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Ribs smoked with bourbon barrel chunks

YukonRonYukonRon Posts: 16,558
Getting the XL ready to do a couple of racks of BBRs. The ash and residue in the bottom, was a very fragrant reminder of the chunks I used to smoke a couple of cooks prior to today. I was not expecting that fragrance to be as prominent as it was. Interesting.
We will see what happens.

Hoping the best for our family of Egger’s in NOLA. 
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • wps456wps456 Posts: 21
    Looks awesome!! Just curious as I was following the other bourbon barrel thread but how much bourbon/whiskey flavor comes out compared to a regular smoke? I love the flavor but my wife not so much. Thanks!
  • JohnnyTarheelJohnnyTarheel Posts: 6,405
    Looks great Ron…. Complete meal right there…
    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"
  • YukonRonYukonRon Posts: 16,558
    wps456 said:
    Looks awesome!! Just curious as I was following the other bourbon barrel thread but how much bourbon/whiskey flavor comes out compared to a regular smoke? I love the flavor but my wife not so much. Thanks!
    For whatever reason, the bourbon whiskey aroma releases a sweet smokey flavor. The expected bourbon flavor is extremely mild, if at all. These were pretty awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,558
    @JohnnyTarheel - thank you sir, you should try this if you have not already tried it.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • ColbyLangColbyLang Posts: 1,584
    Blanton’s chunks ordered…..another rabbit hole….thanks @YukonRon
  • YukonRonYukonRon Posts: 16,558
    ColbyLang said:
    Blanton’s chunks ordered…..another rabbit hole….thanks @YukonRon
    Least expensive aspect of owning a big green egg will be your initial purchase. It. Never. Ends. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • TeefusTeefus Posts: 1,070
    Bourbon Barrels are made from White Oak. This is an excellent wood for smoking, imparting a "toasted marshmallow" quality. I'm a hobbyist woodworker that works primarily in White Oak. I save all my scraps and offcuts for the egg. Never not yummy.
    Michiana, South of the border.
  • bluebird66bluebird66 Posts: 2,508
    That looks like a fantastic meal!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • YukonRonYukonRon Posts: 16,558
    Turned out rather nice, easy cook, too. Thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,558
    Teefus said:
    Bourbon Barrels are made from White Oak. This is an excellent wood for smoking, imparting a "toasted marshmallow" quality. I'm a hobbyist woodworker that works primarily in White Oak. I save all my scraps and offcuts for the egg. Never not yummy.
    Absolutely agree. The added sugar/caramel flavor from bourbon, does not suck.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • loco_engrloco_engr Posts: 5,041
    fracking awesome cook!
    Store brought chipotle raspberry sauce?
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • YukonRonYukonRon Posts: 16,558
    edited September 1
    @loco_engr

    I tried making the sauce, it sucked. I use Blue’s Hog. Great on poultry and pork. Try it you will not be sorry.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,558
    Started some more, but I prepped them a bit different, than just dry rubbing, as I normally do. I made a paste consisting of my personal blend of rubs, with a kick of spice, mustard and olive oil. Love the opportunity to try something new/different to me.

    I am smoking with some peach chunks (“Thank you” to a great friend that was a great contributor to the forum and a Blaster) and some pecan chunks.

    We will see how these turn out.



    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lkapigianlkapigian Posts: 8,318
    YukonRon said:
    Made some pasta salad to go with the ribs:

    This^^^
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
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