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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Rick's Tropical Delight
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i don't understand how a drip pan or piece of foil on a plate setter not touching the meat can be a source of aluminum. this paragraph from the link you posted refers to actual aluminum/food contact... "The main sources of aluminium in our die…
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here's what you need: premade, frozen italian style beef meatballs bacon any bbq rub you like toothpicks any bbq sauce you like a smoker. - wrap meatball in bacon. - sprinkle with bbq rub. - smoke the MOINK balls indirect at 250 to 300 …
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please note if you do not use premade frozen italian meatballs such as from sam's, then you are not making MOINK balls, you are making bacon wrapped meatballs. and so it is written
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i don't know if you figured this out yet, but snapfish does not allow remote hosting of images since jun 2008 according to wikipedia: "As of June 2008, Snapfish stopped its image hosting service, which means images stored on Snapfish can no longer …
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nice!
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thanks, guys. they were really good
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i was thinking about this one all weekend... it just kinda came together today... do it, mon. the filling can really be anything, it doesn't have to be turkey
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hahaha. actually i was thinking some sort of cranberry center would just top it off
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ummmm... did you read where it says 1 cup of cheese?
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nice, wess!
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here's what i did. you'll have to try and get celtic to tell you the true super secret recipe. he likes to play the 'i know something you don't' game on that one, haha click this
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these? click here
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who is anna? :woohoo:
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well... those were not cheap at $4.99/pound, but they are the very best i can get around here and i think they are worth it. here's the turkey farm: click
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those are acu-rite remote thermometers from lowes for about $15 on sale. i have 4 of them
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that's the sunpak pz40x flash bounced off the ceiling
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thanks, bob... i kinda like that one too here's the view from the other side
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thanks, larry. i was looking at my crown roast pix the other day. that's a great recipe!
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the carts are from sam's, but you have to add the top and reinforce the shelf that holds the egg
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thanks, man! no brine. fresh turkey. dry rub with a little fresh rosemary and thyme in the skin flap. around 250-275 in the beginning and then 400 at the end with a melted butter baste to crisp up the skin a bit
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betty was there the whole time! i'll tell her you said hey :woohoo:
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i have to go torch up two eggs to make some more turkey so i can have some leftovers! :woohoo:
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it felt pretty good. they couldn't believe it. i said "from the egg family to your family, happy thanksgiving" i hope the breasts i gave away were as good as the one i took. mine had a nicely pink smoke ring about 1/2 inch in and a perfectly subt…
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thanks, sir! those are are acu-rite thermometers i got at lowes on sale for around $15 each i think click
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thanks, man. that's the nikon d80 with 18-135 lens... and a little refining in photoshop
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holy pineapples! :woohoo:
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then i guess i am too! four breasts... and cole slaw
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go max!! hey max. i'm doing 4 turkey breasts today. how long do i ice the breasts? :woohoo:
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the fancy grocery fly them in around this time every year.