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VACATION AT HOME!!!!!!!!

Egg-on-MedfordEgg-on-Medford Posts: 160
edited 4:05AM in EggHead Forum
Well, I'm off for a week and staying home. Already had a nice glass of Four Roses 120th Anniversary bourbon. Hmmmm, could I somehow use that to flavor something???

Stopped at the BBQ Store in Wilmette yesterday and picked up a rib rack, Jack D chips and some other stuff. Got Blue Smoke BBQ sauce today.

Thinking about doing a slow cook comparison with my gasser, but I don't know how low I can get its temperature.

Gonna try to do a brisket and babyback ribs next week. Will have to try grilling a burger, too. Just wanted to let you all know my plans. I've bookmarked and copied some hints.

Enjoying everyone's posts, especially the pics and techniques. Glad I joined.

Comments

  • Richard FlRichard Fl Posts: 8,080
    I prefer Maker's Mark to sip, however here is an option.

    Sauce, BBQ, Bourbon, DZSO Joe




    INGREDIENTS:
    1 beer for the cook
    1/2 cup of chopped onion
    3-4 garlic cloves, minced
    2 cups Hunts catsup
    1/3 cup white vinegar
    1/4 cup Worcestershire sauce
    1/2 cup brown sugar (packed)
    3/4 cup molasses
    1 //2 tsp black pepper
    1/2 tsp salt
    1/4 cup Tomato paste
    2 tsp liquid BBQ smoke
    1/2 tsp hot sauce
    2 shots (more or less to taste) of bourbon




    Procedure:
    1 Combine onion, garlic, and bourbon in a saucepan. Sauté until onion and garlic are soft, add remaining ingredients and bring to a boil. Turn down the mixture to a simmer. Cook for 20 minutes, stirring occasionally. This should make about 4 cups


    Recipe Type
    Sauce

    Recipe Source
    Author: DZSO Joe (Joe Loadholtes)

    Source: BGE Eggtoberfest '06, DZSO Joe
  • Austin SmokerAustin Smoker Posts: 1,467
    You know what they say - "don't cook with anything you wouldn't drink!"

    I stick with that for everything but beer-can chicken. ;)

    Egg-on-Medford wrote:
    Well, I'm off for a week and staying home. Already had a nice glass of Four Roses 120th Anniversary bourbon. Hmmmm, could I somehow use that to flavor something???

    Stopped at the BBQ Store in Wilmette yesterday and picked up a rib rack, Jack D chips and some other stuff. Got Blue Smoke BBQ sauce today.

    Thinking about doing a slow cook comparison with my gasser, but I don't know how low I can get its temperature.

    Gonna try to do a brisket and babyback ribs next week. Will have to try grilling a burger, too. Just wanted to let you all know my plans. I've bookmarked and copied some hints.

    Enjoying everyone's posts, especially the pics and techniques. Glad I joined.
  • NICE! that's what I'm talking about. copied and pasted into my little side file of recipes. Much appreciated.
  • JeffersonianJeffersonian Posts: 4,244
    We just spent a week in Chicago and, for the money, staying home wasn't a bad alternative. Aside from Giordano's Pizza, the food was forgettable and eye-poppingly expensive. Chicago's a nice town, though, with a great skyline from the lake.
  • ewillieewillie Posts: 155
    The "Staycation", sounds great. I did that last summer and got lots done around the house and did some fun things with the kids.

    Plenty of time to plan your cooks. Enjoy!
  • Ooh, don't know where you ate, but there are great restaurants around, several reasonably priced. Hope you enjoyed the sites.
  • Couple of Cubs' games on tap, one with friends, other with son. Some cleaning up. Some cooking. Some drinking. NOT working-that's the key.
  • good advice.
  • JeffersonianJeffersonian Posts: 4,244
    We did enjoy the city, though we were definitely limited by our ignorance on dining. I'll study up before going again.
  • ewillieewillie Posts: 155
    I meant to do it this summer myself, but I put it off and now the kids start school Wednesday. Seems awfully early to me, but at least we had a nice vacation with a couple of other families at the Outer Banks in June.
  • ChuckChuck Posts: 812
    So where does the Medford in your handle come from? I live in Medford NJ so obviously I am curious. Have a great vacation and enjoy all that good Egged food.

    Chuck
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