Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Today's cook: Chicken & Ribs (pic heavy)
Options
Rezen73
Posts: 356
Cooked up some baby back ribs (2 ways), some chicken wings (which never made it to plate), potatos, and coleslaw... oh, and a couple of bacon eggs (deconstructed ABT's).
For the ribs, I used the same dry rub... the only difference was the finishing sauce.
Ready to go on the grill.
Ingredients for one of the sauces, inspired by a recipe I found in Planet Barbecue. Instead of pineapple & pineapple juice, I used dragon fruit & mango juice.
Ingredients: Ginger, garlic, scotch bonnets, cilantro, dragon fruit, ground allspice, worcestershire sauce, mango juice, captain morgan's dark rum, apple cider vinegar.
For those unfamiliar with dragon fruit, here's a pic of it sliced open. I like to describe it as a cross between a pear and a kiwi, with a very mild flavor.
Ribs, after first spritzing with apple cider vinegar.
After second spritzing. Looking good!
Making some mayo for the coleslaw.
Cooking some homemade italian sausage for the bacon eggs.
Rendering the fat out of the pancetta for the bacon eggs.
Ribs are sauced. The dome temp was reading ~250-270 throughout the cook, but I think it may need to be calibrated a wee bit, because the end ribs were a tiny overcooked. Still tasted fantastic though
Getting ready to roll up the bacon eggs. Pretty simple idea, really... imagine an ABT without the jalapeno (hard to get jalapenos in this country). Dollop of white cheddar in a bed of italian sausage & pancetta, then rolled up in bacon.
Some diced fingerling potatoes that were parboiled and panfried in duck fat.
Ribs & potatoes on the plate. Was too hungry to wait for the wings to finish cooking (bleh, misjudged how much lump I had in the egg, and had to add more and let it burn down a wee bit so it threw everything off...)
Homemade coleslaw. Green cabbage & savoy cabbage, carrots, white wine vinegar, sugar, and homemade mayo! Delicious
One of my bacon eggs eggsploded. :( lol
Was still really good. But not quite as good as an ABT would have been!
Cheesy gooey porky sausagy bacony goodness
For the ribs, I used the same dry rub... the only difference was the finishing sauce.
Ready to go on the grill.
Ingredients for one of the sauces, inspired by a recipe I found in Planet Barbecue. Instead of pineapple & pineapple juice, I used dragon fruit & mango juice.
Ingredients: Ginger, garlic, scotch bonnets, cilantro, dragon fruit, ground allspice, worcestershire sauce, mango juice, captain morgan's dark rum, apple cider vinegar.
For those unfamiliar with dragon fruit, here's a pic of it sliced open. I like to describe it as a cross between a pear and a kiwi, with a very mild flavor.
Ribs, after first spritzing with apple cider vinegar.
After second spritzing. Looking good!
Making some mayo for the coleslaw.
Cooking some homemade italian sausage for the bacon eggs.
Rendering the fat out of the pancetta for the bacon eggs.
Ribs are sauced. The dome temp was reading ~250-270 throughout the cook, but I think it may need to be calibrated a wee bit, because the end ribs were a tiny overcooked. Still tasted fantastic though
Getting ready to roll up the bacon eggs. Pretty simple idea, really... imagine an ABT without the jalapeno (hard to get jalapenos in this country). Dollop of white cheddar in a bed of italian sausage & pancetta, then rolled up in bacon.
Some diced fingerling potatoes that were parboiled and panfried in duck fat.
Ribs & potatoes on the plate. Was too hungry to wait for the wings to finish cooking (bleh, misjudged how much lump I had in the egg, and had to add more and let it burn down a wee bit so it threw everything off...)
Homemade coleslaw. Green cabbage & savoy cabbage, carrots, white wine vinegar, sugar, and homemade mayo! Delicious
One of my bacon eggs eggsploded. :( lol
Was still really good. But not quite as good as an ABT would have been!
Cheesy gooey porky sausagy bacony goodness
Comments
-
-
Nice post, thanks for sharing!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
Wow! The ribs look amazing. It's 6am here and I am hungry after looking at your post. Some good looking stuff!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Looks tasty... the dragon fruit is quite interesting. I think you could put Cheesy gooey porky sausagy bacony goodness on a flip flop and it would be good.
I like it your way better though. :laugh: Large and Small BGE * www.quelfood.com -
wow...
nice cooking...
pardon..
GREAT COOKING!!!
congrats
everything looks awesome!!!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum