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 Chef-ing Tonight, Dr?

1…313314316318319…408

Comments

  • lousubcap
    lousubcap Posts: 36,662
    @Ragingirishman2 - great cook right there.  Uma totally endorses.
    https://youtu.be/HdKbOpuQyCQ
    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: 36,662
    Yes sir!
    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
  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Canugghead said:
    Not by me, our son got a Traeger recently, not bad for his first attempt at pulled pork. Took a lot of hand holding but so worth it!


    As Marcus Aurelius says, there is great importance in having good masters at home. 
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Canugghead said:
    Not by me, our son got a Traeger recently, not bad for his first attempt at pulled pork. Took a lot of hand holding but so worth it!


    Nicely done!  That looks killer from here.  Congrats on his first go!!

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    Good bark and not shredded to instinction. I would be happy just eating it with my fingers just dipping in a little sauce
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,662
    @Canugghead - your assistance will be rewarded many times over.  Be thankful he sought out your knowledge. Personal experience here and it never gets old.  
    But the key here is now he is challenging himself to expand his horizons.  Said another way he will always chase the perfect Q cook and at some point realize it is always around the next turn.
    Great cook and results.  
    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
  • Canugghead
    Canugghead Posts: 13,630
    Thanks folks for the kind words. His baby back ribs, without my help, was decent as well. Next challenge: get/teach him to make MSM. Failed to convert him into an Egghead though :blush:
    canuckland
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    Canugghead said:
    Thanks folks for the kind words. His baby back ribs, without my help, was decent as well. Next challenge: get/teach him to make MSM. Failed to convert him into an Egghead though :blush:
    Took me a long time to go from a kettle to an egg. I still like open pit cooking though. It's a journey, still have a ways to go
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,630
    fishlessman said:
    Canugghead said:
    Thanks folks for the kind words. His baby back ribs, without my help, was decent as well. Next challenge: get/teach him to make MSM. Failed to convert him into an Egghead though :blush:
    Took me a long time to go from a kettle to an egg. I still like open pit cooking though. It's a journey, still have a ways to go
    fwiw, he never cooked with charcoal/wood (remember we're city folks), just graduated from Weber gasser to pellet pooper, lol
    canuckland
    · Share on FacebookShare on Twitter
  • Ragingirishman2
    Ragingirishman2 Posts: 636
    JohnInCarolina said:
    Update:


    What is the sauce they are in? These look amazing. 
    XL BGE
    Plainfield, IL.
    · Share on FacebookShare on Twitter
  • zaphod
    zaphod Posts: 1,012
    edited October 2024
    mushroom burgers and fries tonight.  burger is a portobello mushroom. BGE Vidalia Sriracha Aioli on the backsides, and shredded mozza cheese on the inside. topped with freshly BGE roasted red pepper, sweet onion, mayo and ketchup.   Fries were cheap and easy frozen on the egg, just not enough time to do wedges.  

    Indirect for the fries in a basket and then gasket level CI direct for the pepper and portobellos. A weird perspective - the burger is actually normal sized but the fries dwarf the burger.  Mug is a fruit tea that goes down well on a fall evening.  Finished the meal with BGE smores.



    here is a better perspective of the portobello with contractual obligatory grill marks.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    Ragingirishman2 said:
    JohnInCarolina said:
    Update:


    What is the sauce they are in? These look amazing. 
    It’s a tomato/red-chile sauce.  It had a kick!
    "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
  • DoubleEgger
    DoubleEgger Posts: 19,139
    Standard issue pork butt for Sunday Night Football. It’s wrap temp. 


    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,139

    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,139
    Jerky Inspector.


    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    sunday was parmigiana cod fillets with provolone, pasta, spinach, and  amish maters


    went with lemon instead of citric in the canner this go around, this one didnt have enough seal so it was used within a day


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,662
    That's one great breakfast right there.  The pasta looks fantastic.  
    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
  • Photo Egg
    Photo Egg Posts: 12,137
    I was sooooo far behind in following this post, when I opened it the posts were dated December 2020.lol
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,385


    Wings and “boneless” for the wife and kids. Monday Night Football Saints v Chiefs. Hoping the black and gold show Mahomes and crew a beatdown
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,139

    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,330
    DoubleEgger said:

    Don't know if you follow the ewetube "Two Guys and a Cooler" channel, but October is Sausage/Salami month and he releases a project video every day; after following every one last year my sausage game improved a lot even though I wasn't making a whole lot.
    Today's recipe was an "Italian-style Biltong Salami" (salamis are, I understand, sausages that are allowed to ferment a bit before drying).  It was a rather elaborate process but looked like fun.  
     
    Here's the video:
     
    https://youtu.be/fcxUc6a6OZI?si=cnc09c22m_8l36vZ
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

    · Share on FacebookShare on Twitter

Categories