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Tater Tot Casserole. In the style of Dixie.
Comments
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Phatchris said:Does the sausage have to be Jimmy Dean or will a local product work?
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Mickey said:I love you man
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
johnmitchell said:I am thinking of squeezing in another layer of tots and cheese, sort of layered like a lasagne....
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Dredger said:Love tater tots way more than elbow macaroni.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks killer, @SGH !
Bookmarked.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
I've got the football Sunday food going for today, but this is on tap for next weekend.
Sounds great. Fork, spoon or spatula for consuming?
I'm thinking big spoon!XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
Durangler said:Fork, spoon or spatula for consuming?
I'm thinking big spoon!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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piney said:Scottie, are you doing 1 layer of taters or 2
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:piney said:Scottie, are you doing 1 layer of taters or 2Lenoir, N.C.
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piney said:
Thanks ole buddy looks great!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
My college roommate made something very similar, but he used Campbell's Vegetable soup instead of CofM. I liked it a lot.
He's actually at the Vikings/Seahawks game right now:
_____________"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
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Botch said:My college roommate made something very similar, but he used Campbell's Vegetable soup instead of CofM.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Dumb question, do you put the tots on frozen or already cooked? Looks like another heart healthy SGH special I'll have to try.Firing up the BGE in Covington, GA
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That looks awesome. Can't wait to try it.
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jonnymack said:Dumb question, do you put the tots on frozen or already cooked? Looks like another heart healthy SGH special I'll have to try.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great. Yet another recipe to try.LBGE, Weber Grills, Silverback Pellet grill, PBC. No I don't have a grill issue.
LBC, Texas -
cajunrph said:Looks great. Yet another recipe to try.
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Duh makes sense, many thanks.Firing up the BGE in Covington, GA
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do the tots end up soggy or crispy?
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SunDeviledEgg said:do the tots end up soggy or crispy?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks SGH!! Going to give this one a try for sure.
Shiny side up, rubber side down! PCB, FL
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mgillia said:Thanks SGH!! Going to give this one a try for sure.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Question. If I use a single layer of tots, about how long (estimate) will it take to get to an internal temp of 140? Just want to judge when to add the Parmesan over the other cheese 10 minutes before being done.
Shiny side up, rubber side down! PCB, FL
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mgillia said:Question. If I use a single layer of tots, about how long (estimate) will it take to get to an internal temp of 140? Just want to judge when to add the Parmesan over the other cheese 10 minutes before being done.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Dumb question.... How hot is too hot for a Pyrex in the egg?
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Phatchris said:Dumb question.... How hot is too hot for a Pyrex in the egg?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
There has to be a way to put bacon in this recipe.War Damn Eagle!
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@Phatchris
I did a little farther research into your question above. I have a friend who works for DOW/Corning and I gave him a call. The answer was somewhat compound, but here goes. New Pyrex Cooking Grade Glass is rated for 950 degrees of indirect heat with no flame impingement. As glass ages, it suffers from "glass fatigue". Thus, with time and use, the rating drops substantially. With that said, if you have a real old Pyrex dish that was your mothers or grandmothers (heir loom), I would limit the temp to normal cooking temps. They make different grades of glass that are rated for even higher temps. But new Pyrex cookware across the board is rated to 950 degrees of indirect heat. Their ceramic cookware gets up into the 1,000's. Hope this helps my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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