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

[deepsouth]

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.....

[dcrf]

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.

[tidecreek]

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.....

[deepsouth]

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

[Perilagu Khan]

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

[c oliver]

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.

[deepsouth]

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!

[sbp]

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.

[c oliver]

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

[Monch]

+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.

[deepsouth]

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

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

[Monch]

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.

[deepsouth]

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....

[thew]

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

[deepsouth]

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

[c oliver]

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.

[thew]

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.

[c oliver]

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

[deepsouth]

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

[thew]

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...

[c oliver]

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?

[thew]

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)

[deepsouth]

another great place for accessories is ceramicgrillstore.com

[deepsouth]

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

[deepsouth]

and a couple more

[baldwinwood]

Another smoker is always welcome!

Backwoods(party) is my weapon of choice.

[Jay F]

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.

[deepsouth]

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

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

[Monch]

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!

[deepsouth]

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

[Monch]

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?"....

[deepsouth]

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

[Monch]

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