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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.
DawgDays
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Just wanted to bump this thread after making this chili Sunday morning. Thanks egret, it was fantasmical!
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I recently did a Travis brisket with Cosmic Cow. Turned out *great*. I actually added 1-2 tablespoons of finely ground coffee to the rub to serve as a proxy for Redeye Express. Give it a whirl, it was certainly on the spicy side for the burnt en…
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esdd said: Whiskey is and American product, whisky can be made anywhere. Dawg is mostly right, with the exception that 97% of all bourbon comes from Kentucky, But it's not a requirement that it's made in KY. Just the mashbill, the …
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esdd said: I personally like Very Old Barton for a cheap bourbon, very smooth and drinkable, mixes well also. "On February 16, 2011, Very Old Barton 100 proof tied with Evian Williams "Black Label" as "Best Buy Whisky of the Year" in the 17th…
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+1 to the WL Weller 12yr. I'm big on wheated bourbon and without the Weller, I'd go broke on Pappy. REALLY looking forward to grabbing a bottle of the Woodford Double Oaked. Other than that, all good suggestions on this thread thus far. The …
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P.S. I'm envious of that coconut cream pie you've got hoarded away!
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Tri-tip comes from the sirloin so they could very well be used synonymously here. How much does it weigh? In the ballpark of 2.5 pounds? I'd bet that even if it's not cut like a tri-tip it would still grill up and taste a lot like one. Cook it T-Rex…
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P.S. Google says tri-tip is sometimes labeled loin tip roast. Going to be some good eatin' in the Nurse residence this week.
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The shoulder ought to be a chuck roast if I understand bovine anatomy like I think I do. Should be very well-marbled. Have you done pulled beef before? The ClayQ recipe will make you a believer: http://www.dizzypigbbq.com/recipesPulledBeef.html Ho…
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For you Pappy fans out there - try the WL Weller. Same distributor. Pretty darn close, cheaper, and easier to find. It's my daily driver in an effort to save the small amount of Pappy I can get my hands on. Saw a couple people mention Bulleit. I…
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Wow. My wife and I ate at Mama's on our honeymoon 3 years ago and STILL talk about the stuffed papaya appetizer. I'm looking forward to seeing the recipe you post. The pics look darn close, well done!
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Thanks Tom!
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You can also poke a few holes in the skin (but not the meat) with a fork. It helps the fat drip out and not pool underneath, becoming gummy.
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Make absolutely sure to leave 2-3 inches of space between each butt. If they're touching (or even just too close) they will cook more like a single 30 pound hunk and not three 10 pound hunks. Plus you want more surface area exposed for bark producti…
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To all ND fans on this thread:Remember there is a very specific order of operations here. Save the confetti for when Kelly actually has the crystal football in his hands.
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Ever read one of those silica gel packets? "Do not eat" I thought your joke was funny when I first read it. The fact that people were considering using them is a little scary. Yeah I was a bit taken aback. Just another exhibit of how the Interne…
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My batch had 3 tbsp of molasses fr every 14-in pie. Takes the place of any sugar that had been in the recipe previously.
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Sorry -- I'm the reason "idiot-proof" doesn't actually exist and need specifics. You put silica packs in the cooler? Inside the foil w/ the bird or just scattered throughout the towels?
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My biggest concern is the skin sogging up, but I suppose many people don't eat the skin at all.
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Trav- how long can one expect it to stay at serving temps when FTCed?
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You can't beat the color that cherry gives the skin -- just err on the side of less rather than more. People are usually not expecting true 'smoked' turkey for their holiday meal. Just get enough on to notice it (1 chunk, maybe 2) but not to overwhe…
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lakewade said: Looks good Cen-Tex. I will be trying that soon. I just bought 10 lbs of belly at whole foods today. I'm doing 5lbs of sweet and 5 lbs of savory. It's great looking belly. More fat as mentioned above. Yum You mean sweet cure …
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For turkey day IMO you should buy fresh and definitely brine it. It makes a significant difference in the moisture content. I brined for the first time last year and vowed to never omit it again.
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Great bark on that butt -- what did you rub it with?
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Was it brined, injected, or marinated?
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Assuming your dome thermo is calibrated: If you've got the platesetter in, make sure the probe is over the ceramic and not over the flame. Aside from that, the best I can think of is that the dome ceramic is still cool. You should see the Maverick a…
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The Cen-Tex Smoker said: The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger This -- you almos…
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As long as there's no treatment that will react at high temps like teflon, why not?
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While on the subject of pork belly:I actually found some "pork side" at Whole Foods today. It looked exactly like a pork belly and I assumed it's the same thing, or maybe at least cut near it. I couldn't resist the impulse buy. It's a bit fattier th…
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I must know what those wonderful alligator clips on the asparagus are! Where did you get them?