Hello all- New to you but not new to Q. I'm a Big Green egg specialist but if you can light it on fire and cook with it, I'm all in. Hope I can give a fraction as much as I take from the forum but the more I learn, the more I realize how little I really know. If it's egg, Sous Vide, or commercial food service/catering related, I'll try to help where I can. Otherwise, I'm all ears
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Greetings from the ATX
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Originally posted by mrmikemgm View PostBig welcome to you from just up the road from you in DFW metro area. Also into sous vide, catering/events, and a BGE aficionado. Down your way pretty often to visit our corp HQ.
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Originally posted by Marauderer View PostEgg Man Welcome, You will find you have more to contribute than you think. It is all good around here and you will have a great time. Barry
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
Red Thermapen
Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
With a name like that I have to wonder what kind of herbs you might be smoking along with your 'Que.
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