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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.
BBQBluesStringer
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TRex, Once again you are my hero. Those wings look to die for. The Dizzy wings ain't bad either.[p]Hey, I've got a great recipe for flattened chicken breasts marinaded in a yogurt, garlic, cumin, and other stuff mixture that gets dredged in seaso…
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Rusty Rooster,[p]
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Newgene, Any mild fruitwood, pecan, or oak will do. It's easy to oversmoke a brisket so err on the lighter side. Smoke for the brisket, not the butt.
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SouthOfI10, There's a Jim and Nicks on Hilton Head Island and I eat there too often (when I have to take my Land Rover for repairs). The habanero barbecue sauce is excellent, but I wouldn't say it was hot by any means. My wife, who doesn't like m…
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ClayQ, Give it up! How do you make that? Would store bought pie crust work?
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new egg, This is the best meatloaf I've ever tasted. The recipe was given to me by a dear friend many years ago. [ul][li]Jim's Cajun Meatloaf[/ul]
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BbqKid, You've got good advice here already so I'll just throw in some moral support. Ribs are never as good as when they are finished on the egg and rested an hour or so before cutting them up. That's from a competition judge's perspective. You…
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1/2 Chicken,[p]This is almost the classic Pittsburg method. All you needed to do to improve it is partially freeze the steak before you throw it in the fire. I do sirloins this way with a heavy coating of salt on 'em. Don't bother with other orga…
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Rick's Tropical Delight, You gotta stop this... I'm hours away from an egg and eating in crappy restaurants. This is so painful to look at when I can't do one of my own.
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Jwirlwind,[p]7-8. Never met something I wanted to cook that I couldn't cook on the egg. Bread. Pizza. BBQ. Cake. Eggs. Paella. Veggies. Cheese. Gasket. Steak. I knew how to cook all that stuff before I had an egg but the egg just makes i…
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hayhonker, That is a beautiful sight...
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ShortRib,[p]Use the recipe for Raspberry Chipotle, but substitute black current preserves for the raspberry puree'. You might want to whir it in a blender to puree' any residual skins. I've also substituted apple butter and pumpkin butter for the …
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WessB,[p]I don't but if I did it would be my standard spritz... 1 cup cider vinegar, 1/2 cup Captain Morgan's, and 1/4 cup Dale's sauce. The Junkyard Dogs did real well with their ribs using root beer. I've also heard of people using Dr. Pepper.
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I think dot com is going away soon.
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700+ is all about airflow. My guess is that your lump is too compacted in the firebox to allow free airflow. That happens when you get too many chips and small pieces dumped in along with the good size pieces. Break it down, clean up all the old …
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guava greg, I have about a 5 hour range for my butt in an airplane seat. I can make LAX from here, but there has to be some place for me to rest my buns crossing the pond.
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AlaskanC, There's a boat ridin' on your boat! Beautiful day...
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EggKansas, Like Ken, I prefer to spray rather than mop. Most sauces have too much sugar to mop on other than at the very end of the cook. Otherwise they'll burn.[p]I spray 1 cup cider vingar, 1/2 cup Captain Morgan's, and 1/4 cup Dale's Sauce mix…
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Molly,[p]You're right on target. Be careful with the sage. A llittle goes a long way.
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Lee,[p]Generally, unless you are willing to pony up a few thousand dollars for a good backyard pit, the egg is far superior. Temperature control is what it's all about. The egg can hold anything steady from 160F to 900F+. That makes it a cold smo…
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duckegg, ugh... been there, seen it, didn't want the t-shirt.
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RRP, Mostly we see and hear birds like herons, egrets, marsh hens, etc. I'm sure there is probably a gator or two in the deeper spots and I've seen otters out here as well. Land dwellers that visit the yard include deer, raccoons, opossums, possu…
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Woodlands, I would oil it well with EVOO and sprinkle on a little salt and pepper. Grill it in the 350-400 range until it just begins to flake. The danger here is drying it out, a problem that can be helped with a small pan of melted garlic butte…
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Roanokesmoke,[p]First, remember what you are cooking in: Big Green Egg! It retains moisture like no other cooker. That is not an issue in choosing your cooking method. I personally use verticle beer can stands to smoke or roast chickens. Someti…
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Chubby,[p]Too late. I carry the bottle in a brown paper bag and drink it straight... Soon I'll be sleeping on park benches and standing at intersections with a cardboard sign that says "Will Work for B. V."
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Hammer,[p]Boneless sirloin with Raising The Steaks, drizzled with top quality balsamic vinegar. No pictures... It didn't last long enough.
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Flashback Bob,[p]I've taken to drizzling the good stuff on steaks. Chubby pointed me to a brand that gets you very close to the $50 an ounce experience for much less. I ordered a couple of 8 ounce bottles of the brand he recommended for about $40 …
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BBQBluesStringer,[p]Got vinegar on the brain today. That should be 2 cups cider, not cider vinegar.
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tjv,[p]I love a good fillet for the tenderness, but I bring my own flavor to the party. I'll marinade them overnight in this stuff:[p]2 cups cider vinegar 1/2 cup good cab. s. 1/2 cup grocery store grade balsamic vinegar 1/4 cup EVOO 1 tsp salt…
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ClayQ,[p]I just received fresh cultures from Sourdoughs International in Idaho. I bought their original Sanfransisco and Italian cultures. I used them both for many years but didn't bring them with me when I moved last fall. So, I'm starting over…