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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

Brisket and Ribs with Pics

Family on the way home from vacation had to come close to our place so we invited the six of them for an egged supper and breakfast. Meat was 12 pound Packard and 3 racks of ribs. Setup was ribs vertically and brisket on top tier. 250 dome..... Brisket started at 11 pm and ribs started at 11:30 am and supper was at 6.

Setup:

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Brisket Flat Sliced:

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One rack of ribs, Memphis style and burnt ends:image

Other racks were glazed with a blackberry BBQ sauce with chipotle peppers and the final one with sweet baby rays.image

Didn't get a plated pic as it was devoured quickly but it was served with cheesy potatoes and some baked beans.

Breakfast was served today and since I didn't take any pictures it didn't really happen….... But we had two sausage stuffed bread rolls and a blueberry lemon bunt cake. Sure wish I had pictures of those.

NW Iowa

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