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Hey, I'm Richard from Florida, I live over in Melbourne and I'm doing oyster shooters
today for the big green egg in their crowd.
Uncle Phil's trying to get this all down so I'm going to cut off now.
Well, I'm Bobby B. from Long Beach, Mississippi and I'm making moink balls.
I'm Tim Mann from Mobile, Alabama, I'm cooking jerk chicken wings.
Susan McLean, where are you from?
Lloyd, Virginia.
And what are you cooking?
Buck board makin' blankets.
Okay.
How you makin'?
I cured the pork loin with the high mountain seasoning, so I injected it with maple syrup
halfway through the cure and now I'm crushing it with maple syrup and rollin' it in a press
roll.
Well, it sounds good.
Combine fried ones.
Lloyd Parsons from Suffolk, Virginia.
Very good.
Uh-oh.
Out of meatballs in there.
Oh, that looks good.
It's a leg of lamb.
Beef bone.
This is the beef bone.
Okay.
It'll take about one and a half hours to cook and then we're going to slice it up and serve
it on a platter.
Cool.
Yeah.
I'm Jay Chud.
Okay.
All right.
Thank you.
We are Kevin and John from Ocala.
We're doin' some jerk chicken.
Brass, a little cilantro, cream cheese, cheese, put back on the grill and fused all together,
bring it off, cut it, serve it.
How long did it cook?
Probably about 15 minutes.
Very good.
It's a pizza and it's really, really good.
Did you make it?
Probably.
I did not make it.
Okay.
I did not make it.
I would never be able to make this.
On an egg?
You can make it?
On the egg, yes.
I don't know.
But this is fabulous.
Awesome.
Having a great time.
Love it.
Tango and crested chicken wings.
Who are you and where are you from?
I'm Mike Tripp, originally from Miami, apparently from Rings Yoga.
Okay.
How long have you been cooking these?
All about 20 minutes.
Oh, they smell great.
Thank you.
And how do you prepare them?
Well, I use an egg wash with some seasoning and then straight and pack on them and cook them.
Sounds great.
How long have you been cooking on the egg?
A little under two years.
Pretty neat way of cooking, don't you think?
The only way of cooking.
Eggs, cheese, onions, ham and spices.
That's exciting.
Where are you from?
Newport Ritchie.
I know where New York Ritchie is.
Newport Ritchie, I'm PBM on the forums.
Okay.
Pork butt Mike.
Pork butt Mike.
I'm Uncle Phil.
Oh, okay.
There you go.
There you go.
I'm the troublemaker.
I thought I was the troublemaker.
Yeah, I'm the troublemaker.
Perogies?
Perogies, okay.
Just a pot of olive oil, seasoned with dizzy pig, grilled for about three minutes on each side,
and then green and parmesan cheese on top, and serve with salsa and sour cream.
Oh, those look great.
Where are you guys from?
Coming, Georgia.
Okay.
I'm from Newport, Georgia.
All right.
How long have you been cooking on the egg?
Almost seven years.
No kidding.
Me, about two and a half.
Wow, that's great.
About two and a half.
Who are you or where are you from?
Kim Youngblood by Daniel E1, and I'm from Lawrenceville, Georgia.
Oh, very good.
What are you cooking today?
Some many pizzas, and some pizzas on the spot.
Cool.
How do you make them?
What do you do?
Hard-boiled egg, sausage around it, egg wash, and then roll them in breadcrumbs.
How long do they cook?
About 45 minutes.
At what camp?
350.
Okay, cool.
Did you invent this?
No, sir.
I think the English were there far before I was there.
Okay, I just thought I'd ask.
I'm Kathy Robinson, and I'm from LHJ, Georgia, and this was my idea of egg to go.
Because I'm such a snob, I can't eat on any other kind of grill, but the eggs.
So I had my husband put this together, and so now we sell them in LHJ.
I'm all ready right now.
We'll be dumping the meat in.
What are you making?
Billy cheesesteaks.
Oh.
We're just going to saute the onions until they're almost gone.
The meat, I pre-smoked right around 90, 100 degrees.
And then froze it, and then sliced it real thin.
So it's only going to take about a minute for the meat to cook.
So we've got to get the onions ready, and then we'll throw some cheese on top.
Just dump them in some rolls, and everybody's going to be happy.
So tell me who you are and where you from.
I'm Florida Fool Man.
I'm Pat, and I'm from everywhere.
No, Melbourne, Florida.
Let's get happy.
You marinated that for a while?
