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Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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BBQ-BoB ·

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  • YB, What is that wire rack on the bottom? Where might a guy find one?[p]Also do you add water to the foil pan?[p]Thanks a lot![p]Bob
  • Kyle, I recently smoked a 15 pound corned beef on my XL then thinly sliced it (across the grain) and did kind of as RRP did. I however like 1000 Island on them so I buttered one side of a good rye bread and also used a griddle. I layered slices of …
  • toomsdpt, Now is a great time to learn and try something different.[p]You'd be surprised at just how many great tasting ribs get cooked without using any mustard or a slather mix.[p]If you apply your rub and let it set on the ribs for a bit you wil…
  • Hobbs, I'd suggest doing a coarse chop on the pork after removing the main fat globs and serve the sauce on the side/table. Allow yourself to taste the meat. Too many places seem to smother the meat in sauce and call it bbq. Sauce is a condiment.[p…
  • bonnie, I have a friend in Alexander City that lurks from time to time.[p]I keep telling him to get an egg.
  • schley, You are welcome! From what I've seen so far and with the people I have been talking to I'm sure I'll fit right in just fine! (could be kind of scary....)[p]Forgot to mention. I use a coarse ground cornmeal/grit for this. Gives a nice textur…
  • schley, What part of Alabama are you in? My wife and I are looking to move to Fairhope within the next year or two (hopefully). Been going down to my in-laws the past 5 years and love the area along with the gulf region.[p]Here's the recipe. I also…
  • Buster Dog BBQ,[p]Cooking 100 pounds of brisket point for burnt ends, 80 pounds of chicken wings, 1 case of butts, about 70 links of hot sausages, 30 pounds of rib tips, 6 skillets of custard cornbread, slaw, beans and cabbage relish for the sausage…
  • captn john, I do them by making a seasoned flour of salt, pepper, alspice and a bit of cinnamon.[p]I slice the loin into medallions and pan fry them in bacon grease a few minutes on each side. when done I set thm on a warm plate and put that in a w…
  • eggaholic, Thanks! I'll come up with some sort of version.[p]Enjoy the day![p]Bob
  • eggaholic, Can I ask what you used to make that glaze? I have a ham parked in the fridge and that glaze looks very nice and just may go good with this ham when I cook it.[p]Thanks![p]Bob
  • dhuffjr, Hey you got me thinking now...Thanks for the idea! [p]I have a vinegar sauce I make for pork and it just might work okay on slaw. I'll try it the next time I do some cooking or eat bbq.[p]One thing I have learned from a good friend in Tenn…
  • Rick's Tropical Delight, And I quote, "it seems like something is missing? i'm not sure what, but i think it could be better".[p]Cole slaw cuz! Gotta have some cole slaw on a bbq sandwich to make things come together![p]I do some cooking for a loca…
  • Rick's Tropical Delight, If you like what you just cooked try this! You can substitute what you like in the dip.[p]By the way the redneck pate' is the same as a fatty.[p]Enjoy! [ul][li]Fatty dip[/ul]
  • Rick's Tropical Delight, I assume you make your own sausage. I haven't tried it but you could add some real maple syrup to the mix.[p]I'd suggest pan frying a small patty to check it for seasonings. If you like what you have take it to the egg or m…
  • Old Dave, Wow! Thanks Dave! Coming from you that was one heck of a wonderful compliment! Heck of a nice way to start out my morning![p]Glad you got to try that and glad I got to see you there! That one a heck of a contest![p]That sausage was cooked…
  • bill g., They started off as those 1 pound rolls of sausage that get rolled in a rub.[p]I personally like one of the maple flavored ones with a good salty rub on it then once cooked brush the slices with a grade B or C maple syrup.[p]Many also make…
  • NCque, I pull them around 185 but much also has to do with how they feel. I decide that either with a probe or a large meat fork.
  • NCque, To me pinto beans with some salt pork and onions with a little chipotle powder and black pepper go hand in hand.[p]Also some custard cornbread along side with a good schmear of butter!
  • Chxnwing, A while back I made 436 halves. I started prepping the peppers a week before which included halving the peppers and putting the cream cheese in them. a few days later I added the pulled pork and wrapped in bacon. Kept them in a covered fo…
  • Kyle, I go 155 and pull and let rest for a few before slicing.
  • Pharmeggist, What part of Bama are you in?[p]Bob
  • Matt, Congrats! Chicken looks pretty good this morning![p]If you like Sweet Baby Rays try adding a little butter and fruit juice to it. Heat it up some to melt the butter and see what that does to your taste buds.[p]If you do find yourself needing …
  • Eggecutioner, Looks like a great meal! Next time you want to do these ask the meat folks for a pack of whole short ribs. Last time I got some I think there were 2 to a pack with 3 bones on each rack. [p]The length of the bones look like something…
  • Dale Benton, The amount of meat won't make a difference, it's the weight of each piece of meat that makes the difference.[p]A bigger piece of meat takes longer than a smaller one.[p]Also time is just a general guide. Internal temp and the "feel" of…
  • Ottawa_egger, Did some ribs on my XL the other day using the plate setter and the thermo in the lid showed 400+and grate level with a trusted and checked probe thermo showed 300-311. Had the probe in a ball of foil sitting neat the center of the gr…
  • drbbq, Thanks Ray. I just heard about it last night and haven't talked with Phillip yet.[p]
  • Luis, If you have a Kitchen-Aid mixer get the grinder attachment for it and grind you own.[p]I've ground a lot of meat through mine![p]Easy peasy...
  • kcarver141, If you are near Vegas a buddy of mine has his large for sale. It's about a year old.[p]I can get you info if you are interested.
  • Lawn Ranger,[p]Thank you for letting me know. That's my kind of way to make something, just too easy to do.[p] I love that cheese. I have some folks to feed soon and these will go on their menu.[p]thanks again for the info![p]Bob