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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.
Jonathan1970
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- Jonathan1970
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Just received my handle today. Thanks Danny. http://i1241.photobucket.com/albums/gg509/Jlacy3/ac7a6827.jpg
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My handle will be here soon. http://i1241.photobucket.com/albums/gg509/Jlacy3/faada3c7.jpg
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Tonight was ribeye steaks(cow lick seasoning)with grilled corn on the con, asparagus, and Five Cheese Bread. Tomorrow after golf will be grilled wings(swamp venom) with celery and ranch dressing. Sunday will be grilled pork chops with baked beans an…
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I have been looking at the Stoker, but most people in the forum only talk DigiQ or CyberQ. Glad to see the controller and app works well. It may be too late, but going to order mine for Fathers Day.
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Agree with Sgt93. You pay more for BGE. I'm looking to buy myself, but didn't pull the trigger because I kind of like the Stoker WiFi. Still researching because Stoker runs close to $400.
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I saw the DigiQ dx2 for $279 at Brooks and Collier, Huntsville AL.
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Did some St. Louis cut this weekend using the Car Wash Mike method for Baby Backs. Cooked 3 hrs at 215, then 1.5 hrs at 250 before testing. When I picked them up the ribs were a little stiff, so I kept them on another 40 min at 250. After passing th…
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I still use a bag of RO every now and then, but only Wicked Good for long cooks. The efficiency of this brand along with minimal ash build up is great.
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One of the best things I have purchased for my egg. I got tired of ash build up on long cooks and taking so long to get hot, so purchased one last year. The high que solved both problems.
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Place starter cube on High Que Grate and light. Stack big pieces on bottom. Wait 2 or 3 min. And hand scoop smaller pieces into the Egg. Drink one more beer and put the meat on.
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I really appreciate the advice. This forum is great for EggHeads needing a little help. The plan for now is set my egg for 300/325 dome temp and cook all day Saturday. I'm not really worried about how long it takes because the serving day is Wednesd…
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Our neighborhood is used to throwing large parties, so I'm sure we have your typical wedding reception type serving trays to keep food warm.
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Pulled pork sandwiches for the party on Wednesday. I was planning to serve BBQ sauce as a condiment, not added to the meat.
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Golf, Darts, watching college football
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Thanks guys. I live on a street with 5 kids graduating High School next week. Based on my cooking reputation or just being the only one that would do it, I got drafted. I'm used to cooking for small groups , so I normally cook one 6 lb. butt. Saturd…
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I got mine this past winter and love it.
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My advice is slow down and enjoy the experience (cold beer). I light with one cube, split in half and placed in two different places. The high que grate mentioned earlier is a must. Never dump your charcoal into the egg. I remove all unused charcoal…
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The torch lighting does have a cool factor that makes me want to buy one, but I don't want to spend the money for it. HaHa. Has anyone tried the electric Looftlighter that I mentioned earlier? That thing blows 1500 degree air to light the coals.
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Before anyone points out the obvious. Yes, my Egg is round and has no corners.
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I use cubes. Split 2 cubes in half and place on four corners of the bottom grate. Oh yeah, buy a high que grate they are much better than factory one with holes. Then start with a small amount of charcoal (bigger pieces first), light and wait a coup…
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Don't pull right away. Kind of run your finger underneath until you can a good hold. Once started the paper towel method works great. Also, if I have trouble getting all the membrane I score between each rib with a knife.
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Thanks for the feedback.
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Been reading comments and just pulled the trigger on the hi que grate. I always fight ashes and small pieces limiting air flow. I'm currently using Wicked Good charcoal due to larger pieces, but I'm not completely sold. It's expensive and still has …