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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.
Always Smokin
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- Always Smokin
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Use mine all the time. KA works great freeze meat in strips for bout 1/2- 1 hour.I use 4 pounds sirloin and 2-3 pounds brisket. Makes best ground beef you ever had!!! I will never buy ground beef again from the store.
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I just used it and its about 30 on my screened in porch out here in Rochester NY. I bet ya its fine , Ill let you know Sat nite when I start a pork butt
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were u at pro du bbq
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Rochester NY.
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Happy b day Hope Its a Smokin one
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100 posts ..Im smokin now
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Olives smoke for about 1/2 hour, then let cool and stuff with cheese. The bacon smokes for about 2 hours. The can puts out alot of smoke. I cured the bacon with Mortons quick cure, kosher salt , brown sugar, maple syrup, herbs d provence and bay le…
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They both say spare ribs? that was kinda my question there are 2 kinds in the pic
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I have Rutland Gasket it is the best. Fibers are good for you. Oh that maybe fiber anyhow have not eaten much fibers
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That is Rutland fireplace gasket I buy it at my local fireplace store.They sell it off the roll enough for my med cost about three bucks. I also ude Permatex ultra copper to glue it down. I only use the gasket on the base not the dome
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just had our pies for about the 20th year in a row only the 2nd on the bge. My wife was reading this and it sounded like exactly what I was just doing . she said did you write that???
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I use an cleaned out tomatoe can with a small hole for a soldering iron plug it in fill with chips and you have cold smoker. put in BGE smoke cheese
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I got rutland fireplace gasket at a fireplace store it cost me $3.00. Next I used permetex ultra copper silicone gasket and sealed the rutland material to the bottom only nothing on my lid. this works the best for any temp you can get too 600++. .…
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yes yes very happy
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Danny made it for me. I can get you an email if you need.He is in canada. He makes great stuff
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Here is my med first pizza cook.(last year) 600 degree dome and I lifted the dome up and out it came. I am lucky no one got hurt and nothing got burned. Mother ship took care of everything So dont forget to play with your nuts , this way you can …
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i have a med we have 2 of us and it works great i have cooked 16 pound briskets for 27 hours and still had some cook time for burnt ends. a large may be a lil better maybe that will be my next one
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I did all this with a professional slicer. the $100-$300.00 ones do not work and they are not big enough. make a friend at a resteraunt or deli. This stuff is really tasty!!
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You have to use a professional slicer. I'm lucky, I get to use the one at a meat market next to my work. I used herbs de provence, brown sugar, maple syrup, bay leaves, kosher salt and curing salt. I'm not sure if any of it made a difference. I did…
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can u see the pics as posted today?
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Finished Bacon pics: here are the bellies dryed.First cured for 6 days the set on racks in the fridge for 3 days.Next smoked for 6 hours at about 150. Then frozen so they slice better on the slicer. Cooked and mmmmmmmmmmmm!!! Look at all the b…
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i am on my last too. im also lucky i can use a pro slicer from a deli across from my work. they let me use it!!!
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I would cook till done and eat and enjoy. I think if you cook till 190 you should be fine. just my opinion and i would eat it.
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I DID ONE LAST WEEK AND IT TOO A ALOT LONGER TO GET TENDER TO PULLED
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where can i purchase some nomex for reasonable price?
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my thermometerholder also doubles as a drink holder
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oh yes and it even holds all my supplies inside . also it doubles as a drink holder
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my gasket burned off when making pizza at 600' I have beef short ribs and bb back ribs on now and very thing seems ok. ill keep a posted.
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I use place setter legs down then one pizza stone ontop of the ps. next I put the 3 green feet ontop of that then another pizza stone . this is the one I cook on. I cook around 500+ range. I rool out dough and place on lightly floured and cornmeale…
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looks great you make your own tortillias?