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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

sumoconnell

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  • Re: Butts on sale!

    Give it hell!  Pull at 205 internal temp. or it is tough. 
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  • Re: Steaks and beef costillas


    Ribs are done

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  • Steaks and beef costillas

    I've been meaning to document my FIL beef rib recipe.   This is how he grew up cooking them in Monterey, Mx.  It's cooked hot and fast,  and the taste and texture is more like a steak.  

    I'm also documenting my hillbilly sous vide ribeye's with dizzy pigs 'raising the steaks'

    Beef ribs, individually  cut,  then slice to the bone every inch or so. You'll see this once they cook.  Generous lime, and little salt on each,  pack tightly with onion slices and marinade for an hour or so. Not longer. 


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  • Re: What are you drinking....now?

    Omission IPA, gluten free. Going to Adelberts Tripel B later.. if I'm having gluten, it will be Belgian and 10%

    Low and slow ribs on the large, hot and fast chicken on the MM.  

    Black keys Pandora channel.  

    Someday I'll post my hot spot gripes on MM.. Okay today is the day...  I think it needs the high que grate... front is always hot, not the back at all. 


    (Edit) - notice the gasser is gone... :)


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  • Re: Stuffed thighs and stuffed breasts.

    Well, the photos versus title is a bit misleading, but the food looks great! :)
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