It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!
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1st. For BBQ, fatter is almost always better. If the fat does not render out it can always be cleaned away before eating. Where I live, the butchers will charge more for trimming the fat away than selling it. Ask them not to trim. At worst, you may throw away some excess at the end.
2nd. In ceramic cookers like the Egg, there is not much reason to have any water in pans. That is a good idea for metal cookers, but ceramic cookers retain moisture. The added water just slows the cooking.
3rd. In fact, the steam from water in a pan can wash off some of the flavor on the meat surface, and cool the surface enough that the great flavors of the Maillard reactions are inhibited.
4th. The important thing about the bark is not its thickness, but the concentrated flavor. Use lots of rub, and perhaps baste late in the cooking, and add even more rub. Just don't let the sugar in the rub burn.
Belly is fine smoked, but even a thick one is rarely as thick as a shoulder portion, and certainly not as thick as a whole shoulder. The shoulders spend longer in the smoke before they are done, and have more connective tissue which adds succulence. There are no thin parts to dry out, so the surface does not burn unless the heat is way too high.
The kids are pretty young. Don't know if I can remember anything received before the age of 4. I have a grandson who is about 20 months, he likes trucks that make sounds, and large clip together building blocks. I do recall spending a lot of time with early versions of Lego-like blocks and an old toy call Lincoln Logs.
I always liked coloring books, and my kids, pre-computer, spent many hours w. crayons and markers. I made a set of kid size drawing boards, and put them in a cabinet with lots of paper, and the crayons, etc. in lunch boxes. They spent many hours enjoying those.
I had a shelf full of books next to my bed. Made sure my kids did too. My grandson has one, and he's just getting to the point where he really interested in the content, not just pulling them off the shelf and throwing them around the room.
I've done plain S&P for ribs, worked fine. I'm told there's an area of Greece where everything gets cooked w. lemon. I've put some orange peel on my ribs, and pineapple is pretty standard w. pork. I've seen jerk sauce recipes w. lime juice in it. Seems to me like a good combo.