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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.
TXTriker
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- TXTriker
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I certainly want to rest after an all nighter. I recently read somewhere to let a butt rest at least 30 minutes to an hour even though we are pulling it. The last two I did, one didn't rest and the second to come off had a small rest. I think the se…
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Oh, that upside down cake looks fantastic! Kudos to you. :cheer:
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Looks really good pjoe. Thanks to GG but then there are a lot of wonderful cooks with imaginations on this forum. Some of the ideas they come up with are awsome.
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Hi Bagger 722. You are so lucky to have an Uncle with a smoke shop. Welcome to the forum.
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I think that is when you use a batting machine or tennis trainer to toss tennis balls.
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Teresa, that Tri Tip looks fantastic. Poor kitty.
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I hope it's some thing to keep it above the water! :silly:
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I'm glad it turned out for you. It will just get better.
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:huh:
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Cheeze wiz that all looks good! :cheer:
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What Boston and Freddie said. Good luck and send pics and results.
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Hub, from what I've read, save the ET-7 but get the ET-732 which has better range and more heat resistant probe wires. You can always use the ET-7 as a second temperature guage while doing those long cooks. Just plug it into the meat without the rem…
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Boston, I don't normally have snow problems. I do have the need for a lawnmower, but I think it would take a long, long time. But, I assume you ran over them with your machines? That would cause some trouble wouln't it. :S
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Just rub it before you put the pieces on the egg. Personally I normally don't rub chicken a head of time.
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Good looking cooks. I especially like the DO rice and chicken idea. Good luck with the stove top and let us know.
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Your approach of four to five hours sounds good. When done they should pull back from the end of the bone some and also I'd recommend the bend test. Pick them up with your tongs and they should bend easily and maybe even break in 1/2 so watch out th…
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What size is it? 10-15 hours probably.
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Scott, the camera routine is still difficult for me too. Once in a while, I almost know what I'm doing and then the camera has to be thrown into the mix.
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Thanks, Mickey.
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Nothing like a good burger. Welcome.
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I agree with Bella. That is some good looking food.
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That looks wonderful. Did you drink any of the red wine? Good looking cook.
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:side:
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Yes, I see you're right after I stick my nose in my computer screen. Thanks for sharing that.
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My wife prefers the fall off the bone ribs!
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Wow! Lucky you. Those look wonderful too!
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I'm curious why your dome thermometer is reading about 450 when the pit temp is 225. Seems like the dome thermometer is a tad high. Calibrated it lately? Or is the pit probe misplaced?
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Hungry,I struggle with my draft door at times till I get the adaptor pushed in enough where I can get the door on the outside. Keep pushing on the end till you get it to clear. I also put that in before I light the egg so it isn't hot. Some I think …
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Eggcellent, that looks fantastic. Wonderful crust and just right inside. Potatoes my way thanks to the forum!
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Thanks y'all.