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Thanks...we did a "half" recipe on Wednesday, below is the full recipe...
0.5 cup butter
2 boxes Jiffy Corn Muffin Mix
16 ounces sour cream
2 cans creamed corn
Melt butter in large casserole …
I have never been able to get pictures in the right order when I've tried to do a post here first so continue to do it first in greeneggers then copy to here...maybe someday I'll get smarter, but I doubt it
Thanks for the comments! The only change I might make would be to cut back a little on the cheese (use 6 ounces each of the Mozzarella & Fontina instead of 8 ounces each)...probably a little bit more BBQ sauce too for a bit extra zing!…
Easy as can be...use large sweet onion, peeled...cut part way through (usually 6 cuts) & inset pat of butter in each cut...another pat of butter on top then a spoonful of "Better than bullion-beef flavor)"...another pat of butter…
I used chuck in the past (before I found hanger steaks) & had good results (but smoking & then cutting up is a good idea)...this one just didn't get as tender as I thought it would (never had that problem with hanger steaks, so wil…
I agree with saluki2007...what are leftover ABTs????
The dip is much easier to make than ABTs...and the same number of peppers goes farther! We normally use Tostito Scoop's to eat the dip.
Thanks...cherry is my favorite wood too...I always use it for the Thanksgiving bird!
PS -- Grew up in Southern Illinois & followed Saluki basketball (especially 1967 with Walt Frazier) and spent a little over a year at SIU-Edwar…
Corn was done on my other large Egg while the ribs were finishing...direct, raised grid dome temp probably 350 to 400 for total time of maybe 25 minutes...I usually let it go for about 10 minutes (turning once) then start brushing …
My favorite is Pineapple Head (that's why it was on the meatiest slab)...the Raging River was for our daughter-in-law (son, D-I-L & three grandsons were eating with us) and the Red Eye was for my much better half (one of her favorite…