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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.
ajridge35
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- ajridge35
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Sorry for no breaks. Still trying to figure this iPad thing out.
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http://www.amazingpaleo.com/2012/06/26/spicy-bison-burgers/ Work safe Made these and they were awesome. I subbed grass fed beef instead of bison, topped with paleo mayo and a tomato. I have heard, but have not tried, that throwing …
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I get these turkey breasts and smoke them ALL the time, great for lunch meat and they last a long time. They are usually about $9-$10, depending on the brand. There is also a butterball brand turkey breast that already comes seasoned, which is great…
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Hail to the Redskins! And good looking ribs - makes for a GREAT Sunday!
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Do you live in a somewhat secure neighborhood? Sure would hate for someone to swing by and wheel that thing off
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gdenby said: Question for ajridge35, So was the brisket as good as the reputation? Living in the northern Indiana, brisket is a rarity, and even the BBQ joints don't make it very good, much less restaurants. (Actually, when I read the thread …
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Sounds good to me. I won't be able to fit the pan under the brisket unfortunately, but the shrinking of the brisket should help. Is it imperative to have a warm braise to put the brisket in after 4-5 hrs? I was going to do room temp unless told othe…
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Where can I find the how to on Travis' method?
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@ blaccjack: I had it in the egg for about 3-4 hours, at 250* to 300* dome temp. I didn't check the temp, but after the 3-4 hr time frame I sliced a small part of the end off to make sure it was done. Thanks all for the comments; it was nothing s…
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After having done two porks this past weekend, I can tell you 16 hours is a safe estimate. However, it's only that - an estimate. I put both butts (8.5# each) in the at 9:30, and they were done (200*) at 11:30, and that's with increasing the egg tem…
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Roger that - no stir. Thanks fellas!
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Made the Eggcentric Pot Roast this past weekend. May have been some of the best pot roast I've ever had in my life. Thanks to Jeff Farris, if you're still around, for posting this nearly 3 and a half years ago. I made a few changes to it. I didn't h…
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Thanks for the all the feedback guys! I am leaning toward meatloaf and subbing it for ground beef as mentioned. Maybe RGIII can lead us to the promised land, cortguitarman? HTTR!
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The Wally off Swisher and 35 in Denton carries RO,
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Great stuff so far - I too am looking to do this sometime soon, thanks for all those who have pitched in their two cents! My question is : Is the raised grid pivotal? I don't have one yet, and I would just use the standard grid on top of the plate…
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Just what I needed to hear. Thank you all for the help! I will try to post some pics next week. Since I have quite a following on this particular thread.. any advice on injecting my pork? I think its about a 10# bone in, and I have Stubb's and Tony …
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I don't see a "change my picture" link as well.