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Ribs and sides advice

MickeyTMickeyT Posts: 607
edited 7:20PM in EggHead Forum
What would you fellow eggers do as a side dish and or appetizer with ribs?[p]Jumpin in on Saturday.[p]Fixed my thingy fallin off the egg. Yippeeeeeee..[p]
Mick

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    beans2.jpg
    <p />MickeyT,
    I thought BBQ baked beans were a must with the ribs.
    While waiting for ribs to finish, I like sausage stuffed portabellos.
    sausageport.jpg[p]Mike

  • Lawn RangerLawn Ranger Posts: 5,466
    MickeyT,
    Fried onion rings are nice :) Just don't ask me for cooking techniques.[p]Mike "The Blazin' Ranger"

  • RRPRRP Posts: 18,928
    MickeyT,
    ribs and corn on the cob (even those from the Green Giant) are standard fare in my home. As for appetizers I love ABTs to whet the appetite for ribs to come.

    L, M, S, Mini
    Ron
    Dunlap, IL
  • JimboBQJimboBQ Posts: 197
    Car Wash Mike,
    Those are some great looking beans! I've got to do some ribs next week to feed about 12 people and those beans look like a great side dish. I'd only planned to have my mom make some potato salad,,,,but now I've seen your beans! I've bought a Lodge cast iron dutch oven for a project such as this. Could you share your recipe/method for the beans? Is that pulled pork I see in them or beef?[p]Thanks,[p]Jimbo[p]

    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
  • Car Wash MikeCar Wash Mike Posts: 11,244
    JimboBQ,[p]That is pulled pork, but I also use burnt ends, smoked ham chunks or rib meat.[p]This is by taste but close.[p]2-28 oz cans of Bush's Orginal Baked Beans, I like to drain the juice off so the beans are thick.
    4 oz mustard
    4 oz brown sugar
    2 oz molasses
    1 medium white onion chopped up[p]I use about 12-16 oz KC Masterpice Orginal BBQ sauce.
    Go easy to taste.
    Add the meat of your choice.[p]I use a bunch of apple wood and smoke indirect with the cover off for a couple hours stirring. 300 indirect.
    Let me know.[p]Salmon has a more detailed recipe, maybe he will chime in with his.[p]Mike


  • SalmonSalmon Posts: 146
    Car Wash Mike,[p]Here's mine............[p]Rick’s Blue Ribbon Barbeque Pit Beans[p]
     Two 28 oz. & one 15 ½ oz cans of Bushs original baked beans
     1 12 to16 ounce bottle barbeque sauce ( I use KC Masterpiece)
     ½ onion, finely diced
     ½ green pepper, finely diced
     2 celery stalks, finely diced
     8 tablespoons of prepared yellow mustard
     About one pound brown sugar (or what ever it takes to adequately cover)
     2 tablespoons powered hickory seasoning (or bbq rub)
     2 tablespoon celery seed
     1 to 2 pounds of smoked pork or brisket
     1 aluminum half steam pan (roughly a 9x13)[p]_____________________________________________________________[p]
    Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about ½ to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.[p]Can be done in the oven.[p]Use one of the big industrial cans (#10) for two half-steam pans.[p][p][p]

  • JSlotJSlot Posts: 1,218
    ABT's and bacon-wrapped scallops for appetizers, jalapeno corn casserole for a side, and either peach cobbler topped with really good vanilla ice cream or 'nanner puddin' for dessert.[p]mmmmmm good..........[p]Jim
  • thirdeyethirdeye Posts: 7,428
    MickeyT,[p]For apps, I like a smoked cheese assortment. Sharp cheddar, pepper jack and swiss. I use 1" thick slabs since it makes cubing them easier. Smoked bologna is also different & goes well with the smoked cheese. (I have a recipe with photos if you are interested).[p]Have you ever done foiled potatoes? Take scrubbed and unpeeled taters, slice them about 3/4" thick and parboil. Make a foil pouch add the potatoes, seasoning of choice, crushed garlic, sliced onion & butter. Seal 3 sides of the foil, add a couple of ounces of beer (or some liquid) and seal. Egg for about an hour or so @ 250° grate.[p]A cool dessert are candy bar apples. Take some McIntosh or other baking apples, peel them, cut off the top & hollow out the center. Slice up candy bars and fill the apples, replace the top, add a healthy (Hehehehe) scoop of brown sugar atop the apple and wrap in foil with the closure seam on top, and Egg (upright) for about 2 hours at 250° grate. Save the juice in the foil for a topping.[p]~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Rib-RobRib-Rob Posts: 66
    MickeyT,
    Cole slaw, of course. Best recipe I've made is:[p]INTERSTATE BARBECUE SLAW
    1 small head cabbage, cored and finely shredded
    2 carrots, peeled and grated
    1/2 small onion, peeled and finely chopped
    2 tsp cider vinegar
    1/4 cup sugar
    1 tsp cayenne pepper
    1 cup mayonnaise
    2 Tbsp yellow mustard
    Salt and pepper
    Toss cabbage, carrots, and onion with vinegar, sugar and cayenne. Add mayonnaise and mustard. Add a little more mayonnaise, if necessary. Add salt and pepper. Cover and chill. Interstate BBQ, Memphis, TN.[p]The cayenne is the key. There's a little "bite" after a few seconds--Wondrous.

  • Smokin JoeSmokin Joe Posts: 441
    MickeyT,
    how 'bout the vadalia onion pie listed in the recipies? Joe

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