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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

vidalia1

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  • Re: Gyros, a blow by blow - vertical spit

    Zippy,

    Very creative...but my question is was that a metal rod? Aren't you afraid of the poisonous chemicals coming from the rod & the bar? The meat is touching the rod directly therefore introducing the meat to harmful, death ray like chemicals...I wish Stike was here to explain why you aren't dead or at the least very sick...maybe the greek yogurt counteracted with the poisonous meat to render it harmless...oh well neat looking cook anyway...stay healthy my friend    

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  • Re: First time smoking ribs on BGE

    And yes the BGE can be substituted where he says oven.... :))
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  • Re: First time smoking ribs on BGE

    ...you can thank me later :+))

    "Competition Bar-B-Q Ribs
    Recipe courtesy Chris Lilly

    4 slabs pork loin back ribs

    First Stage Dry Rub:
    1/2 cup dark brown sugar
    1/2 cup paprika
    1/3 cup garlic salt
    2 tablespoons onion salt
    2 tablespoons chili powder
    1 tablespoon cayenne pepper
    1 tablespoon black pepper
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons white pepper
    1 teaspoon cumin

    Second Stage:
    1/2 cup apple juice per slab
    1/2 cup grape juice per slab

    Third Stage:
    3/4 cup First Stage rub
    1/4 cup brown sugar

    Finishing Glaze:
    1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
    1/2 cup honey

    Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

    Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

    Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

    Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

    Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.


    Yield: 8 to 10 servings
    Prep Time: 15 minutes
    Cook Time: 4 hours 25 minutes
    Episode #: CL9699"


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  • Re: Turducken

    I found the link...this was amazingly good....thanks to Mad Max & Spawn

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=395871&catid=1

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  • Re: Turducken

    Go to the other BGE forum and look up Turducken Lasagna posted by Mad Max...one of the best thinks I have ever eaten in my life....
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