Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Big Saturday Cook

Big day of Egging today: slab of ribs is 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.  


  • Waiting for the before and after pics. 
  • hapsterhapster Posts: 7,445
    You know what they say about a lack of pics...
  • CPARKTXCPARKTX Posts: 1,709
    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.
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,709
    Ribs foiled and sausage on. For ribs, foiled with some hard cider for liquid...interested to see how that turns out.
    LBGE & SBGE.  Central Texas.  
  • what happened to the salsa?
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • CPARKTXCPARKTX Posts: 1,709
    @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: 1,709
    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.
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,709
    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.
    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.
Click here for Forum Use Guidelines.