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It's That Day Again!!!!

RascalRascal Posts: 3,802
edited 2:41PM in EggHead Forum
Did a small pork butt yesterday so I thought I'd use it to start another Woosday gallery!
The Start:
The finish:
Weighed about 4# (boneless) and I bought it at local meat shop. A beautiful piece of pork and it was the best yet. Used the rub (but not the sauce) from Elder Ward's recipe.

Enjoy the day!, Rascal


  • RascalRascal Posts: 3,802
    *&%$!U!#(&!!!!! Forgot to resize the first one...
  • MaineggMainegg Posts: 7,787
    Salmon with a little mayo and Dizzy pig
    Pizza with fresh basil, chicken and mozzarella, Tomato pesto for sauce
    another good pizza
  • RascalRascal Posts: 3,802
    Nice cooks!! 8 - ),,,,
  • Cpt'n CookCpt'n Cook Posts: 1,917
    No Pork butt, but a 3.5 Spachcock Chicken with some DP Jamacan Firewalk. 450 indirectfor a little under 1 1/2 hrs.
  • thirdeyethirdeye Posts: 7,428
    I did a gumbo cook over the weekend. It's sort of Egg related....I did use some of my smoked sausage and a thigh in there.

    Happy Woosday everybody.


    Here is the 1-2-3 for anyone not familar with gumbo. You make a roux, add the trinity + garlic to it. Then combine it with some chicken stock and tomatoes, add your cooked meats and okra then simmer a while. I added shrimp, mussels and crab in that order (a few minutes apart) then some green onion, parsley & gumbo file, then served over rice.





    Happy Trails

    Barbecue is not rocket surgery
  • Little StevenLittle Steven Posts: 28,817
    Low and slow strip loin from Sunday. 41/2 to 5 hours at 240





    Caledon, ON


  • RascalRascal Posts: 3,802
    Very nice & thanks for the tutorial! 8 - ),,,,
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Sunday nightDSCN1472.jpg
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Meatballs, they were both good.
  • fishlessmanfishlessman Posts: 22,973
    some budget cooks this week, pulled pork and beans and some dr chickens double smoked ham over buttered macaroni, and a small pot roast and tators. now why is it that the food network cooks are always saying sauce wont stick to spagetti if you use oils when preparing, first that sauce sticks to anything, and man do i like the taste of butter and pasta.



  • JeffersonianJeffersonian Posts: 4,244
    Butt's on for's some ribs to tide you over:

  • What toppings do you have on that 'za?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Something to brighten the table? LastwkFEB08062.jpg LastwkFEB08068.jpg LastwkFEB08065.jpg
  • Hoss's BBQHoss's BBQ Posts: 435
    These are not done on an egg yet it is BBQ! I was invited to do a dinner in Boca Grande Floridia two weeks ago. My category I was given was poultry. So I did an asian smoked duck with coconut scented Jasmine rice, spicy asian slaw and a green Thai curry. The ducks were smoked whole the leg meat was pulled and the breast were sliced. A great event to say the least!
    The ducks after being brined overnight on the smoker
    half way
    pulling the legs
    copleted plate
    Hoss on the Beach!!
  • fishlessmanfishlessman Posts: 22,973
    ive been rescently trying out thai dishes, they are just too good, and that looks incredible. i gotta get some duck. any hints on that sauce
  • RRPRRP Posts: 22,034
    This was by far the best meatloaf I've ever made even though I've followed this recipe for years. Was served along with fresh green beans and new potatoes. Super good supper!

    BTW here's the link to that 2004 recipe - it rocks!!!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • AZRPAZRP Posts: 10,116
    Dang dude, that looks simply amazing! -RP
  • DynaGreaseballDynaGreaseball Posts: 1,409
    Looks great. I have a recipe for GUMBO DU MONDE, from Chuck Taggert. It takes a day just to read the recipe, let alone make the stuff. Yours sounds fantastic.
  • RascalRascal Posts: 3,802
    Thank you! 8 - ),,,,
  • Ken, that is some fearless high volume cooking! What are the techniques that make subcutaneous chicken or duck fat edible and yummy? Is there something that can be done to change its texture for better mouth feel?

  • Spring ChickenSpring Chicken Posts: 10,247
    Looks great. I remember that recipe, and when I went to the link I saw that it was one WudEyeDo did at the 2004 Texas Eggfest.


    It was good.

    I haven't been able to reach WudEyeDo since the hurricanes a couple of years ago. I know that he lived in Beaumont, right in the path of Rita.

    Thanks for reminding me. Now I have a hanker'n for some meatloaf.

    Spring "Lazy Dazy Here" Chicken
    Spring Texas USA
  • BobSBobS Posts: 2,485
    Fish (Cod) bathed in poacjed garlic, garlic infused EVOO and Chili de arbol


    Rack of Lamb and grilled asparagus


    Boned chicken quarters stuffed with lamb, onion, spinach feta and pine nuts.

  • WooDoggiesWooDoggies Posts: 2,390

    Here's looking east at 6:20 this morning.

    Pollen laden honey bee making his approach.


    A few laid back filberts.


    Happy WoosDay Yall!

  • JeffersonianJeffersonian Posts: 4,244
    Day-um, that lamb looks good. Never done lamb on the Egg before, but that's gonna change.
  • WooDoggiesWooDoggies Posts: 2,390
    And Sunday's butterflied garlic chicken with a light coating of Shakin the Tree.
    Despite the scorched thigh, it tasted really good!


  • JeffersonianJeffersonian Posts: 4,244
  • BajaTomBajaTom Posts: 1,269
    I did cheat on this onion pie by cooking in the oven. The weather was not very good this morning. See my earlier post. I'm sure this will be great im the egg. Thanks, Tom Onionpie2.jpg onionpie3.jpg Onionpie1.jpg
  • Little StevenLittle Steven Posts: 28,817
    Is that MEAT in the background of the last one?



    Caledon, ON


  • Susan EgglaineSusan Egglaine Posts: 2,437
    My pizza toppings:
    I roasted a coupe of kinds of peppers first
    Homade sauce
    Hot sausage :cheer:
  • Hoss's BBQHoss's BBQ Posts: 435
    Get some of the Thai greeny curry past from an asian market. I then take minced garlic, minced ginger (peepled), minced Jalpenos, and the white ends of scallions sliced, and a some 1" pcs of lemon grass. ( beat the lemon grass with the back end of your knife before you cut it this wil help to release some of the oils). I saute all the aromats in seasame oil then I saute the curry paste in the oil. This is key because unlike salt which is water soluable currys are all most always oil soluable spices. After the curry past has been sauted for about 2 minutes I had coconut milk. I then reduce till it is the proper thickness. I wil then check the seasoning and will generally add Fish Nam (SP)or fish sauce. and Sambal if I need more heat. Hope that helps. For me to give amounts would be hard because I made a gallons worth of sauce and I am sure you do not need that much. Plus I mostly cook be the taste and feel of the dish for me. Hoss
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