Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
deepsouth
About
- Username
- deepsouth
- Joined
- -
- Visits
- 66
- Last Active
- Roles
- Member
- Points
- 4
- Posts
- 1,796
Reactions
Comments
-
THE Host Thanks for having us Scott!
-
-
-
-
-
-
-
YEMTrey said: Haha. I know Deepsouth from a beer forum. Good peep. Small world! Which one!??
-
thanks guys! the beer is a pecan nut brown ale. it's a nicely crafted beer. it's not very sessionable to me though. i can usually handle a couple before i'm reaching for some hops.
-
the skin was like pork cracklins, the fat was like butter and the meat was tender.
-
-
-
this was after smoking at 275 for 2.25 hours and roasting 1.5 hours at 375.
-
unrolled it the next day and added more fresh herbs, salt and pepper and garlic and rolled it back up.
-
with pork tenderloins rolled inside for an overnight stay in the refrigerator.
-
7 pound pork belly with herbs, salt & pepper
-
fresh herbs from above garden...
-
edit: i posted about 12 photos and this is all that showed up.... i'll do one by one instead of wasting the thread
-
Phu quoc is boring. wonderful addition to the thread!
-
i've never had a problem with msg. is there such a thing as naturally occuring versus artifically added?
-
this is a quote from him.... "Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to…
-
i hope i'm not breaking any forum rules, but here is a pretty intensive thread about fish sauce and red boat in particular and on of the contributors owns "red boat". http://www.bbq-brethren.com/forum/showthread.php?t=110546&highlight=red+boat…
-
these things are real easy to work with. i hold the probe end with a "pit mit" and the other end with tongs and just flip them over. if you get a piece of meat or veggie that rolls over on the flip, you can just use the tongs and roll that piece r…
-
oh. hell. yes. my opinion of course, but i've heard from others more expert on fish sauce than me that said they'd pour out their 3 crabs.
-
ust throwing out the name "red boat" fish sauce here.
-
Unless I've overlooked it, nobody has mentioned "car wash mike ribs" yet.
-
i don't understand. if need be you can arrow the cursor up over and down, or just hit 'return' after each pic to bump th cursor down when you post a pic, the cursor should be to the right of the photo, waiting for you to continue typing. that…
-
just for the record. the thread i posted yesterday had a shedload of pictures and only two showed up. i can't get the cursor to go below the picture to post the next one with either the mouse or the cursor.
-
fu... i posted about ten pictures. i give up.....
-
i am.