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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.
mad max beyond eggdome
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man, i've never seen a cut like that in my life. ..are you sure those are really rib tips, or just part of the spine??. .. i think i'd be tempted to cut deep scores in the skin (or remove it all together) so that smoke gets to the meat. . .rub it up…
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tennessee red has more kick....i like the new smokey mountain (i think thats the name)...not quite as viscous as the regular, and has a nice smokey tang to it ...good stuff!
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HDAF - heavy duty aluminum foil evoo - extra virgin olive oil DP - dizzy pig PS - plate setter
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nice pics. .. .looks great!!
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its a fantastic site...the music is simply outstanding. ...and the cooking is just a bonus!! watch the episodes with todd rundgren and smokey robinson. ..music doesn't get much better than that!!
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no problem. ...chubby found the site originally and turned me on to it ....the episodes are great!! ..great music, and then the food segments are a lot of fun ...the todd rundgren episode is probably my favorite (the one at daryl's house, not the ha…
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you take I66 west to the prince william cty parkway. ..when you get off the parkway take the right at the first light onto balls ford road . ..go to the next light and take a left onto wellington road....go about 1/4 - 1/2 mile to right turn onto vi…
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ron, don't know what everyone else had to say here, i didnt' read them all ....i do 'fast' butts all the time...put them in the egg at 350 dome temp for about 3 hours with plenty of smoke (couple of big chunks of wood)....after three hours i foil th…
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not sure where manassas airport is, but its probably only about 10 minutes away. . ..store is off of Wellington Road, not far from the old nissan (now jiffy lube live) pavilion
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i love the tour. . .what those guys do for 3 weeks is beyond incredible. . .and yeah, they drive through beautiful scenery every day. ...best day will be friday when they ride up alp d' huez....one of the most famous, toughest rides on the tour. . .
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glued to my TV set. ..it was around 11pm when he actually took his first steps ...i'll never forget it... amazing what we can do when we have a. a specific mission and date b. unlimited resources to get it accomplished!! someone once said …
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i'll admit i haven't eaten there in about 4 or 5 years....maybe with her focus on the new chicago restaurant (i believe she actually has moved there and is in that place most days now) she has let the woodchicks location go down hill ...too bad, i'm…
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Woodchicks BBQ in on Battlefield Road in chesapeake is good...right next to VA Beach....Lee Ann Whippen is the owner and great lady (and she is a big green egger to boot!!) ...don't forget to try the sweet potato fries there, they are excellent!!.. …
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here's a link to the turduckhen lasagna.... http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=799518&catid=1
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oh yeah, the drippings from a turduckhen are the best of all worlds....and the turkey/duck carcas makes for the best gravy ever...if youv'e never seen it, go find my turduckhen "lasagna"....its fantastic...and better and easier than making a standar…
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hmmm, not so much bashing and questioning why and where this came from ....i've been egging for 10 years now. ...this light the egg in 5 places recommendation is new to the forum within the past couple of months as far as i can tell...maybe i do a b…
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LOL. ..yeah, the duck fat takes it right over the top and then makes the gravy that much better (particularly if you add the duck carcas to the stock pot for richer broth!!).....
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i always try to tell people, the wine in the gravy is totally optional, you can go straight to adding the drippings and stock if you like after making the roux. .. we like ours a little winey, some don't at all....fishlessman has been known to add r…
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i usually figure 13 - 15 per pound. . .some things that take it longer are how many times you open the egg to baste, thereby letting out heat....
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i usually figure 13 - 15 per pound. . .some things that take it longer are how many times you open the egg to baste, thereby letting out heat....
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hi wess, glad i could get you to come out and play.. i'm with you, except for quicker lighting for a t-rex, i've pretty much only lit in one spot.... i'm just not sure where this whole 12/3/6/9/center thing even originated, or who started it…
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no problem...make sure to make gravy!!
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scott, i love science....but if you have 5 separate fires going instead of one or two, i can promise you that you will burn through a load of lump faster at 350 degrees when you light it in 5 spots (ergo 5 fires) vs. one spot where you have a single…
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2 spots i get. . .and i've done the papertowel/oil method when i'm out of mapp gas or starter cubes...its 5 spots thats excessive...
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hi bob, this seems to have cropped up very recently as a lighting technique...not sure where it came from, but until recently i hadn't seen or heard of it in 10 years on this forum....just a waste of starter cubes if you ask me!!
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kim, i tried to email you back, but it kept getting kicked back at me ....here is the body of my email to you: I've had my large Egg for about a month now, and am loving it! I have found myself nominated to cook this year's Thanksgiving turkey…
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fill it halfway up the fire ring . . .that way it will be about 1 - 2 inches below the platesetter set feet up. . .it will burn plenty long to cook an egg full of pork shoulders. ...
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come by some rub, and i'll sign just about anything!!!!
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actually mickey, we carry ray lampe's cookbooks, and one of my recipes is on page 233 of "bbq all year long", so yeah, any one that buys a book, i'll be happy to autograph the page!! (i'm also willing able to sign women's breasts!! but thats anot…
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leroy, we had the soft opening two weeks ago. ...and we will be having the 'grand' opening around the 1st saturday in august...then it was closed last weekend so we could get ready for the fancy food convention downtown.. .the store is open 6 days a…