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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.
JJ
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Peggy, Talk to Jim Nufer at BGE. He will point you in the right direction to find a dealer that can help you.
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RhumAndJerk, I would not put the sauce in the bag but serve it to the side as a dipping sauce.
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RhumAndJerk, Since you want to finish in an oven, think about wrapping in foil to retain moisture. Also placing the butts on a rack in a pan you might consider the use of liquid smoke. (Restaurant quality)
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Wardster, You will probably have to call the restaurant to see if they allow pets on the property. There could be health department restrictions. It is first come first serve, however, there is most often plenty to enough go around.
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KK, Do not tell Rhum & Jerk that you can not do low and slo on the mini. I have seen him do baby back ribs, jerky and some other cooks doing low and slo. He did those at EGGtoberfest 2001 in Atlanta last year.
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Dave, You answered your own question.
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YB, 2" pork chops from Gibson's.
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dublin, 3/8" S/S carriage bolts, 3.5" in length. YB turned me on to this.
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Tom Jones, This should make it easier to find. [ul][li]Kudos from Louisville[/ul]
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FlaParrotHead, Cooking at 350º, I use 20 min per pd as a rule of thumb. Works for me.
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geoff teichmann, 250º is the optimum temp for low and slo. No need to go lower.
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Byrdo, Cover the foiled brisket with some towels. That will retain the heat. It should be just fine when you go to eat it.
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Bubba, Gaskets won't make that big a difference. I have not change a gasket in any of my EGGS and one is 28 years old. I will be cooking baby backs at EGGtoberfest this year in addition to a 5 cheese quiche. Plan to attend.
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Bubba, I do not turn them.
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Bubba, Cook these all the time. I do them direct at 250º using a v-rack. Put the large bone up and cook for abut 2.5 hrs. As for maintaining temp start closing down the vents when the thermometer reaches 180º. I believe you are letting the dome t…
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Nature Boy, Try this [ul][li]Salsa[/ul]
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bdavidson, No, it just means that you will have to settle on my 35 footers
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WooDoggies, To a point you are correct. You do not see any ceramic cookers stir up any crap on the metal head forums as they do on ours.
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Nature Boy, Your analogy is correct. If you like something you stick with it. I too have just about all the tools that DeWalt makes as well as Bostic and Delta. I own 6 BGE products because I like them and can afford them. QSis if that is all you…
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daredevil, I have 5. 2 Large, 1 Medium, 1 Small, 1 Mini. In addition I also have a Chiminea.
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WudEyeDoo, Howard Gibson is a local person (Guntersville, AL)who raises hogs and slaughters every Tuesday. His sausage is whole hog and he will cut chops to order.
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KennyG, Especially if they come from Gibson's.
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Steve-O, Lean hot temps 500-600º 2-4 min per side, fat low and slo 225-250º for as long as it takes.
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YB, Pizza tonight with a greek salad. See ya'll soon.
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YB, GEEZERS rule!!!!!
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dublin, I too had to make that tough decision. [ul][li]My choice[/ul]
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TennesseeLou, Use a putty knife to seperate the 2 gaskets.
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YB, Honey amber in the fermentation tank today.