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OT - What are you doing right now?

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Comments

  • TEXASBGE2018
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    Enjoying a nice hot chocolate and a fire



    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,114
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    CPFC1905 said:
    Deployed at zero dark thirty because Child B plus wife & guests are descending for lunch.   Using my preferred Chef's Digest method courtesy of @Stormbringer from this parish. 
    Ribs dredged in Dirty Cow rub, whisky barrel chips over Alderline.  Will be joined by a couple of spatchcocks later.  SWMBO doing the have lifting with dirty mac & cheese (proper old school full-fat dairy and smokey lardons), roast winter veg and maris piper roasties.  Then there's the cheese board to follow.  
    I envisage a snoozey late afternoon. 


    Looking good from here!  Great eats awaits.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
  • nolaegghead
    nolaegghead Posts: 42,102
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    Trying to migrate my android phone data to my new iphone.  Major league suckitude.
    ______________________________________________
    I love lamp..
  • lousubcap
    lousubcap Posts: 32,393
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    @CPFC1905 - That menu sounds incredible.  Need a few $$ shots downstream.  
    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.
  • alaskanassasin
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    Trying to migrate my android phone data to my new iphone.  Major league suckitude.
    Uggh that’s going to plug the carb on the iPhone. Start new
    South of Columbus, Ohio.


  • Foghorn
    Foghorn Posts: 9,846
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    SGH said:




    @SGH, what kind of sausage (obviously pork) is that?  Any particular spice mix that you use?

    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

  • lkapigian
    lkapigian Posts: 10,767
    edited December 2021
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    Trying to migrate my android phone data to my new iphone.  Major league suckitude.
    Did that a few weeks ago, found an app that made it easy , think it was “ move to IOS”
    Visalia, Ca @lkapigian
  • Mark_B_Good
    Mark_B_Good Posts: 1,521
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    @SGH ... that looks amazing. How many lbs did you do ... looks like a lot. You splitting them up for freezer and dry curing? I need to get off my a$$ and make some.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • SGH
    SGH Posts: 28,791
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    Foghorn said:
    @SGH, what kind of sausage (obviously pork) is that?  Any particular spice mix that you use?
    For all of it we used Leggs Old Plantation Blend #10. We was very pressed for time so nothing fancy this time. Just straight country sausage. 

    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. 

  • nolaegghead
    nolaegghead Posts: 42,102
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    SGH said:
    Foghorn said:
    @SGH, what kind of sausage (obviously pork) is that?  Any particular spice mix that you use?
    For all of it we used Leggs Old Plantation Blend #10. We was very pressed for time so nothing fancy this time. Just straight country sausage. 
    Looks like fun!  Did you cut the wild boar meat with any domestic pig?  Or fatten them up for a while on grain?

    ______________________________________________
    I love lamp..
  • SGH
    SGH Posts: 28,791
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    Looks like fun!  Did you cut the wild boar meat with any domestic pig?  Or fatten them up for a while on grain?

    Just to be clear, the 3 shoats in the picture are not the hogs we killed. They will be killed in a few months. We killed one wild boar that had been castrated and fed out for 4 months. We also killed one domestic that had also been castrated a few months ago. The domestic weighed 230. The wild 150. 
    The ground meat for sausage was all mixed together. 

    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. 

  • SGH
    SGH Posts: 28,791
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    @SGH ... that looks amazing. How many lbs did you do ... looks like a lot. You splitting them up for freezer and dry curing? I need to get off my a$$ and make some.
    Ended up with 100 pounds of stuffed sausage and 25 pounds of ground sausage. We left a good bit of meat on most of the bones (intentionally) and are brining it. It will be used in beans etc, etc. Both bellies are in the salt box now. We cut off both bellies and cut out chops. Everything else went for sausage or salt pork. 

    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. 

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,114
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    SGH said:
    Looks like fun!  Did you cut the wild boar meat with any domestic pig?  Or fatten them up for a while on grain?

    Just to be clear, the 3 shoats in the picture are not the hogs we killed. They will be killed in a few months. We killed one wild boar that had been castrated and fed out for 4 months. We also killed one domestic that had also been castrated a few months ago. The domestic weighed 230. The wild 150. 
    The ground meat for sausage was all mixed together. 
    When you castrate them, does it help fatten them up?
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
  • fishlessman
    fishlessman Posts: 32,776
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    SGH said:
    Looks like fun!  Did you cut the wild boar meat with any domestic pig?  Or fatten them up for a while on grain?

    Just to be clear, the 3 shoats in the picture are not the hogs we killed. They will be killed in a few months. We killed one wild boar that had been castrated and fed out for 4 months. We also killed one domestic that had also been castrated a few months ago. The domestic weighed 230. The wild 150. 
    The ground meat for sausage was all mixed together. 
    When you castrate them, does it help fatten them up?

    it was either to fatten them up OR that he just got hungry
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Gulfcoastguy
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    I guess pigs like doing 2 things and SGH eliminated one of them.
  • SGH
    SGH Posts: 28,791
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    When you castrate them, does it help fatten them up?
    It indeed does help to fatten them up. But the biggest benefit of castrating anything wild is to to remove the “wild” taste. After castrating and feeding out most people could not tell the difference between wild and domestic meat. 

    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. 

  • SGH
    SGH Posts: 28,791
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    Any of you know how to post a video from your photo library? 

    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. 

  • SGH
    SGH Posts: 28,791
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    I have never been able to do it. Any help would be greatly appropriated. 

    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. 

  • lkapigian
    lkapigian Posts: 10,767
    edited December 2021
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    SGH said:
    I have never been able to do it. Any help would be greatly appropriated. 
    If you have a you tube account , upload it there , then share it here 


    Visalia, Ca @lkapigian
  • SGH
    SGH Posts: 28,791
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    lkapigian said:
    If you have a you tube account , upload it there , then share it here 

    Is that the only option?

    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. 

  • lkapigian
    lkapigian Posts: 10,767
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    SGH said:
    lkapigian said:
    If you have a you tube account , upload it there , then share it here 

    Is that the only option?
    @SGH I am sure there are others , but I use that one . I am sure there are the hours savvy out there to point in the right direction, ewetube is just easy and free 
    Visalia, Ca @lkapigian
  • The Cen-Tex Smoker
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    Firing up the little guy for its first extended smoke. 



    you are going to have a blast with that one. Fun little cooker.
    Keepin' It Weird in The ATX FBTX
  • Botch
    Botch Posts: 15,491
    edited December 2021
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    SGH said:
    Any of you know how to post a video from your photo library? 
    It used to be really easy, but someone kept making posts of 27 stupid high-rez pictures of shaving foam, and everyone else would "Quote" that post, and it ground the forum to a halt for the Less Privileged on the forum.  The Buffalo guy made some changes to prevent that, but now we can't post videos directly.
     
    Sad, really.   :|  
    _____________

    Tin soldiers and Johnson's coming...