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SSN686

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Comments

  • @gdenby— I agree, these three are 11, 8 & 3 years old with the 3 year old eating about half of one of the ribs (more than the 8 year old)
  • @Foghorn — had to save one for a lunch later this week
  • @lkapigian—there is a later post “Dino ribs done”
  • Morning bgebrent: Thanks...they tasted even better than they looked!
  • Morning tmpaegg: @tmpaegg -- we got it through Ceramic Grill Store (if I remember correctly as we have had it for quite a while)...ceramicgrillstore.com
  • Morning All: Thanks! @cookingdude555 -- get that wok working, great way to have quick & easy meals! @thetrim -- please explain how you sous vide fried rice?????
  • Morning: @Brisket_Fanatic  -- Thanks...it was goooooood! @bgebrent  --  Thanks...one of our favorite rubs...I think I only have one bottle left so will need to get some more soon!
  • Morning Brisket_Fanatic: Looks perfect!
    in Sausage Roll Comment by SSN686 June 17
  • Morning All: Thank you for the comments -- Theopan -- I agree that the sword full of meat does look cool Botch -- The new gasket is because it is a new base section, the other one has had a crack for about a year & I finally got time to repla…
  • Morning SSQUAL612: Looking delicious...for my pig shots I don't use cream cheese (not a fan of it)...I will normally used smoked gouda cheese cut into small cubes mixed with honey & chopped pulled pork...this is then topped with a brown sugar/p…
    in Pig Shots Comment by SSN686 May 27
  • Morning: Thanks...I've just been putting off doing it with the other Egg, but now I will probably do both!
  • Morning All: stv8r -- thanks, will definitely have a few McMuffins! Brandon -- thanks, I usually do at least 4 loins per year as we go through it pretty quickly! blastinq -- thanks, it is definitely worth doing! Jim -- thanks, we will be there n…
  • Morning: bgebrent -- Thanks...it was good eatin' YukonRon -- Thanks...the wings are always very moist (thanks to the brining) & roasted is about the only way I'll eat the few veggies I will eat 
  • Morning All: Thanks! R2Egg2Q -- it just takes more work to be tasty & lite but it can be done 
  • Morning Ikapiqian: Yes I would do them again, but with some changes...the tenderloin my wife picked up was one with some sort of herb mixture on it...I would buy a plain tenderloin so I could brine it first to make sure it stayed moist as they were…
  • Morning: I highly recommend the Dizzy Pig Canadian Bacon recipe...I've been using it for years & had always had EGGcellent results... https://dizzypigbbq.com/recipe/dizzy-pig-cow-lick-canadian-bacon/
  • Thanks All! northGAcock -- unfortunately no sliced pictures of this one...but here is a picture of one I did in 2013...same thing!
  • EggHater & I will be there again...this is the ONE EggFest you don't want to miss!
  • Morning Brisket_Fanatic: I used a Publix sourdough French Bread loaf that is pretty "crusty"...I do scoop out some bread to help the tenderloins fit better so there isn't a lot of bread to get soggy, but even so it is still reasonably dry (not sogg…
  • Morning dmourati: I soaked them in a 50/50 mixture of vinegar & water for a couple hours, then scrubbed in the mixture with a stainless scrub pad before washing thoroughly in hot soapy water...dry by hand, then into 200 degree oven for an hour …
  • Morning stompbox: I don't know what "cooked sausage" you are asking about as there isn't any sausage in the dip...the only items are the peppers, then mixture of cream cheese with BBQ sauce & chopped pulled pork, the salsa then the bacon on top…
  • Morning All: Thanks...I should have included that we normally use Tostito’s whole grain scoops as the item to transfer from pan to mouth 
  • Morning Michael: The saucepan is neat...I had never seen one either, but I'm not parting with this one!
  • Morning: PoppasGrill - you definitely missed a GREAT time...BJ said there will be another but has to lock down the date for 2019. 82grillmaster - glad you were there...I hope you were able to sample some of my items. R2Egg2Q - very nice venue...s…
  • Morning stv8r: A nice set of welding gloves I've used for close to ten years (a gift from a fellow EggHead who burnt a pair of oven mitts I was using & let him borrow at an EggFest).
  • Morning dsrungs: Thanks!  I agree, but the much better half insisted on having some!
  • Morning Stormbringer: Great looking cook...sweet tators & PH are made for each other! Suggestion...try carrots with the PH & butter (same way you did the tators)...those are delicious also (we call them "carrot coins").
  • Morning DonWW: Started 225 & got to 275 at the end
  • Morning All: Thanks for the comments... Hawg Fan -- my cousin's husband preferred the wet ribs (I had my sauce available & he added it to the dry ones on his second helping) 500 -- I've always preferred dry as usually the ribs I get at BBQ co…
  • Morning DMW: The hamballs recipe is on the back of the card above & I actually prefer the hamballs...I don't know of any Mennnonite heritage...I'm not sure where my mother got the recipe, but Southern Illinois is where I grew up.
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