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What Are You Chef-ing Tonight, Dr?

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Comments

  • bucky925 said:
    Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices.   This could be a interesting night.


    Edibles?
  • bucky925bucky925 Posts: 1,970
    I just prefer to make mine with the fewest additives possible for a healthier snack.   B)

    Be careful when following the masses. Sometimes the M is silent.

  • BotchBotch Posts: 12,058
    bucky925 said:
    Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices.   This could be a interesting night.


    iPhone 13?  Or Australian syrup?   =)
    ____________________________________________
    "LOL...  I'm not mad at you. You have to learn not to get caught"
            
  • bucky925 said:
    I just prefer to make mine with the fewest additives possible for a healthier snack.   B)
    Don’t forget to post the recipe.
  • LitLit Posts: 9,053
    Skirt and brussels on the fire pit
  • stv8rstv8r Posts: 971
    wow just wow. so many amazing cooks

  • lousubcaplousubcap Posts: 24,686
    @FarmingPhD - you win the day. Lookin like very high prime or wagyu right there and the closer, caveman for the win.
    Great finish.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • FarmingPhDFarmingPhD Posts: 685
    lousubcap said:
    @FarmingPhD - you win the day. Lookin like very high prime or wagyu right there and the closer, caveman for the win.
    Great finish.  Congrats.  
    Thanks, last of the prime grade short loin I got in December last year.  I fully posted that caveman pic knowing you would appreciate it.  I pulled the steaks and place setter after hitting 115, closed the lower vent, grabbed my dewalt leaf blower and brought the lump to inferno in maybe 45 seconds with the lowest airflow it would put out.
  • calikingcaliking Posts: 15,890
    Acn said:

    Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken
    What’s 3 cup chicken? It looks good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,890
    Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • FoghornFoghorn Posts: 9,000
    caliking said:
    Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.
    And we know that you will probably double that when you make it @caliking - not that there's anything wrong with that.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • AcnAcn Posts: 3,791
    caliking said:
    Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.
    You're welcome!  Especially when the 12 cloves only need to be halved, not minced.   =)

    LBGE

    Pikesville, MD

  • kl8tonkl8ton Posts: 3,720
    Foghorn said:
    caliking said:
    Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.
    And we know that you will probably double that when you make it @caliking - not that there's anything wrong with that.
    You don't need to do complex math like that.   Just use heads of garlic instead of cloves.  Keep number the same! This ensures you have added plenty of garlic. 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • @lousubcap: Throw a caveman into the mix and I might just have to fall off my chair. Beautiful cook. 
  • Mark_B_GoodMark_B_Good Posts: 880
    lousubcap said:
    Q'd but not cheffed or on a BGE: (Stick burner)
    St Louis trimmed ribs-
    And the $$ shot:

    I had not done any pork ribs in too long.  St Louis trimmed were a great banquet.
    Stay healthy and safe out there-
    Looks incredible. Amazing smoke penetration. You didn't wrap those at all? How long, what temp?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • lousubcaplousubcap Posts: 24,686
    @Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • pgprescottpgprescott Posts: 13,711
    lousubcap said:
    @Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  
    They have a dizzy dust hot out now I haven’t had opportunity to sample. Curious if anyone else has. Might add that extra kiss of heat many of us add as an extra to our base rubs. Nice work Frank. 
  • REB17REB17 Posts: 119
    lousubcap said:
    @Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  
    They have a dizzy dust hot out now I haven’t had opportunity to sample. Curious if anyone else has. Might add that extra kiss of heat many of us add as an extra to our base rubs. Nice work Frank. 
    I use it often and has a nice kick. 
    LGBE-1999, MBGE-2003, SBGE-2007

    Midlothian, VA
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