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Ribs, Charro Beans, and Cornbread. (6 pics)

travisstricktravisstrick Posts: 5,001
edited May 2012 in EggHead Forum
Ribs are Bills Seasoning (made in San Saba, TX.) with Stubbs Spicy (mixed with a little maple syrup) Beans are to die for. I did them just like the picture except for the Bill's Seasoning. (applied liberally) W/ a coat of sugar. imageimageimageimageimageimage
Be careful, man! I've got a beverage here.


  • Dan4BBQDan4BBQ Posts: 271
    Looks great.  You just keep raising the bar---and I keep learning---thanks.
  • MickeyMickey Posts: 18,746
    Grasshopper you did good :ar!
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lemonadelemonade Posts: 93
    How did the cornbread turn out?   What temp and for how long did it take?   (looks awesome).   
    Is it done yet? Is it done yet?
  • Village IdiotVillage Idiot Posts: 6,958
    I thought you didn't like Southwestern.   Looks great to me !

    Dripping Springs, Texas.
    Just west of Austintatious

  • Smoker_GuruSmoker_Guru Posts: 372
    Wow, now I'm ready for breakfast. Great looking food Travis!!
  • travisstricktravisstrick Posts: 5,001
    Lemonade, 415 for 45 min and it is great. I credit the lump and the egg for the flavor.

    Gary, charro beans have grown on me since moving to tx and my wife, the Texan, loves them.
    Be careful, man! I've got a beverage here.
  • demodemo Posts: 152
    Would you please post the recipe for the cornbread.  Looks great!
  • Village IdiotVillage Idiot Posts: 6,958
    edited May 2012
    Psst, Demo.  Travis is a wimp from Florida.  He wouldn't know good cornbread from mango hushpuppies.  Here is a great Jalapeño Cheese Cornbread recipe.

    • 1 cup Corn Meal, Yellow

    • 1 cup Flour , All purpose

    • ⅓ cup Sugar

    • 1 tablespoon Baking powder

    • ½ teaspoon Salt

    • 1 cup Buttermilk, or Drinkable Yogurt (plain)

    • 2 large Eggs, lightly beaten

    • 3 tablespoons Oil, Vegetable

    • 1 cup Monterey Jack cheese, shredded

    • 1 can (11 oz) Corn, whole kernel, drained

    • 3 tablespoons Jalapenos, chopped, pickled

    1.PREHEAT Egg (or oven) to 375º F. Lightly grease 8-inch-square baking pan. Add 1 tbsp. oil to pan and put in oven until cornbread batter is ready. This will give a good crust to the bottom.
    2.COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine buttermilk (or yogurt), eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.
    3.BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

    Dripping Springs, Texas.
    Just west of Austintatious

  • BuckeyeBobBuckeyeBob Posts: 670

    My wife and I were just talking about Charro Beans tonight. Do you have a recipe?
    Clarendon Hills, IL
  • BrownieBrownie Posts: 1,023
    Nicely done!
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