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First Time Cooking on the Egg
Brazilian_Egg
Posts: 48
Last weekend we inaugurated the egg. Cooked some Argentine sausages, hanger steak, beef ribs covered in farofa (Brazilian accompaniment - fried manioc flour) and some chicken quarters.
Since the beef ribs have a lot of fat, they tends to cause flare ups. The farofa keeps the moister in and creates a delicious crust around the meat.
All in all, everyone loved the food and the egg. I'm extremely happy with this purchase.
Since the beef ribs have a lot of fat, they tends to cause flare ups. The farofa keeps the moister in and creates a delicious crust around the meat.
All in all, everyone loved the food and the egg. I'm extremely happy with this purchase.
Comments
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Thank you for sharing the pictures, it all looks like I should have been there taste testing.
Congratulations.
GG -
Looks fantastic, especially the Argentian Sausages. I could go for a few of those along with a bottle of Malbec.
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Very nice. Welcome to the cult. We all like pictures and recipes!
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I remember when my egg was still nice and beige inside. I like it better now and so will you when it's nice and blackened. Food looks great!
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Welcome!! Looks like a great cook! Nice shot of the steaks!
Do you have a plate setter? That will help with the flare ups.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Hi Bernardo
Great job for first time, you must be a very experienced
bbqer, once you have used a few times and get the egg
seasoned I think you will notice even better flavor.
I know I had my share of mishaps, like cooking and looking at the celsius gauge on egg instead of
Farenheit, LOL Boy that was well done.
anyway good luck and enjoy, last tip, go to
WWW.naked whiz.com and you will learn a lot about the different lump charcoal brands, great site, and yes there is a difference between brands of Lump,
you will learn. enjoy Bullyc -
Nice cook Bernardo
Ross -
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Nice. Welcome. Keep On Eggin'Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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You have done well, or, good,...depending upon whither ye hail ....That said....Welcome, My Friend.
Mike -
great job, welcome to the forum. Nice looking brats and steaks.
Patti
Wichita, KS -
Good looking first cook. Your gonna love this cooking machine!
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Nice looking cook!
And…Welcome to the “cult” !
Tighten your seatbelt; it’s going to be one hell of a ride :woohoo: !
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