Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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

JLGougeon

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  • Let's Go Lions!

    Another reason to like Matthew Stafford:  He bought all of his offensive linemen brand new BGE's for Christmas!
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  • Merry XL-Mas!

    Merry Christmas to all you Egg-heads out there.  It's been "The Year of the Egg" for me - a new XLBGE for Father's Day followed by a Digi-Que and XL cover for Christmas.  Does my family know me or what??

    Merry Christmas to all and to all a good grilling!
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  • Whole Pork Loin - Delicious! (with Pics and Temps)

    I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family.  Brought the Egg up to 350 with a raised rack.  Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils.  Then I generously seasoned it with Bad Byron's Butt Rub.  It went on the Egg, direct but elevated, for 45 minutes.  At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals.  It went another 35 minutes until it reached an internal temp of 162.  I would have pulled it earlier but SWMBO doesn't like any pink in her pork!  Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up.  I never knew pork loin could be so moist and tasty!imageimageimage
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  • Re: Spatchcock Chicken band wagon with Pics.

    The spatchcock chicken turned out great.  We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover.  Even after an hour it was still warm, tender and juicy.  What a great way to grill chicken!image
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  • Baby Backs 2.5-1.5-.5

    My first shot at baby back ribs went pretty well.  I used the 2.5-1.5-.5 method and got a good "stick".  I tried a new mix for the braise, 2 cups apple juice, 1 cup Vernor's Ginger Ale and 1/2 cup Apple Cider vinegar.  The Vernor's really added a "kick" to the braise.  My wife prefers "fall off the bone" so next time I'll use 3-2-1.  Try the Vernor's it was great!imageimage
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