Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sunday football, beer and baby backs on the Egg with pics

Did my usual monthly (or so) baby backs yesterday while watching the games and tried something a little different.  I've been using 2-1-2 and foiling for an hour in the middle of the cook.  This time I just went a full five hours with no foil.  I never opened the Egg until four hours in when I applied some sauce which the family likes. 

Did two racks, one with Bad Byron's and the other with DD Swamp Venom, one of my favorites.  I also added a hint of brown sugar to each slab to give them a little sweetness.  I mixed in some chunks with the lump, about 2/3 hickory and 1/3 apple.  Average temp was about 260* and they turned out great as expected, but could definitely tell they were a little more dry than when I use the foiling method.  Otherwise great flavor and perfect pull and tenderness.  I'll probably go back and forth between this method and the 2-1-2 from here on. 

As you'll notice, I also fell prey to the advertising gimmick that is Miller Lite in the retro cans.......just reminded me too much of my youth.   :D 


Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer


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