Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Having fun with the egg
Comments
-
Welcome to the group. Now we need you to post pictures of your cooks. WE all love to see pictures. Happy egging.
-
welcome aboard...Manfred said it... we like picscontext is important
-
Thank You for your kind sentiments. I would think that you are not the 1st nor will you be the last to realize
the "fun" involved with BGE ownership that is greatly enhanced by this wonderful forum.
PS: Hope you have a camera for future foodie posts! :laugh:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Welcome Mrs.lenick Julie here and the funny thing is I just did a post stating how nice it is to see more lady Eggers the egg is a wonderful thing and you will be surprised at all you gain
-
Welcome to the madhouse, Mrs. Lenick! Sounds like you've had some good cooks so far.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I do have a camera and so far I've sent the Hubby some snaps and a couple of friends. Though everything I've made tastes great, it's not beautiful yet. Soon. I am learning. Keeping the temp level was a struggle the first couple of times. That I got it right to bake bread last night was a major accomplishment. I guess the biggest problem I have is letting the food "set" for a bit. It just smells so good, it's hard to leave it alone for a minute.
-
I love how nice everyone has been. As I am finding out, Eggers have their own little community. It's great to be joining.
-
wait till you go to an egg fest LOL if there is one that you could possibly get to do it!!
-
Hello one lucky lady. A husband that gives you and egg is truly a keeper! :laugh:
Don't forget to post recipes and pictures. Maybe we will meet at a fest, until then keep on eggin' and posting.Large, small and mini now Egging in Rowlett Tx -
I think my next project is going to be a turkey. I want to make one for Thanksgiving and I think I should practice first. I don't want to poison any family members! My hubby and I would love to come to an Egg event. We both love to travel and we both love the Egg. So win/win. I have to honestly say, I have never, ever, in my life had chicken come of a weber or other grill that was anything like our chicken we cooked on the grill the very first time. Literally, juice was squirting out with each bite! Chicken almost always come off the grill dry. Especially white meat. That's why I am so excited for the turkey experiment.
-
Mrs Lenick wrote:It just smells so good, it's hard to leave it alone for a minute.Large, small and mini now Egging in Rowlett Tx
-
Turkey? Here ya go. This method gets RAVES!! Check out the rest of the site while you're there. Tons of good stuff!
http://www.nakedwhiz.com/madmaxturkey.htmI hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Joan, that's a good idea. Outside of making my morning tea, I don't really use the micro either. I'm still figuring out how the whole forum thing works. I want to post a icon and start posting food snaps. Here's one fun thing I notice, after I am take whatever it is that I planned to cook off the Egg, I immediately start thinking, well what else can I throw on? Just for the fun of it. I don't want to brag, but once I figured out how to keep it at 350, I had a celebratory martini.
-
Thanks Michael. I will give it a try. Today's venture turned out quite well. I figured it would be pretty difficult to screw up with sausages. Thank goodness I was right, but the peppers, onions and mushrooms were really the star of today's foray. Super yum.
-
And Joan, you are right. He's a keeper.
-
Learning to hold temp the hardest to learn, especially if you don't have patience (like me). I think a martuni was a fitting celebration.
Another thing lump, unlike charcoal, is re-useable. Old lump never dies until it turns to ash. :laugh: Use it to start the next fire.Large, small and mini now Egging in Rowlett Tx -
I am using the wood charcoal, made especially for the Egg and I think it makes a difference. I only have to add a little bit, if at all. Plus, the flavor is totally different.
-
Lots of us use Royal Oak (USA made) from WalMart. $6 and change for 10 lbs. It's the only reason I ever go to WM! There are many brands of lump charcoal though. Many available only in certain parts of the country. Check out the whiz's site for reviews.
Apparently, RO made in other countries is not as good. Have never used any myself.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks for the tip. I will tell the hubby. $6.00, not bad at all.
-
Maybe one of you can tell me how to add an Icon. I know, I know, I should figure it out myself, but what're friends for, right?
-
Welcome to the Big Green Egg fraternity/sorority!
-
Thank you. I am really enjoying it. I'm a bit of a foodie, so this is really fun for me.
-
What do you mean by icon. Let me know I just passed Avatar posting 101 thanks to Sparky. Email meLarge, small and mini now Egging in Rowlett Tx
-
You can add a topic icon from a couple of rows above where you type your message, or add an emotion by clicking on one from just left of you message entry screen. Hope this was what you were looking for.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum