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My MiniFest Eggucation, First Test

AnnaGAnnaG Posts: 1,104
edited 12:12PM in EggHead Forum
Well, this was my first cook after being home from the Mini Fest... I sure learned alot...

I got a little distracted while prepping the Romaine and Tomatoes, so the pork got a little more done than I intended... It still tasted good, but I will pull it earlier next time...

You will see cut up potatoes with EVOO, S&P, Pork Tenderloin with EVOO, S&P and fresh Rosemary and grilled Romaine with EVOO S&P, cheddar & colby crumbles & balsamic glaze...

All in all, this was a great meal! I look forward to using more of the things all of the wonderful Eggers showed me. :)





  • FlaPoolmanFlaPoolman Posts: 11,675
    Your a quick learner. ;) Ya done good Anna it all looks great.
  • Richard FlRichard Fl Posts: 8,248
    You are a fast learner. Enjoyed the time last weekend. You going to be back in Mar '10 for the big event?
  • Looks great Anna! :) Looks like you guys had a blast. I hated to miss out but I will catch up to you all in Atlanta. :woohoo:
  • reelgemreelgem Posts: 4,256
    Great job Anna! Looks like LC gave you some good training at Patfest. Can't wait for you to do the whole hog in Atlanta. :woohoo:
  • AnnaGAnnaG Posts: 1,104
    Thanks Eddie... I am sorry that we didn't get to meet at the Mini Fest, but we will for sure in Atlanta... Hope you are feeling better!!! :)
  • AnnaGAnnaG Posts: 1,104

    I enjoyed talking with you at the Mini Fest!!! You are a kind and gracious man... I look forward to Atlanta...
  • Wonderful Anna!! That is very nice. Your tenderloin looks good from here- nice romaine salad too. Keep it up!

    Egg Goddess
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • AnnaGAnnaG Posts: 1,104
    Thanks Pat... You are a sweetheart!!! I tried to take advantage of the opportunity, but I didn't do so good first time out... Will do better next time... :)
  • AnnaGAnnaG Posts: 1,104
    You were too nice to me Faith!!! I am trying to apply what I learned from all of you guys!!! :)
  • AnnaGAnnaG Posts: 1,104
    Thank you Anne!!! I was eggucated, but may have faltered on my first solo after the Mini Fest... Everything was still good, so I consider that a plus... It is just not up to LC & BT standards... Hee hee...

    I am really glad that you are feeling better!!! :)
  • Yes its better, thanks for asking but the proceedure hurt like hell. Several shots into the neck on each side of the spine. :pinch:
  • AnnaGAnnaG Posts: 1,104
    Ouch... I am glad it is working... I am sure that you would have rather been at the Mini Fest, but health first... :)
  • Yea its a real pain in the neck but the drugs are good. :laugh:
  • Little ChefLittle Chef Posts: 4,725
    Great job Anna!! I am SO pleased to see you are "expanding your horizons"! :) And to attempt three items you have not done on the Egg before, all in one night??? I am impressed! Keep Eggin' my friend!! It just keeps getting better, and better!! ;) :) Nicely done! :)
  • Little ChefLittle Chef Posts: 4,725
    Anna..... :angry:
    You did a fantastic job! I would gladly sit down to that meal with you!! ;) Keep it up!! :laugh:
  • AnnaGAnnaG Posts: 1,104
    Well, Thank you for introducing soooo many new food ideas to me last weekend... It was an eye opener for sure... You, BT and all of the eggheads Rock!!! I learned so much, it is impossible to put it in words... :)
  • HossHoss Posts: 14,600
    I ain't gettin close to you with a sharp object!!! :whistle: :evil:
  • HossHoss Posts: 14,600
    Dayum ,Dude,I did not realize what was goin on.I wish the BEST!!!
  • HossHoss Posts: 14,600
    WE LOVE YA....!!!U MY GIRL!!!
  • AnnaGAnnaG Posts: 1,104
    Awww.... You are a sweetheart!!!

    Thanks for your encouragement... I am trying.... :)
  • bubba timbubba tim Posts: 3,216
    Great looking meal ya got there Miss Anna and

    See ya soon in Atlanta... :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • HossHoss Posts: 14,600
    Why do ya'll keep puttin Hersheys syrup on salad? :huh: :laugh: :laugh: :laugh:
  • BacchusBacchus Posts: 6,019
    Looks wonderful Anna.

    Can you tell us about the Balsamic Glaze.?
  • bubba timbubba tim Posts: 3,216
    Talk to the Chef...LC
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
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