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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.
Hogman348
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SmokeyPitt said: Swallow at the hollow is really good. To be honest I haven't eaten at too many of the BBQ joints downtown, but I have always heard this place ranks high: http://www.fatmattsribshack.com/ If you are feeling adventurous you c…
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Luckily my ACE got tired of me doing site to store and has started carrying it in store :)
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hmmm.. dont see Wicked Good on the ACE site today. tried to pull up previous order so i could click on the product but that doesnt work either.
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I have done a few meatloafs and there are several threads on it if you search. You are spot on with your thinking, 350 indirect & directly on the grid. I did use a drip pan under it and also used combo of cherry and apple. Cook until it hits 160…
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I do mine at 260 indirect with the meatloaf directly on the grate, drip pan underneath for about 2.5 hrs. comes out great if you have the extra time for the lower temp.
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My local ace finally got tired of me doing "ship to store" and missing out on the sales so they have started carrying wicked good in stock. It definitely has big pieces and not much shake or dust. i usually have a bag of bge lump and wicked good at …
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Ditto! Just received my new Nomex high heat gasket replacement and a hardware replacement for a bolt that sheared off on the back of dome. Had everything in my mailbox in 2 days after the call. :)
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I really like the Pineapple head flavor. I usually put that on thick cut pork chops and its awesome. I also used the Pineapple Head in combination with their Jalapeno rub on some BB ribs this summer. wasnt paying much attention to how much and exact…
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Interesting i read this thread this afternoon and had a BGE "first" this evening.. My ex-roommate is a BGE dealer and i got large last may. He said dont worry about the screen, and i have never used it. I agreed, seemed lame. Then tonight i was heat…
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I just got the Foodsaver 3880 for xmas (bought it for myself) and loving it so far. Was intimidated to try it at first because i read so many negative reviews about difficulty getting bags to seal. Well, I can say those people must be idiots, becaus…
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Been drooling over the pics of these wings for about 2 weeks and waiting for the right time to make them. Well last night was it and time to break in my new adjustable rig. My neighbor is always making wings on his gasser, and quite proud of them, s…
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Do you not close the lid of the egg since the handle of the CI will be sticking out? Curious how you are getting the toasty top of the pie? thx
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Been cooking this recipe today. unfortunately couldnt get the ancho chili's at the grocery store and with football starting didnt have time to run anywhere else. I was worried if it would fit in my 5 qt BGE DO, but all ingredients fit and i have 1 i…
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yum! I just got my DO yesterday and compiling recipes to decide what to cook this weekend.
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awesome. thx
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thanks for the help. just in a bit of panic this morning. slowed down the cook and just took it off the grill now at 196 and wrapped it in the cooler. looked and smelled amazing. dinner in about 4 hours. yum! btw-- this is my girlfriends first cook …
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good idea about the cooler charging. im working on getting the dome temp down. butt at 190 so still a ways to go at this pace. is it ok for the butt to stay in the cooler more than 4 hours? 6 hours? how does that effect the outcome?
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My experience with the rib rack with multiple slabs was the meat was touching (pretty big slabs). Since my first time doing Multi-slabs i closed the lid and didnt open for 4 hours. Anywhere the ribs were touching they were soft and still had mustard…
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Wow was that amazing. One thing I would do different, is add more internal flavors like cream chz and onions. Also the bacon on the bottom was still a little soft. i enjoyed it but would finish it up maybe direct heat a little longer to crisp it up.…
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Looks great! What's your target finish temp on the loaf? Finishing temp is 160.
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yum
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wow.. lots of different ideas here. the great thing is I dont think you can go wrong. On my meatloaf last week i formed it in a pan lined in plastic wrap so it came out easy when flipped over. i sauced it before putting on the egg.Wood chunks once g…
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What temp are you getting it to smoke for almost the whole cook with chunks? If i keep mine at 250 dome it only smokes for about 30-45 mins before quitting. then i dont see anything coming out of dw the rest of the cook. at 95-100 outside, i have th…
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I am cooking this one later today but going to add some Italian sausage to the mix! Cant wait. I'll let you know how it goes Here is the tricky part.. Weather today 95+ in the sun. I did move the egg into the shade and it dropped 5-10 degrees in les…
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I am cooking this one later today but going to add some Italian sausage to the mix! Cant wait. I'll let you know how it goes