Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Surprise Birthday For The Wife on Saturday, August 2, 2014

KJWILD
KJWILD Posts: 95
edited August 2014 in EggHead Forum
The menu is as follows: 4- spatchcock chickens with various diffrent seasonings/rubs 3- slabs of pork spare ribs with Leggs Barbeque Seasoning 1- Pork Loin with Butt Rub Cowboy Baked Beans Rolls All this will be cooked on our XL BGE, in three separate cooks. Plan is: 1st cook: 3- slabs of ribs in the rib rack and the pork loin 2nd cook and 3rd cook: 2 spatchcock chickens each time. Any suggestions? Pictures will be provided as I start off in the morning and throughout the cook until completed.
Husband, Father, Grandfather and Chef of the Home Front. XL BGE- purchased on 5/28/2014

Comments