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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.
twlangan
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I've been thinking about making an attempt at bacon. Which is the better method - hot or cold smoke? Or is it a personal preference sort of thing? Any other tips that anyone wants to include will be appreciated as well.
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I want to start out by saying that I am a Windows to Mac convert - made the switch in '07 and have not once regretted it. Having said that, I do not want to see Windows disappear. Competition is good. But Microsoft just does not seem to "get it". We…
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Like others, I pull the pork after it is cooked and store in a tupperware container. A few hours before mealtime, put it in crock pot and add some apple juice. It has never failed to turn out great!
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Ok, I marinated the tenderloins for several hours in a mix of balsamic vinegar, soy sauce, and garlic. Cooked them raised direct at about 400 deg. I turned them about every 5 min or so. Pulled them at 150. My wife cannot and WILL not tolerate any pi…
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Raised direct it is then. Thanks for your help everyone.
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Correct. The snow doesn't slow the Egg down, but me on the other hand... LOL
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Technically mine did too. I did a pulled pork cook around the new year but we didn't have too much snow at that point. We got piled on soon after that. Since we're running a farm and having to move copious amounts of snow with each storm to keep the…
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I have the best luck using the lower vent mostly to control temps for low-n-slows. For 250F, the lower vent is only open a crack - about 1/16". I do use the daisy wheel too and those are open about 1/4 of the way or so. You will find that each cook …
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Next time take them a step further. Apply some Sweet Baby Ray's Raspberry Chipotle BBQ sauce 10-15 min before they are done. Really really puts them over the top for me!
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Charlie tuna said: Sorry, but i do not consider this "AMAZING" customer service, these are things that should be handled under "NORMAL" customer service. Not trying to start a peeing contest, but i am a customer that wants to be treated with…
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twlangan said: Avoid those that have water added. It will say so on the label. No experience with them personally. I just don't like paying for water. I only mention this because I was ignorant to the fact that some processors add water…
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Avoid those that have water added. It will say so on the label.
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One quick question - pre-cooked or raw shrimp? Thanks - they sound great. Cannot wait for warmer weather to arrive to try these!
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The last pair of butts I did took 17 hrs at 250 grate temp. They seemed to stall forever before taking off toward 200. Differences in the meat will change stall and cook times.
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Sounds like you had/have air getting in somewhere. Limiting air with the bottom vent should have been the solution. Based on what you've said, you had it choked down pretty good - but being unable to keep temps low tells me you have air getting in s…
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I've seen some recipes recommend using pre-cooked bacon too.
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I started out with my LBGE on fire bricks. On some high heat, longer cooks, I reached under the bench the Egg/bricks sat on and could feel that the wood was much warmer than I was comfortable with. I then put the three feet that came with the Egg be…
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I sprinkle a little paprika and cayenne on mine before cooking. Then pour some Sweet Baby Ray Raspberry Chipotle BBQ sauce on them for the last 10-15 min. The sweet and the heat really go well together. Last time I made them was late last Fall. Did …
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Nascar is boring. I used to LIVE to watch Daytona back in the day before they turned it into a glorified IROC race. Used to love watching different models/makes of cars that actually had some differences between them. It also drove auto makers to de…
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I don't clean my butt. It might take you a while to get used to it, but the freedom you gain is exhilarating. :)
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fishlessman said: theres also blueberry peach abts with sugar added to the cream cheese topping, nothing sweet about these as the peach soaks up the heat from the pepper extremely well, they are hotter than a regular abt :D Can you …
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Pull it, toss in a crock pot, add apple juice to put moisture back into it, and let it sit on low until ready to eat. It will be fine.
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I second the Rutland option. Put one on mine last summer. Did a lot of pizza cooks afterwards, including one that got away from me and went nuclear. Gasket still looks like the day I installed it.
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I bought one recently and tried it out on a pork butt low and slow overnight cook. Worked great. Batteries went dead at about 14 hours but I caught it right away and replaced them for the remaining 3 hours. It was rather cold that day (18F) so I may…
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I did a pair of 7.5 lb butts a couple of weeks ago - also my first overnighter. I filled with lump all the way to the bottom of the platesetter, about as full as you can get it. My cook took 17 hrs and I was surprised at the amount of lump I had lef…
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I don't use starter cubes. I use paper towels that my wife has saved, used for soaking up bacon grease. Same concept could apply though, I suppose.
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Check out the Super Peel: http://www.superpeel.com I don't have one - yet - but I plan to buy one by the time Spring arrives and I get into weekly pizza cooks again. I've struggled a time or two myself moving uncooked pizzas and I think the Super Pe…