Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

turbo ribs convert!

CanuggheadCanugghead Posts: 4,531
edited May 2013 in EggHead Forum
tried turbo BB ribs for the first time (thanks to Mickey?) so much easier! can't justify going back to low ans slow again!  

painted with mustard, followed by light sprinkle of Bad Byron's, paprika, brown sugar, garlic powder, ground pepper. 350F XL indirect, 1.25 hr meat side up, 1.25 hour bone side up, passed bend test after 2nd flip, finish with 50/50 Blue Hogs original and Tennessee Red (courtesy of Weekend Warrior on the other forum).

don't mean to stir the pot, sometimes I feel BGE's ability to hold temp low for extended period is it's worst enemy because it prevented me from thinking outside the lo and slo box :(

image

image

also tried umami burger for the first time, topped with swiss cheese, sauteed onion and mushroom ...
image

also stole my DW's shrimp and pork meatball mix and made burgers ...
image
canuckland
·

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Very nice -- i'm gonna try this next week!
    ·
  • ScottborasjrScottborasjr Posts: 2,479
    Everything looks great, where did you get that shrimp meatball recipe?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    ·
  • CanuggheadCanugghead Posts: 4,531
    it's my DW's, really simple, no measurements sorry ... ground pork, chopped chunky shrimp, salt, garlic powder, fresh cilantro, green onion, fish sauce, pepper.  sandwiched meatball with waxed paper and flattend in burger press, hardened in freezer for easier handling.
    canuckland
    ·
  • ScottborasjrScottborasjr Posts: 2,479
    With those ingredients really all I need to experiment is a guess on how much fish sauce to use per pound of meat.  Is the pork/shrimp ratio 50/50 or more pork then shrimp?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    ·
  • Solson005Solson005 Posts: 1,906
    =P~ Wow that looks awesome! Nicely done. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
    ·
  • CanuggheadCanugghead Posts: 4,531
    definitely more pork than shrimp, and go real easy on the fish sauce!  you can cook and taste a tiny sample, then adjust as needed.
    canuckland
    ·
  • calikingcaliking Posts: 6,714
    Whoa... I thought the ribs were beautiful and then came the burgers. Kudos!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • ScottborasjrScottborasjr Posts: 2,479
    I'm probably being stupid but who or what is your DW?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    ·
  • CanuggheadCanugghead Posts: 4,531
    @Caliking. Thanks but it's child's play compared to any one of your recent cooks, let alone a whole bunch of 'em :\">

    @Scottborasjr. http://oxforddictionaries.com/definition/english/DW ;)
    canuckland
    ·
  • MickeyMickey Posts: 16,113
    Turbo ribs rule :@)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    DW = Divorced Wife ????
    ·
  • SmokeyPittSmokeyPitt Posts: 5,976
    Wow- those ribs look perfect.  No foil at all...just 350 for 2.5 hours?  I might just have to give this a try sometime.

    The two burgers also look amazing.  Great pics all around! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • Little StevenLittle Steven Posts: 27,258
    DW = Divorced Wife ????
    Gary is amazingly wealthy...It's his Driver's Wife

    Steve 

    Caledon, ON

     

    ·
  • acegg77acegg77 Posts: 95
    edited August 2013
    Question: Mickey's Turbo ribs call for 350 for 1 hr, 40 mins

    You are doing 1.25 hours on each side... or 2.5 hours total at 350

    How can his cook in 1 hour and 40  minutes and yours take 2 and a half hours? 

    What am I missing here?


    ·
  • CanuggheadCanugghead Posts: 4,531
    dunno, they're ready when they're ready... too many variables .... may be I didn't trust turbo (afraid of it burning?) and peeked too often ... remember when you're lookin you ain't cookin ... may be because Mickey is the true turbo guru ... whatever... sorry not sure if I really answered your question.
    canuckland
    ·
  • MickeyMickey Posts: 16,113
    I do not open it at all.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • dldawes1dldawes1 Posts: 1,091

    I was going to ask the same question as I searched Mickey's turbo ribs after reading a new post today with the 1:40 + :15 min cook time.

    I get so confused with so many versions and cook styles. Welcome to the newb life !!!

    I just experiment with adjusting/modifying to the version that fits me and my egg !!!!

    Thanks folks,

     

    Donnie

    Donnie Dawes - Carrollton, KY  

    1-XLBGE, 1-Beautiful wife, 1 XS Yorkie

    IF IT AIN'T MOVIN', SMOKE IT !!!!!


    ·
  • @dldawes1 is correct, the total cook time is about 2 hours @350.  Mickey sauces at 1:40, and lets it sit for another ~15.  I did turbo yesterday, and my egg settled at 330F, close enough to 350 that I didn't mess with it.  My St. Louis ribs took 2:20 to finish, passed the bend test.  I didn't look until 2 hours in (I didn't sauce since I had guests with gluten allergies.)  Once i tried to bend, I decided on another 20 minutes and then they bent just right.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    ·
  • All this talk about turbo ribs recently is making me think I should give them a shot.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
    ·
  • dldawes1dldawes1 Posts: 1,091

    @SUMOCONNELL....appreciate the post.

    All this learning makes me hungry for TURBO-RIBS...MICKEY STYLE !!!!!!  Looks like tonight...even though I was anticipating a night off the egg !!!!!

     

    Yep, I'm addicted. Done been accused of loving the egg more than the wife !!!!!!!

    PS.

     

    I think she likes the egg too !

    Thanks again,

    Donnie

    Donnie Dawes - Carrollton, KY  

    1-XLBGE, 1-Beautiful wife, 1 XS Yorkie

    IF IT AIN'T MOVIN', SMOKE IT !!!!!


    ·
Sign In or Register to comment.