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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.
BigGreenDawg
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- BigGreenDawg
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Comments
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When u pull them at 195* wrap in foil then a towel place in cooler and they'll be plenty warm when u start pulling them at the party. I do this often for coworkers.
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Nah- I can go days and hold temps. I went 248 all night and it's still sitting there right now. It's all in how you build the fire. I have never used a stoker and have done hundreds of briskets and butts without one. They are cool, but you definitel…
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2-2-1 has worked great for me. It's more like 2-2- 1/2 hour or long enough to let them firm up a little more then with sauce for the last 20-30 until carmelized. When you foil them put apple juice or another liquid of your preference such as 1/2 ap…
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They look awesome; very similar to my first batch started this morning except I use hickory and apple wood and went 1:20 spritz & rotate racks then 1:20 spritz and foil and back in for a 1 1/2hrs with apple juice in bottom of foil. Then 45 minut…
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Man that looks awesome and all your sides sound like my kind of eatin'. Great first low and slow, sounds like you're definitely off to the races.
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Mine are about 3 1/2 hours in. I do mine 250 raised direct for 3 then foil for 1 then cook until right with sauce for last 30 min. Would love to hear how your turned out; what temp did you end up smoking them at?
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Man those look great! Gonna' have to add beef ribs to my need to cook list. I've been working so long on perfecting BB ribs that I haven't cooked much else this year. Beautiful.
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Wow, that's a beauty; I'd like to see how to get one that clean myself. Once they've seen some time I thought looking that white was impossible.
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Very nice! I thought about getting in touch with Tony with a request myself but while rearranging my garage I noticed a small paint roller that by cutting the roller end at the right place would make a perfect poker even though not as nice it will w…
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Very nice! I've had a Para P13 .45 for well over ten years bought back when the high cap mags were not legal (Thanks Bill) but thankfully anything they had manufactured before the ban started could be sold. Anyway that's a beauty:)
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crghc98 wrote: though some of us would argue the membrane on isn't such a bad thing.... I had a guy I know through work (he cooks about 20-50 slabs every weekend for his BBQ stand in addition to numerous butts, chickens, etc.)that said I needed…
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Wow, those are some great pics, thanks for sharing.
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Once going through getting it all put on (I used the 3M stuff too) I've been very pleased with the Nomex, no problems after a couple years now. I think you can go with or without but I'm just more comfortable having a gasket on there probably from s…
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3-1-1 is foiling during the middle hour while the last hour you finish them up to doneness and getting the sauce to your liking. I like sauce after it has cooked on the ribs for 20-30min.which is the last thing I do before pulling them. Some only sa…
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skihorn wrote: You won't regret the purchase. I was a boring bbq guy who never ventured past burgers, steak or chicken and grilled about twice a month. Between the temp control and the Egg and the advice on this forum, I now do all kinds of things…
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Although I like Hoss' idea the best instead of a chain you might consider a vinyl covered steel strand lock which is available at any Wally world by the bicycles. Same principle but no scratches.
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Nice!
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Nothing like an egg or an egghead either:)
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I was very curious about those tile covered Kamodos? Anyone know anything about them, they're works of art; I wouldn't trade my egg for anything but am very intrigued.
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Wow those are nice! Love the superglue trick.
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Those look great, going to be doing ribs again this weekend myself.
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Looks great; one of my favorite ways to egg chicken.
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I am a simpler IS better kinda' guy if the results are equal or better so I plan on repeating this again w/ future cooks especially by saving that extra prep time and the extra step of spritzing. His other tip was marinating them in Louisiana hot sa…
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Looks FANTASTIC, I like salty bacon so just send it on to me if your not happy LOL.
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Looks FANTASTIC, I like salty bacon so just send it on to me if your not happy LOL.
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WOW is right, very nice.
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NICE! Are those 5-6 lb butts? So how long was the total cook?
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What do you already have? Platesetter? Thermopen? Cast Iron grate? I would rank mine 1.Thermopen 2.Adjustable Rig with ceramic plate for doing indirect/TrueTel dome thermo 3.Cast Iron grate Since I really haven't started doing butts and brisket y…
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I never have been able to get the skin crispy while doing indirect so I have really just stuck to doing direct or raised direct (better) to doneness and it is about the easiest thing I do on the egg-always crispy and never dry. The raised keeps the …
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Very nice Geoff, you said you didn't like them as much as before? They look pretty good. Meanwhile my egg sits with the dog in the same snow. My wife did country style ribs in the crock pot while I went to work today and after the first one she s…