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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.
alynd
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- alynd
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Kamado Joe lump is replacing Wicked Good in the Ace warehouses.
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Glad you enjoyed your visit. KC is a great and underrated city in my opinion.
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sorry if i missed it, but how long do these things take to cook?
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I assume the KJ people ordered enough charcoal that the distributor couldn't keep up with the demand for both brands. I don't really know for sure though.
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Eggcelsior said: Wicked Good is being replaced in the Ace warehouses by Kamado Joe charcoal. I prefer the Kamado Joe personally. Shhh..... Word on the street is Kamado Joe IS wicked good weekend warrior. Hopefully they don't replace the a…
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Wicked Good is being replaced in the Ace warehouses by Kamado Joe charcoal. I prefer the Kamado Joe personally.
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OziEgg said: I have three choices down here in Oz: 1. Kamodo Joe. 2. Kamodo Joe. 3. Kamodo Joe. And it's bloody expensive. Having said that, I find it better than the BGE bags I used to be able to get. Chunks seem a lot bigger. …
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The Cen-Tex Smoker said: alynd said: Hey, next year can't be any worse than this year for the Chiefs right? And I'm in Overland Park actually. I lived in Leawood (121st and Stateline) for a year and kind of down by Mission Hills …
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Hey, next year can't be any worse than this year for the Chiefs right? And I'm in Overland Park actually.
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Great, thanks. Going to give these a shot tonight!
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Is it as easy as just adding the rub and corn starch? You didn't marinate them or anything, like you do in your other wing recipe?
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Do you think it would work to cook the stuffing in the drip pan underneath the spatchcocked turkey?
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do you season the turkey with anything on the outside?
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would an oven set to 195 also work?
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uh oh again....i just pulled it at 195 and it's only 10:45am here...dinner isn't for at least 6 more hours. What should I do? I'm separating the point/flat to make burnt ends. What do I do with the flat at this time to keep it warm, or should I j…
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it held steady between 190-220 all night long somehow. Internal temp of the brisket is at 147 right now so I think I'm in pretty good shape.
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Thanks Lou, I'm at 235 grate temp now, I'm going to try to drop it down a tad and see if I can get it to hold steady there for a couple hours before heading to bed.
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@cazzy how many wings does this recipe call for?
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Wish I could remember the name, but the pics of Bryant's that come up on Google aren't it....too nice. This place was a dump, old cafeteria trays, mixed matched second hand furniture, servers in white t-shirts. I remember when you got to the e…
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Wish I could remember the name, but the pics of Bryant's that come up on Google aren't it....too nice. This place was a dump, old cafeteria trays, mixed matched second hand furniture, servers in white t-shirts. I remember when you got to the end o…
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Wish I could remember the name, but the pics of Bryant's that come up on Google aren't it....too nice. This place was a dump, old cafeteria trays, mixed matched second hand furniture, servers in white t-shirts. I remember when you got to the end o…
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I can't tell you the name, don't remember it, but I can tell you a story. I did a consulting job in Kansas City, for designing the security system for the New York Life building, which was being restored to be the headquarters of Utilicorp. I gues…
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I've never made lasagna before but I think I want to try this on the egg. Would you be willing to share your recipe or is it top secret?
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how long was the lasagna on the egg?
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Thanks guys. It's at 145 right now after about 8 hours. I'm going to cut the point off to make burnt ends. When I throw the point back on the egg, should meat temp even be a concern at all, or should I just go 3-4 hours and call it good?
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Dave, I'm looking to replicate what you showed in your pictures. How long are the bolts you used?
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how long do you cook the point after separating it from the flat to make burnt ends?