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What Are You Chef-ing Tonight, Dr?
Comments
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Nice snack you’re prepping thereMr1egg said:
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Working on a gumbo roux for dinner tomorrow, still got a ways to go.

LBGE
AL -
Weather was crazy nice. Smoked up some chicken thighs.

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Wow back to back big parties, I'm in meat coma staring at them, beautiful crust and colour!Mr1egg said:
canuckland -
Canugghead said:Mr1egg said:Wow back to back big parties, I'm in meat coma staring at them, beautiful crust and colour!Thank you, the meal turned out great. I still had pulled pork but it wasn't ready for the picture.
I'm tired of hosting these big bbq, need a long break. -
You might want to Google Alton Brown’s oven roux method. You may say good bye to all that stirring for good.TideEggHead said:Working on a gumbo roux for dinner tomorrow, still got a ways to go.
XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
made up some chile verde and some homemade taco bell with marinated chicken


fukahwee maineyou can lead a fish to water but you can not make him drink it -
4TheGrillOfIt said:
You might want to Google Alton Brown’s oven roux method. You may say good bye to all that stirring for good.TideEggHead said:Working on a gumbo roux for dinner tomorrow, still got a ways to go.
I haven't seen that, I'll look it up thanks @4TheGrillOfIt.
LBGE
AL -
I rolled out the stick burner at 3:45 in the morning and had the temperature stable about 5:00. The brisket I picked up was 13lbs pre-trimmed. I knew it wouldn't take all that long but boy was I way off with timing. It was probing in the 180's around 10am. I want to say it was done by 11. This was my first time rendering tallow and using it on the brisket. I went too heavy on the tallow and my bark didn't set how I was hoping after unwrapping.

I foiled heavy and wrapped in some towels but my internal temp was dropping pretty quick. Not wanting to hold in the oven I vacuumed sealed it and decided to go the sous vide route with reheating. (Along with a pork loin I smoked earlier.)
While not how I planned on doing brisket that day I made it work enough to bring up dinner to my parents house. I forgot a plated picture I did manage to get a picture of a slice of the flat.
"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 -
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@WeberWho Great audible and adaptation right there. Nailed it.What is your opinion on the tallow?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.
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@WeberWho looks like money to me. I’m sure any one of us would be glad to “help”.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Hey thanks! I really can't comment on it as I had a few things going against me. I went too heavy on the tallow that hurt my bark and I had to reheat the brisket with the sous vide. So I feel it would be unfair to say one way or another. I'll definitely give it another go the next time smoking a brisket. I'd love to hear your thoughts if you ever decide to go down that road. I'm very much an amateur when it comes to brisket.lousubcap said:@WeberWho Great audible and adaptation right there. Nailed it.What is your opinion on the tallow?"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 -
First chicken to visit the egg this year. Seasoned with olive oil and hidden valley ranch dip packet, just because.
riding high in the dome at 400°
Came out with a farmers tan

Served with rotel'd rice.
I missed chicken on the egg.Fort Wayne Indiana -
It’s always rough on the first day back from a long weekend, especially since SWMBO had to go into the office. So bacon, eggs, and grits.LBGE
Pikesville, MD
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@WeberWho - thanks for your comments. Should I go down that tallow road I will definitely share. As you well know there are so many variables with that cook.BTW- unless you roll a Q place with brisket we are all amateurs. Granted some may have more run time but that is a rounding error in the grand brisket scheme of life. However, the most fun cook I have found on any rig.Stay healthy and safe especially given the predicted weather headed your way.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.
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Nothing wrong with that plate. What hot sauce did you use on the eggs?Acn said:
It’s always rough on the first day back from a long weekend, especially since SWMBO had to go into the office. So bacon, eggs, and grits.LBGE
AL -
Just for the he!! of it-hot sauce guess, Cholula based on the colour (nod) or Valentina's regular. However, just a WAG.Regardless, eggs and hot sauce, win-win.Great plate.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.
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I dig some Valentina’s @lousubcap. Just added that and some crystals to our grocery list.LBGE
AL -
Thank you! @lousubcap had it right; original Cholula.TideEggHead said:
Nothing wrong with that plate. What hot sauce did you use on the eggs?Acn said:
It’s always rough on the first day back from a long weekend, especially since SWMBO had to go into the office. So bacon, eggs, and grits.LBGE
Pikesville, MD
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That is a man who knows his hot sauce. Impressive.Acn said:
Thank you! @lousubcap had it right; original Cholula.TideEggHead said:
Nothing wrong with that plate. What hot sauce did you use on the eggs?Acn said:
It’s always rough on the first day back from a long weekend, especially since SWMBO had to go into the office. So bacon, eggs, and grits. -
I prefer the Cholula with the green (lime) lid. Sweet breakfast plate right there.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Saw this lone chicken breast hiding behind the milk and eggs, lunch.
Mixed up some harissa pepper infused olive oil and spg with chili and dumped in the bag with the chicken. Sealed it up and put it in bath at 140°.Two hours later, including a ten minute rest, I torched it up
Laid down a slice of havarti, torched it then drizzled with chili au jus
OK back to laundry
Carry-onFort Wayne Indiana -
Got a big sack of golden taters. Cold oil fries on the agenda. Possibly top them with leftover rib meat.
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@Dyal_SC - standing by for the above.
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. -
Yes sir- great groceries right there. Always bringing it. I would face-plant that bowl of Americanized nachos. Great cook.
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. -
😂lousubcap said:Yes sir- great groceries right there. Always bringing it. I would face-plant that bowl of Americanized nachos. Great cook. -
Per the above hot sauce comments. Our stash at the house is pretty sad, I added some Valentina’s and Crystals to the grocery list this weekend.

LBGE
AL
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