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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Big Ragu

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Big Ragu
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  • Championship Sunday. One of the best Egg days of the year. AGree? Other choices?

    This is one of my favorite days to cook. Chilly weather and meaningful football on the tube. That said I have an easy cook today as Mrs Ragu will be making a few appetizers for my all app meal. I am making some Malaysian street wings. Marinated overnight with purée of coconut milk, shallot jalepeno garlic lime juice fish sauce lemongrass and turmeric. Smells like Asian heaven.....pics later tonight if I stay sober enough. What are some of the best egg cook days?
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  • Re: OT: The further wussification of America

    Imagine 20 years from now! One guy gets his eyebrows toasted.... No more green eggs.
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  • Big Ragu's Last Baby Back Rib Recipe You Will Ever Need

    This recipe is a compilation of several BGE forum recipes and some trial and error. I promise that if you follow this simple recipe you will be extremely satisfied with the result. I would not put a 5 hour recipe on the site unless I believed it would give you foolproof results. I typically just cook for my wife and myself so the recipe is for one rack but can be expanded if needed. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

     

    Ingredients:

    1 rack Baby back ribs membrane removed

    1/4 cup apple juice

    1/8 cup honey

    1/4 cup light brown sugar

    Your favorite rib rib (I use dizzys coffee infused rub)

    1 tbsp butter

    1 beer

     

    Cover ribs both sides with rub, pressing in while applying.  Wrap loosely in foil and refrigerate overnight.  Set up egg indirect at 225-250.  Cut rack in half and place ribs in a rack. Under the grill grate on top of the plate setter rest an aluminum pan that has one beer and 12oz of water (you can experiment with different liquids).  Place a few of your favorite wood chunks or chips and let the ribs smoke for 2.5 hrs.  After 2.5 hrs remove from rack and baste with honey and press in brown sugar.   Then wrap both racks loosely in the same foil pouch (leave crowned side up to minimize foil and moisture contact with the meat).  Before sealing the ribs place butter and apple juice in the pouch then seal tightly (you can experiment with other juices/nectars/spirits).  Place back on egg 2 more hours still indirect 225-250.  After 2 hours remove from foil and place back in rack for 30-45 min.  This final step will ensure that you keep a crispy bark.  I prefer to remove rest for 10 minutes and then slice and sauce.  Of course you could baste them toward the end of this last phase if you prefer more stuck on sauce.  These ribs will not require a lot of sauce to be outstanding.  Enjoy!   

     

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  • Re: Wings help

    I agree with the dry skin start but I like to give my wings 1 hr of indirect (sometimes w/ smoke depending on final desired product).  Then pull the plate setter out and get the heat up to 450 and finish direct until you get a nice dark brown color from the skin.  If you do this right you will think the wings are fried by the cripsness of the skin. 
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  • Re: FS: Case of 93 Cedar Grilling Planks - $99

    Local Fishmonger gave me a tip. Went to lumber supply and bought untreated cedar shims. Got a bundle which probably contains 100 planks for $15. Yes they are shims so they have a thin side and thicker side. I use the bias to my advantage, cooking the thinner side if the fish on the thicker end of the shim. I have used this palet for years and still haven't dented my stash. Save your money for the overpriced fish.
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