Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Picture...Full Slab Ribs

I love cooking the full slabs....these are 5 1/2 lbs each....these are after 3 hours....first 2 hours 215 degrees then bump Stoker up to 230 degrees for the next 2 hours and then finish at 275 degrees.....these will be wrapped and reheated tomorrow with another 9 slabs I am cooking on my stick burner tomorrow morning.....I will be cooking 24 large hot links on the Egg and 6 half chickens on my 55 gal drum cooker in the morning.........this is for lunch tomorrow for one of our installation crews http://i711.photobucket.com/albums/ww116/JohnPatterson/a1419d6e480df9379fd318d1c29e3a00.jpg
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