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 eating… right now?

1…101112131416»

Comments

  • Buckwoody Egger
    Buckwoody Egger Posts: 1,490
    oh i get the tackiness of jello salads— and i have endured a little snark from some IRL folks as well — but it’s a delicious sentimental favorite from childhood for which no apology is deserved.

    it was a simple share and if deriding an individual is your purpose today, find a higher calling. 
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,853
    edited July 2025
    Buckwoody Egger said:
    oh i get the tackiness of jello salads— and i have endured a little snark from some IRL folks as well — but it’s a delicious sentimental favorite from childhood for which no apology is deserved.

    it was a simple share and if deriding an individual is your purpose today, find a higher calling. 
    Haha man, I was just giving you the business.  I mean, you did call me “mr miserable” after all, and I thought the back and forth was in good fun, didn’t take any offense to it.  So I just leaned into it.  

    I’d surely try that dessert and probably really like it too.

    "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
  • Buckwoody Egger
    Buckwoody Egger Posts: 1,490
    we missed this by about four years

    https://foodsided.com/2021/03/16/classic-office-jell-o-mold-prank/
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,804
    Turkey anus. This thread needed a bump from page 4.

    canuckland
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,774
    Canugghead said:
    Turkey anus. This thread needed a bump from page 4.

    Did you also use your Turkey Jello in this dish - JIC will be jellous because jello is one of his favorites.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,804
    @Ozzie_Isaac We used 2/3 of the carcass/bones to make broth (jello) in the Instapot, 1/3 for soup in the Thermopot. The soup has plenty of flavour, no jello needed.
    canuckland
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 6,134
    edited August 2025
    Ozzie_Isaac said:
    Canugghead said:
    Turkey anus. This thread needed a bump from page 4.

    Did you also use your Turkey Jello in this dish - JIC will be jellous because jello is one of his favorites.
    @SGH will be jealous too because, well, anus

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,774
    Canugghead said:
    @Ozzie_Isaac We used 2/3 of the carcass/bones to make broth (jello) in the Instapot, 1/3 for soup in the Thermopot. The soup has plenty of flavour, no jello needed.
    Had to look up Thermopot - that looks great for making soups and maybe even stews?

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,774

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,804
    Ozzie_Isaac said:
    Canugghead said:
    @Ozzie_Isaac We used 2/3 of the carcass/bones to make broth (jello) in the Instapot, 1/3 for soup in the Thermopot. The soup has plenty of flavour, no jello needed.
    Had to look up Thermopot - that looks great for making soups and maybe even stews?
    It's also known as fireless cooker, popular in Australia, NZ and Asia but not in NA. In our house they are as indispensable as rice cookers. Great for soups, stock or anything that can use long simmering, think low and slow. You preboil the contents in the inner pot, drop the inner pot into the outer pot and let it sit for hours, the latent energy in the water does the work. For really long simmer we reboil after about 4 hours to give the liquid an energy boost. You save on fuel cost, no stirring, no boil over, no burned bottom. Just set your alarm and walk away.

    One of our favourite cooks is Korean Pork Bone soup, the meat becomes fall off the bone tender after five hours. Stews should work provided you have enough liquid to store the latent energy. If you're going on a long road trip, start the cook when you leave, food will be ready or closer to ready when you arrive at the destination.

    This is our favourite model, it can cook two dishes at the same time. If we're using just one pot, we fill the other pot with just boiled water for efficiency. We also have an extra solo 6L pot for larger cooks.

    canuckland
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,774
    Canugghead said:
    Ozzie_Isaac said:
    Canugghead said:
    @Ozzie_Isaac We used 2/3 of the carcass/bones to make broth (jello) in the Instapot, 1/3 for soup in the Thermopot. The soup has plenty of flavour, no jello needed.
    Had to look up Thermopot - that looks great for making soups and maybe even stews?
    It's also known as fireless cooker, popular in Australia, NZ and Asia but not in NA. In our house they are as indispensable as rice cookers. Great for soups, stock or anything that can use long simmering, think low and slow. You preboil the contents in the inner pot, drop the inner pot into the outer pot and let it sit for hours, the latent energy in the water does the work. For really long simmer we reboil after about 4 hours to give the liquid an energy boost. You save on fuel cost, no stirring, no boil over, no burned bottom. Just set your alarm and walk away.

    One of our favourite cooks is Korean Pork Bone soup, the meat becomes fall off the bone tender after five hours. Stews should work provided you have enough liquid to store the latent energy. If you're going on a long road trip, start the cook when you leave, food will be ready or closer to ready when you arrive at the destination.

    This is our favourite model, it can cook two dishes at the same time. If we're using just one pot, we fill the other pot with just boiled water for efficiency. We also have an extra solo 6L pot for larger cooks.

    Thank you!  That is very cool.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,804
    Smoked ham and lentil soup cooked in Thermopot + garden salad.

    canuckland
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,400
    "For a limited time only," Jersey Mike's is selling a "Hot Italian Sub".  Their menu-item cold Italian Sub is my usual go-to, when I'm not cooking for myself.  This new sammich leaves out one of the cured meats, substitutes grilled onions for raw, has melted provolone over everything, is chopped up on the grill, and is topped with an incredible spicy chili sauce that, after a bit of digging, I learned is one of their normal "by request" toppings.  
    I had one yesterday, and it's the best sammich I've had in a couple years.  I need to find out what they use for that spicy chili sauce; highly recommended!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • WestAusEgg
    WestAusEgg Posts: 4
    Chicken pad Thai.. I inhaled it before I remembered to take a photo
    Perth, Western Australia
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,370
    @Canugghead. Great looking meal. That salad looks so very tasty😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,674
    made an asian style potsticker soup, finished up leftovers for breakfast. no pics but pork and veg potstickers, chicken and beef broth, soy sauce, tons of garlic and ginger root, shiitake shrooms, shredded carrots, soybean sprouts, bok choy, tamarind paste, scallions, toasted sesame oil, and some chili crisp.  way too easy.  laddled over some jjinppang-mandu, store bought steamed pork bunns.  other than the bok choy and sprouts it was a clean out the fridge sunday
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,509
    Botch said:
    "For a limited time only," Jersey Mike's is selling a "Hot Italian Sub".  Their menu-item cold Italian Sub is my usual go-to, when I'm not cooking for myself.  This new sammich leaves out one of the cured meats, substitutes grilled onions for raw, has melted provolone over everything, is chopped up on the grill, and is topped with an incredible spicy chili sauce that, after a bit of digging, I learned is one of their normal "by request" toppings.  
    I had one yesterday, and it's the best sammich I've had in a couple years.  I need to find out what they use for that spicy chili sauce; highly recommended!  
    I saw the add for it and thought I need to try it, as the cold one is my go to order at Jersey Mike's.  I will be getting one now.  Thanks for the heads up.
    Midland, TX XLBGE
    · Share on FacebookShare on Twitter

Categories