Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New Egghead
Options
Simply_Smokin
Posts: 20
New Egghead here. Got a Large Egg for Father's Day. I've enjoyed reading and learning from the forum. I've had successfull cooks so far, ABT's, smoked chicken, "Pig in the Orchard"(pork tenderloin stuffed w/ apples), and burgers. Can't wait for opportunity for first brisket or pork butt.
Comments
-
Welcome! Happy cooking it's a great tool!
-
Welcome, sounds like you are well on your way. I would definitely start with the pork butt as these are really easy to get great results. Then give a brisket a try. Don't be discouraged if your first briskets aren't awesome. They are tough to get good at first. I am still working on them myself. Never gone wrong with a pork butt though as they are very forgiving.
-
Welcome, I second starting with the butt!
-
Welcome aboard! I am going to do my first butt this weekend. So far because of the help and advice from others i have yet to fail. Good peopl and good advice=good food!
"You are who you are when nobody is looking"
-
Welcome!
-
Welcome to the cult. Here's a great intro/reference site-
http://www.nakedwhiz.com/ceramic.htm enjoy the journey.
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. -
I'll be glad to share pictures once I figure out how to attach them.
-
Welcome onboard. Lots to learn from lots of good people here. I'm going to get my butt on this weekend too.Amateur Egger; professional rodeo clown. Birmingham, AL
-
Welcome. Tell us more about the pig in the orchard. I'd like to make that.Mark Annville, PA
-
Welcome!!! Im a new egghead also. There is so much information on this forum site that it is unbelievable.
-
I wish I could take credit for "Pig in an Orchard" but it is from BBQ USA by Steven Raichlen. You take a 2 1/2 to 3 lb pork loin, stuff it with a dried apple and spice mixture. Cook slow and low for about 1 to 1 1/4 hours and the last 15 minutes or so baste with red pepper jelly. It is served with a Spicy Apple Glaze which the recipe is included.
I have cooked a lot of different things from the cook book with my gasser before getting my Egg and cant wait to try them on my Egg.
I'm no expert but think it is a good reference to have in the library.
-
welcome. do the butt before the brisket. very good advice above. let us know when you are ready. we'll be hereKeepin' It Weird in The ATX FBTX
-
-
My best advice is to read up, then execute. Learn from what you do. The egg is pretty easy to control, and therefore easy to cook excellent food over other grill designs. You have experience that will carry over. Welcome to fine cooking.
______________________________________________I love lamp.. -
Pig in the Orchard before and after. I used Tenderloins and butterflied them for the apple stuffing. This was my first cook. The Egg is not that clean now!!!
-
Gotta try that soon! Love apples!
-
Pig in the orchard is going on my list!
Categories
- All Categories
- 182.7K 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
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum