Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Big Saturday Cook

Big day of Egging today: slab of ribs is on...as well as Hatch chilis for smoked Hatch chili salsa...sausage goes on later...and finally a steak tonight from my wife, who pretty much refuses to eat ribs.
LBGE & SBGE.  Central Texas.  

Comments

  • Waiting for the before and after pics. 
  • hapsterhapster Posts: 7,200
    You know what they say about a lack of pics...
  • CPARKTXCPARKTX Posts: 1,103
    Okay, smoked Hatch salsa a total flop...absolutely disgusting. Hopefully the rest of the cook turns out better.

    Here is photo of ribs 2.5 hours in, temp been 250-275. Planning 3-1-1.
    image.jpg 2.5M
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,103
    Ribs foiled and sausage on. For ribs, foiled with some hard cider for liquid...interested to see how that turns out.
    image.jpg 1.6M
    LBGE & SBGE.  Central Texas.  
  • what happened to the salsa?

  • CPARKTXCPARKTX Posts: 1,103
    @The Cen-Tex Smoker - the salsa was terrible, the smoke flavor did not go with it as anticipated. I've had really good commercial salsas with a smoked flavor, but this clearly wasn't the correct technique. I got a ton of Hatch chilies and will make a traditional salsa tomorrow.
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,103
    Pulled ribs...great texture. Tender, almost falling off bone but still with some texture to them. Flavor just okay...I had run out of my normal homemade dry rub and since I was running late grabbed a pork rub off the shelf. Either didn't use enough, or just not enough spice for ribs. Still satisfied with results.

    Have corn on now, and will cook steak soon.
    image.jpg 2.3M
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,103
    Final tally: 1 slab of ribs (ok), salsa (failure), 4 cobs of corn (good), 2 steaks (good), 1 sausage (good). Busy afternoon of cooking. Time to settle in with some nice scotch.
    image.jpg 2.1M
    image.jpg 2.1M
    LBGE & SBGE.  Central Texas.  
  • Good stuff on the ribs. Ive got some going right now that i foiled about 30 min ago. Baby backs and im doing 2-1-1 and see how they turn out. 
Sign In or Register to comment.