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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.
NibbleMeThis
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One of our favorite sandwiches ever! I know this is backwards according to many recipes but try this one time, put everything under the Mornay sauce. That way the cheesy sauce gets brown and crispy in a few spots. Did that by accident once an…
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Can't wait to see how the project turns out. A friend of mine is getting me a mini bourbon barrel that I want to make into a cold smoker.
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Simple? Simply delicious! We all do some wild and crazy stuff on our Eggs but when it comes down to it, it is hard to beat a good ol' burger isn't it?
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LOL @Scottborasjr, too funny. I've gotten pretty good with briskets but this one wasn't mine. It was the leftover of Big Bob Gibson's 4th place brisket at the Rocky Top BBQ Cookoff last weekend. Hard to go wrong when I started with that as lef…
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Nice meal and great evening all around! Beef tacos and/or fajitas are always welcome in our house!
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That looks good, one of my favorite dressings ever. I have to use the paste, I don't like fish so at least with the paste I can pretend it isn't fish :))
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Not sure I would bother freezing it in the first place, depending on how fresh it was when you got it.
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You should be fine but you might want to rotate the grid occasionally so the same parts aren't over the exposed slots on the edges of platesetter the whole time. That and when you get the chance, get a Woo, Adjustable Rig, or other multi-level grat…
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Once you get your plate setter, you will have try doing those with a reverse sear (cook at 250f until just below your desired finish temp and then a quick sear - my favorite way for thick steaks). For now, you could try the TREX method or "hot tub"…
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I need to make a list of Eggfests that I want to get to, I know Austin would be in the top 5. Sounds like a fun time with mostly good people ;)
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Hey Kristi, can I borrow your fire brick set up picture for a blog post that I'm working on? I want to show an alternative to the double fire ring set up I used. Thanks!!!!
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Making sure water is the right temp for blooming yeast for baking.
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That is PERFECT for me. Wall to wall with even doneness, I love that.
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A good meatloaf is as good as a steak to me. Best part is the meatloaf sandwich, one of my favorite meals.
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I foil at 160f because I have had my best successes following Chris Lilly's brisket method but I plan to try butcher paper in the near future.
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That and blackened chicken pasta alfredo is the BEST for leftovers.
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Can't find it around here. Saw a trailer of it at Brat Days in Sheboygan last year and I wanted to steal it :) Does anyone find it anywhere except that area?
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I sometimes foil a rack or two if I have guests who like "fall off the bone" ribs and leave my racks alone, so they all finish at the same time with two different textures for people's preferences. I also foil sometimes just for adding the extra fl…
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Hey , don't blame me...it was the Rib Shak's fault, they put the idea in my head. Loved your input about Trigger's too! The seafood is only decent but the breakfasts are fantastic!
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@Plano_JJ Those are just purchased egg roll wrappers. I find them in the produce section of grocery stores, usually near where the wonton skins, sprouts, and micro-greens are.
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Bob doesn't post often on his blog these days but when he does, it is something spectacularly good. I've learned a ton from him. Little things like Red Boat fish sauce and tips like that. Great guy.
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I did one like that too, @Dyal_SC. I took just shredded cabbage and carrot, tossed in an Eastern NC sauce then let it drain to get most of the moisture out. And the dipping sauce we used for that was The Shed's new Spicy Mustard BBQ sauce. Great…
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I was just at the Perdido Sun last week and we had crappy grills, no kamado. I should have walked next door!!!!!!
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Big pimento cheese fan here, love this idea.
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I wouldn't cut one into three pieces because each part of the pork butt has different texture and fat content, IMO. I've cooked butts differently in the same cook for side by side testing, I think a lot of folks have. Pork butt holds for a long …
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I've made that recipe before, it is one of the few marinated wing recipes that I like. Great flavor to them. In Planet Barbecue Raichlen says you can substitute cayenne or red serrano chiles for the peri peri.
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Interesting, it is not just me. When I cook flat iron steaks, it always looks more rare than flank steak at the same temp. For example, I cook it to 130-135f for "med rare" and it looks more like rare. That doesn't bother me at all, just someth…
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I suspect you are right about the splash of maybe watered down lemon juice to get the steam and sizzle. I want one of those fajita serving sets, can't believe you gave them away (to someone other than me, ha ha). I have never seen fajitas served t…
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It is getting a little late in the year but you can use it to make a solution to help prevent ice on your driveway, sidewalks, etc: http://www.ehow.com/how_10070755_make-homemade-brine-solution-sidewalks-driveways.html
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+1 on smart phone.