We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!
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gonna try tossing the potatoes directly on the lump like that.. question is- what about if it is all lit when i do it? less time would you think or maybe arrange the lump to where these arnt being killed direclt by the lump?
Little Steven said:
Burping is not the best way to prevent flashback, in fact, it can make it worse. If you knock the daisy and lower vent open a few seconds before you open the dome you will be ok.
+1 ... I was going to state that. But …
@North the Temp was 350. I change the foil on the cable once a weekend sometimes once a cook. No oil on the skin that is all frig action there. Just put the rub on it and stick it in the fridge overnight. I am coming to find that simpler is better w…
Mike i just leave mine sealed up. maybe some dripping or meat fell down on you lump. my concern with you leaving it open (it appears you leave your egg outside ) is the buildup of moisture which in turn would cause mold.
MMM meatloaf ... Bookmarked
FYI... If you get the 6 inch chimney topper instead of the 7 inch it fits perfect and it will not fall of when you open the egg.
thanks for all the input.
It appears whoever sliced these they did them way to thin. So i marinated them in Italian dressing and they just came apart. So i pulled them all apart and cooked like meatloaf on the egg. Once it hit 160. Then I pulled i…
280 for 4 hours seems a little long to me. 280 should have dropped you in the ~3 hour bucket. Next time shot for a lower temp like 215ish if you want to go 4 hours. But either way keep an eye on them. Once they pass the bend test or tong test (can i…
Ya I love doing the 7 bone on the egg.
Thanks for the "bone-in or "square" chuck" tip What do those typically weight (o…