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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.
ViennaJack
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guzzijason wrote: Upraded the firmware on my Stoker, which means that for this 4th of July BBQ... my Egg will be sending out twitter updates! Remarkably, I have friends that are already following the EGG for updates. Weird. http://twitter.co…
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schweeeet!
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Bluecrab3 wrote: I have that exact model, and it's great. Never had an issue with it other than it's kinda a pain to clean. Nice unit and nice cooks! I've had one for a few years now and it's still going strong. One of the first things I did …
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Wow, it's a beauty!
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Jake was one of a kind. I always enjoyed his appearances in your posts. RIP
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Good luck Pete. Safe travels. 73 Jack
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You're probably already finished with whatever you decided to do, but for what it's worth, I cook them like a giant steak, direct at around 400 degrees dome temp, and I pull them at 130 internal or so to rest for 5 or 10 minutes, then slice 1/8" thi…
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Vienna VA here. Welcome!
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While not a component of traditional Maryland style pit beef you can get a VERY good Au Jus gravy by putting your roast in a large Ziplock bag (or just a covered bowl) after it's finished cooking, then chilling it in the fridge before slicing. A few…
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Thanks - this is my first time with a chuck roast. I'm cooking them just like a pork butt, two roasts at about 7 pounds each. The first one just came off and I just finished pulling it. Delicious. Waiting for the second one to come up to 195 now. …
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I swear by the Comark PDT300. It's not a Thermopen but it's only $18. It's waterproof and has the thin tip for faster response time and smaller hole in the food. It settles in about 4-6 seconds. http://www.comarkusa.com/product.tpl?product_id=164
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Beautiful. A couple of years ago I was given an older Large BGE as thanks for doing a demo cook. Old style rusted shut lower vent, daisy wheel, bands and hinge but truly a thing of beauty after a cleaning burn, new gasket and new lower vent. Took a …
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Things I use the most: Long chef's tongs Comark PDT300 waterproof instant read (an $18 alternative to the Thermopen) Platesetter Thirdhand by Thirdeye Long handled wire grill brush (tried all kinds of gadgets, never found anything that works …
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That is a sweet rig. Nice!
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My thoughts and prayers are with you and your family Pete.
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Nice job! Looks like you have bark to me - how did it taste? You might get a thicker layer of bark if you really pack the rub on. Also the rub you used doesn't have sugar - you probably won't get as thick a bark as you would with a rub that has suga…
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Mud Pig wrote: H-Mart over in Merrifield is amazing. I'll definitely keep you informed on my next Asia inspired BBQ. Absolutely my favorite store ever.
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The best thing about the Stoker is being in a meeting at work watching everyone check emails their Blackberries, and when I check my Blackberry, I'm checking on how my latest low-and-slow is doing, or switching to a holding temp once the food has re…
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Here's how I do eye of round: Salt and pepper the outside or use your favorite rub Grilled at 275 direct (slow grill), turning every 15 minutes until it hits 115 internal. this will give it a nice light char crust on the outside. When it hi…
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It is VERY good. We use this recipe: http://www.stephencooks.com/2005/09/smoked_bluefish.html Enjoy!
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Looks delicious. I've done this with bluefish before but not salmon yet. Definitely on my list of things to try.
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I think it's worth a look. There could be some egg semantics at work here. Is the "top" the dome, the top daisy vent, or the ceramic vent cover? If the dome is cracked they need to get a new one under warranty, or you have a little math to do to det…
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Great job - that looks fantastic!
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Thanks for the pics. Your flatbread pizzas were great!
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Beautiful! Nice work!
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My wife and I will be there. She will be doing indirect cooking mostly, and I'll be grilling. She has been testing some awesome cobbler recipes here in the past few weeks.
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Great idea. Never done Pork Fajitas before.
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That looks GREAT!
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Wow Fred - one of these weekends I'm going to have to make a pilgrimage up to Shillington...
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SmokinGuitarPlayer wrote: Thanks Vienna ...I always have done them this way ..I think it is called "dwell in the shell" method. Well I'm definitely going to try them your way next time. I love the presentation. Jack