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SSN686

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  • @Skiddymarker — fresh usually 
  • Morning @Carolina Q :  I was able to carry the pizza by myself (though Kathy & MomT did help eat it)...the whole OBR experience was a bit overwhelming but totally worth the effort (my "butt" was REALLY dragging by Saturday).
  • Morning @gdenby: While cooking corn I usually brush with melted butter with some DP Shaking the Tree & today got a few more flare ups than normal, but it was still DELICIOUS!
  • Morning All: @EggNorth - Thanks...will do! @LetsEat - Thanks...I have been accused of "over planning" at times...more pics later @Wolfpack - Thanks...I know we are in for some good eating (I did one for New Years, but only aged for 19 days...l wa…
  • Morning @Cornfed : Cooked bone down the entire time, including when in the foil.
  • Morning @RRP : With it ending up being 3 of us there were just enough remaining for some good leftovers (I mean "made ahead meal").
  • Morning @lentsboy007 --   For the cauliflower rubbed with olive oil & added some Dizzy Pig Mediterranean-ish & Shaking the Tree...Egg was running at 400 & the recipe called for cooking 30 to 35 minutes...at 35 minutes it wasn't quite do…
  • Morning @mEGG_My_Day : I agree with @jeffwit...I've been using RD (Tampa) for a few years & have been very satisfied with the quality & variety (and PRICE) for everything I've gotten there...If you have a vacuum sealer the larger quantities…
  • @Stubby — We’ve done cookies many times on the Egg...always come out delicious 
  • Morning Marc: Pie looking GOOD...your deep dish dough recipe is still my go to...I need to do another soon 
    in a pie Comment by SSN686 August 4
  • @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 …
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