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500

I don't recall ever making leg of lamb.  I looked back at some of old posts.  I've done racks but not leg.  Maybe you have me confused with someone else.

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  • Cool story
  • Cool.  I have three given to me from my Mother, and a Dutch Oven I bought on eBay.  Now I have something to do in figuring out the age.
  • I got a new band for my large a few years back; swapping the older smaller handle with the wider one.  I didn't notice a significant depth difference, just wider.  Do you burp it?  Less chance of blowback.  Also get silicon gloves.  They protect you…
  • Say I offered $400 for the medium.  Is that a fair price?  He said in the ad he won it doesn't want it so maybe that's a decent price?
  • More new meat news; https://www.barbecuenews.com/june-2018-table-of-contents/the-future-of-barbecue-meat/
  • I would grill them separately. They have different cook times. You could always reassemble them cooked like you have them uncooked. 
  • dharley said: Nine pound butt and a fifth a Henry McKenna 10 year. That’s my boy. 
  • I would Egg on Father’s Day, but this happened.
  • I thought this was a different thread.  Never mind.  Is this THE Friday thread?
  • Where do you find Pimento wood?  Actually never heard of it. The only pimentos I know are stuffed in olives in my Martinis and in Pimento Cheese. 
  • Yno said: I usually skip this thread. While I love my wine (screen name is Yno, pronounced wino...) I usually post in the morning, so I can't impress people with the fine wines I drink. Well, as fine as I can afford on my budget. On another for…
  • The “Impossible” Burger. Michael Symon now serves these in his B Spot Burger restaurants.  https://www.bloomberg.com/news/videos/2014-11-06/the-impossible-burger-made-entirely-from-plants
  • And so these aren’t healthy per-se but it give vegans a chance to eat “meat” again. As I understand it, when cooked, it gets juicy like beef. 
  • Gulfcoastguy said: That is what food eats. Oh. OK. So I can say I’m vegetarian 
  • So it’s no different than any other generically modified food that we eat. 
  • I broke my plate setter on my own carelessness. Didn’t try to get it covered under warranty. Bought a new one. Just sayin. Some things I may cheat the system one but on that one I know I was in the wrong. YMMV. 
  • The Hag https://open.spotify.com/track/3R3qbLxMcJdyocVWIs08bc?si=I8s7nugaSpWZRnIBsnH6kQ
  • Yes. That looks tasty
    in Pig shots Comment by 500 June 4
  • That sounds delicious but at this time I’m looking for a butter-free version. Mrs. 500 is on the Weight Watchers lifestyle so most of the time my cooks will be low fat and lean. I want to know how blackening is done properly and I respect then true …
  • Can I sees a pic that they is cooked pleeeze?
    in Pig shots Comment by 500 June 3
  • It turned out OK. Not crazy phenomenal. Maybe it was the temp was too low like Matt sez. Maybe less oil also, and I just kill the seasoning on the cast grid. Dunno fer sure how to make it better. Here’s the pics. Two filets for offspring #2 without …
  • I mean Alder chips, not pecan. Almost ready to roll. Need my grilling beverage. 
  • (Pics or it didn’t happen)
    in Sunday cook Comment by 500 June 3
  • YukonRon said: 500 said: YukonRon said: Had a conversation with a friend, who is entrenched in the distillery business, which implied that Mckenna was exactly what the business of bourbon needed. He said supplies are not limi…
    in Bourbon News Comment by 500 June 1
  • Keeping this thread alive. Evan Williams white label is my go-to mixer bourbon. Bottled in Bond so it’s boozier than the black label. 
  • SonVolt said: ...The last thing I want to do is open my Egg a month later and be smacked in the face by stank ass Snapper. Why would you wait a month in between grilling on the Egg?
  • theyolksonyou said: I can tell you, that McKenna will do he trick! To clarify, I think he means Henry McKenna Single Barrel Bottled in Bond, 10 year.  Not the regular McKenna
    in Bourbon question ? Comment by 500 May 29
  • YukonRon said: Had a conversation with a friend, who is entrenched in the distillery business, which implied that Mckenna was exactly what the business of bourbon needed. He said supplies are not limited yet, but, it will not be long. So if yo…
    in Bourbon News Comment by 500 May 28
  • lentsboy007 said: Had a Hamms while at the Indy 500, it was 90+ degrees ... the beer wasn’t a good idea  Been a long time since I’ve been to Indy Motor Speedway. Last time was the 1st NASCAR race held there in 1994. 
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