you did it is the best method, by far
all i remember was that last September we had it down pat and now we can't remember what that was. I need to start writing things down...~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian -
Hurricane eats. Thick cut pork chops with venison sausage. Homemade cream potatoes. Baby peas and French bread
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^^^stay safe brother^^^
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:^^^stay safe brother^^^
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Went to the Asian market this morning to get some ingredients I didn't have (including fermented black beans), to try out my new wok. Every time I go there I try to buy something I've never eaten or even seen before, just to explore. Today my eyes landed on a can of "Silk Worm Pupae". I decided the fermented black beans would count, for this trip.
They are fermented and come in a vacuum-sealed bag, are soft, and are shelf-stable. I poured the bag into a mason jar and popped a couple in my mouth; very unique flavor with a funky slight bitterness, but salty! I do remember reading they needed to be soaked in clean water before use, so I did that before cooking (and, PSA, they need more than ten minutes).
Dish had 4 oz ground pork, a cut-up baby bok choi (that market has 8 of them in a bag for $0.99!), Fresno chilies, dried Japanese chilies (which I'd bought but forgot to add), the beans (you don't need many of them), rice noodles and the usual aromatic/sauce suspects. This one's a keeper.
Mandy of the "Chinese Cooking Demystified" channel just put out this and 4, 5 other recipes using Bok Choi, if anyone's interested. Byyyyeeee!!___________Curry smells a hell of a lot better than a Big Mac, just sayin'
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@Botch looking good. Soaking washes off the flavour! Use sparingly and chop up the black beans for more even distribution, biting whole beans gives you the extra salty taste.canuckland
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Canugghead said:@Botch looking good. Soaking washes off the flavour! Use sparingly and chop up the black beans for more even distribution, biting whole beans gives you the extra salty taste.
I'm amazed at how aromatic they were, I can still catch a whiff of them several hours later, even with a good range fan.___________Curry smells a hell of a lot better than a Big Mac, just sayin'
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Double raw dogging some brats. Gonna need a shot of penicillin afterwards! No gasket and no thermo!
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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Getting color
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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Got mad at enchiladas, and finally made some that I liked.Found my stash of Mexican chiles, so the sauce had ancho, guajillo, pequin, and chipotle chiles in it. With a dash of oregano, and cinnamon. I could drink the sauce.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Oregano I occasionally put in enchiladas if I don’t have marjoram, but haven’t tried cinnamon, except in desert enchiladas. Will have to try it next time.
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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