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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-04-2009, 10:27 AM
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#1 |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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The Egg and I made this mornings News Paper
Jackie's daughter Kim submitted me for a cooking section Chef Du Jour in the local News Paper I did this cook a month ago. 9/01/09
Article: http://www.venturacountystar.com/new...ary-chameleon/  Chilies on the Egg    Onions and pork shoulder in the DO   All the rest of the ingredients  Simmer with the DO lid off and Egg dome closed at 250*-275* for 2-hrs. This is a wonderful meal. Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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10-04-2009, 10:28 AM
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#2 |
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Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Looks amazing and congrats on your new found fame!
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10-04-2009, 10:34 AM
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#3 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Very nice write up Ross. Awesome looking chili.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-04-2009, 10:35 AM
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#4 |
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is Blowin Smoke!
  Join Date: 07-08-09
Location: Deer Park, Wa
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a new food star. when will the feature film be out?
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10-04-2009, 10:43 AM
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#5 |
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is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Congrats - that is some good looking GCS
 . Nice write up and thanks for the recipe. |
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10-04-2009, 11:21 AM
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#6 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Congrats Ross. Very creative! You deserve the recognition.
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Thanks for noticing |
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10-04-2009, 11:30 AM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, nice write up and a great looking dish. I have to learn more about Dutch ovens.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-04-2009, 12:00 PM
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#8 |
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is one Smokin' Farker
 Join Date: 02-21-09
Location: Knoxville, TN
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Nice article, Ross! I feel like I know a lot more about you now.
I have book marked that page to import into BigOven so I can try it later. I've been loving using my #12 dutch oven on the Egg for the past month and I definitely want to try yours.
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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10-04-2009, 01:20 PM
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#9 |
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Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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Great looking dish. Nice write up.
I snaffled the recipe and I'm going to try it soon. Thanks! |
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10-04-2009, 01:43 PM
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#10 |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Thanks to all of you for your kind thoughts, some times use beef stock with the chicken stock
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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