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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.
Wolfpack
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- Wolfpack
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Comments
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@randy1 looks great- did they pick up any good smoky flavor off the egg?
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What is this hockey thing of which you speak?
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I like the raising the steaks too but swamp venom is the best
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As always that was amazing-
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Good luck- good day to be the mother/wife of an egghead
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I love my cyberQ- good nights sleep and temp is rock steady 250 and brisket is up to 150. Smells awesome cant wait.
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Thanks Griffin and Cen-tex just put it on- going to have a couple more woodford's to make sure good start and then heading to bed
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@cen-tex would you go at a lower temp?
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I made one using reverse seer method found on amazingribs.com. I used DP cow lick as the rub and it turned out awesome. Good luck and check out that website- very detailed
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We go for a long weekend almost every year. I really like the area but I will say the beaches aren't the greatest. Coarse sand and some areas drop off faster. But the outer banks are a great spot.
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22 short is very quiet.
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@centex another good spot is in San Diego. There is a fish market and fish taco place called Blue Water Grill- awesome food from a local spot. Parking is a little bit of a pain but not too far from airport or if you like burgers give Hodad's a try. …
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As Ron said- "you caught the tater"
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Noooooo We don't want him back. You can have Purvis too. Guy can play but is a head case.
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@henapple ever make it to NC?
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Recruited...paid...potato, tomato >:)
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Congrats- two good news items 1) the new addition 2) having a designated driver :))
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Excellent news- by best to you both.
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I will be there all week- entertaining customers is hard work but someone has to do it.
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I would brine for at least an hour and then raised direct at 300 until internal temp of 170 degrees. I would either put on a rub or marinate in Italian dressing. Good luck
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I just ordered one from the wok shop- got the hand hammered 16". It should arrive next week- cant wait to use it. Very good customer service- turns out I ordered the wrong utensils to go with it and they called and advised me to change. Saved me $10…
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Welcome- Greensboro here too
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If they are not being used then you have to rescue them- it is only fair.
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Granny- I have done a reverse sear and it was very good.
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I did one the other day- reverse seared and basically followed the amazing ribs recipe. http://amazingribs.com/recipes/beef/prime_rib_roast.html
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@griffin It's a southern thing- wouldn't trade my time in the woods for anything. Can't wait to start taking my 2 year old with me. Looks fantastic.
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Guys are looking good- glad you all won. We stunk it up. Go ACC.
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54- what was the breakdown? Did you end up with a ton of ground beef? Looks like a good way to go