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VI is a friggen genius
For lunch used it over pasta!
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I miss seeing his posts here. I learned a lot from VI. His bbq sauce recipe is absolutely killer!
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
I was just reading an old thread of his about yuzu kosho shrimp a couple of hours ago. I miss his Asian cooks.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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"VI is a genius"... that's rather oxymoronic, no?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wylecyot said:I miss seeing his posts here. I learned a lot from VI. His bbq sauce recipe is absolutely killer!
I miss his posts too. I must have overlooked his BBQ sauce recipe. Can you post a link, I'd love to try it? TIA._________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Miss VI's post too. He one hell of a very good cook. Still have (and use miserly) the vanillas he madeLarge, small and mini now Egging in Rowlett Tx
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Ditto, miss VI.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
So where is he? I miss him here.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Aviator said:So where is he? I miss him here.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Is there a link to his BBQ sauce recipe?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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I'm assuming it's the one in this thread
https://eggheadforum.com/discussion/1146091/best-brisket-sauce
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Thanks for posting @Phatchris
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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A pic jarred or not over food could show what's in that nice salsa.Seattle, WA
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Agreed. His Worcestershire sauce is incredible, too.I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
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Here is the BBQ Sauce. Be sure to try it with peach nectar when using on pork. Also, the longer you let it simmer the thicker it will become. Enjoy!
Ingredients:
1 28 oz. bottle Hunt's Ketchup
1 19 oz. bottle Jack Daniel's Honey Smokehouse BBQ Sauce
1 can Rotel, Mexican Lime & Cilantro
1 medium Onion , chopped
2 tablespoons Garlic, minced
2 cups Brown sugar, or 1 c Splenda Brown
1/2 cup Texas BBQ Rub
2 tablespoons Worcestershire sauce
2 tablespoons Mustard, Yellow prepared
1/4 cup Chili powder
1/2 cup Pineapple juice
2 bottles Water, from Empty ketchup bottle
1 can Water, from empty Rotel can
1 bottle Water, from empty BBQ sauce bottle
Directions:
1. Mix ketchup, BBQ sauce, Rotel and chili powder in a large pot. Start cooking on the stove at medium temp. Add the water (you will get out all of the extra sauce from the bottles this way). Stir in garlic and brown sugar . Stir in the rub. Add the chopped onion, worchestershire sauce, and mustard. Bring sauce to a boil then reduce heat to a simmer. Add pineapple juice. Let simmer for at least 1 hour (longer is better). I usually simmer mine for about 2 hours.
2. Serve as a side dish for those who ask for it. Use it in the brisket recipe.
3. Makes about 4 quarts. You will use some of it to finish off the brisket and the other to serve. Keeps for days in the frig.
4. For BBQ sauce for pork, delete the Rotel and put in 1 can of Peach Nectar.
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
Yeah, what has become of VI anyhow?John in the Willamette Valley of Oregon
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