Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

What's everyone cooking this weekend?

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Comments

  • scaryangelscaryangel Posts: 134
    @ IrishDvl
    Not sure what you mean but I must grill ;;)
  • Lemon pepper quarter chickens with direct heat. Chili with red beans and chocolate tmrw on the egg! 
  • BuckdodgerBuckdodger Posts: 918
    Doin' some BB's this afternoon...Original Texas BBQ rub. First time using this rub on BB's. Used the rub on some country style pork ribs last week-end turned out delish. The sauce will be John Boy and Billy's can't wait to get 'er done.

    Bob
    Alex City Al

    "Ear Eagle"

    Alexander City,Al
  • IrishDevlIrishDevl Posts: 1,390
    Scary - check the link below:  Mustgrill shows a youtube of how he cooked a 3inch porter.

    http://eggheadforum.com/discussion/comment/1162714#Comment_1162714
  • scaryangelscaryangel Posts: 134
    Yes i did watch it and that is how i am going to cook it.
  • Did bacon and biscuits this morning for breakfast, and just finished 3 patch **** chickens.
    "I'm to drunk to taste this chicken!" - Colonel Sanders. Memphis, TN
  • Spell checker is my best friend and my greatest enemy!
    "I'm to drunk to taste this chicken!" - Colonel Sanders. Memphis, TN
  • BStoneBStone Posts: 2
    Salmon tonight and NY Strips tomorrow.
  • thechief96thechief96 Posts: 1,908
    I have a spatch **** chicken with C&S on as we speak
    Dave San Jose, CA The Duke of Loney
  • stevesailsstevesails Posts: 981
    edited March 2012

    boneless chicken breast tonight.

    tomorrow wife wanted corned beef . boiled inside. we are cooking two. so i cut one in half and am doing pastrami on a half of one.

    well see what gets eaten first.

     

    XL   Walled Lake, MI

  • GatoGato Posts: 766
    Doin' some BB's this afternoon...Original Texas BBQ rub. First time using this rub on BB's. Used the rub on some country style pork ribs last week-end turned out delish. The sauce will be John Boy and Billy's can't wait to get 'er done.

    < /div>
    Bob
    Alex City Al

    "Ear Eagle"
    </blockquote

    I did some baby backs today with this rub. Very good stuff. I didn't use any mustard or anything. Put the rub on and let it sit for a few until it kinda liquified. Rubbed a little more and put on the grill.
    Geaux Tigers!!!
  • BuckdodgerBuckdodger Posts: 918
    Gato   My rack was a mirror image of your pic. Put about a teaspoon of EVOO on the ribs to help the rub stick to the ribs. Pulled the membrane and did the same to the bone side of the ribs. Cooked indirect for a little over 2 HRs @ 275* Then direct for about an hr with the sauce..tender as butter. Wifey thought they were a tiny bit spicey but she enjoyed them.

    Bob
    Alex City Al

    "War Eagle"

    Alexander City,Al
  • Just got the Drums and Thighs,20 each on the XL and the left overs are goin to Santa Cruz with us and the Grandbabies tomorrow. Cant wait!!!!!!!!!!!!!
    LET'S EAT
  • dlk7dlk7 Posts: 1,008
    Rib eyes last night - perfect medium rare.  Chicken Cordon Bleu tonight - pics included for the chicken.imageimageimage

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Fred Flintstone Bone in Ribeye.  Hot tubbed, seared 1 minute,1 minute, flip, 1,1 then grilled up top to 140 degrees Internal using my remote thermometer.  Sorry for all of the pre cooked photos - operator error.  Enjoy.

    Elmer Fudd

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    Minneapolis / St. Paul. Large & Mini
  • walleyvwalleyv Posts: 132
    I'm cooking 5  1 1/2" New York strips and twice baked potatoes for the wife and my son and parents.
  • travisstricktravisstrick Posts: 4,861
    dkl7, you got a recipe for that chicken? I'd love to try it :)
    Be careful, man! I've got a beverage here.
  • Went to the movies tonite...am going to do a prelim cook of hot wings tomorrow getting ready for Salado!!!

    Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!

    XL, LG, Sm, Mini and Weber for drink holder

  • mustgrillmustgrill Posts: 141

    I did the ribs and here's the outcome? Turned out great. Wish I had started them earlier but good just the same.

    http://www.youtube.com/watch?v=MSgHdgwHOko

    Located in Western North Carolina
  • EggRacerEggRacer Posts: 400
    Still eating the pulled pork I made mid-week. I might do some kielbasa and grilled pineapple tonight.
    XLBGE & LBGE
    North Richland Hills, TX
  • smokesniffersmokesniffer Posts: 1,806
    Pizza tonight.
    ribs, with cauliflower, coleslaw, and abt's for tomorrow's meal.
    dkl7, you got a recipe for that chicken? I'd love to try it :)
    I would second that request. Please.
  • bigguy136bigguy136 Posts: 1,055

    Just pulled off a pork loin, BGE dry rub, indirect at the felt line at 350° till 142°. I brushed a little bbq sauce on it when it was at 120°image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • troutgeektroutgeek Posts: 456
    edited March 2012
    Lots and lots of wings, and a few shrimp too.  I had to pull out the Traeger to help.


    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • dlk7dlk7 Posts: 1,008
    dkl7, you got a recipe for that chicken? I'd love to try it :)
    The Butcher Block in Franklin, TN created the chicken cordon bleu.  I brushed on a sauce each time I turned them.  The sauce was 3 tablespoons vegetable oil, 1 tablespoon of honey mustard, and 1 tablespoon honey.  I started the cook at 350 degrees but it got to a little over 400 due to opening the dome and basting 8 times.  That caused the honey to get a little over temp and darker than I would have liked.  Next time I will start the cook at 300.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • khristyjeffkhristyjeff Posts: 154
    I cooked a pork butt  then some burgers for a birthday party.  Was so nice be able to cook all this without adding any charcoal.  The stuff the rest of you all cooked looks great.  I guess I'll have to try those next.
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