Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

A few thank you (3 pics)

ChubbsChubbs Posts: 3,590

Wanted to say thanks to @tjv for the new AR I got in. I got it the same day I got my rubs/sauces from @travisstrick in the exchange. I broke the AR in with a spatchcock so I could try the Salt Lick Original Rub. That $hit was spicy!!! I loved it. Normally I would not post a spatchcock, but new rubs and new AR so had to...

One interesting point, I did not let this bird dry in fridge for 24 hours like usual, and this one was the most crispy I have cooked. Excellent, and i think it was the combo of the rub and the new cooking rig. Thanks Travis and Tom!

4000 x 3000 - 3M
4000 x 3000 - 3M
4000 x 3000 - 3M
Columbia, SC --- LBGE 2011 -- MINI BGE 2013


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