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What Are You Chef-ing Tonight, Dr?
Comments
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Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices. This could be a interesting night.
Be careful when following the masses. Sometimes the M is silent.
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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.
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I just prefer to make mine with the fewest additives possible for a healthier snack.
Be careful when following the masses. Sometimes the M is silent.
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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.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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bucky925 said:I just prefer to make mine with the fewest additives possible for a healthier snack.
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Skirt and brussels on the fire pit
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This thing really can cook. 3 hours in bark looked good so pappered them.
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Buffalo drumsticks, Publix has them bogo this week.
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Strip steaks.
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Pizza appetizer, followed by swmbo's chicken biryani (no pic).
New favourite in our pizza rotation> Korean pulled pork kimchi
canuckland -
Hen and sausage gumbo. Potato salad side, garlic bread as well. First one of the fall, at the request of my 4 year old
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wow just wow. so many amazing cooks
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@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; 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. -
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. -
Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken
LBGE
Pikesville, MD
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Acn said:Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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 2013A happy BGE family in Houston, TX.
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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.
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
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Foghorn said:Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
And the $$ shot:
I had not done any pork ribs in too long. St Louis trimmed were a great banquet.
Stay healthy and safe out there-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
...
I had not done any pork ribs in too long. St Louis trimmed were a great banquet.
Stay healthy and safe out there-#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@lousubcap: Throw a caveman into the mix and I might just have to fall off my chair. Beautiful cook.
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lousubcap said:Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
And the $$ shot:
I had not done any pork ribs in too long. St Louis trimmed were a great banquet.
Stay healthy and safe out there-Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
@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; 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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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.
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pgprescott said: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.LGBE-1999, MBGE-2003, SBGE-2007
Midlothian, VA
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