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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with that beer you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Chubbs

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Chubbs
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  • rsterman
    @Chubbs i don't  know how to respond to another member from within a topic on the forum. But I live on the Eastern Shore of Maryland in a place called Ocean Pines.
    ·
    April 5
  • Village Idiot
    Thanks, Buddy.
    ·
    March 24
  • jacobkathleen
    Thanks Chubbs. I sent him a mesg.

    ·
    February 27
  • RRP
    RRP here...this is a Youtube video where I learned how to trim my spares to St Louis style. I hope the link works.

    ·
    January 27
  • yzzi
    Chubbs, got your pm. I can never seem to get used to the notification thingy.
    ·
    August 2013
  • yzzi
    Chubbs, I didn't want to hijack that wheel cheese smoke thread, but wanted to ask you a question about how you smoke your cheeses. I see you're from Columbia, SC which is a pretty hot place, and I'm in FL which is also a hot place, and wondering if you can smoke cheese on a warmer day or do you normally do it in winter when it's cool outside. I've seen people put a pan of ice in the egg. I have an AMS with some pecan pellets and really want to give that a shot since I love smoked cheddar and gouda.
    ·
    August 2013
  • CODE3SPICES
    Hi Chubbs, I am the owner of Code 3 Spices. I am a full time Police Officer and we launched this business back in November of 2012. We donate portions of every sale to organizations that support military and first responders. Our products have taken multiple first, second and third place callings on the KCBS tour and others. Our products are gluten free and made with the highest end ingredients and are specifically made for smoking, grilling and natural taste. If you even have any questions or would like to try a sample please let me know. You can even call me. mike@code3spices.com or 618-980-4751, Thanks Chubbs! What happened to your hand? Let me guess...  A damn alligator bit it off. Mike
    ·
    August 2013
  • meat73
    How long u smoke before you fry wings
    ·
    July 2013
  • frtripp
    Can you tell me what you have embedded in the table as a cutting board?
    ·
    May 2013
  • sophie
    Any plans?
    ·
    March 2013
  • Ross in Ventura
    Thanks Bob

    Ross
    ·
    February 2013
  • FlashkaBob
    Hi Chubbs, checked my inbox didn't get anything from you. I'm looking for pages 133 and 267 in PDF format
    ·
    January 2013
  • Ross in Ventura
    Thanks Chubbs enjoy your cook Friday night
    Ross
    ·
    January 2013
  • Chubbs changed his profile picture.
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    January 2013
  • Chubbs changed his profile picture.
    Thumbnail
    March 2012
  • pitmaster70
    cool, thanks for the info. (keep you posted).thanks.
    ·
    March 2012
  • hogaholic
    Hi Matt. Check your gmail for my response regarding your project. Hogaholic (Tom)
    ·
    March 2012
  • Randy1
    Chubbs, I cooked ribs again last night and used "Bone Suckin Sauce" on one rack and "blues hog" on the other. "Bone Suckin Sauce" is tasty (tomato based) but, I think I like the stickiness of the sugar based "Blues Hog" better. Kind of apples and oranges on comparison. - Randy1
    ·
    February 2012