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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.
Isolated01
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Comments
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Most smart and finals carry full packers
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Prices are going up and service is going down. Sucks:( Still not going back to the weber:)
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For me, the mini is my day to day cooker and my large is my low and slow weekend cooker.
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If you end up bourbon faced on s@$t street you have to go to yo mammas for the BEST burger and loaded baked potato!!! Also, central market grocery for a muffalata.
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DRBBQ cooks them for 2 hours for color and then foils for an hour or so to make them tender. That's what he said at Eggtoberfest anyway. Hope this helps.
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I'll drink to that !! Makers of course.
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I ain't scared of a mcrib. Kinda like the boneless rib sandwich they sell at SAMs by Tony Roma's. Ever once in a while.
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The BBQ pit in el cajon or national (nasty) city. Good pit beef BBQ. When you order they size you up for your portion, at least in el cajon. (bigger people, bigger plate) They have a website.
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I had some awesome burgers the other night. Tried a new method. Just a third pound of regular ground chuck with some spicy tobasco teriyaki sauce rolled in a ball then rolled over dizzy pig raising the steaks rub, flattened out and seared on a cast …
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Buy a chiminia to put it in?
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Bbqjew, I paid $94 out the door.
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I don't have a picture and I'm not home right now to take one but it's in the slideshow from nibblemethis on page 2.
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Thats interesting, I didnt get any feet with my mini when i bought it and when I went back to the store they told me the mini does not come with feet. It was in the stand when I bought it. Are they all a standard size?
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Should not be a problem. If you are concerned about ash buildup you could tap the bottom of your fire grate with your ash tool to get better airflow.
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Yes, $10 for a 120 MPH lap.
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No clue. Just a cool car.
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Welovefish.com. Out of Homer is my favorite. Smoked scallops are awesome. I also love spot prawns and white king salmon....
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That looks good. No bones about it.
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Hey ChargerGuy, Did you ever get your hands on any of these in Hawaii??
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That looks good. I will give it a try. Thanks
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I turned the leftover spam into MUSUBI to snack on later.
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Funny you should ask, I just asked a local butcher for some and she would only sell it by the Hank? A Hank is enough for 100 lbs!!!! I didn't get any. Still looking. I prefer the natural casing myself.
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How bout some chicken fried Falcon? Me I'm doing baby back ribs and Brunswick stew.
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I use welding gloves and set the platesetter on a wire mesh table to cool down, next to the weed burner torch.
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Yes. Even as a single person I save big bucks with mine.
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They are not looking that great so far, but a win is a win
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I use my weed burner on the mini. Just pay attention not to torch the gasket.
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Thanks Steve I don't remember them ever saying what parts of the brisket but I could have been in the Makers Mark.
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I put the brisket on at noon temp after sitting an hour on the counter was according to stoker probe 176 then 6 hour later meat is 211. Thermapen says its 154 right now.