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…403404405406407409»

Comments

  • Paolo
    Paolo Posts: 197
    Dyal_SC said:
    Has anyone here ever smoked pork butts before?  About how long?  



    *edit… I’d feel bad if someone here was nice enough to spend the time to explain that. I kid*
    Nearly impossible to find a proper pork butt here except by ordering online (which I don't like). So I actually never smoked one!
    And I'm drooling in seeing your pics
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,575
    Paolo said:
    Dyal_SC said:
    Has anyone here ever smoked pork butts before?  About how long?  



    *edit… I’d feel bad if someone here was nice enough to spend the time to explain that. I kid*
    Nearly impossible to find a proper pork butt here except by ordering online (which I don't like). So I actually never smoked one!
    And I'm drooling in seeing your pics
    No pork shoulders.  Just as good. Not as clean of a pull but more flavor
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • bucky925
    bucky925 Posts: 2,052
    Chicken and vanilla pound cake ahead of the  arctic blast.



    The best things in life are not things.  

    · Share on FacebookShare on Twitter
  • zaphod
    zaphod Posts: 1,032
    yeah, my vegetarian brain said - "something out of my knowledge base  - flavoured with both chicken and vanilla ... is it chicken stock, or chunks?"
    ~~
    You keep using that word. I do not think it means what you think it means.
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,158
    I made three chicken pot pies with two uncooked ones heading to the freezer for future eats. No time to make them pretty. 


    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,533
    Gawjis @DoubleEgger … that X looks like a good aiming spot for my fork. 
    · Share on FacebookShare on Twitter
  • Paolo
    Paolo Posts: 197
    edited December 15
    Proteins for lunch, pizza for dinner!



    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,653
    Riff on an Ottolenghi dish.  Stuffed portobello mushrooms - they were on manager special for $2.99 and we had everything else in the fridge - mushroom, onion, celery, habanero, Serrano, celery, oil, yogurt, fried sage leaves, thyme, salt, pepper, Parmesan,  English white cheddar.  Came out delectable.


    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Corv
    Corv Posts: 565
    Looks pretty darn good. I'm a sucker for lavish, nicely-browned cheese. And mushrooms.
    Somewhere on the Colorado Front Range
    · Share on FacebookShare on Twitter
  • Buckwoody Egger
    Buckwoody Egger Posts: 1,476
    edited December 17


    4 blues hog rub and sauce
    4 salt pepper to get tossed in franks wing sauce
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,733
    Great simple banquet rounding into form right there.  Nice!
    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
  • Botch
    Botch Posts: 17,353
    Korean Hot-n-Spicy Chicken.  Realized I don't have the knife skills to properly julienne a carrot.
     

     

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,554
    Botch said:
    Korean Hot-n-Spicy Chicken.  Realized I don't have the knife skills to properly julienne a carrot.
     

     

    Love it. Bet that was tasty. 

    Years back, I took a knife skills class that I really enjoyed. I like some recipes just because they allow me to practice. I am in awe of those who can really wield the steel!
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,733
    Beautiful as are all your cooks.  Stand-alone vote here just for the photo.
    BTW- what's that adult beverage overseeing your banquet?
    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: 11,554
    lousubcap said:
    Beautiful as are all your cooks.  Stand-alone vote here just for the photo.
    BTW- what's that adult beverage overseeing your banquet?
    Thanks, Cap. 

    Wife is diligent about gracing me with a beer advent calendar every year. This is from a Quebec company called “Unibroue” and the subject beer is “Trois Pistoles” - a dark, Belgian-style beer with 9% rating. As far as pairings go, a nice red would have been more appropriate, but I sure know when I’m more lucky than good!
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,733
    Very nice advent calendar gift right there.  Enjoy as you have a few more surprises to pour.  
    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
  • johnmitchell
    johnmitchell Posts: 7,362
    @GrateEggspectations. You continue to turn out and post spectacular meals and pics.😋😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • Paolo
    Paolo Posts: 197
    @GrateEggspectations you just keep delivering at an unrelenting pace! Looks delicious. 
    Our approach would be to serve the bolognese (pasta al ragù) as a stand alone course, but I also like mixed plates and do it all the time at home
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,158
    Paolo said:
    @GrateEggspectations you just keep delivering at an unrelenting pace! Looks delicious. 
    Our approach would be to serve the bolognese (pasta al ragù) as a stand alone course, but I also like mixed plates and do it all the time at home
    He is definitely cooking like a retired person! 
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,675
    DoubleEgger said:
    Paolo said:
    @GrateEggspectations you just keep delivering at an unrelenting pace! Looks delicious. 
    Our approach would be to serve the bolognese (pasta al ragù) as a stand alone course, but I also like mixed plates and do it all the time at home
    He is definitely cooking like a retired person! 
    Big disagree, I'm retired and I seldom cook.
    canuckland
    · Share on FacebookShare on Twitter

Categories