Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Give em' the bird.

BadongBadong Posts: 126
Brined with salt, pepper, rosemary, thyme etc. Rufus Teague rub, stuffed with citrus, onion, garlic, injected with melted butter and apple juice. Smoked indirect with Jack Daniels and Apple wood chips.  Can't wait till tomorrow . . .
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Comments

  • MickeyMickey Posts: 16,269
    Very nice
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • nolaeggheadnolaegghead Posts: 14,020
    yummmm
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Looking good. Mine is ready as well. I'm going a little less complex. Spatchcocked and rubbed with olive oil. Classic Simon and Garfunkel rub. Can't wait. 16 lbs of deliciousness!

    IMAG0371.jpg 1001.5K
    Mark Annville, PA
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  • BadongBadong Posts: 126
    Looking good. Mine is ready as well. I'm going a little less complex. Spatchcocked and rubbed with olive oil. Classic Simon and Garfunkel rub. Can't wait. 16 lbs of deliciousness!
    Let us know how it turns out.
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  • BadongBadong Posts: 126
    OK, now I need to warm it up.  We brought a roaster to the cabin.  I'm thinking 300 degrees for a couple of hours.  Thoughts?
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