Skip to content
  • Register
    • 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:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    What are you cooking on Father's Day?

    Posts: 17,125
    in EggHead Forum
    I am doing prime rib on the XL. Going to smoke it with pecan. Dinner for 10.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register
    «134

    Comments

    • Posts: 604
      Ribeyes as always. Pretty sure my Dad would be disappointed if I changed the menu. 
      Large Big Green Egg in a nest. North Shore of Boston.
      · Share on FacebookShare on Twitter
    • Posts: 6,973
      I will be traveling so it depends on what will reheat. Also what’s on sale tomorrow evening. Not enough hours on Friday to do a pork butt but ribs sound good and were loved the previous time. Peach ribs?
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      Pizza. Margherita pizza and BBQ pizza. We’ll have oven roasted shishito peppers, roasted oysters, and maybe patatas bravas for appetizers. An as yet undetermined combination of beer, wine, and cocktails will be enjoyed. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 28
      Ribs tomorrow for my son’s birthday, the last ones I did were his favorite.
      Sunday will be a bacon wrapped pork tenderloin with Maple Syrup, recently posted here by another. 
      Too much pork?.....nah
      · Share on FacebookShare on Twitter
    • Posts: 1,430
      I have some Duroc baby back ribs coming in from Creekstone.  Looking forward to it!
      Maryland, 1 LBGE
      · Share on FacebookShare on Twitter
    • Posts: 11,366
      Taking my dad to his favorite Coffee Shop,that's what he likes, that's what we will do
      Visalia, Ca @lkapigian
      · Share on FacebookShare on Twitter
    • Posts: 4,448
      I’ll be traveling, so likely not cooking anything, but will get either arroz con pollo or chicken tikka from our local takeout spots, depending on the mood of the family.

      LBGE

      Pikesville, MD

      · Share on FacebookShare on Twitter
    • Posts: 15,172
      Gonna have me some poke ribs off of my son in laws Egg. Cheers to all you fathers.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
      · Share on FacebookShare on Twitter
    • Posts: 14,831
      Zippylip said:
      the old man is a traditionalist, he requires burgers & Italian sausage on the kettle over Kingsford blue, potato salad, macaroni salad, baked beans, potato chips & ice cold Miller High Life, preferably in pony bottle form but long necks will be tolerated.  Been working since the 60's & there's no reason to change a lick of it =) 
      Man, that sounds like a GREAT menu!! My dad passed in 1988, but he would've loved it! So would I!

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

      · Share on FacebookShare on Twitter
    • Posts: 15,638
      Zippylip said:
      the old man is a traditionalist, he requires burgers & Italian sausage on the kettle over Kingsford blue, potato salad, macaroni salad, baked beans, potato chips & ice cold Miller High Life, preferably in pony bottle form but long necks will be tolerated.  Been working since the 60's & there's no reason to change a lick of it =)


      Those ponies are the best.
      · Share on FacebookShare on Twitter
    • Posts: 2,885
      I picked up a brisket, pork ribs and beef ribs at the butcher Tuesday so either ribs or brisket................ maybe I'll do all 3 - just have to see

      NW IA

      2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

      · Share on FacebookShare on Twitter
    • Posts: 843
      i am thinking i want wings therefore probably wings.  i am the head chef and bottle washer at my house so it on me to cook for my fathers day.  it might be our first day without rain so its gonna be alot of yard work to i feel like.

      2 Large Eggs - Raleigh, NC

      Boiler Up!!

      · Share on FacebookShare on Twitter
    • Posts: 6,973
      Yep, the request is for ribs. I better go shopping now as they tend to sell out near the weekend. 
      · Share on FacebookShare on Twitter
    • Posts: 8,207
      Pulled beef bbq (chuckie) slaw and beans. 

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
      · Share on FacebookShare on Twitter
    • Posts: 15,638
      No idea.  Ribs for sure either Sat or Sunday.  Probably wings the other.
      · Share on FacebookShare on Twitter
    • Posts: 10,138
      Freezer diving.  Have so much good frozen meat that I need to cook.  Might make stuffed burgers with wagyu/angus ground beef - or homemade sausage - or there's a pork tenderloin...

      And does anyone have a good suggestion for a "Pike's Peak Roast"?  Is that just "round steak"?  Cook it to 125-130 and slice?

