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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off 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

TonyA

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TonyA
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  • Two cook results and passing the torch

    So I did two very different rib cooks this weekend.

    $10.99/lb baby backs from whole foods went on the smoker at 300 dome at about 2pm. It was the first time my almost 4 year old (my older son) went from lighting the fire with me to coming in to prep the racks and out again to put them on. I was looking to let it rise to 350 for a hot and fast cook when we got called down to the beach and then back over to the house where we cooked the pig Saturday. Ok, I closed our vents down a good bit and went for a 4 hour cook. I got a little carried away as the dome was just 200 deg when we got back at 615 but the ribs were reasonably cooked. I painted them with a little sauce and headed out. They were well received and my son was very proud to have been a part of it.

    He passed on lighting the grill today, but he did sign back up for applying rub on $2.99 St. Louis cut ribs. They looked good. I stocked up. We also picked up a 4lb chicken. Here I did the 350 for 2.5 hrs on the ribs and 1.5 hrs on the chicken. Now, the chicken didn't really get a lot of smoke, but it seriously took on no color and next to no fire cooked flavor. I cook my thanksgiving turkeys on the egg- I've never seen anything like it. The ribs were solid.

    My only proof:

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  • Re: OE: 52 lb pig on a caja china

    Not expensive, not hard to cook on , no smoke flavor, very good results. The directions say to bring the pig up to room temp before cooking. You could do that in the box with an amazn smoker with the lid ajar if you wanted smoke. The absence of smoke however does not detract from a high quality result. You could cook whole lamb or goat. And you could certainly cook many multiples of chicken or turkey or pork picnics. (If you are going to use it, cook something with skin)
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  • Re: Country Style Boneless Ribs

    I've marinated them, cooked direct like that and then threw them in foil (pouch style) on the grill away from the flame while it shut down.. i think i left them that way 10 minutes and then let them rest another 10 minutes ..for a 30 minute cook .. they were very satisfying.
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  • Re: First pork shoulder on the egg

    Nice looking picnic.  They tend to have a lot lighter colored meat (many people say sweater) than a butt.  If i have enough people to cook for I like to do a faux shoulder ( a butt and a picnic) pull it all at once and blend together.
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  • Re: Thursday Night Brisket, Bourbon, and....

    Love kickin' it old school
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