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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.
MeatosBanditos
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Comments
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They look good here!
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Nice looking spares. I agree with your observations on the XL. The platesetter could've been thought out a little better.
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That's good to know. Thanks
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That's a good idea about an old cookie sheet. Thanks!
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That looks mighty delicious! Nice work on the presentation too.
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Nice looking ribs. I've never seen anyone cook carrots like that, very cool. I'll have to try that out sometime. Enjoy the rest of the weekend.
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Very nice Anne! I had a craving the other night too. Nice pics and the presentation was fine with me. B)
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Beli I've never tried Todd's Carnivore sauce, where can you get it? I suppose I should just google it!
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Thanks smoketown for the recipe link. I'll have to try the Wilbur beans sometime. I've had them at Dave's and they're pretty good. I'd like to do the drip pan method like you mentioned but on the XL's there is no room for a pan like on the other Egg…
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Mike - The drip pan issue is a pain indeed. I've just settled on using a layer of tinfoil over the platesetter. I don't know what else to do because i feel if I put the platesetter a level lower then the fire suffers from air flow. The foil was s…
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mfox2064--- For dome temp I started them out at 225 and kept it there for 3 hours (I have a DIgiQ II that helps with this). At each hour mark I sprayed the ribs with a 50/50 mixture of apple juice and apple cider vinegar. After 3 hours I bumped t…
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Nice presentation. I'd love to have a seat at your dinner table with that on the menu!
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Those look great! Nicely done for rib cook #1.
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-reelgem- Where do you get the Pineapple Head rub from DP? I don't see it on their site.
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Looks great Chris! I love a good pineapple marinade--thanks for posting the recipe too.
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Thanks Jack! The finished product looks amazing!
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Looks awesome! Have any great recipe to post for how to make that Teriyaki Beef Jerky? I've never made jerky but this looks like how I"d like to start! B)
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Thanks a lot lower case bill. That looks really good too. You guys have been a big help! Appreciate it greatly.
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That's a good option actually. It would be good to season and is strong enough to hold up other ingredients. Thanks for that idea!
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Hey can this good recipe be posted in the forum here? Or is it already?
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Thanks for the info guys.
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Sorry--i see that you pulled it off at 140 and it rose to 145 too...my real question is does it need to be up to 160 ever? Or is 145 safe for consuming? Thanks again
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Looks great! So you pull yours off at 145? Does it go up a few more degrees while it's resting? I was under the impression that I should cook it to 160...not the case? I made a stuffed pork loin yesterday as well and I thought it was a little bit…
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Thanks Lawn Ranger B)
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That looks really good. What were the exact amounts of the Chipotle sauce, bv, mustard, and Worcestershire? Definitely thinking this would be good for the superbowl.
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Nice looking cook. I too enjoy the varieties of Famous Dave's sauces. I also really like his rib rub too. My kitchen has Famous Dave's, Cowtown, Blue's Hog, and Sweet Baby Rays bbq sauces. I also enjoy Famous Dave's Texas Pit on ribs.
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Thanks for posting the correct phone number on here Greg. I didn't catch the beginning of the show and the online number isn't correct I believe.
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That looks awesome. I've never seen a cement deck either. The house looks great too!
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Thanks Mike
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That bacon looks great! What exactly is 'pig candy' and is there a general recipe for it?