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

Short Rib and Grits

Short Ribs on the menu tonight. 
 
Started by trimming and salting the ribs yesterday afternoon for an overnighter in the fridge. 



A little Oakridge Black Ops rub and 3.5hrs indirect at 225F on the medium. 



After 3.5hrs of braising on the cooktop. Loving my new braising pan from Demeyere. It’s a heavyweight. 



Whipped up some speckled white grits from the good people at Logan Turnpike Mill in Blairsville, GA with some freshly shredded gouda. Reduced the braising liquid for a sauce. 



I’m terribly hard on myself when it comes to “chefing” but I actually impressed myself with this one. 

Thanks for looking. 

Comments