      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

      · Share on FacebookShare on Twitter
    • Posts: 15,638
      Foghorn said:
      Freezer diving.  Have so much good frozen meat that I need to cook.  Might make stuffed burgers with wagyu/angus ground beef - or homemade sausage - or there's a pork tenderloin...

      And does anyone have a good suggestion for a "Pike's Peak Roast"?  Is that just "round steak"?  Cook it to 125-130 and slice?
      Sounds like you need to go hot and fast.  Hot, dry and cracked at the bottom, cold and wet at the top.
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @Foghorn You and your mystery meat, lol. I’m staying out of this one. 
      .
      .
      .
      No I’m not...
      Let me just put out there that you can braise most anything and put it in a tortilla. You can batter and fry most things. 
      (Just having fun with ya)
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 6,973
      Three racks of St Louis ribs acquired. I guess I am going to see if that rig with the oval stone can cook three at one time. I got some peach spread also I might try mixing some in with bbq sauce fir a finish glaze.
      · Share on FacebookShare on Twitter
    • Posts: 10,138
      So, @Legume and @SciAggie, you guys got at the crux of my internal debate.  I think I'd rather have a taco/sandwich with braised meat than slices of relatively tough/lean sandwich meat.  I've got two of them.  Maybe I'll do one each way...

      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

      · Share on FacebookShare on Twitter
    • Posts: 4,768
      Carolina Q said:
      show previous quotes
      Man, that sounds like a GREAT menu!! My dad passed in 1988, but he would've loved it! So would I!

      Legume said:
      show previous quotes
      Those ponies are the best.
      It really is a great menu, & the ponies rule!  Funny thing is it started with my grandfathers, both were from Italy & were a real pain in the ass with the dego food & wine pretty much every day & at all holidays, not that that's a bad thing the food being phenomenal & all but when the few summertime holidays rolled around out came the ponies & 'Medigan' food.  I can still see those old greaseballs cooking this stuff & washing it all down with the High Life, and watermelon :).

      I'm more than happy to carry on that fine tradition till I'm outa here...
      happy in the hut
      West Chester Pennsylvania
      · Share on FacebookShare on Twitter
    • Posts: 12,707
      Zippylip said:
      the old man is a traditionalist, he requires burgers & Italian sausage on the kettle over Kingsford blue, potato salad, macaroni salad, baked beans, potato chips & ice cold Miller High Life, preferably in pony bottle form but long necks will be tolerated.  Been working since the 60's & there's no reason to change a lick of it =)

      Only way to light Kingsford for traditionalists - lighter fluid 😀
      canuckland
      · Share on FacebookShare on Twitter
    • Posts: 5,807
      Foghorn said:
      Freezer diving.  Have so much good frozen meat that I need to cook.  Might make stuffed burgers with wagyu/angus ground beef - or homemade sausage - or there's a pork tenderloin...

      And does anyone have a good suggestion for a "Pike's Peak Roast"?  Is that just "round steak"?  Cook it to 125-130 and slice?
      I searched "Pike's Pete Roast", found these links:
      Pike's Peak Roast
      HTH
      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
      · Share on FacebookShare on Twitter
    • Posts: 700
      Nothing special. Don't celebrate this day anymore, as my own dad is gone, and my daughter has never had any interest. 'Mother's Day' is also a dirty word around here. Currently avoiding answering calls from the jailhouse, as we are fed up. Eff it, I think I'll cook that pork tenderloin!

      Bob

      New Cumberland, PA
      XL with the usual accessories

      · Share on FacebookShare on Twitter
    • Posts: 1,064
      Cooking a butt, because that Is my is little girls favorite and she is coming in town to see her dad.
      Morristown TN, LBGE and Mini-Max.
      · Share on FacebookShare on Twitter
    • Posts: 9,867
      I have to figure it out still.  I suck at planning.  
      ------------------------------
      Thomasville, NC
      My YouTube Channel - The Hungry Hussey
      Instagram
      Facebook
      My Photography Site
      · Share on FacebookShare on Twitter
    • Posts: 34
      Smash burgers ! And naturally cold beer.
      · Share on FacebookShare on Twitter
    • Posts: 17,125
      MJG said:
      Ribeyes as always. Pretty sure my Dad would be disappointed if I changed the menu. 
      Got a system that works stay with it. Very hard to beat ribeyes at any occasion.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories