Try the 3-2-1 method for ribs; guaranteed perfect texture. You might want to check out www.greeneggers.com for some recipes and advice. Many more experienced cooks there willing to answer questions and give advice.
On the BGE homepage: http://biggreenegg.com/
there is a dealer locator in the top-left corner.
BGE forum was really a huge advantage. It seems that the forum thing is really a big issue now and is in a huge turmoil.
"Unfortunately butt ugly and completely unusable. I will miss y'all, maybe we can find someplace else to meet. A terrible shame about the Egghead Forum."
How true. Then Brenda shouldn't have put her name on it! If she IS the BGE, maybe she should d…
Capt. Frank wrote:
OH Lord, here we go with that stainless is poison BS again!! :P :silly: :side: :laugh: :laugh:
Other way around, dude! Stainless is good, steel plated with zinc or cadmium is bad. Maybe that's why the real Adjustable …
Amy S. wrote:
Mine are 5 inches and very stable. I can set a drip pan on the lower grate or a pizza stone that I use for a plate setter, for now. The carriage bolts and the new grate were less than $20.00 at Lowes.
That sounds a little light on…
After working thru this question for several years now, I would answer: NEITHER! Here's my deal.
Spatch is better than beercan.
Half-Cocked is better than Spatch.
Tonight I made a Galantine ala Jaques Pepin. This is a boned out stuffed chicken. I stuffed it with onions, garlic, chicken livers, ground pork, chicken fat. I think I overdid the final temp a bit but it was tasty none the less. I…
Absolutely love my Woo2 and Spider. Use the Woo2 every cook. Worth every penny. Use the BGE heavy pizza stone for indirect cooks, and love the raised grate. Gave away my platesetter; this is better, platesetter was a waste of money IMHO.
I have some killer recipes for baked beans, and you will think that I'm nuts until you try it, but the new line of Bush's Grill'in Beans can't be beat. No doctoring needed. I like Texas Ranchero. I think that there are 6 or so different concoctions,…