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Pork Spareribs and spatchcock chicken Chupacabra Style
I am cooking the ribs with a slather of spicy brown mustard, and 2 gringo's chupacabra rub, cooking at 275, indirect for about 4 hours with Central Market Mesquite Lump, Pecan wood chunks and Jack Daniels, smoking chips for smoke.
Then raises temp to 375 and cook the chicken, for about an hour and a half. Chicken spatchcocked and rubbed with same chupacabra rub.
Comments
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Looks like you will be eating well later today!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Sounds good.If that's a 3-4lb. chicken I doubt it will take 1 1/2 at 375*. I just did one for some chicken for a chicken and sausage jambalaya I'm making for dinner and it only took about an hour @ 350*---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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TexanOfTheNorth said:Sounds good.If that's a 3-4lb. chicken I doubt it will take 1 1/2 at 375*. I just did one for some chicken and sausage jambalaya I'm making for dinner and it only took about an hour @ 350*Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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direct or indirect on the chicken?It's an obsession, but it's pleasin'
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Dragonwmatches said:direct or indirect on the chicken?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Indirect..
Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About -
I keep seeing the "chupacabra" label these last couple weeks, I thought it was a rare North American mammal, like a Bigfoot. History?_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Botch said:I keep seeing the "chupacabra" label these last couple weeks, I thought it was a rare North American mammal, like a Bigfoot. History?
I thought it was a devil-like creature from Latin countries (ie, Mexico) mythology. But what do I know?It's an obsession, but it's pleasin' -
It is a Latin American mythical beast used to scare the ninos into behaving. Basically it translates into Goat Sucker.. They come out at night and suck the brains/blood out of goats and little children who are misbehaving or out to late.
Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About -
Texansurf said:
It is a Latin American mythical beast used to scare the ninos into behaving. Basically it translates into Goat Sucker.. They come out at night and suck the brains/blood out of goats and little children who are misbehaving or out to late.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Well, here is my plate, I ate most of the ribs before plating, I was really hungry after an hour in the water....Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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