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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.
Central IL Egger
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- Central IL Egger
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Recipe and cook please, those look awesome!
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Great Pics Ben, thanks for sharing~
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Right on Ron, we had a really great time, too. LOVED the water hydrant that Mark had. What a great idea for potable water to clean between cooks! All of the food was great and we got to meet a lot of quality Eggers -
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If you need help getting rid of those extra ABT's tonight, I can help~
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If you need help getting rid of those extra ABT's tonight, I can help~
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I did a cook of 14 hours, then added lump and started the second cook. Meanwhile, my brother did 4 butts on his LG BGE, so all told it was about 36 hours. And thanks Ron, the coke made it perfect, and I'm stoked about Oswego TOO!
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Just have been posting on a similar topic and based on the suggestions I got: Go ahead and pull it, then seal it in aluminum foil, vacuum pack, or something fairly airtight. When you re-heat, add a can of 'Coke' (not diet) for every 4 LBS of meat …
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I've been told that about 'Coke" also, by an experienced butt cooker (my brother). Good luck with your cook, I'm working on hour 15 of mine and my internal temp is 174. Looking forward to many more, and I'll keep an eye on your post to check your re…
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I'd like to get in on this, and add a question: I'm currently cooking 4 butts @ about 8 LBS each. I intend to 10 total this weekend. So, I put them on 12 hours ago, and my internal temp is 162. When they get to the 195-200 temp, what are the next…
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Ron, you need to get a youtube video of your dry aging process. Those looked great, thanks for sharing!
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Alwans!
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I'm in for 2 thermometers and a bottle of each sauce, i will email you! Thanks!
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Think this is the place? http://www.superpages.com/bp/Chicago-IL/Charcoal-Supply-CO-L0013259240.htm
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44 years . . . ? You don't have a long lost son do you? Dad? :ohmy:
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Love my Mini, but I built it it's own table. I had it on top of my large table, but got paranoid a storm or falling branch or whatever might knock it over. I paid $270 for mine (no nest), and it is the older style without the spring hinge (Got a lit…
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You've obviously been happy with your Topsy Turvy?
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Awesome tips, and Richard, if you want some peppers lemme know! I have more than I'll use-
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Thanks, and yes, the Carribean red Hots are supposed to be souped up version of the habenero. I probably have several lifetime supplies of them :blink:
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Thanks for the pics, haven't done stuffed chicken in awhile. Looks awesome!
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Missed it last year due to a 20 year HS reunion, but I'll be there with RRP, IL Egger, and hopefully Marc from IL this year....... can't wait!
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Yep, a 2 x 4 running across the back of it diagonally will shore it up . . . . or in my case it was over kill with a 2 x 10.
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I searched on you tube and google & couldn't locate it, was it a local TV channel?
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Did I miss it? Could you share your recipe? It looks incredible~
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Yep, thanks, I need to get a stone yet~ I raided my brother in law's garage for the power tools...
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Awesome job-!
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AND/OR tey Menards or GFS . . . There Has to be lump somewhere in you're area?? Where exactly are you?
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That's the abbreviation for New Mexico. Hope I was some help there, Ron -
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Wow, I hadn't thought about the Flowbee in years. All of those commercials from childhood (at least for me). Even further OT . . . does anybody remember these prodcuts? The pocket Fisherman Fix It Tape The grill daddy PRO OR The Bark Buste…
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Had not seen that, that was hilarious - :laugh:
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Never have tried a boneless breast, but you can't go wrong with a heavy dusting of Tsunami Spin and a drip pan under the breast with some water vinegar and italian seasoning for a little added moisture!