I cooked it.
Okay.
It's not marinated.
I only cooked it about 90 degrees.
Those look good.
How many calories are consumed at this thing this weekend?
We don't talk about that.
All right, tell me what you got.
Tell me how it tastes.
A hero, and I'm dying to taste it.
All right.
Live, first time?
First time having one, and it is good.
Super.
Oh, good job.
I'm not kidding.
It's delicious.
What are you making?
Sausage cheese breakfast roll.
How'd you do this?
Take a pound of frozen bread dough, roll it out to about a 12 by 15 angle.
Okay.
Cook up a pound of sausage, eight ounces of shredded cheese.
Mix that together with two eggs.
Spread it out on the bread dough, then roll it up like a jelly roll,
drop it in the bun pan, cook it at about 350 to 375 for 30 to 35 minutes
until the bread's done.
That's what you end up with.
A nice handful of breakfast.
I beat the hell out of an egg in my muffin, doesn't it?
Yes, it does.
How long have you been cooking on the egg?
Who are you and where are you from?
Jay Taylor from Brandon, Florida.
Okay.
SSN 686 on the forum.
All right.
I got my first egg in January of 2002.
Wow.
You're a old timer.
Up yourself.
Now have two largest, added to small today to go with the mini also.
What are you doing?
What I'm doing is I'm making carnivore pineapple shrimp.
Use the new carnivore sweet sauce that I'm coming out with.
And go ahead and put the shrimp and just boil it pretty much in the sauce.
And then it's a pineapple.
And what I'm going to do afterwards is after I pull all the shrimp out of it,
I'm going to go ahead and make the barbecue sauce back into a barbecue sauce gravy.
And then we're going to put the gravy over top of it.
And then people are just going to have to have their tongue slapping their brains around.
It's that good.
My name is Todd Hippo.
I'm from Jackson, Georgia.
I grew up in Tampa Bay.
Good.
Good.
Like I said, I started with them barbecues called carnivore barbecues.
And we had just a good time.
Good food.
What's your name on the egg?
On the floor.
My name is Biggin.
Okay.
Got it.
Iron Mike is we felt the 82nd Airborne Combat Aviation Brigade last weekend.
3,600 troopers being deployed to Afghanistan.
It's all done by donations.
Military doesn't pay sentences.
Great.
We do it all over the country.
Another one next weekend for an Osprey Aviation Unit.
Weekend after for a company level event.
In May, we're doing two more.
July, we're doing a big one at Fort Bragg again.
And another one at the same time is going on at Camp Lejeune.
Feeding the Navy in June.
The whole thing is donated for them as a way of thanking them for their service to us.
It's a prosciutto scallop swirl.
How long do you cook them?
Just about 10 minutes.
Yeah, it's a really quick cook at like 400 degrees.
Just a little bit of smoke on it.
Injected it with all kinds of concoctions and spices.
And then put it in the baggie with the rest of the liquid for about 48 hours in the fridge.
Let it break down real good.
Go it on the grill.
Bacon wrapped it.
Dry rub on top for about three and a half hours.
First hour uncovered.
The last two, two and a half.
That's the foil.
And then the last base of the 30 minutes, they just open it up and let the juices run to the bottom of the foil.
That's it.
That gator.
That gator.
All that gator and that's all the hell of food you got?
Yeah, that's it.
Oh, it's gone.
Those eggs really shrink things.
They shrink them into wonderfulness.
Mexi shrimp buyers.
Mexi, can you tell me about them?
They are, it's rotel with cream cheese, sour cream mixture, a little cilantro.
Put in a scoop shell with a touch of jalapeno.
Shrimp, a little splash of old bay on top.
Oh, talk to me about this.
They look good.
How long have they been cooking?
Two hours and fifteen minutes.
Bye bye ribs.
Good night.
They were tired.
They've been working for two or three hours.
Yeah, they smell good.
They do smell good.
How you make them?
Just season them, mustard, put them on, cook them at 375 for about two hours and fifteen minutes.
And then I cover them and let them sit for about 45 minutes to an hour.
If you want to serve them then you can.
If not, throw them back on the grill and put the sauce on it.
Cool.
And that's it.
How long have you been cooking on the egg?
Two hours and fifteen minutes.
And how long have you been using the egg?
Oh, about four or five years.
Really?
Yeah.
Where's your name?
Where are you from?
Alzoala from Stewart, Florida.
Okay.
That is absolutely gorgeous.
Thank you.
Thank you.
