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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.
Crispix49
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- Crispix49
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@dpittard just got our tickets too. Pre-orderd a mini. It will be first eggfest and second egg. Looking forward to the fest!
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I usually don't trim it, and then the fat cap will peel right off after cooking as I am about to start pulling. The downside is you loose the potential for more bark that way.
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If you use wood chunks in a prior cook and they don't fully burn off, they could smolder the next cook...
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300* - 'bout an hour per pound. I'm done with overnights, unless I need a pork butt for lunch time the next day. I usually do 7-8lbs. Put it on by 7 or 8 am and it is done my dinner including rest time.
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I wish I could find a cheap packer that dropped off a truck here in the Atlanta area...have to go to a butcher shop and pay $4-$5 a lb for a packer. Gets kinda pricy for 12-14 lbs. Can get a good sized marbled flat a nearby shop that is 7-9 lbs, b…
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Boomer, is that you?
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Mike Elliott's BBQ & Grilling Sauce = the next Mangrates??
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Looks good. I like the wood sorting drawer!
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great idea...the SWMBO gave the green light to try for the next pizza cook (that is a big step around here)
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@bclarksicle nice cook pics on your blog
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Here is post of some Mahi filets and scallops done on the CI griddle...very underrated accessory. http://eggheadforum.com/discussion/1147868
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Up
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Not a Michigan fan, but any day that Florida is humbled is a good day to me
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Nice work! I'm done doing butts at 225...300 is much better
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@WC1 did the ribs on the mini turn out good as ones one your large?
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@R2Egg2Q yes, very simple brine of kosher salt and sugar overnight. Turned out great. Sorry no pics post carving. It went fast!
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I've noticed if you cut chicken too soon after pulling it off the egg, it can be a little tougher/rubbery. Let it sit after you pull it.
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Buy mine at local pizzeria...$2 per dough ball. Probably cheaper than buying all ingredients to make my own dough plus save time too.
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@WC1 forgot to ask about your setup; this that a mini woo with 8.5" stone for your indirect piece?
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@CPARKTX how hard was it to transport?
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@Mickey did you mention in a prior thread that you can fit a spatchcock cook on the mini? If so, how big a bird?
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As a UGA alum/fan, if the Gators were playing the North Koreans, I would root for the North Koreans.
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@RICHIED777 there is one in Hiawasse in May. 'Bout 2 hrs north of the ATL. http://www.mountainegg.com/
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Have been weighing mini vs small for the new addition to the family...and I wasn't sure ribs would be able to fit. Great post. Thanks!
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Pork tenderloin today - grilled raised direct at 375 until 150 IT - brined in a maple brine tomorrow doing a 13 lb turkey. Soaking in brine right now.
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http://eggheadforum.com/discussion/1147868 I posted a cook I did of some Mahi filets. Turned out great.
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It doesn't come in green?!? I'm out.
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How many sets of Mangrates did Boomer sell that he wouldn't have otherwise if he didn't post about them here? More than 0 is my guess.
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looks good. my trackrecord with flats has been hit or miss.
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Challenge him to a cook off