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A brief howdy and a few pics
I'm a barbecue enthusiast and food lover from Oslo,Norway.
Just the other day I received my large BGE and some accessories.
Having waited for a long time, I was very eager to finally get it set up in a table I built the night before it arrived.
And wouldn't you know it, the speditor had thrown it up on some other goods in the back of the van, laying it sideways to boot.
As was to be expected, the top, bottom and cast iron grid was all broken when I opened the box.
Well, I was not gonna let that ruin my easter-break, so I got in touch with the store and told them my mind in quite clear and consise terms.
Long story short, one hour later I was at the warehouse getting a replacement one that I unpacked right there and put the parts in my own car.
Drove home like I had Miss Daisy in the back, and now our first meal has been cooked in my new egg.
Anyways, here's a couple shots of the broken one and of my rig doing the deed:)
Happy to be here and hope contribute positively to this fine community.
Comments
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Welcome aboard.
Very nice table.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Welcome!! Nice set-up. Enjoy the Egg and this crazy forum.XL & MiniMax
“The stupid neither forgive nor forget; the naive forgive and forget; the wise forgive but do not forget.”
Red Bank, NJ -
Welcome aboard! Way to bounce back, can't wait to see some cooks.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Welcome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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Welcome to our friendly cult. For the upcoming months, you will be one of the few here than can low and slow a brisket all in daylight.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Glad to hear things worked out okay. Welcome and enjoy the journey. I was born and raised in a small corner of western Wisconsin where it was mostly all Polish, German and Norwegian folk. What a great place in which to grow up. My parents were Polish and owned a small seasonal drive-in restaurant. In the winter time it was closed so they decided to use the space to make Lefse for sale in our grocery store. I remember working with the ladies my mom had working for her and peeling big pots of steaming boiled potatoes.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
That's a tough start. Glad you got it straighten out. Welcome aboard the crazy train!Large and Small BGECentral, IL
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Welcome! Can't wait to see some Norwegian BBQ!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Welcome. Nice looking table.
East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones
#BBN
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Welcome to the herd.
Wow Oslo Norway. So what proteins do you normally cook?
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
I'm glad things worked out for you. Sucks it arrived like that. Would have been devastating!! You will sure have some fun.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Welcome. Looking forward to seeing some cooks.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Welcome aboard and enjoy the journey. Glad all was made right for you.
And one observation-in addition to the paver I would air-gap your BGE base off the paver. Extra fire protection that prior postings indicate is a good move. FWIW-
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. -
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Welcome aboard!!
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Welcome! Nice setup you've got there. Looks like that table needs a bottle opener though.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Welcome....nothing but good times, great food and wallet busting opportunities await you!Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Welcome. Interested to see what you cook there in Oslo.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Welcome. Setup looks great!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Welcome, great looking table. Glad you got everything worked out.
LBGE
Misplaced Cajun-----Blytheville, AR
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Welcome to the forum! Looking forward to some Scandinavian treats.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Howdy
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Hotch said:Wow Oslo Norway. So what proteins do you normally cook?
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. -
@Birnando
Welcome 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. -
lousubcap said:Welcome aboard and enjoy the journey. Glad all was made right for you.
And one observation-in addition to the paver I would air-gap your BGE base off the paver. Extra fire protection that prior postings indicate is a good move. FWIW- -
SGH said:Hotch said:Wow Oslo Norway. So what proteins do you normally cook?
Our protein sources are pretty much the same as yours.
There are some diffs in how the animals are cut, but that's about it.
During spring I will do whale on the egg, and also halved sheep's heads.
I reckon the first is a bit un-pc, but hey, we've done it for milleniums, not gonna stop just cause some Hollywood nut-head finds it sad
Other than that, elk, rein-deer, deer and various birds that are hunted up here sure is on the menu.
That said, that lovely creature that provides us all with bacon is still number one in my book! -
WELCOME to the forum -- I'm sure you will love your Big Green Egg!
I've never been to Norway, but have always loved seeing photographs -- an amazingly beautiful country!
And I've often thought of visiting just to be able to see some of Edvard Munch's works in person. I'm not a huge art guy, but several decades ago I saw a film about him and for some reason just loved his work. I have 4 or 5 books about him and his work and would love to see his paintings in person and not just reproductions in a book.
The elk sounds wonderful, but I'm afraid I'm going to pass on the sheep's head, though... -
I'm thinking you should have gotten a XXL if you're planning on cooking a whale.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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