Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tonight from the Egg

jwirlwindjwirlwind Posts: 319
edited 11:01PM in EggHead Forum
<p />Yum yum ribbs with black pepper, six peppers, salt and bar b q sauce from a local bar b q restaurant owned by Maurice Bessenger. He still flies the Confederate flag in front of every one of his stores. I am not sure how many stores he has but a lot. The local grocery stores took his sauce off the shelf because of the flag, a hot topic here in South Carolina. Piggly Wiggly carries the sauce. [p]Chef Jerry


  • jwirlwindjwirlwind Posts: 319
    By the way,I coated the meat after spices with yellow mustard. The sauce I used is a yellow sauce with spices and a touch of sweet taste. [p]Chef Jerry

  • MakoBBQMakoBBQ Posts: 230
    <p />Jwirlwind,
    Looks great, I plan on doing ribs on sunday on the large.[p]I did a salmon filet tonight on the small with a lemon juice/brown sugar marinate.

  • MakoBBQ,
    Is that your new tool cabinet for your charcoal grill tools I see in the background?

  • MakoBBQMakoBBQ Posts: 230
    TG Scouter,
    It's a tool cabinet/bird nest. Every spring I get a new bird family in it.

  • BunkyRubBunkyRub Posts: 52
    I travel on business to SC and I am familiar with Maurice, both his BBQ and his politics. Unfortunately, the grocery stores in NC also removed his products due to the flag issue. Whenever I am in the Columbia area I try to eat at one his places and take home a bottle or two of his sauce. It makes a great basting for pork tenderloin-the mustard base is a nice alternative to traditional BBQ sauces.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Are you really a Chef?

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