Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
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
I've had and cooked on Kamados for over 30yrs. Back in the old days, before there were platesetters, this is the best way I found to cook rib roast. It's still my favorite way to cook it. No need for reverse sear with this method. I cook it ribs on (not cut off and tied back) and fat cap left on. I cook it ribs up fat cap down and don't turn it. I rub it with granulated garlic, fresh ground black pepper and Lawry's seasoned salt. I cook it at 250 to 275 until internal temp at 130 to 135 with a reading near the bone.
XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser