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Let the battle begin!!

MrCookingNurseMrCookingNurse Posts: 4,394
edited July 2012 in EggHead Forum
Happy 4rth to all!

Started the morning early with a little "drive". Beautiful morning! We have a new coal power plant and mine being built about an hour from here so flew down to see it about 7 this morning.

Now it's time to get the smoke on! Ive taken a lot of pics. None are to be the standard as I am such a newbie. But with all te questions I just thought I'd show y'all how I do it and how I get success. Pics are pretty self explanatory I think. I do mY ribs with mustard and butt rub for about 4-5 hours at around 250 +- 25•

Then put melted butter and brown sugar on and foil with apples for another hour.

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


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XLBGE 

Comments

  • MrCookingNurseMrCookingNurse Posts: 4,394
    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    My father in law has an awesome storage table!

    Photobucket Pictures, Images and Photos


    _______________________________________________

    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,394
    On the grill. This is how I have my vents for 250 +-25•

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos


    _______________________________________________

    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,394
    I've been stone cold here for an 45 min now. Looks like we are set! Now gonna swim nap and eat up the other goodies.


    Photobucket Pictures, Images and Photos


    _______________________________________________

    XLBGE 
  • Ha! That is the exact gasser that drove me to the egg. Tell him the first step is acceptance that he has a problem :))

    (or is the first step "ask her out and treat her like a lady"?)

    In always get the steps mixed up. No wonder I'm such a mess. :)
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • MrCookingNurseMrCookingNurse Posts: 4,394

    Here comes trouble!

    Photobucket Pictures, Images and Photos


    _______________________________________________

    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,394
    Photobucket Pictures, Images and Photos


    _______________________________________________

    XLBGE 
  • EggucatedEggucated Posts: 213
    edited July 2012

    Looking awesome!  What did you stuff that Bacon Explosion with?  Also you may want to put some rub or sauce on the Explosion.  Personal preference, I sprinkled Bad Byron's on mine when I put it on the grid  then about 20 minutes before I pulled it I hit it with some Jack Daniel's sauce.

     

    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
  • DMurfDMurf Posts: 481
    I really like your cooking table! Ha ha ha ha! 

    Looks like your cook is tucking along, really like Bacon Explosions. What kind or kinds of sausage are you using?
    David
    BBQ since 2010 - Oh my, what I was missing.
  • MrCookingNurseMrCookingNurse Posts: 4,394
    Thanks guys! Yea I forgot need to go sprinkle some sub on it. Plan on the JD sauce right before the end as well!!

    Photobucket Pictures, Images and Photos

    Probe is in the fatty. Trucking along. I put sage jimmy dean sausage onions sharp cheddar and then some JD BBQ sauce on inside.


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    XLBGE 
  • EggucatedEggucated Posts: 213
    Dang that sounds great, time to make a Sandwhich explosion with my leftovers!
    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
  • XLBalcoXLBalco Posts: 604

    i have got to make one of those!

  • MrCookingNurseMrCookingNurse Posts: 4,394
    Photobucket Pictures, Images and Photos


    4.5 hours. Off. Foiled with melted butter brown sugar apple juice concoction. One more hour ;)


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    XLBGE 
  • cazzycazzy Posts: 8,841
    Question.  I hear many say to be gentle with Butt Rub on ribs.  You seemed to be very heavy handed with it so now i'm curious.

    Were they too salty and what are your thoughts on Butt Rub?
    Just a hack that makes some $hitty BBQ....
  • LoggerLogger Posts: 256
    what model of a tail-dragger is that? 
    Envious.
    OKC area  XL - Medium
  • ncbbqncbbq Posts: 257
    Question.  I hear many say to be gentle with Butt Rub on ribs.  You seemed to be very heavy handed with it so now i'm curious.

    Were they too salty and what are your thoughts on Butt Rub?
    cazzy, I love Byron's Butt Rub on butts but agree with you about the ribs. I liberally applied some to ribs and it was way too salty for me. That is why I ordered some Dizzy Dust, which is much better on ribs to me. If you look at the ingredients of Butt Rub, salt is the very first one. Just right on a huge chunk of butt but too much for my liking on ribs. To each their own though I suppose.
  • MrCookingNurseMrCookingNurse Posts: 4,394
    Question.  I hear many say to be gentle with Butt Rub on ribs.  You seemed to be very heavy handed with it so now i'm curious.

    Were they too salty and what are your thoughts on Butt Rub?
    I love the flavor. It doesn't make much bark. Mmm yea I put a good coat of it on these. I just got a dizzy pig order in so I'll be changing
    what model of a tail-dragger is that? 
    Envious.
    1947 Stinson Voyager. It's a blast. Do you fly?


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    XLBGE 
  • ncbbqncbbq Posts: 257
    You are going to love the Dizzy Dust I bet. If not I bet you could get a better bark with Butt Rub by mixing in turbinado sugar. Butt Rub says no sugar added on the shaker. The sugar would caramelize and help with the bark. I know that is one of the ingredients in Dizzy Dust. Also on the Dizzy Pig website they say to mix that 50/50 with Cow Lick for brisket which is where I got the idea from. I tried it and it worked great. They don't put any in the Cow Lick because it is designed for high temperature steak cooks. I've read somewhere that the turbinado sugar holds up better to the heat of bbqing better than regular table sugar and you can get it at the grocery store.
  • boatbumboatbum Posts: 1,273
    Nice thread, well done.
    Cookin in Texas
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