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i'm new here and i love to BBQ and brew!

deepsouth Sep 16, 2010 01:40 PM

greetings. i'm new to the forum and i love to BBQ and brew beer. my name is jason and i live in south mississippi. i'm not much in the kitchen, but i'm pretty good around a fire. my weapons of choice are my big green eggs (large, small & mini). i look forward to participating on the forum.

i'm not sure how to post pictures, so if this works, i'll post a few more!

cheers!

edit: well, photobucket links didn't work.....

  1. dcrf Sep 17, 2010 08:17 PM

    Wellcome my dad had a green egg when I was little.Ihave a Weber Smokey Mt,and a Weber Kettle.Thats what great about Qing.You learn how to use what ever you have.

    1. t
      tidecreek Sep 17, 2010 03:21 PM

      I just got my first Big Green Egg, and I love it!! Have only used it twice since my husband cut me off while he builds a custom table for it, so its sitting on my deck looking pretty right now:( I can't wait to do more stuff in it, especially pulled pork.....

      1 Reply
      1. re: tidecreek
        deepsouth Sep 17, 2010 06:33 PM

        oh, you're going to love it. are you on the eggheadforum.com yet? super nice people and invaluable information! highly recommended.

         
      2. Perilagu Khan Sep 17, 2010 09:46 AM

        I love to BBQ and drink other people's brew.

        1. c oliver Sep 16, 2010 02:35 PM

          You have THREE Big Green Eggs?????? And you must live on one of those big ole Mississippi plantations??? I've lusted over them but just can't part with the money.

          Welcome to Chowhound. We can be an ornery bunch at times but I like to believe that most of the time we're super helpful. I know that I'M a WAY better cook than a couple of years ago and it's all thanks to these folks. Enjoy the ride.
          PS: Great pix. Made me hungry.

          17 Replies
          1. re: c oliver
            deepsouth Sep 16, 2010 02:40 PM

            thanks! i don't live in a big plantation home for sure though! i actually live on the gulf coast.

            i'm glad to be here and i'm looking forward to participating.

            cheers!

            1. re: deepsouth
              sbp Sep 16, 2010 07:02 PM

              I'd say you have the pictures down. Looks good. I have a Weber Smokey Mountain, have been making pulled pork, brisket, ribs, chicken, the usual, but also home cured bacon, pastrami, and prosciutto. Love to smoke! Feel free to share your knowledge and ask questions!

              Chowhound Home Cooking is the most helpful board on the site. Sometimes the city boards get a bit snippy. Don't see much of that here.

              1. re: sbp
                c oliver Sep 17, 2010 04:01 AM

                Very true re HC. OP may want to look at some of the COTM (cookbook of the month) threads.

                1. re: c oliver
                  Monch Sep 17, 2010 06:22 AM

                  +1 on the sentiment about HC. I don't post here very often but observe the difference in "tone" between this board and the city boards.

                  Me? Homebrewer, also...strawberry weiss just coming ready to drink.

                  BBQ tools: Bradley 4-shelf digital smoker and the good old Brinkmann Pitmaster.

                  Tomorrow doing two butt roasts and six chickens for "the gang"....we'll see how that turns out.

                  DeepSouth...a great big "WELCOME" to Chowhound...good to have you aboard.

                  1. re: Monch
                    deepsouth Sep 17, 2010 06:58 AM

                    you may be interested in checking this out... it's a beer can chicken experiment i did....

                    http://www.bbq-brethren.com/forum/sho...

                    1. re: deepsouth
                      Monch Sep 17, 2010 07:32 AM

                      Cool,

                      My recipe is:
                      http://www.foodnetwork.com/recipes/em...

                      Make the sauce from scratch. My "customers" have raved. Done this as a catering job several times. When people say "this is better than my mom's" I have to be happy.

                      Obviously not my own recipe, but it's killer.

                    2. re: Monch
                      deepsouth Sep 17, 2010 07:12 AM

                      thanks!!! i REALLY need to brew something. we just had emerald coast beer fest and i brought a barrel aged double ipa to that and i just polished off my regular double ipa and i have NOTHING fermenting at the moment. i've got to change that in the next couple weeks....

              2. re: c oliver
                thew Sep 17, 2010 05:10 AM

                i was drooling over the eggs for a while, but finally got big steel keg (formerly bubba keg) and adore it.......

                1. re: thew
                  deepsouth Sep 17, 2010 06:55 AM

                  everything i've hears about those cookers has been very good!

                  1. re: thew
                    c oliver Sep 17, 2010 07:02 AM

                    I hadn't heard of it. It looks great but, wow, even on Amazon, it's $600. I may have to wait awhile on that but thanks for the rec.

                    1. re: c oliver
                      thew Sep 17, 2010 08:04 AM

                      remember that that 600 is fully decked out (although you will need some sort of diffuser for low and slow BBQ) - there are no other accessories needed or hidden costs.

                      1. re: thew
                        c oliver Sep 17, 2010 08:55 AM

                        Oh, I won't forget it! Think I can do oven baked polenta (aka thew's polenta) in it?!? :)

                        1. re: c oliver
                          deepsouth Sep 17, 2010 09:01 AM

                          if the bubba keg cooks like the big green egg, you can cook ANYTHING in it just as you would a regular oven.

                          1. re: c oliver
                            thew Sep 17, 2010 09:03 AM

                            absolutely. there is a learning curve (and i'm still climbing it) but you can really lock in a temperature pretty steadily for hourse, from as low as 200 to up past 700.

                            i slow cooked some chicken thighs for abotu an hour and a half at it was rock steady at 250 the whole time. i've done 5 hours of low and slow for ribs, and a 6+ hour cook of a pulled pork, with minimal need for tweaking the temperature.

                            also have done high temp pizzas, burgers, steaks, as well as grilled fish etc.

                            it does the work of a smoker, a BBQ, and a grill all in one.

                            some photos from this summers cooks:

                            http://media1.px.yelpcdn.com/photo/BqxfBJMDLaFtdgpxJWKJJg/l

                            http://media4.px.yelpcdn.com/photo/z2dbzMXMMtS-_FBxG00yww/l

                            http://media4.px.yelpcdn.com/photo/gd70hHqJ3op-GJzSLYHlHQ/l

                            http://media2.px.yelpcdn.com/photo/yf5Ei-TigxeuVrPuCE5IyQ/l

                            http://media4.px.yelpcdn.com/photo/IYsWG8Ho-urTKd_clpzLBA/l

                            http://media1.px.yelpcdn.com/photo/AR...

                            1. re: thew
                              c oliver Sep 17, 2010 09:06 AM

                              STOP IT!!!!!!!!!!!!!!!!!!!!!!!!!!!! You're toying with me. Now I really want one. And both products are probably really great for small space cooking in NYC, huh?

                              1. re: c oliver
                                thew Sep 17, 2010 09:29 AM

                                the egg comes in various sizes. the BSK i have only has one which corresponds to the large egg (which means large egg accessories fit it fairly well)

                                1. re: thew
                                  deepsouth Sep 17, 2010 09:36 AM

                                  another great place for accessories is ceramicgrillstore.com

                  2. deepsouth Sep 16, 2010 02:06 PM

                    here are a few pictures. i'm not very good with photos and these are with from my cell phone.

                     
                     
                     
                     
                     
                     
                    9 Replies
                    1. re: deepsouth
                      deepsouth Sep 16, 2010 02:09 PM

                      and a couple more

                       
                       
                       
                       
                       
                      1. re: deepsouth
                        baldwinwood Sep 17, 2010 06:12 AM

                        Another smoker is always welcome!

                        Backwoods(party) is my weapon of choice.

                        1. re: deepsouth
                          Jay F Sep 17, 2010 04:44 PM

                          What is that sauce on the beef in pic #4, gorgonzola?

                          And that shrimp and fettucine, mmmm-mmmm-mmmm, that looks good. And the grilled vegs with that, what a meal. It all looks incredible.

                          Have you thought about teaching a class in using the green egg, or even general BBQ? Just have people out to your house. That would be a lot of fun. I don't like to BBQ or grill, so I've never bothered to really learn how to do it right (living most of my life in apartments probably has a lot to do with this). But I sure do like eating it. I'll bet there are people like me in MS.

                          1. re: Jay F
                            deepsouth Sep 17, 2010 06:26 PM

                            That is skirt steak with tzatziki (sp?) sauce and tomatoes.

                            I'm so amateur, I could never teach a class!

                            1. re: deepsouth
                              Monch Sep 17, 2010 06:49 PM

                              Never underestimate your abilities, DS.

                              I'm in Wisconsin and do homemade andouille and crawfish boils. I have continuously been encouraged to teach or cater.

                              Training does not make a good creator of food (I hesitated to use "chef" or "cook")...it's the passion and the curiousity.

                              My friends have said that my perfect "encore career" is Concierge in New Orleans...love the city and have learned great deals from CH and my visits.

                              Never....NEVER...sell yourself short!

                              1. re: Monch
                                deepsouth Sep 17, 2010 07:01 PM

                                i appreciate the comment. i do have passion and curiosity for sure.

                                1. re: deepsouth
                                  Monch Sep 17, 2010 07:15 PM

                                  Just started the fire, and the "feed" is tomorrow at 4:00...standing over the smoker, I wonder....how many people in Dane County Wisconsin don't have this skill and covet it.

                                  Oh well, when I throw my 100 person New Orleans party next spring...they'll still be coveting the skill, but probably not want to invest the passion or curiosity...they'll leave my party marvelling at my acumen, while I wonder...."How could I have improved on those Grillades and Grits?"....

                                  1. re: Monch
                                    deepsouth Sep 17, 2010 07:20 PM

                                    every the critic.... i'm the exact same way. never completely satisfied.

                                    1. re: deepsouth
                                      Monch Sep 17, 2010 07:30 PM

                                      Out to the fire...with martini in hand...report out tomorrow....

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