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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

RustyEgg

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RustyEgg
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  • Mega Egga, I've made Buckboard bacon several times using the seasoning from Hi Mountain. You should be able to find using the link below. The seasoning comes with instructions as well.[p]RustyEgg [ul][li]Buckboard Bacon Cure[/ul]
  • Beast, If you're not going to eat until tomorrow I'd do as Fidel suggests...after pulling, put it in the fridge until dinner time.[p]RustyEgg
    in BUTT Comment by RustyEgg December 2007
  • Beast, You want to take it off when the temp hits 200, regardless of the time. It's all about the internal temp not the time.[p]Afterwards wrap in foil and let rest for about 1/2 hour before pulling.[p]Enjoy![p]RustyEgg
    in BUTT Comment by RustyEgg December 2007
  • Painter, Thanks, it's done. Have the cure on order which should put the bacon ready by the first week of December.[p]RustyEgg
  • Just Plain Mike, Sounds Delicious! I'll be putting it on this week.[p]Thanks, RustyEgg
  • Jwirlwind, I've made Buckboard bacon a couple of times this year. My first attempt was for Christmas. Turned out great and the family loved it. My wife requested more for Easter and I have 20 lbs. curing now, should be ready for the skillet on the …
    in Bacon Comment by RustyEgg August 2007