Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

St. Louis Spares...with a twist this time (PICS)

ChubbyChubby Posts: 2,790
edited 7:52PM in EggHead Forum
Here they are...2 hours in @ 275 dome temperature.[p]P1010075.jpg[p]I'm doing them (indirect) on my Small with the GrateMates Deluxe setup in the extended, or raised position.[p]I'm using the BGE baking dish as the platesetter with the pie pan insert for easy cleanup!![p]P1010076.jpg[p]
They are trimmed, rubbed with yellow mustard, and coated with Ken Stones "Gilded splinters" and Turbinado Surgar.[p]I'm also experimenting with A couple hunks of Guava this time,[p][p]Chubby

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