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R&B & Beer combo!

Using the R&B combo as it was meant. Baby backs and a 7# butt. Going turbo... I'll put on a sausage right before I'm done.

Bad byron's on the butt, salt lick on the ribs. No mustard this time, trying to see if I can get them a little less salty.

Ribs will go 2 hours at 350, butt will go longer, probably too late for dinner. I'll be having a nice lunch all week.

Cheers!
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Austin, Texas.  I'm the guy holding a beer.

Comments

  • henapplehenapple Posts: 15,574
    Good cook... Where's the beer?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 15,574
    Direct?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • jtippersjtippers Posts: 512
    Excellent!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • sumoconnellsumoconnell Posts: 1,159
    edited November 2013
    @henapple - indirect, there is a stone hiding under there. Beer is shiner, nothing finer :)

    Looks like my photos are gone?
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,159
    Uploading .. hope it takes this time.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • DMurfDMurf Posts: 481
    Looking very nice.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • sumoconnellsumoconnell Posts: 1,159
    Ribs are off, sausage on. Butt at 142.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,159
    edited November 2013
    Ribs and sausages.. fresh salsa verde. Ribs were great, love turbo! Swmbo isn't a big rib fan, hates them mushy. She likes these.

    Butt still going, @169.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • calikingcaliking Posts: 8,059
    Nice. I agree with SWMBO - mushy ribs are sub-optimal for me. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • sumoconnellsumoconnell Posts: 1,159
    Thanks @caliking -

    Pulled the butt at 205ish. Money muscle was done. Ftc'd for an hour, then roughly pulled to put in fridge. Money by the forks, couldn't help but have dinner #2. :)

    I did @Mickey's turbo butt, without foil. The bark is nice and thick. Oh my god Becky, look at that butt..

    My anaconda don't want none unless it's got bark son!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • NPHuskerFLNPHuskerFL Posts: 14,210
    Baby backs got bark :-P
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • HoovHoov Posts: 261
    Looks great. Nice bark! @sumoconnell how would you compare results of the turbo cook to a slow cook, besides timing of course.
    - Proud owner of a Large BGE
    - Norman, OK
  • sumoconnellsumoconnell Posts: 1,159
    @hoov - I think the turbo is great, I like this one with no foil better.  In the past, I foiled at 165 and rode up to 205.  

    For low and slow, I've not even tried since this was good, and I've heard from experts like @Mickey and @RRP that they like turbo.  I heard one interesting comment from @caliking - that the fat renders differently (better) on a low and slow.  That makes me want to try a low and slow to see what's up.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • HoovHoov Posts: 261
    Interesting. @ sumoconnell I think I need to try out a turbo cook to see what all of this is about.
    - Proud owner of a Large BGE
    - Norman, OK
  • RRPRRP Posts: 18,633
    Hoov said:
    Interesting. @ sumoconnell I think I need to try out a turbo cook to see what all of this is about.
    My recent turbo spares done at 350, no foil, no mustard - gone but not forgotten!!!image
    L, M, S, Mini
    Ron
    Dunlap, IL
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