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I would worry about the safety of the sausge if left uncooked. Most stuffing recipes call for the ingredients to be precooked and the stuffing to attain a temp of 180 to be safe.
Also,the outside Pork Roast is considered cooked at 155. However, sau…
Here is a old standard that comes out well.
Drunk and Dirty Tenderloin
From Smoke and Spice
1 cup Soy Sauce
.5 cup Bourbon
.25 cup Worcestershire Sauce
2 Tbls Brown Sugar
.5 tsp ground ginger
4 cloves garlic, minced
2-pound beef tende…
I see said the Blind man to the Deaf man.
May I suggest a stiff wire brush to gently loosen as much goo as possible before burning.
Also, make sure that the smoke cannot drift into your house. I'll bet it smells bad.
Or last weekend is as still the case.
The common theme that I heard from the boys in it was that they knew what to do after it was all over. Some skills can just not be taught in a school room.
I sat down with my sons and watched the reports com…
One thing to note is that you should probably stip any fruit wood of its bark before use. You do not know what pesticides or oils have been used on the tree.
I am currious about using any wood when it is green. I would think that there are a lot …
I have not used a spider so I cannot say how well it works.
Many times when I am using a dutch oven, I am not around to stir. The upturned platesetter with some kiln posts under the Dutch oven means that whatever is cooking will not burn on the bot…
BGE makes a platesetter for each size of egg, except the mini.
I consider a platesetter and essential piece of equipment. There are a lot of times that I will use it upside down. I do this mostly when I am cooking in a Dutch Oven.
Hope this help…
I have been starting to Paella on the stove top up unitl the point where you would add the stock.
At that point I transfer it to my Large BGE. I place the pan directly on grill. I then add the stock and let the paella finsh for about 30 minutes or …
Add another vote for MAPP Gas.
I think it is the most cost effective, since the tanks seems to last for a year or more.
As stated below, hit the lump in a couple of places and walk away. It is just that easy.
Hope this helps,
Moroccan Chicken Kabobs
From a passion for Tapas
1 lb Chicken Breast
3 tbsp Spanish Olive Oil
Juice of 1 lemon
2 cloves of garlic
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp hot or sweet smoked Spanish Paprika
.25 ground cinnamon
I would be very leary of marinating anything for three days. You run the risk of either spoiling the meat or the marinade or over tenderizing the meat to the point where it gets mushy when cooked.
In most cases overnight is all that you need. On a …
I could not agree more.
Spend the extra money and get the biggest motor that you can afford.
If you have an outlet mall near you, try the kitchen stores in there. I picked up a refurbed Pro 6qt model for a great price. I have the Meat Grinder Atta…