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
July 4th Weekend BBQ Grand Slam
Options
SteveWPBFL
Posts: 1,327
Led off the weekend with a single to left. Boneless skinless chicken thighs with various rubs raised direct at 400F. Hit a double next time up with some St. Louis ribs 5 hrs at 200-250F with some APL rub. Tripled in third at bat with a pair of pork shoulders at 225-270F. And knocked one over the fence with some reverse seared prime steaks. The Egg is rocking at our house! Goo Goo Ga Joob!
Comments
-
Has your egg cooled any in the last couple of days?? That looks like a crazy fun few days of eggin. Way to go!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
@SteveWPBFL with all that cookin' were ya able to jam at all? Looks fantastic!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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