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big hound

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  • Writer, ghost writer, filmmaker, ex bar and night club owner.  If you want to check out one of my movies, Netflix "Before the Devil Knows You're Dead."  AFI dubbed it the best film of 2007. 
  • always remove the membrains from the bottom. Makes a big difference.
  • I tried them after watching your U-tube vid. I've been doing beef ribs for years, low and really slow... not anymore. Since your vid I've done Adam Perry Lang's cooking method on 6 racks now, they are the most tender and jucy beef ribs I've ever d…
  • What a great post. I've been on this board, plus the previous one, for more than 10 years... I don't add much, post here and there, but there's not a day that goes by where I don't read the other posts. And because of the Millers I now know who is…
  • Hey Pork Butt Mike, I hear ya, I read the posts everyday, contribute from time to time. This post is dear to my heart. I'm a flim maker, my projects have been on the big screen, I'm also a screenwriter, and I've written novels. Oh and according t…
  • Those look great, nice and meaty. I've make them and smoked them at 250 for 9 hours indirect. After they were done I just cut the bone off, which was really easy, and and served them them like a wonderfully flavored steaks, tender, jucy, and flav…
  • They look great. I do em often. Usually on for 6 or 7 hours at 250-275 indirect. I'm lucky the Ralphs market near me actually carries thick cut choice beef ribs. Lot's of meat on the tops. Soooo good, a bit fatty and rich, but good eatin'.
  • I've done a lot of beef ribs over the years. I've learned two things. 1. only buy them when there's a lot of meat on them. 2. buy choice or prime, because select will be too tough. I do them for about 6 hours, indirect, 250. I do cheat with a…
  • Wow, now that's a great pic explaining the parts. Class is in session.
  • That's exactly what it looks like. If I've learned one thing on this forum over the years it's listen to the experts. I'm leaving the bones in. Thanks
  • Thanks, I will follow your guy's advice and not destroy a nice bone in pork loin.
  • they're just drunks turning over cars and burning a few things, but the cops will restore order pretty quickly. They did it last year too. Booze does make young people do dumb things.
  • Watching the riots on TV right now. Love my Lakers but I'm staying home tonight, my city is nuts.
  • Watching the riots on TV right now. Love my Lakers but I'm staying home tonight, my city is nuts.
  • I was just pointing out that we are in a sew happy society, and the more protection you have the better. Just because mine turned out okay, doesn't mean that others will. I just happen to feel more comfortable knowing that I have a million dollar …
  • I don't know about that, Years ago I had a guy try and beat the hell out of my bartender. He came in second in the fight. He took a swing, lost his ballance and face planted on the floor. Ended up with a gash on the side of his head. He ended …
  • Don't forget slips and falls, sliced fingers, accidental bumps if you have employees, car crashes on the way to the event. I once had a bartender who bumpped her hand on a cooler and ran to the Dr. for ex-ays. $500 bucks I shelled out on that one.…
  • I've owned restaurants, nightclubs and bars. 300K in liabality is not enough, especailly if you're going to sell beer. I'd go with a million, and hope you never have to file a claim, cause if you do, they'll probably cancel you. That's how insuran…
  • Enjoy LA, if you're looking for BBQ stay away from Mr Cecils and Texas King BBQ, try Zekes, it's in Hollywood, it's not cheep but they do a good job.
  • Congrats Smitty. Now if I ever make that bbq movie we were talking about I'll have to find a cameo for the new grand champion
  • Los Angeles, Woodland Hills CA. I was in bed when I got the call of what happened, and sat shocked watching on TV at the attack on my country and my home state. My business partner called and wanted to know if we should open our bar. I said yes, …
  • it was amazing fish. Had seared Ahi salad two days in a row. The rest is coming in a week or two. Hopefully there will be someone who has had luck smoking the belly meat before.
  • I like to smoke them longer. I find that indirect at about 250 for 8 or 9 hours with a drip pan with a little beef broth, wine, and water gives me fall off the bone tender. I also use oak as my wood of choice for beef.
  • Nice looking short ribs. I've been playing with them for a few years now. I've tried cutting them up per rib, cut in half, and doing it whole, I think 3 per pack. I've tried them at 6 hrs, 7hrs... I found it was best to get em as thick as I can a…
  • I did some last week, whole short ribs, must have been a foot long each. Gave them a rub, then Indirect at 250 for 10 hours! They were awsome, best I've ever had. Sounds like a long smoke but the results speak for themselves.
  • I'm looking forward to tryin your sauce soon. read great things about it. I usually make my own but these 100+ degrees in LA make for lazy cookin'
  • I've done quite a few uncut short ribs. I trim off a lot of the fat, then smoke them at 225-250 indirect for around 9 hours, sometimes more. They are tender and flavorful, the meat comes right off the bone. I serve them as I would a steak. The…
  • Business in Woodland Hills and Home in Knollwood (that's the hills of Granada)
  • I grew up in Los Angeles, but lived in quite a few places, NY, CT, and the hills of Northern VA. These days I live in LA but do some business and relaxing by the Creeper Trail in South Western VA. As a kid my dad gave me a bassethound. My dad cr…
  • It's a great store. It just opened up in LA two weeks ago. I'm lucky enough to have a business in the same center.
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