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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.
Wino
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Hammer, I am planning on doing one next weekend. How long did you cook it. Second, was the internal temp in the brisket meat or the stuffing? Can not wait to cook it. Wino
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vonde1, Did my first butt last weekend. It was 8 lbs and took 19 hours. Follow Elder Ward's fire building and recipe to the letter and you can not go wrong. Good Luck Wino
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Chef Wil, That looks incredible. Did you use a flat brisket. How did you know it was done with no temp. probe? I know what I am doing this weekend! Thanks for something new. Wino
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Chef Wil, I can not wait to see how it turns out. Might have to pencil that one in for next weekend. Good luck Wino[p]
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BamaBob, Do not give up on the chimney. It shounds like you had to much lump in it. I did my first overnight cook last night, 8 1/2 lb butt. It took 19 hours and had plenty of lump left over to do ABT's. Elder Ward said to start a hand full of …
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The Other Dave, I think I am going to try fat side down. Some how I might be able to justify it as “lower in fat”. LOL When I pull the pork should I keep the fat cap or pitch it. Generally I am not a big fan of fat or grizzle. Thinking if it i…
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Dawgtired, I like to rub mine the day before. Wrap them in plastic wrap and finally in foil. I use the foil because you can get a good tight wrap to make sure the rub stays in contact with the ribs. Yes it does suck moisture out of them, but tha…
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Car Wash Mike, Looks great!! Did you do the ribs laying against the rack the whole time, or just when it came time to mop. Ron[p]
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Jerr, I pull mine off at 200-205 degrees. Ready to pull off the bone at that point. Ron
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The Naked Whiz I had gone to your page, (which I do often for info). I must have missed the picture at the top of the raised grid. Well the chicken is now off the Egg. Wow is it moist. I will have to make this one of my regular weekly cooks. T…
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Chuck, I noticed that you have the grid raised over a drip pan. Can you do it T Rex style? I was going to do one T Rex tonight, but now I might change since you said it could get tough. Any thoughts? Ron
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fred, I did a 20 lb Turkey indirect Christmas day. The key is to start the turkey, breast side down. When the breast hits 125 degrees flip the turkey. This way you make sure to get the convection effect you are looking for.[p]Ron
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WJS, Did a practice bird today. Did not smoke it, and it turned out great!! 10.5 lb bird @ 325-350 for 2 h 40m to 180 in the thigh with no wood. Indirect on a V rack with a drip pan. 15 minutes a pound worked for me. Marinated it over night in…
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Dave's Not Here, Shields Meat Market. 1554 North Decatur rd. 404-377-0204. It is in the Emory Village connected to the CVS. A bit more expensive, but well worth it if you need cut to order. They will even debone at no charge.[p]Ron
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GrillMeister, Thanx for the tip. In the past I used maple syrup on my salmon done under the broiler. Did not think to use it on the egg.[p]Ron