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Von
Nuke1855
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Carolina Q

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Carolina Q
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  • The other day, I wrote a long post with several links to other URLs. Did not copy it or save the draft. When I clicked Post Comment, I got the "awaiting approval" advisory... but amazingly, when I hit the back button, my words were still there!! At …
  • Marc, you do nice work! 
  • Thanks, guys. I often make that with leftovers from a whole bird too. This time around, it was just a few thighs and I just finished the last one tonight (with steamed broccoli and some roasted potatoes with garlic and rosemary. Delicious and health…
  • RRP said: Carolina Q said: Did you get my email? Yes. I assume you received the blanket we all got from Judy yesterday. Yep. Thankfully!!
  • I've never been a fan of Hormel. Mostly because it always seems to cost quite a bit more. I do try to avoid injected stuff if I can. In any case, I haven't bought ribs in two years - and have NEVER bought spares - so I don't know about that. Did yo…
  • shucker said: Try smokin' Joe's in Yorktown. They have the best bbq of all the places I've tried in virginia.  County Grill in Newport news has grest brisket.   Their pork is good but not in the same league as smokin joes. Thanks. From a f…
  • Well, I think I'm taking Mom to Gordonsville next time I'm down that way. It's a beautiful drive... mostly two lane backroads, no traffic, no interstate. Plus, it's too intriguing not to check this place out.  I just found an article about the owne…
  • cookn biker said: Carolina Q said: And I used to think the Mini was too small! LOL  BTW, I have cooked almost every meal on my mini since about February. For up to four people. Just looked in my poor large and it seems I need to do a …
  • Mini will be perfect for two.I just spent the last three months at Mom's house and cooked most of out meals (meat anyway) on my mini. Couple of times, my brother and SIL showed up. Still plenty of room. Just b careful where you store it...  https://…
  • And I used to think the Mini was too small! LOL  BTW, I have cooked almost every meal on my mini since about February. For up to four people. Just looked in my poor large and it seems I need to do a clean burn to get rid of the fuzzy penicillin gro…
  • Pretty much gone here, though there were still some patches last weekend. The latest snowfall I remember around here was on JUNE 9th!!! Long time ago though - hope never to see THAT again!
  • That looks REALLY good!! The coffee rub is excellent. Those potatoes sound mouth watering!!
  • Block party!!! Should've been done by dinner time.
  • Cool pic! I sorta remember those days, but my youngest is now 37! LOL
  • I like cherry and lately, white oak on chicken. Actually, white oak has become my new favorite on everything! As for wings, I have never cooked them. Ever. Well, except when cooking a whole bird and the wings were still attached. More trouble than t…
  • I like it! Simple is good. I gotta do mashed potatoes more often! Tonight, I had one of the five chicken thighs that I egged last night plus a broccoli, romaine, tomato, celery and onion salad. Can't get simpler than that! Good, but could have used…
  • Welcome, Cindy. As with many things here, just type in Mini Max in the search box in the upper right hand corner. You will find more info than you will know what to do with. Ha! I have a large and a Mini. More than enough for me. Actually, the mini…
  • Ladeback69, if you have access to Restaurant Depot, they have fresh ham. Or mine did yesterday anyway. No idea if they always have it or not. I wasn't  looking for one, but happened to notice an enormous piece of meat and just looked to see what it …
  • I would never store any grill inside. Unless I wanted my house to smell like a BBQ joint. Also, as Ozzie said, with a charcoal grill, how can you be sure the fire is out? I read this recently...  "In 1997 an Iowa couple died from breathing carbon m…
  • Chubbs said: Carolina Q said: I don't know much about lamb chops, but those look great. But those potatoes!!! I LOVE those things! First saw them in a Batali cookbook. He used whole, unpeeled garlic cloves. My kinda prep work. Quick, …
  • Botch said: I'm the only guy here who makes their own?   Don't recall making my own mayo, but I've made ketchup several times. I don't use enough of either to make it worth doing.
  • I don't know much about lamb chops, but those look great. But those potatoes!!! I LOVE those things! First saw them in a Batali cookbook. He used whole, unpeeled garlic cloves. My kinda prep work. Quick, easy and delicious! Nice cook!
  • Looks nice. What's under the slate? I thought of using cement backer board topped with granite or ceramic tile (cuz there's no way I'd ever spring for a real granite top).  Then, I decided if I ever build a table, I'll just leave the egg in it's ne…
  • It's just mayo, ya know? I can't get Duke's here unless I order online or bring it home with me when I visit relatives. I have an unopened jar now, waiting until I finish the half empty jar of Cain's. Hellman's is fine too. In other words, who car…
  • If I can ID the old smoke wood, I might (or might not) toss it. I really don't worry about it. By then, I guess I've turned it into lump anyway. 
  • I never have. Never heard of anyone else doing it either. I shut  down when the cook is done, stir and refill as needed before the next cook. If there's any smoke wood left in there, so be it.
  • I have a Maverick. Bought it early on when I listened to too many people tell me what I just HAD to have. Complete waste of money. Ive had it for about 5 years and have probably used it 5 times. For my infrequent low n slows, I use a DigiQ. for anyt…
  • The day I start sorting lump is the day I go back to the kettle and Kingsford. Or buy a gasser. I manage quite well by just dumping whatever comes out of the bag. Charcoal is a big enough PITA without making it worse. For no reason.
  • I thought chorizo was Spanish or Mexican. Never heard of an Italian version. Looks great though! Have never had any giardiniera. Maple's nice, eh?
  • JERK pork chops!!! Even better than chicken!! Marinate for two hours and grill raised direct at 400°. This was the best chop I ever had... http://eggheadforum.com/discussion/1177760/i-have-always-been-afraid-of-habaneros#latest