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Weekend's Almost Over--So What did you cook?
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Hammer
Posts: 1,001
I cooked four butts for pulled pork; and a couple of flat irons; and before the night goes down; a couple of fatties
Hammer
Hammer
Comments
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Hammer,[p]Made meatloaf using Qbabe's recipe, baked potato rubbed with olive oil, sprinkled with salt and DP Ragin' River. Deeeeelish.....Wanted to do more eggin' but worked OT yesterday and just settled for a Sunday dinner.
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Hammer,[p]Still cooking actually..[p]Put to brisket flats on this around noon.[p]Change the starter in my jeep.[p]Fired up Miss Penny and waiting for her to stablize so I can cook some Sea Biscuits...[p]
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Hammer,
ABT's followed by direct Egged boneless chicken breast marinated in teriyaki/ginger solution, 'tater salad, peas, and rolls. Not bad, really.
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I've been cooking most of the day on and off. Sausage burgers for lunch.
Ginger Mango Shrimp and KC Strip for dinner.[p]Scampi waits till tomorrow.[p]Fatties later today.[p]Mike
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Hammer,[p]Got a roast on along with a sweet potato, onion, and some zucchini. All of it is cooking in the egg. We eat in about another hour.
XLBGE & LBGENorth Richland Hills, TX -
Hammer,[p]First day in a month my Eggs have not been covered in a foot of snow![p]Currently braising pork shanks in Jack Daniels, sour cherries, apricots and mint.[p]Smoking wood: Jack Daniels chips.[p]I'm amazed that so little liquid evaporates during a braise on the Egg! (while the level in that dang bottle of JD just seems to go down everytime I glance at it!).[p]Just pulling the meal off now.[p]Photos in a few days.[p]DD
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Hammer,
leg-o-lamb...
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Madhatter,
that sucks...
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Hammer,
Stuffed peppers:
2lbs ground beef
1lb sweet italian sausage
1 chopped sweet onion
1 TB garlic
1 TB Cowlick rub
1/2 TB Raising the Steaks
1 ts oregeno
a splash of balsamic
a splash of red wine
3 cups cooked yellow rice[p]Fill peppers and cook at 350 for one hour.[p]Broccoli:
Cover a cast iron skillet with olive oil and heat in a 350 egg.
Add a TB of chopped garlic
When this starts browning toss in the broccoli and cook for 15 minutes/until done to your liking.[p]Bread:
Pilsbury French Loaf - out of the can and into the egg at 350 for 25 minutes.[p]Washed it down with some Australian Shiraz for a nice end to the weekend. Cheers!
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grip
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Hammer,[p]Boneless sirloin with Raising The Steaks, drizzled with top quality balsamic vinegar. No pictures... It didn't last long enough.
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Hammer,[p]Thighs, burnt ends, brats and salmon.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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Madhatter,
Two pictures with wine. Great! Both are good wines; especially the OPUS.
Hammer
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GriffinGaDawg,
OK, I give. I've been away for a while. What does grip mean?
Thanks
Hammer
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Hammer,
Chicken marsala, onion rings, roasted garlic mashed potatos, ribeye steaks, twice baked potatos, tomato cucumber basil mozzarella salad, brats, and french fries. I was busy. -RP
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Hammer,
Cooked the best Mahi Mahi on Friday nite. Blackened and Shakin the Tree. Most eggcellent. Started 2 pork butts and a whole packer brisket after finishing with the Mahi Mahi. Brisket was rubbed in Dizzy Pig Red Eye Express. 1 Pork butt was rubben in Bad Byrons Butt Rub and the second in Dizzy Pig Swamp Venom. Both were good but the Swamp Venom was awesome. It was an excellent weekend to be an egghead.
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Hammer, Just put 4 whole chickens on the large. 2 on the regular grte spatchcocked and 2 throned -beer (I drank it oopps!). BGE lump for fuel and 4 chunks of guava wood. Smells deelish![p]Aloha,[p]Greg
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nothing of real significance...I frequent another board that requires something to be in the body. If you noticed, I say everything I have to say in the subject line and, out of habit, I type "grip" in the body of the post. "grip" is simply what we called our home town when I was younger...as in, "I am heading back to the grip after being away for the weekend." [p]
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BBQBluesStringer,[p]
Hey...when you start drizzeling that stuff on your Wheaties...call me, and I'll talk you down!![p]LOL![p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
GriffinGaDawg,[p]I understand this method saves you some time each time you post using it, but I think you may have already given back all of that time and then some explaining this 9000 times. Maybe it would be worth it to just break the habit?
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Weekends over - and the Egg hasn't been cranked up in several days. [p]Got a stomach virus last Thursday morning. Was still sick Friday. [p]Better yesterday. Almost back to normal today. [p]Gonna crank the Egg back up tomorrow or Tuesday. One of my daughter's is in town visiting until Wednesday, and she wants me to cook one of those "special steaks" on the Egg. [p]I imagine I'll oblige.
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Hammer,[p]I went to Sam's Club this morning and bought 7+ pounds of spare ribs. I rubbed 1/2 with Dizzy Dust, and 1/2 with Red Eye Express. Cooked them 3/1/1 and for the first time I tried Boss Hog BBQ sauce. Everyone in the family loved it. I also tried my new FoodSaver for the leftovers - I'm hooked on that too![p]Roudy
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Hammer,
Slow smoked a skinless turkey breast with Dizzy Pig Shakin' the tree and a bit of cornstarch dust for taste and texture and a chunk of maple for smoke.
First time I have done a low and slow with a turkey breast (around 250 'til 165, a bit less than 4 hrs. for an almost 7 lb. bone-in breast), and I'll be havin' the best sandwiches around for lunches this week! I'll be doing this again : )[p]
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Hammer,[p]Guess I should have just replied to your post - I did pork chops.[p]Cheers,[p]TRex
[ul][li]My post above[/ul] -
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bobbyb,[p]wow, those look perfect!!![p]cheers,[p]trex
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