It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I didn't actually wrap them in bacon, I stuffed the bacon under the chicken skin. They smell wonderful. Alot of ppl wrap legs in bacon or boneless skinless thighs. I have tasted them and they are good.
Rascal.....I was everything I eat prior to cooking or consuming it. I use no soap on stuff that could possibly absorb it. On fruits and veggies I scrub with soap and a scrubby pad. I think that I started because of the Navy.....new gear is dirty …
OK.....so I know this is a shot from way out in the ruff....but on that 3rd pic down.....the left side of the meat going right. In between bone 1 and 2 does that fat look like the top of a skull? :ohmy:
the 1st and only time I have ever cooked on a mini was at a tailgate party for the ATL Falcons. I bought this mini for my sister so she let me at the helm for it's 1st tailgate. We loaded that thang up with 6 potatoes, a small tenderloin and a kie…
I don't know about the meat quality. My neighbors mom passed (at 90) and he saw the meat in her freezer and volunteered me to cook it. It was about 5 llbs and I seasoned it the day b4. I cooked it with the platesetter, feet up and the grid atop t…
the brisket did not turn out as eggspected. It cooked alot faster than I wanted. my neighbor(who knows no better) thought it turned out fine. I thought it tasted like a piece of leather that has been used to remove dirt off coal miners ' boots fo…
just voted and BTW I am cooking 2 slabs of BB's this morning rubbed down with Raging River. Got 1 -1/2 hrs left of the first 3 and then I'm gonna put them in foil with butter and honey for 30 -45 minutes and then back out to stiffen up.
I use the bbq Guru. Set the temp you want the grid or cooking surface to be, set the temp that you want the meat to go to.....then set it and forget it.
I don't get up and check on my meat when I cook with the guru. I don't micromanage the meat.
Just sit back on Christmas morning and bask in "all that is big green egg"
I say never let them see you sweat.
February will be a great month for cooking.
And a good return present would be a high end digital camera.(you could
borrow it al…
I have cooked a fresh ham on the egg before. However I was not trying to make it taste like a ham, I was trying to make a pulled pork from it. It doesn't have as much fat in it as a shoulder or butt so it doesn't have a long plateau like they do.
those look wonderful, and I bet they taste just as great. I made some 1 time and had a Latino amigo of mine taste test them. He told me that they were not spicy enough but they were good despite that lack of heat. I'll make them again.