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
<p />Well my first try at ribs was a huge success!!! Started out by smoking some peppers, a red bell, a poblano (to go on a sammich with the reheated pork tenderloin, at the top of photo, while waiting for the ribs) and some jalapenos. Made up a q sauce with some of the jalapenos in it, see the link below, it was great. Then did the baby backs. Indirect for 3 hours at 250, foil for 45 min then direct for 1-1/2 hours with sauce the last 30 min. As you can see they were perfect. They were melt in your mouth, fall off the bone, gone in 10 minutes delicious. The biggest mistake i made was not doing more. [p]A big thanks to all of you for the ideas, advise and encouragement you have given me. This forum adds a lot to owning a BGE. [p]Chuck <><
[ul][li]Jalapeno Q Sauce