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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

In The Beginning

Richard FlRichard Fl Posts: 7,559
edited November -1 in EggHead Forum
There were 10 lbs of beef rib bones and 4 pork bones.



This started out to be a beef stock for French onion soup, thanks Florida Grillin Girl, Mr Holloway, Village Idiot and a few others. I first did the soup after Mr Holloway posted last fall.

But after cooking the bones for 2 1/2 hours at 350F I had to have a few for dinner and the rest are in the 9 qt Do slowly boiling away, no top and apple wood for the next 3-5 hours??



Will close BGE down around midnight and cover the pot and see what is left in the morning and then go for the French onion soup.


Thanks folks. More on the news at 11.


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