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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
fishlessman
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- fishlessman
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this is cowboy lump :)) they use cowboys
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its not mesquite, but thats all i know about it
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one side of the loin is what was origionally called the country rib, thats what it looks like you have, the country rib which contains some darker fatty loin meat, they need to be cooked quicker. later on country ribs where made from a butt.
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its perfectly good lump, naked whiz needs to update that page. its changed since the housing market took the plunge, the change had some bad bags for a while but they seem to have addressed those issues this year
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add a bucket to sit on and youll be all set :D really looks nice
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buffalo wings and gorganzola slaw
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almost hit the dog once, theres a warning noise, a rumble that happens
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i like st louis unless i find huge back ribs :D
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ive had some so damp that roots were growing thru it dried it out and cooked. it was in a wet dirt basement
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live free with bbq or die.......new hampshire :D it was just shortened to live free or die. the gun powder used during the shots heard round the world was taken from a nh attack on the british a week before the formal attack :)) nobody heard that
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if your using less lump put the napkinin thru the loewer vent, put two in ,its fast. but this is simple and cheap https://eggheadforum.com/discussion/1143722/napkin-and-oil-trick-was-messy
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its one bolt/ nut that needs loosening and tightening :D buy me a flight and feed me :)) this is simple
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hotter the better, just means i eat more blue cheese dressing :D
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two pairs silicone gloves when i have them, i like a coarse pull with any fat wiped out
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only cook ive seen a difference is either catching drippings for gravey, or using it in a bread cook to flash water to steam to build a bread crust. adding water does not make meat moist
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average crowd 2, heavey eating crowd 3, sounds like a heavey eating crowd
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you could almost drink that with a straw, that would be ruined for me
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i just put it on top, this one was a 5 hour fast cook, alot of oak, the egg almost disapeared there was so much smoke
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i believe all new lodges now are preseasoned, just go cook some sausages on it
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for some reason my briskets always get a nice smoke ring either done low and slow or a hot and fast 5 hour cook. only thing i can think of is that i use alot of oak in the fast cook, a hunk the size of a forearm
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been holding at 178 for almost a month now, building the muscle back that i lost during the diet with the dumbbells, lunch is a 50 minute walk with scotch eggs or chicken terryaki depending which way i walk that day. still hate anything cardio :))…
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@little steven if you ever come across a bottle of this buy it, its the only thing that works on black flies. it just takes a drop. they pulled it off the market so it cant be good for you :))
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cazzy, i just copy and paste the img link from photobucket into the message section there, dont hit any of the posting buttons, its a direct copy and paste
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Village Idiot said: I hope you all enjoy the other forum. Really ! There are some wonderful people there. But, don't piss one of them off. They have their own network behind the scene that will black ball you in a second. And, as you hav…
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picture woul help but on the brick you could use concrete screws.
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MrCookingNurse said: fishlessman said: do you expect to be posting on this site everyday in 2030 :)) :)) Uh, yea.... Someones gotta catch LIttle Steves post count, and I'm only 25 its hard to do, i got handicapped years a…
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a majority of those older posters just stopped posting when the forum split, oh, and some are dead, and most were forum members from the 1990's. do you expect to be posting on this site everyday in 2030 :)) :))
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i eat those all summer on cheese burgers, simple with the mrswages spice pack. i gotta do more research on the candied ones, never seen them here
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@henaple, the candied jalapenos, are they like a sweet bread and butter pickled jalepino with more sugar in a jar with the vinegar solution. i would like to try making them next batch of pickled peppers
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i hate overcooked shrimp as well :)) :)) :))