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!

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

Our Mother's Day Cook

AltonAlton Posts: 432
Happy Mother's Day!,
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Comments

  • kbutler84kbutler84 Posts: 102
    Looks delicious. That asparagus looks great. Good job!
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  • ChubbsChubbs Posts: 5,084
    Wow. Looks fantastic
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Cool JazzCool Jazz Posts: 9
    Man, those  ribs look fantastic. Any particular reason you use mustard with your rub? I've seen it a few time but never tried it. Is it just a taste preference or is there another reason? 
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  • AltonAlton Posts: 432
    @cooljazz the mustard makes a good binder for the dry ingredients. Also I think the vinegar in the mustard acts like a meat tenderizer.
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • hapsterhapster Posts: 6,787
    Great looking cook!
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  • Mattman3969Mattman3969 Posts: 4,491
    Everything looks outstanding, Alton!!

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    Large BGE. Small BGE Henderson, Ky.
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