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itzann

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  • Wolfie51sb said: We go to my sister-in-law's for Thanksgiving, which is always great. The only downside is we don't have leftover turkey at our house. Attempting to remedy that situation this year, I did a turkey breast on the Egg today that lo…
  • chuckytheegghead said: Nothing boring about that post. Thanks for sharing.  Thank you! I cooked more chicken and veggies this weekend. I got a picture of the chicken this time. For the veggies, I included red yard-long beans, as well as …
  • mEGG_My_Day said: Agree with all above - grilled veggies are a fovorite - we usually just use S&P and olive oil.  That's all they need IMO I also use a little garlic powder, but probably would taste pretty good without adding it. Som…
  • berndcrisp said: Nice plate of good stuff there. Veggies on the grill are always welcomed at this abode.  Have you grilled fruit? It is my favorite dessert. Apples, melons, pineapple, peaches, berries, avocados and all else. Thank you…
  • bjeans said: Thanks for the olive oil tip. I've just grated a cube over oatmeal and French toast, and used flakes the same way plus on salads, sweet potatoes, veggies - nothing creative. The flakes are crispy so a nice last minute touch. They…
  • Webass said: For quick and easy, I buy the packaged fresh broccoli, cauliflower, and carrots. I add a cut up Vidalia/sweet onion and a red bell pepper.  Toss it all in olive oil and some seasoned, put it all in the basket and grill direct.  For…
  • bjeans said: So nice! I haven't tried basketed veggies yet, or used maple syrup as a secret ingredient, but will now. Syrup from Tonewood Maple - www.tonewoodmaple.com is my go to. Nice people, small business. The syrup isn't mixed together fro…
  • SciAggie said: Very nice. I have learned that a good quality maple syrup is a secret ingredient that adds a nice dimension to many things we cook. Thanks for posting.  Thank you. I get 100% pure maple syrup at Aldi's for a good price. Be…
  • PoppasGrill said: It all looks real tasty. I do like grilling squash( acorn, zucchini, and yellow) just slice 1/4" thick with s&p and olive oil. and grilled green tomatoes. That sounds delicious! I might add a few onions to that, too!
  • Carolina Q I didn't mean that vegetables were boring...just that my post was nothing terribly exciting, ha! Your meal sounds delicious. I have grilled a lot of pork tenderloin this summer (6 of them to take to a family reunion, 8 of them to serve at…
  • Wasn't sure how to edit this post, but I did go ahead with a plan that I think worked out OK. I mixed up a little more "marinade", just honey mustered, vinegar and brown sugar and put that in the bottom of the heavy club aluminum pan, along with som…
  • caliking said: The PP looks good from here, but so does that corn! I think 1/3rd lb of raw meat per person is what the usual estimate is. But the number of sides, how many men/women/ kids are eating, and size of the rolls will indeed make a di…
  • Jupiter Jim said: Pork butts are easy and always come out great, you have proven that yourself with this cook, Good Job by the way. It has been my experience that the folks that come to eat the day of will rave about how great it is. Your going…
  • Carolina Q said: If your food tastes as good as it looks, can I come? If all you have is the MM, I guess you'll have to cook several butts in advance and reheat when the time comes. Cook, pull, blend with some eastern NC vinegar sauce, vac se…
  • Jupiter Jim said: I say go with the pork as you know how good it is. Just need to do them in advance and reheat the day of. As stated above after several hours in the Egg the flavor is there, then wrap in foil and in the big white clock (oven) …
  • SSQUAL612 said: Six weeks is plenty of time to negotiate a good price on a Large or XL.  I'm going to have to try Myron Mixon's vinegar sauce.  Besides getting a larger egg you're kind of limited...pulled pork does go a long ways.  Can you fit …
  • Wow, that is a huge pile of meat!!
  • @pirates21 here is a link to a discussion last week in which I was given great advice about grilling pork tenderloin (I mistakenly called them pork loin when I posted). Mine stayed tender even cooking to 160 deg., but I might try them at 145 deg. ne…
  • Thank you! @Judy Mayberry I guess it was raised a bit. I had the woo ring in there to hold the ceramic stone, and then the cooking grid perched on top of the woo ring. And the meat loaves were placed in that round pan with holes which sat on the coo…
  • Thank you for the nice comments, everyone. And for the suggestions for future meatloafs! 
  • Thank you, @northGAcock. Actually, there is no glaze! It just appears to have a glaze. I just shaped the loaves, and put them on to cook and that is how they turned out. The recipe is pretty basic...ground chuck, eggs, milk, regular breadcrumbs and …
  • I like this one from Amazon. https://www.amazon.com/gp/product/B01NAI42EZ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Seems like the price fluctuates. I paid $9.95 for mine about 6 weeks ago; then $6.95 for another one that I bought for my siste…
  • Thank you, everyone! I was so happy that the meat turned out well, and won't stress about it so much next time!
  • @BikerBob, thanks for the birthday wishes for my daughter. She is the youngest of our 5 daughters, turning 33 tomorrow (and I feel quite old!). She is having her third baby next Wednesday. I followed @Theophan's plan for the cook. The tenderloins …
  • Thank you @Theophan! Exactly the information I was looking for. You are 100% correct...I looked at the receipt and it says "tenderloin". So I will proceed with confidence that I just might be able to cook these and have them turn out well! And, yes,…
  • My new MM has had the moisture inside the thermometer as well. Of course it has rained non-stop here in Central Illinois..so maybe that has something to do with it. I will keep an eye on it once the weather dries out and see if the thermometer also …
  • Thank you for all the nice comments! I joined this forum a couple weeks ago and have already learned so much searching through the posts. I am looking forward to lots of grilling/smoking/baking this summer.
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