Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bgolf4me ·

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  • I use Royal Oak brand available at Wal Mart.  It's made by the same manufacturer as the Green Egg brand.  Very affordable and constant results.
  • The Rib consists of 7 bones.  When left whole this is considered Prime Rib.  Large End is considered the last 3 ribs.  (The larger part of the rib, with the shortest bones.)  The rest is considered small end.  When boned out you have the Spencer, or…
  • This year just to do something different I took the Maple Rum receipe off of the forum for bone in ham. We got a butt half, so tonight I'll bone it out, put the marinade on it and tie it back up with the bones inside. First time doing this. Happy…
  • I have done this multiple times in the past. Season your Butt 8lb. or so. Wrap in foil. Set in pan and roast at 225 for 5 hrs. It will come out perfect. Good Luck,
  • I noticed your an Alabama fan. Since moving to the Huntsville area from Calif. I can't find any tri tips worth eating. If you are from this area, where do you get yours? Thanks, Bob Roll Tide
  • In Memphis we had back ribs at BB Kings. I thought they were great. Great atmosphere, beer and music. Recently ate at Corky's outside of Nashville. I got the ribs wet and dry. Dry was a little hard to eat, but the wet were fantastic. We will b…
  • A real treat for us on Beale St. was the ribs at B.B. Kings. They were some of the best we have had on our road trips and the music was great. Also you have to try the Gumbo at the King's Palace across the street. Incredible.
  • I'm doing my first spatchcock on the egg today. Is it breast up all the way? Or do you start it breast down?
  • We used to sell them on add every now and then. They come in a 10lb. box loose wrapped. Very little meat and in my opinion not worth the time at any price.
  • I'm going to cold smoke some cheese tomorrow. What kind of cheese are you using? mild, medium, sharp, etc. Also, you mention bean can. Do you just fill the can with soaked chips and lay it on it's side with the solder iron inside? Appreciate you…
  • The in house ribs you are seeing are produced at the store. They bone out the loins to cut boneless pork chops. After removing the chime you have back ribs. They then package them 2 to a pack and sell them for the same price.
  • I buy Costco ribs all the time and haven't had to remove the membrane on the last 5 or 6 packs.