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!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ate there on e when my wife and I moved to Texas 11 years ago. I tried to order "dry ribs". The guy said..."they're dry before we out the sauce on them". Lol. We then both got food poisoning and spent the weekend in the ER / bed. Haven't gone back.…
I drove home to Texas from Florida today. While driving through LA I saw a guy pulling a tralor that was basically a pit on wheels. The pit was still smoking and one of the tires had come off the wheel. He was doing 70 mph. )
AE...first off, props to you for egging with snow all around. I have some ribs on now. I usually roll smoke for 2 hours, foil for 1.5 hours, then sauce and go another .5 hours. This is at 275* though. So you may want to do a total of 5 hours to my …
"Which my wide loves" - edit quick or you are dead meat!
Quail and pheasant must be similar, used to hunt ring necks in eastern Ontario years ago, my "wide" made me cook them outside, said I was mean.