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Baby Backs and Wings

It was simple and I haven't posted a cook in a while, but this is it.  

Baby Backs: 

Ingredients: 

Mustard slater
Bone Sucking Rub
Brown Sugar
Two racks of baby backs


Chicken wings: 

Sous vide at 154 for 2-3 hrs with Sweet Baby Rays Wing Sauce
Extra sauce for brushing while cooking and for the bowl toss at the end
Butter for the bowl toss (2 tablespoons). 

Lump: Rockwood
Smoke: 1 chunk of hickory and 1 chunk of apple


Pictures for proof.  








Thanks for looking!  
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Thomasville, NC
My YouTube Channel
Facebook
My Photography Site

Comments

  • bgebrentbgebrent Posts: 16,485
    I could eat that. 
    Sandy Springs & Dawsonville Ga
  • Very nice brother!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • bgebrentbgebrent Posts: 16,485
    If you could take better pictures your food might get more responses. 
    Sandy Springs & Dawsonville Ga
  • never tried brown sugar on top of the rub.  sounds great.  I'll give it a go.
  • CanDidCanDid Posts: 106

    ....Pictures for proof.  
    ...
    You could have stolen those pictures from anywhere. I need to see a video for proof.  :unamused:
    Whoever did cook that, did a mighty fine job though!
    BGE XL
    NWArkansas
  • YukonRonYukonRon Posts: 12,242
    Matt, awesome cook. I have also been using sugars with the rubs, however.....I mix it together in a bowl first then apply. I think this is why My Beautiful Wife complains about my OCD. Glad to see I am not the only one. 
    By the way, outstanding images you have posted.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • LegumeLegume Posts: 8,209
    10 wings.
    Austin, TX
  • tarheelmatttarheelmatt Posts: 9,317
    edited September 2017
    Legume said:
    10 wings.

    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • johnnypjohnnyp Posts: 2,904
    edited September 2017

    Looks like good eats from here.

    You SV'd those wings with sauce in the bag?  How were they?

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • johnnyp said:

    Looks like good eats from here.

    You SV'd those wings with sauce in the bag?  How were they?

    Yes sir.  I didn't add a lot, just enough to coat.  I liked them and thought they had great flavor.  I kept brushing while on the grill to really get a nice coating on the exterior.  

    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • Legume said:
    10 wings.
    Background story on the wings.  Had them SV Sunday night, and forgot about them.  

    Fast forward to yesterday.  Wife said "hey we still have those wings, right?".  I indicated that we did, and she wanted those.  She told me later on that she really wasn't digging ribs (she never really has), however, she later retracted her statement about not digging ribs so much, and said the best ribs she's had in a long time.  I don't do ribs too often.  

    So the wings were really for her mostly, but I had a few as well.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • YukonRon said:
    Matt, awesome cook. I have also been using sugars with the rubs, however.....I mix it together in a bowl first then apply. I think this is why My Beautiful Wife complains about my OCD. Glad to see I am not the only one. 
    By the way, outstanding images you have posted.
    Your OCD would certainly hate me and my ways.  I shoot from the hip mostly and thankfully stuff works, most of the time.  Like throwing spaghetti on a wall to see what sticks.  

    I like sweet with my ribs.  When I looked at the Bone Sucking Rub, I noticed it didn't have hardly any sugars in it.  To the pantry I went!  

    I just took handfuls and just applied to the meat side.  Seemed to work.  

    Thanks for the kind words.  I've been using my phone more and more over my camera for about everything.  


    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • bgebrent said:
    If you could take better pictures your food might get more responses. 
    I'm happy to have the few that I have.  Quality not quantity of responses.  I know who my true Thunder Buddies are!  Ride or Die!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • northGAcocknorthGAcock Posts: 10,025
    bgebrent said:
    If you could take better pictures your food might get more responses. 
    I was thinking the same thing. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • THEBuckeyeTHEBuckeye Posts: 4,044
    Give me that and a good football game any day of the week!

    As far as better pics, I'm sure @BigGreenCraig could provide a tip or two. 
    New Albany, Ohio 

  • Give me that and a good football game any day of the week!

    As far as better pics, I'm sure @BigGreenCraig could provide a tip or two. 
    Haha.. Thanks.  Maybe I'll drop him a note for some help someday.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • saluki2007saluki2007 Posts: 3,790
    Nicely done Matt.  Like the pull back on the ribs too.
    Large and Small BGE
    Morton, IL

  • blind99blind99 Posts: 4,211
    Looks damn fine from here. Lining em up and knocking em down - now I'm HUNGRY
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Ribs looking awesome and a perfect partner with the wing. Nice 
  • Gman2Gman2 Posts: 402
    Very nice!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • Hans61Hans61 Posts: 3,409
    Simple is quite often the best!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • MaskedMarvelMaskedMarvel Posts: 2,024
    Hey brother

    Had my eye on this cook for a while and am going to try these for Super Bowl tomorrow. 

    Maybe I missed it, but what temp did you hold the BGE at for the ribs? I’ve NEVER made successful pork ribs. 

    Thanks!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • tarheelmatttarheelmatt Posts: 9,317
    Probably around 275
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • bgebrentbgebrent Posts: 16,485
    Probably around 275
    What a hack.
    Sandy Springs & Dawsonville Ga
  • SmokingPineySmokingPiney Posts: 2,282
    The wings look great.

    The bones......fantastic! 

    Making me hungry. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • Legume said:
    10 wings.
    Background story on the wings.  Had them SV Sunday night, and forgot about them.  

    Fast forward to yesterday.  Wife said "hey we still have those wings, right?".  I indicated that we did, and she wanted those.  She told me later on that she really wasn't digging ribs (she never really has), however, she later retracted her statement about not digging ribs so much, and said the best ribs she's had in a long time.  I don't do ribs too often.  

    So the wings were really for her mostly, but I had a few as well.  
    My wife said my ribs were the best she has ever had 

    I wonder if we are using the same green egg? 

    And they think we are really good cooks right?
  • tarheelmatttarheelmatt Posts: 9,317
    Legume said:
    10 wings.
    Background story on the wings.  Had them SV Sunday night, and forgot about them.  

    Fast forward to yesterday.  Wife said "hey we still have those wings, right?".  I indicated that we did, and she wanted those.  She told me later on that she really wasn't digging ribs (she never really has), however, she later retracted her statement about not digging ribs so much, and said the best ribs she's had in a long time.  I don't do ribs too often.  

    So the wings were really for her mostly, but I had a few as well.  
    My wife said my ribs were the best she has ever had 

    I wonder if we are using the same green egg? 

    And they think we are really good cooks right?


    Maybe ours were cast at the same time. Haha.


    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • northGAcocknorthGAcock Posts: 10,025
    Beautiful cook there my Carolina brethren. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

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