Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


Hustling HareHustling Hare Posts: 105
edited 10:38AM in EggHead Forum
Yesterday while I was doing something besides being a couch potato my wife was and she reported to me this morning seeing a BGE cooking item on public TV here in Houston. We tracked it to a show called "Cultivating Life". Web Link

From this, drill down through programs to program #310 and find a link to a BBQ ribs item. In there they have a fellow named Andy Husbands describing cooking ribs and giving his recipe. Are any of you Andy? Wife said she thought he was from MA or something northeast like that. Anyway, looks like a XLBGE in the background of one of the pix.

Is this old and we just got it? TV spots usually show up really quickly here on the forum and my search didn't turn up anything.



  • RascalRascal Posts: 3,923
    Sounds interesting & I've bookmarked it for the future... Anyone tried it?
  • bubba timbubba tim Posts: 3,216
    I got it a conversation early this am with Bill. He passed this to me from thirdeye. I have never done any "foil" ribs..aka 3-1-1 or 3-2-1. Check this site out. [url] [/url]
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • JeffersonianJeffersonian Posts: 4,244
    I seriously doubt he does his competition ribs that way.
  • bubba timbubba tim Posts: 3,216
    did they look a little burnt to you?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • stikestike Posts: 15,597
    andy was the ringer that the Tarentin Tank folks brought in to cook at the first New England Eggfest.

    he uses the egg at his restaurant (Tremont 647).

    he is a competition guy, and that recipe is likely dumbed-down for generic use on the website. interesting that it says "Preheat grill or ceramic cooker to roughly 250 degrees" , but there's no reference to indirect set-ups, etc.

    his menu includes bbq, and one of his sous-dudes told me yes, they do use the egg for food at the restaurant
    ed egli avea del cul fatto trombetta -Dante
  • Spring ChickenSpring Chicken Posts: 10,255
    I see that you are from Houston.

    You are welcome to attend the Coop Party here at the Chicken Ranch on October 4th. Check out the invitation on the Forum a couple of days ago.

    If you are into Egging you will definitely be among friends.

    aka Spring "Coup De Jour" Chicken
  • JeffersonianJeffersonian Posts: 4,244
    They do, and he only cooks spares 3-4 hours?
  • I'll put it on my calendar and see what happens. I'd love to see the coop. btw, we did meet at the Texas eggfest in 2007. It was a pleasure to meet you the the spring hen, learn from your seminar, and just enjoy the eggfest.

Sign In or Register to comment.
Click here for Forum Use Guidelines.