Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Two words for you my friend, Cheese Whiz! has the same consistency as cream cheese. Not pregrated so it won't fall out easily. Get the stuff in the jar, not the can. Use ground beef or sausage. Tastes great!!!!!!
FV-Egger,[p]I have tried these at 350 for about 2 hours. Good...but a little tough. My next plan is to do them when I do ribs next. Low and slow. About 5 hours at 225. The only other way I would try to do this is a 2 hour cook at 225 then a 2 ho…
Hugh Pace,[p]Below is the recipe in the "submitted recipe" area of the forum. I have done this glaze many times with a fresh ham. I should also say that a cook a fresh ham once a year on Easter. Usually I cook it indirect at a temp similar to what…
RRP,[p]I think they taste sweet and sour. A perfect side for picnic. You can serve them whole or sliced in half like deviled eggs. I usually eat them by fishing them out of the jar and shaking a little salt on them.[p]I like serving them as a sid…
mmmmmmmmmmmmmmm.....my favorite!!![p]Recipe is very simple. [p]One can of beets. Strain the juice into a jar. Place a few of the beets into the jar too. (you dont have to)[p]Add white vinegar. I usually pour in about a 1/4 cup. Th…
Bajatom,[p]Here it goes:[p]1 medium onion finely chopped
2 pds of ground lamb
1 Tbs of finely minced garlic
1 Tbs of dried marjoram
1 Tbs of dried ground rosemary
2 tsp of kosher salt
1/2 tsp of freshly ground black pepper[p]Process the onion …
ShortRib,[p]Mix it up.
Wrap it in foil and use a stick for a holder when you carve.