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

with 2022 to soon pass what are you making tomorrow? Egging or not?

RRP
RRP Posts: 26,451
in EggHead Forum
I have had a tradition for many MANY years of fixing us an Eggs Benedict and champagne brunch and then a pot of our favorite chili for our supper. 

How about you?




Re-gasketing the USA one yard at a time 
· Share on FacebookShare on Twitter

Comments

  • WeberWho
    WeberWho Posts: 11,521
    I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Pork tenderloin, cabbage, and black eyed peas.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,808
    Corned beef and cabbage. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,451
    WeberWho said:
    I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 
    COOL! Lid? No Lid? What meat do you have in mind? Need some help?
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,334
    I don't know what I'm making, but I DO know what I'm not making!  No more reheated turkey noodle soup nor au gratin spuds, still left over from a couple days after Xmas.  I'm done with that.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,808
    Botch said:
    I don't know what I'm making, but I DO know what I'm not making!  No more reheated turkey noodle soup nor au gratin spuds, still left over from a couple days after Xmas.  I'm done with that.  
    I threw the rest of my spuds (Carey’s spuds) out today
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,945
    Pulled pork and mac and cheese.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,385
    Babybacks, cole slaw, black eyes and cornbread muffins
    · Share on FacebookShare on Twitter
  • EggNorth
    EggNorth Posts: 1,535
    Scallops (new year tradition), shrimp and leftovers of whatever is in the fridge.

    Happy New Year!
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    RRP said:
    WeberWho said:
    I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 
    COOL! Lid? No Lid? What meat do you have in mind? Need some help?

    I'm all ears if you have any suggestions @RRP

    I didn't plan this out very well as I'd imagine most stores will be closed this afternoon. I do have some frozen leftover brisket. I might start from there. I have some brioche hamburger buns leftover from chicken sandwiches we made the other day. So I'm thinking chopped brisket sandwiches. I really need to find some real recipes for the sous vide as it gets used 98% of the time for only reheating proteins. 

    I ended up buying a couple Coleman Party Stackers on the cheap. I used a hole saw and cut into the cooler top to fit the sous vide. 





    The cooler has worked great the past couple years but the downfall is that it takes too much time for all that water to heat up to temp. Especially with smaller cooks. So I asked for a cheap sous vide container that has a top for Christmas. My sister was kind enough to gift me one. 



    So I'm itching to see how it well it works but I haven't had any real good excuse to give it a go. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    @WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    JohnInCarolina said:
    @WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.
    Thanks @JohnInCarolina Your chocolate pots have been on the want to do list forever. I need to give that a go. I remember someone mentioning the rosemary mashed potatoes now that you mentioned it. Thanks for the suggestions!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    WeberWho said:
    JohnInCarolina said:
    @WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.
    Thanks @JohnInCarolina Your chocolate pots have been on the want to do list forever. I need to give that a go. I remember someone mentioning the rosemary mashed potatoes now that you mentioned it. Thanks for the suggestions!
    Those are just both cooks that require a high temperature, which can be a challenge to reach without a proper container and lid.  

    The other thing I’d suggest when you get a chance to source them are 72-hr short ribs:   

    https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/

    I just like those for the novelty of cooking something for 3 days!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • BikerBob
    BikerBob Posts: 284
    Black eyed peas and hog jowl in cast iron. Collards with pork fo flavor with a cast iron skillet of corn bread. 
    Bob

    Cooking on the coast
    · Share on FacebookShare on Twitter
  • alaskanassasin
    alaskanassasin Posts: 8,889
    48 hr corn beef is a favorite of mine @WeberWho
    South of Columbus, Ohio.


    · Share on FacebookShare on Twitter
  • 1voyager
    1voyager Posts: 1,157
    Egret's double smoked ham.
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    alaskanassasin said:
    48 hr corn beef is a favorite of mine @Weber

    Hey thanks! @alaskanassasin
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    edited January 2023
    .
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    Looks great @lousubcap !
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,519
    @lousubcap

    Were I to pursue this daunting cook, I am not sure which part I would prefer - the ceremony in operation of the SM or the results, assuming I didn’t botch them. Can’t rely on luck for that execution! Goodness at play. 
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,451
    edited January 2023
    1voyager said:
    Egret's double smoked ham.
    The Double Smoked ham was Dave Spence aka DR Chicken’s recipe and claim to fame. Egret’s ham is the one one injected with maple syrup and then coated with a syrup and bourbon glaze.so which one did you mean? 
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,672
    @GrateEggspectations - You have produced far more elaborate and skilled cooks across a wide and challenging landscape than the one above.

    Here is a link to a great primer that will yield solid results every time:
    http://www.nakedwhiz.com/paella/paella.htm 
    And that thread is focused on a BGE-I just wanted to take on the challenge of messing about with the SM rig (like the brisket cook).  However, I have to admit the near continuous care and messing with the fire is quite enjoyable.  (I'm sure I will get past that soon.)

    BTW- @SciAggie offered the true key to knowing when the cook was finished-run fork tines across the bottom of the pan-when you get the sticking resistance you are there.  That is money right there.
    2023-time to give it a go.
    Thanks for comment.
    Happy New Year!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,672
    @westernbbq - glad you surfaced and with a great looking brisket.  Nailed it with the bark and ring as well.  Great eats were had by all.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • BlG_GREEN_DAVE
    BlG_GREEN_DAVE Posts: 25
    I am hoping to make a Jess Omelette

    It is lightly runny, and a little salty. Smells like bleach and almonds she says. But sure don’t taste like it




    · Share on FacebookShare on Twitter

Categories