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  • Mike in AbitaMike in Abita Posts: 3,302
    Add 3 for my memorial cook.


    Thanks Mike for turning me onto the Blues Hog.
  • JeffersonianJeffersonian Posts: 4,244
    Excellent touch with the margaritas, Jeff. A fitting tribute.
  • CanuggheadCanugghead Posts: 6,191
    Got home late, started cooking at 4:30pm, total cook time 4 hours with no-look in first 3 hours, followed by several spritzing and saucing in the last hour. One of my most decent rib cooks. My son came home late with friend and ate the leftover, friend says it's better than Baton Rouge. Thanks Mike.


  • eggbasketeggbasket Posts: 111
    We used the apple juice but I like your ideas. We did the turbo cook and are sold on it because it seems often we don't do ribs because we don't get started early enough. Honestly the white wine bottle was sitting on the table by the apple juice - considered it but wanted to try the original. They were great!
  • dhuffjrdhuffjr Posts: 3,182
    What is it they say imitation is the sincerest form of flattery?

    After he posted that I made a copy.

  • ChubbyChubby Posts: 2,956

    That's pretty darn good Dennis!

    You may have a furure as a fattie sculpter!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • dhuffjrdhuffjr Posts: 3,182
    Its been years.... I did that shortly after Mike posted his picture....most folks thought it was gross....go figure. I thought it was a hoot (am I too young to use that word??? LOL).....our minds must be twisted alike! :woohoo:
  • dhuffjrdhuffjr Posts: 3,182
    Too funny. I remember him telling me about that story. He often spoke highly of you.

    I didn't realize you were there in 2008. We were there but if we met I don't remember it....but then I have a hard time remembering what I did yesterday sometimes :>)
  • Dimple's MomDimple's Mom Posts: 1,740
    CWM ribs, ready for the egg.

    Decided to have some shrimp while we waited. We used garlic and parsley from the garden.


    This was our first time for the shrimp and it definitely will not be our last. These were a huge hit.

    Still hungry, ribs not ready yet. Time for an onion burger or two, sized for sliders. Used onions from the garden.


    We've made these onion burgers many times, but this was the first time as sliders.

    The ribs were finally ready and they pretty much were perfection on a platter.

    Last but not least, I really wanted a doo rag in Mike's honor. Not having a ready-made doo rag, nor any bandanas handy, I had to improvise. After a visit to my underwear drawer, this is what I came up with.

    Kind of gives new meaning to the term 'DOO rag,' doesn't it? :laugh:

    It was really depressing to discover my butt is bigger than my head. Gonna have to work on that...and get a bigger head. :P
  • cookingdude555cookingdude555 Posts: 1,503
    That my friend is a mess of ribs. Nice job!

    John - SLC, UT

    2 XLs, Medium, MM, and Mini

  • cookingdude555cookingdude555 Posts: 1,503
    Dimple's Mom wrote:
    It was really depressing to discover my butt is bigger than my head. Gonna have to work on that...and get a bigger head.[/quote]

    I love it. Nice doo rag.

    John - SLC, UT

    2 XLs, Medium, MM, and Mini

  • ChubbyChubby Posts: 2,956
    Grrrrreat Post Gwen!!

    He'd approve of those OB's!!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • dhuffjrdhuffjr Posts: 3,182
    My son and I took a road trip in 2007 to Omaha. Heading in the kindergarten he was a little guy but up to the challenge of being a rib painter. Matt to a shine to ol Mike and got to repeat in OKC for the 2008 fest.


    We cooked ribs Saturday too....honestly didn't use his technique but I sure thought of him a lot. Whenever my wife and I competed he was one of the if not the first person I called to tell how we did.

    OKC 2007
    I should have cropped myself out...what a dorky stance LOL....but it is classic Mike looking over his glasses.
    From the 2007 OKC fest....can't think of a better guy to lose too.


    Cooked pigart from my fattie that I swiped Mike's idea with.

    I've lost my father and my grandparents...but just a handful of friends..... this is killing me. Farewell Mike.
  • lowercasebilllowercasebill Posts: 5,218
    if you cooked them , i will count them. i know you were thinking of him . please post the number of racks.

    please take the sympathies of the all of us here with you today .

  • mollysharkmollyshark Posts: 1,519
    Good pix, Wess. I've saved that one. Thanks.

  • good to see you back rick!! even if it is just to pay your respects. .. my sister and niece stopped by your tent on saturday at the comp to say 'hi', but you were napping at the time. . .they did spend some time with dennis and angela though and ate some of their brisket though...

    miss you here buddy!!
  • Adult ADHDAdult ADHD Posts: 150
    Love the DOOrag. Not only am I new to the BGE but also to gardening. I will have to follow you closely.
  • MaineggMainegg Posts: 7,787
    WOW Bill... that is a lot of ribs! I think we made a good dent in the rib inventory around the country! How cool! I think Mike was a busy boy this weekend in spirit keeping an eye on all of us cooking and making sure they were just right. Thanks for taking the time to count and count :) Your a good guy :kiss:
  • MaineggMainegg Posts: 7,787
    Nice to see you here Rick :) oh and I guess you did have some nice meat ;)how did you do at the comp?
  • yep. i took that pic myself. i seriously only have two pics of myself on my, and that is the second.

    took a few tries to get it with the smoke in the back, too, so i felt alot like a 13 year old girl trying to take her facebook foto "just so", with her arm out holding the camera and her other hand on her hip.

    as for the rutland-rita combo, i may be needing an attorney. i will keep you posted
  • Weekend WarriorWeekend Warrior Posts: 1,702
    While I didn't take pictures of the two racks of BB's(I knew there would be plenty for all to see), I did smoke 2 racks of BabyBacks on Saturday "by the book" including the vinegar/apple juice spritzing in Mike's honor. Peace be with you Mike and my deepest condolences to Mike's family.

  • Nice to see you in the hood RTD - I check out your Food Porn from ime to time
  • rogersabrogersab Posts: 17
    I did three racks.

    These racks were my 10th, 11th and 12th racks ever and I've only used Mike's way.

    They keep getting better.

    Thanks, Car Wash Mike.
  • BeliBeli Posts: 10,751
    Rick what a pleasure to see you back,this forum hasn't been the same since. Hope everything is OK.
  • BeliBeli Posts: 10,751
    Likewise mi amigo!!
  • tjvtjv Posts: 3,721
    Ah yes, the inaugural Oklahoma Fest. I think the most memorial moment that came from that fest was the burnt Sammie. The dancing was fun too. It’s times like these that demonstrate the importance of having moments frozen by folks, like you, who behold with a candid eye and quick finger.

    I am comforted knowing I will always call Mike, my friend.

    Tom ACGP, Inc.
  • eenie meenieeenie meenie Posts: 4,393
    Gwen, you rock in that doo rag! :lol: :laugh: :lol:

    What a tribute cook with not only the CWM ribs, but the onion burger, and shrimp! You went all out of this one.
  • eenie meenieeenie meenie Posts: 4,393
    Dennis, your posts over the last few days have been sooooooooo funny. It might be uber corny, but I'm going to make a porky fatty like that at a BBQ soon. I think my friends would love it.

    So that's Mike's special little rib painter whom he spoke so much of.....he's a cutie. Won't he be the competitor when he grows up! Just keep him away from Chubby so he doesn't learn any bad habits. :whistle:
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