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
Friday Cook and Post Count Jack...
Comments
-
@NPHuskerFL I think you meant @Spamman
I would rather light a candle than curse your darkness.
-
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
paqman said:
I would rather light a candle than curse your darkness.
-
double post sorry ....
I would rather light a candle than curse your darkness.
-
just kidding. trying for 1k.
I would rather light a candle than curse your darkness.
-
Lesson learned. Don't mess with the Spamman .... er I mean @paqman
I would rather light a candle than curse your darkness.
-
Ok, I'm out, I've seen a pic of his lump.Ozzie_Isaac said:@hapster good looking cook. Hopefully you will have enough posts to get a good rub from another member!
-
Food looks great Hap! Enjoy your weekend.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Sorry to hijack the thread... I was not up to speed yet on the post count thing. Those are some killer looking ribs!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
-
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
-
Thanks guysMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Great post as always..Have a great weekend.Greensboro North Carolina
When in doubt Accelerate.... -
Maybe @cazzy will give you a pass too
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Hap. Nice post but would prefer you pics in order.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Me too... Maybe for the next cook; I'll just post one pic at a time. That won't seem like I'm being a post count whore will it?Chubbs said:Hap. Nice post but would prefer you pics in order.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Just got my first @MeatChurch order. Can't wait to try them outXL & MM BGE, 36" Blackstone - Newport News, VA
-
Dang @hapster , you were busy.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Here's the butt pulled and ready for the freezer
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
What serving size are your packages? Plz no pics or demonstrations lolLBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
:roflgrege345 said:What serving size are your packages? Plz no pics or demonstrations lol
they are probably between 2-3lbs eachMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
You have no idea how many times I had to re word this to make it a serious question. The first take sounded like a craigslist adLBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
Looks like my kind of leftovers!hapster said:
Here's the butt pulled and ready for the freezer
How do you reheat it so it retains the quality? (not tough)
LBGE/Maryland -
I'll put the bags in a pot of simmering water for a while and then serve from the heated bag. It seems like it's always better this way then when it's first smoked and pulled.KiterTodd said:
Looks like my kind of leftovers!hapster said:
Here's the butt pulled and ready for the freezer
How do you reheat it so it retains the quality? (not tough)MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Awesome! You may have just solved my problem of that big brisket and shoulder sitting in my freezer because I haven't had an occasion to cook it (without the meat going to waste)
One of those foodsaver vacuum sealers was just up on Amazon for a steal...shoulda bought it.
LBGE/Maryland
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum













