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Happy Holidays from Big Green Egg!
Thank you EGGhead Forum for another great year spent making memories around the EGG. We are so grateful for this supportive community and can't to see what 2025 has in store! While you're celebrating with friends and family this week, gather around the Big Green Yule and enjoy the calming sounds of the Chiminea.…
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OT - What are you doing now? (2025)
Sitting by the fire eating a charcuterie board and hanging out with the wife. This is our tradition :)
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says I have a draft - but I don't
since it is a slow night anyway I'm going to ask - for some reason off to the side there it shows that I have 1 draft which I don't. I even try to click on it to see and it says: You do not have any drafts, but the number 1 shows up anyway. Anybody else have that issue as well?
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Pimento Cheeseburgers and “Cava” Veggies
Nothing here done on the egg, but you could easily adapt. I’ve been in the mood for veggies lately and threw this together. Inspired by a copycat version of Cava’s roasted veggies. It called for pomegranate seeds, but food lion didn’t have those. Used walnuts with dried cranberries instead. Veggies were brussels, potatoes,…
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Friday night and the EggHead Forum option of the forum choices is eerie quiet- I need to get a life!
The title says it all. Chasing the end of the not so endless summer comes to mind. Guilty here as no BGE cook rolling tonight and playing with live fire Saturday. Surely Friday night shenanigans are on the horizon. Edit for fat finger correction.
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RELOAD ON THE FLY - How many is TOO much?
Greetings friends, I cook a ton of pulled pork. Got it dialed in pretty well. Part of my system for getting 200 lbs cooked weight in a week is loading lump and wood on TOP of already hot cooked down coals. Stir the coals lightly to even and close gaps Thin layer of fresh lump (rockwood of course) a few chunks of apple and…
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OT - My trip to Gates of the Arctic National Park
So some of you have asked for a post about my trip to get the Arctic national Park. This will be a thread with several postings because it is a big story to tell. I will not get to them all tonight, but I will break them up in logical blocks of the trip So let me get started…. I think I have to start back in 2019 when a…
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Charcuterie - Show us your work
We need a place for our dry cure, fermented sausage, and whole muscle projects. This is meant to be like the Lacto-fermentation thread - a place to share, ask questions, and show us what’s going on in your kitchen, cave, or curing chamber. I’ll start with my curing chamber (since I don’t have a cave). Many thanks to…
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Smo-Fried Wings
Only way to do them IMHO. Think this takes me over 100 pounds of wings YTD.
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Butt Spritz
Any on spritz their butts?? I’ve been shopping for an offset and the guys talking about spritzing giving you a mean brisket bark. Got a butt going right now. It’s coming along, but really tempted to hit it with a spritz if I can get caught up from working in the shop to make it.
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OT: Anyone In To Scuba?
Took my original cert class back in 1978 in the Puget Sound area at the age of 16. Paid for that and my gear with money earned from washing dishes at a Chinese restaurant. SWMBO and I are headed to Hawaii on 25Feb, so I am in the process of redoing my open water certification. I’m doing this so that I can do the night time…