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
First time cutting St. Louis style, Thanks Thirdeye!
Options
SouthOfI10
Posts: 213
I went this morning and got a slab of spare ribs. Cut them down to St. Louis per Thirdeye's instructions along with some Jamaican Firewalk. Plan to take them over to a friends later this afternoon. That little piece there in front won't be making the trip....[p][p]What y'all got cooking this fine January day?[p]
Comments
-
SouthOfI10,[p]I've got 2 butts on right now. They've been going all night. Current internal is 170. I'll be packing them up for some tailgating tomorrow afternoon!
gonna throw on some ABTs whenever the pork comes off.
-
SouthOfI10,[p]I told you it was easier than you think...looks like you are a pro already. Good idea on the sampler, I do the same thing. Heheee.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
SouthOfI10,[p]I just mixed some brown sugar / kosher salt brine for 3 packs of boneless/skinless/nofunofanykind chicken breasts that I'll grill/portion/freeze while the Chiefs (pretty please) whup the Dolts.[p]Then I'll probably thaw a spiny lobster tail or two for dinner and the Dallas-Seattle game. If I can remember to get by Home Depot I will try them cedar planked...[p]Pictures if I remember...[p]Big T[p]
-
SouthOfI10,
Lookin good. Thirdeye is a good cook and gives lots of great info on the forum.Man it is like summertime in Baltimore, like 72 degrees outside at noon time.Doing boneless chicken breast halves Parmesan for brunch.Surf and turf for dinner(strip steak/shrimp).Have a great day.
-
SouthOfI10,
Thank you for pointing out Thirdeye`s tips. I was going to ask about trimming myself. I have done it in the past but it`s been a while...been doing loin backs for years and really want to revisit some spares.....Got brisket goin right now.[p]Wess
-
SouthOfI10,
were can i find Thirdeye's instruction on cutting them down. They look fanatic!!!
-
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
- 312 Health
- 292 Weight Loss Forum