Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Our Mother's Day Cook

AltonAlton Posts: 453
Happy Mother's Day!,
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......

Comments

  • kbutler84kbutler84 Posts: 133
    Looks delicious. That asparagus looks great. Good job!
  • ChubbsChubbs Posts: 6,752
    Wow. Looks fantastic
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Cool JazzCool Jazz Posts: 9
    Man, those  ribs look fantastic. Any particular reason you use mustard with your rub? I've seen it a few time but never tried it. Is it just a taste preference or is there another reason? 
  • AltonAlton Posts: 453
    @cooljazz the mustard makes a good binder for the dry ingredients. Also I think the vinegar in the mustard acts like a meat tenderizer.
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • hapsterhapster Posts: 7,431
    Great looking cook!
  • Mattman3969Mattman3969 Posts: 7,014
    Everything looks outstanding, Alton!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
Sign In or Register to comment.
Click here for Forum Use Guidelines.