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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
ShadowNick
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fishlessman said: caliking said: One of my best friends quit smoking after 20+yrs with Chantrix. He says he doesn't have any cravings whatsoever. Of course, you do need the will to want to quit, which it seems you already have. Good l…
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try brushing them with honey about 2-3 minutes before taking them off and tossing them in the sauce... so good.
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i'd look at keeping your protein intake at about 1 gram per kg of bodyweight per day to maintain muscle mass. 1.2-1.8 if you are working out/trying to build more
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I'd do them like normal ribs, the leanness may just help them be done sooner. Maybe include a spritz of water or juice every 45 minutes or maybe even some Parkay Squeeze on the ribs halfway through the cook to make up for the less fat.
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EVOO and swamp venom, then grill, serve with side of melted butter to pour on when plated
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nolaegghead said: IT is especially hated in hospitals.... >:) Hey!!! I'm IT in a hospital "Just because your necessary doesn't mean your important" (Motto of my S-6 shop in the Army and IT departments everywhere)
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how far open is your bottom vent? for a low and slow i find it usually should be open about the thickness of a credit card
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615
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SkinnyV said: Got PRISM?
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i've fit two 10 pounders on, just turn them up on their sides.
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look at it this way, you are getting more bark :)
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Thanks all... Berger definitly sounds promising, I'll have to check it out. I've been to Green Forest to pick up dizzy pig, didn't realize they had lump too, will have pick up some next time I am on a DP run.
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Surprised no one mentioned Callaway Garderns... 70 miles from Atlanta and beautiful area. http://www.callawaygardens.com/things-to-do
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The medium does in fact have only one spring
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SaltySam said: Tonight, I'm doing cedar-planked salmon. At some point this weekend, I'm trying a stuffed pork tenderloin, like the one I saw blowing up the forum today. This is what I'm looking forward to, though: My 13 year old has a baseb…
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travisstrick said: I have about 3 duffel bags full of mollie pouches so that may work for me. Not really, but it would be fun. Travis, check this out... http://tacticalgrilling.com/shop/ MOLLE compatible apron and gear. Altho…
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been doing it on top of the lump... even if i did a cook the day before and there has been low humidity the next day that night it will still take a while.
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Sign me up for two tentatively if price remains the same
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Also, are you just closing the daisy wheel cap, or are you putting on the ceramic cap to snuff out the fire. As i understand it the daisy wheel closed will still let just enough air in to keep embers going. Ceramic cap is the way to go.
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May have needed to go a bit higher in internal temp. You know its done when a skewer or temp probe slides in and out like butter. With low and slows target temps are just suggestions, every piece of meat is different and may be done at different t…
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This is my experience. Unless you have money to burn just wait on the toys. The only thing you really need starting out is a thermopen. Don't build a table or buy a bunch of crap or even great stuff that you will never use. That being said cook so…
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If I remember correctly the smoke ring is actually a chemical reaction that occurs due to the heat and not really the smoke at all and it has a specific meat temp it forms at. I don't remember exactly what it is, but I do know typically the colder …
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(ignore this post, mistakenly posted on wrong thread :) )
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U_tarded said: I'm not good at describing things like that in writing. here is a chart that is semi useful(some of the woods i would never bother with). its fairly accurate but like all things take it with a grain of salt. HERE it is. …
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Add a ton of rub before the meat, that is what builds your bark. I'm of the school of that than when i coat ribs or butt, shouldn't even be able to see the meat through the rub at first till it starts drawing out a little moisture and turning into …
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I just take off the hinge spring before I remove the dome.
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Well, the obvious answer would be don't stop using it :) Although, having experienced the same issue with my parent's egg at their vacation house, I was able to fix the problem by opening the bottom vent and either putting a nut or bold between gas…
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CharlieTN said: About forgot, is the hardcover Big Green Egg book worth getting? IMHO, no, anything you need to learn you can pretty much get here. Fantastic recipes for the Egg are also available here and scattered around the Internet.…
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Oh, and welcome to the family :)
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Start with a spatchcock chicken, partly because it seems like its tradition around here, partly because its almost impossible to screw up, cheap, and will give you some experience with temp control while keeping the temps reasonable (350-400) during…