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Saturday Spare Ribs
Comments
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Those ribs look awesome! I like mine a bit dry on the outside (cook the sauce on), just like yours looks. I've not had luck with BB's on ribs...comes out too salty. Maybe I'm doing it wrong. In any case, yours look outstanding!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Awesome. Looks absolutely wonderful
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Thanks guys... A few more pics once we tear into them later.
Tomorrow I've taken the Eagles in my suicide pool...
Doing rattle snake tails and some chicken breastsMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks amazing. Enjoy the meal!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Thanks!jcaspary said:Looks amazing. Enjoy the meal!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks good
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Ah well... After being shut down for 2 hours; wife wants the egg fired up for some mini pizza things. I picked up some 7" pizza shells this morning.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Damn the luck!! I can see how you really just don't want to egg any more today )-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Little pizza thing. Pepper jack cheese, pepper ham, and green olives.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I'll take 3 please!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Seriously the best ribs I've ever made. Great taste and texture...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Life sure is tough isn't it??? Didn't see any sauce on the pizzas. Even without they look great. Ribs look even better.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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)jcaspary said:Life sure is tough isn't it??? Didn't see any sauce on the pizzas. Even without they look great. Ribs look even better.
ThanksMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
The heck with Brisket Camp. I want to go to @hapster 's photograph your food camp!!XL BGE; Medium BGE; L BGE
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Looks like very tasty ribs. On the pizza, did make the crust or are they premade? Also, how did you transfer them to the egg without them sticking?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ha... Thank you. I'm sure brisket camp would be more fun )jhl192 said:The heck with Brisket Camp. I want to go to @hapster 's photograph your food camp!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
They were 7" premade crusts... Just carried them to the egg on my aluminum pizza peel...Ladeback69 said:Looks like very tasty ribs. On the pizza, did make the crust or are they premade? Also, how did you transfer them to the egg without them sticking?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Cool. I have had a class on pizza for the egg. I just don't have a stone yet and a peal. We try not eat a lot of pizza right now (diet) so I can't justify the cost right now.hapster said:
They were 7" premade crusts... Just carried them to the egg on my aluminum pizza peel...Ladeback69 said:Looks like very tasty ribs. On the pizza, did make the crust or are they premade? Also, how did you transfer them to the egg without them sticking?
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69 - FWIW, you don't 'have' to have a stone and peel (but I do have a plate setter). I use a pizza screen. They are about $10 on amazon. I prep the dough, put it on the screen, sauce and top, place directly on the grill. I did it just a few days ago and you are more than welcome to check my post about it.. Not going to link it here since this is @hapster's thread
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I think I remember seeing that and wondered how well it worked. I take it you are cooking raised above the felt line. I have a Pampered Chef stone somewhere that is mine not the wife's and does not get used. I have heard they can break from the high heat, but it's not being used, I just buy a peal and dough and give it a try.Zarcon said:@Ladeback69 - FWIW, you don't 'have' to have a stone and peel (but I do have a plate setter). I use a pizza screen. They are about $10 on amazon. I prep the dough, put it on the screen, sauce and top, place directly on the grill. I did it just a few days ago and you are more than welcome to check my post about it.. Not going to link it here since this is @hapster's thread
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69 - yes I was raised at felt line using my Woo. Worked great but I will say that I will never try to make my own dough again though.. hehe
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@hapster was that straight bad Byron's? I've heard a lot of people mix sugar with it because it is so salty. I tasted bad Byron's out of the bottle and it was really salty and never tired it but thinking I should have. As always your pics and cooks are incredible
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Nice looking grub Hapster!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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