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notbobvilla
07-05-2012, 09:54 PM
an Egghead. Took the plunge and so far I like it46364635

SmokyOkie
07-05-2012, 10:13 PM
I bet you keep on liking it too!

BrisketJunkie
07-05-2012, 10:14 PM
Once I get moved to my retirement location I just got to have a big green egg in my collection. Chickens will be close by.:tap:

Vermin99
07-05-2012, 11:58 PM
Congrats and enjoy!!!

Joneser
07-06-2012, 07:09 AM
Nice egg! You going to try some pizza on it?

BigAL
07-06-2012, 08:46 AM
Ok, Egghead!

I was thinking the same........it's pizza time! Looks like alot of fun! Can't wait for more pix of your cook'n.:thumbs up:

BYBBQ
07-06-2012, 12:30 PM
Congrats :thumbs up::thumbs up:

notbobvilla
07-06-2012, 06:51 PM
Everyone talks about how good pizza's are on the egg, but I've always been a tombstone pizza guy. I guess I'm gonna have look up some recipes. I've done a couple cooks and I'm really impressed with the ability to hold temps.

SmokyOkie
07-06-2012, 10:10 PM
I think you need to figure out an easy way to do hand tossed crust.

notbobvilla
07-06-2012, 10:51 PM
Dough always scares me. Egghead forum has a ton of pizza dough recipes tho:msn-wink:

Bubblehead
07-07-2012, 08:12 AM
:thumbs up::thumbs up: CONGRATS!!!

notbobvilla
07-07-2012, 08:37 AM
No pizza but RIBS. Early start because it's gonna be another scorcher outside!! Anyways ribbs were trimmed and coated with BigRons HOH rub and went on the EGG at 9:30 A.M. Planning on a 3-2-1 cook, hopefully they turn out better than my previous ribs since they never seem to impress me. More pics to follow and please chime in with advice.46374638

tomshoots
07-07-2012, 08:50 AM
Nice! I've been thinkin' about getting one of the Cargriller Kamados. About half the price of the ceramics.

Primo
07-07-2012, 12:27 PM
shouda bought a primos , .more cooking space on a primos .eggs are good to .but not a lot of cooking surface .

good choice anyhow ,loll

just make sure you season it good with chicken @ 450 degree .let the grease splatter real good on the ceramic ,they say its already seasoned ,but it aint .the food won't taste till the inside gets black .

notbobvilla
07-07-2012, 08:36 PM
Again I got wrapped up in cooking that I forgot to take pictures that I can post here (I can never get pictures I do on facebook to post anywhere else) https://www.facebook.com/rene.bauer.3975 If your interested. I wasn't happy with the ribs, I foiled them for 2 hours after smoking for 3 hours and when I took them out of the foil they were already falling apart, Way over cooked. The taste was good and the wife liked them alot. Oh well MORE practice needed:msn-wink: I picked up 2 beef english roasts, ideas on smoking those?

SmokyOkie
07-07-2012, 09:38 PM
When you foil, don't close the foil up tight. Just put the ribs meat side down, pull the foil up tight against the meat then crimp it around the ends of the bones so that ti will stay in place. Leave the middle of the foil open.