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BGE onTV

Hustling HareHustling Hare Posts: 105
edited 12:10AM in EggHead Forum
Yesterday while I was doing something besides being a couch potato my wife was and she reported to me this morning seeing a BGE cooking item on public TV here in Houston. We tracked it to a show called "Cultivating Life". Web Link

http://www.cultivatinglife.com/index.php

From this, drill down through programs to program #310 and find a link to a BBQ ribs item. In there they have a fellow named Andy Husbands describing cooking ribs and giving his recipe. Are any of you Andy? Wife said she thought he was from MA or something northeast like that. Anyway, looks like a XLBGE in the background of one of the pix.

Is this old and we just got it? TV spots usually show up really quickly here on the forum and my search didn't turn up anything.

HH

Comments

  • RascalRascal Posts: 3,454
    Sounds interesting & I've bookmarked it for the future... Anyone tried it?
  • bubba timbubba tim Posts: 3,216
    I got it a conversation early this am with Bill. He passed this to me from thirdeye. I have never done any "foil" ribs..aka 3-1-1 or 3-2-1. Check this site out. [url]http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html [/url]
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • JeffersonianJeffersonian Posts: 4,244
    I seriously doubt he does his competition ribs that way.
  • bubba timbubba tim Posts: 3,216
    did they look a little burnt to you?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • stikestike Posts: 15,597
    andy was the ringer that the Tarentin Tank folks brought in to cook at the first New England Eggfest.

    he uses the egg at his restaurant (Tremont 647).

    he is a competition guy, and that recipe is likely dumbed-down for generic use on the website. interesting that it says "Preheat grill or ceramic cooker to roughly 250 degrees" , but there's no reference to indirect set-ups, etc.

    his menu includes bbq, and one of his sous-dudes told me yes, they do use the egg for food at the restaurant
    ed egli avea del cul fatto trombetta -Dante
  • I see that you are from Houston.

    You are welcome to attend the Coop Party here at the Chicken Ranch on October 4th. Check out the invitation on the Forum a couple of days ago.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=494659&catid=1

    If you are into Egging you will definitely be among friends.

    Leroy
    aka Spring "Coup De Jour" Chicken
  • JeffersonianJeffersonian Posts: 4,244
    They do, and he only cooks spares 3-4 hours?
  • I'll put it on my calendar and see what happens. I'd love to see the coop. btw, we did meet at the Texas eggfest in 2007. It was a pleasure to meet you the the spring hen, learn from your seminar, and just enjoy the eggfest.

    HH
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