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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.
SouthJerseyEgg
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- SouthJerseyEgg
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I also use the butter knife method, but i try to start it from the bone, not the meat. Press the knife down hard against the rib bone and slide toward the center of the rib. Thus usually "peels" the membrane over the knife and I use the paper towe…
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Testing...
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Hmmm, is this different for Safari (Mac) users? I don't see any picture icon on the right hand side.
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http://i849.photobucket.com/albums/ab52/Kingdipsy_photo/663-4.jpg
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Wow...I see a Flava-Flav marketing tie in
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Two words: Sharp Knife.
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Hey, I don't know Dave...I'm starting to think all this "cooking with fire" stuff actually heats her up :evil: Kind of like an "Aphrodisiegg"
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Yes, absolutely. Actually the best thing was seeing my wife go crazy over it after she told me how "crazy" I was to cook something overnight :laugh:
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I am also a new BG egger (May), and did my first overnight cook this weekend. It was an 8 pound boston butt, and yes I was nervous. It was kind of like when you first have a kid and you bring him home for the first night. You keep getting up to ch…
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I use the 3-2-1 method and can adjust the amound of "fall of the boneness" greatly by how much time they spend in the foil. I put a splash of apple juice on the rack and in the foil before i seal it. I leave it foiled about an hour to an hour and …
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This mirrors my setting for about a 230-250 cook. I'm new this summer to the BGE and have had no issue holding any temperature regardless of the amount of lump in the egg. Will a larger amount of lump limit the ability to hold low temperature? I …