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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.
Eller
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Travis, I wil try your method this weekend. Thanks,
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Nice pics Big guy. Your food looks delish. Thank for the post.
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Sorry Doc. I didn't get a pic of the veggies. But foiled yellow onion, baby bella shrooms, yellow squash, with EVOO and SPG. Veggies were on for 30 minutes. looking forward to your post on the beef ribs this week.
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I did a decent cook tonight I would like to share with everyone. St. Louis spares at 225 degrees for 5 hours. I used Kroger ribs coated with French's yellow mustard and Dizzy's Red Eye Express rub. I used Famous Dave's Sweet and Zesty sauce for the…
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Rich_ie, This cook will be done at 5:58 PST. Pictures to follow. Thanks for the info. Take it easy.
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Cen Tex, What sauce is your favorite?
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I guess it's more common than I thought.
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New, yes, this time is typical. I have done butts and they take about 1 hour and 45 minutes per pound. Dome temp. was at 225 degrees and your thermometer at internal temp of 190 degrees. Keep in mind the target temp is reached slowly towards the end…
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Yea. I think I rushed it. I spead the coals to get an even burn and I guess I created some bad smoke by not letting the new coal get a burn on.
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I still had a lot a smoke when I out the veggies on, maybe about 10 minutes.
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Fx, What brand of rub do you like to use on your chicken?
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Good point Fx, making food on the egg is also cost effective. Hell, spares are on sale for $3.00 a pound here in Phoenix. I wonder if my wife will buy this pathetic logic?
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Rock, enjoy those wings. They look delish. It's great to see your daughter enjoying your cook. That some great bonding. Take it easy.
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Thanks for the input. Take it easy.
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Just did an 8 pounder at 250 degrees. I pulled it from the egg with internal temperature at 200 degrees. Duganboy nailed it... 12 hours total. It was a great cook. Good luck with your overnight. Get some sleep... trust your egg !
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Thanks Travisstrick. What type of smoke do you use on BBs and spares?
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Big Green Dawg has nailed it. I have tried this cook as he stated and used apple chunks for the smoke. Good luck with your next cook.
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I agree that chunks impart longer and more flavor. As far as you temperature control, make sure you don't have any small pieces of lump covering your air holes in the firebox. To hold the temp. around 250 degrees, open your lower vent about 1 inch a…
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Maybe I should try 3 2 1
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any use of foil or just 6 to7 hourd indirect?
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I did the bend test when I unfoiled them. They almost bent in half. Also the meat did not rereat much from the bone.
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Thanks Chubbs. Any idea if the Nature glo is available at retailers.
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Thanks Kristinnn.
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Great find. I got my large second hand and the DW was caked up and rusted a bit. Just took and wire brush to it and applied some cooking oil. Works great. Take it easy.
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I want to use the egg
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Doc, thanks for the fast reply. I appreciate the help. I will try your recipe. What type of lump coal do you use. Thanks.