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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.
WiltOnTilt
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Those look incredible!
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That bark does look thick. Was there a lot of sugar in your rub? If so maybe it burned and sealed the meat so the smoke couldn't penetrate? Just an idea... Shouldn't happen if you were cooking indirect in the 200s
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The claws are good but it still takes time taking out the small/medium fat chunks. I wear gloves too and sometimes the fingers in the gloves are too thick to pick out the fat. I'd like to find some thinner gloves that protect from the heat.
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Great looking wings!
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Got mine a month ago in Kansas City. 1200 with tax got me large, plate setter, ash tool, nest, pizza stone, cast iron grate, and a bag of lump. Dunno if I got taken or not but when I called some places they said the prices are set by manufacturer. I…
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Looks great, Jim!
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Hey sola, do you take them off, sauce them, then out them back on or brush the sauce on? How long are they sauced and on the heat vs unsauced? Thanks!
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Did you just slice it open down the middle or is there a special technique for cutting the loin to be stuffed?
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Man that is awesome! I would love to compete some day, and to place your first time out is amazing. Did you do a lot of test cooks ahead of time and have a honed strategy going into it or did you just use a favorite go-to recipe? Would love to hear …
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What temp were you at? That's a long cook! Looks worth it though!
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Looks great. Good choice on the sweet BBQ sauce for a pizza!
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I've been using plain old red bricks and it works fine for me. Granted, only done a handful of high temp cooks with them and they are a little bulky
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Welcome!
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Charlie - any idea whats the name of that type of cheese you are referring to? Chubbs - Drink an extra one for me ;)
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wow, great post Cen-Tex, thanks! I will report back when I get a chance to take this on
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Looks great. Can't wait for the "after" pics
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A+!
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You were smart to test the thermometer. Mine was off by 100 degrees F despite my dealer assuring me it was calibrated.
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Incredible! That is the perfect setup. What kind of countertops are those?
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Great work!
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Aviator said: @mtasker, BGE has a new (or latest version of it) gasket that they call hi temp. Its cheaper than those Amazon ones, has adhesive already on it. Looks like peeps are getting reasonably good mileage out of it. i've got one …
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Looks Delicious!
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I agree with the others, if you want those butts done by 6:30am you need to crank up the heat to at least 300. Pulling them will also take time (usually takes me 20-30 mins to pull, but my family is kinda picky about fat)
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One thing that I like to do is take Italian salad dressing, strain out the chunks, inject the liquid, then add those chunks to the rub that I apply on top of the mustard coating.
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i gotta try these, great work!
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Where in the Mid West are you located ? I live in central Missouri , we got it pretty good also ! Kansas City, MO
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Incredible!! How did the timing on each of those work out?
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Nice work! I've noticed a lot of boneless turkey breasts on the forum. Have you tried a full bone in breast? Any disadvantage to either?
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WOW! Looks incredible What was your general plan of attack for this?
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WiltOnTilt said: As a relatively new egger, I've been following the recommendation of waiting 20-30 minutes before putting the meat on, but when doing low and slows, new lump will ignite as the hours to by and the fire burns outward/downward,…