Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BBQ for braging rights

The challenge has been set, its me and my BGE vs two native Texan BBQ cooks. We each are cooking a seperate meat and a side. cook#1 is doing a brisket and sweet corn cook #2 is doing chicken and a veggie mix I am doing pulled pork and coleslaw plus smoked sweet potatoes. We also are each cooking 3 racks of baby back. Judging will be peoples choice and cooks vote or admitance of defeat. Will have overall, best meat, best rib and best side. The party attenders will mostly be BBQ novices with a few discerning BBQ eaters. I plan to cook the pork on Thursday and the Ribs and potatoes Friday. I have a plan for the pull and potatoes, but looking for advice on the ribs? Should I go dry to match the Texas cooks, go the other extreme with a super sweet compition rib or go down the middle with a safe rub and light sauce? Any advice?

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